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Eleventh Grade (Grade 11) Other Questions

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Grade 11 Culinary Skills
A specific type of broth used in poaching is called                  court bouillon                  and is a combination of broth or stock, an        acid        such as        wine       , lemon juice or           vinegar          , a bouquet garni, and a            mirepoix           .
Grade 11 Culinary Skills
Identify the main function of an acidic ingredient in a marinade.
  1. reduces cooking time
  2. firms the skin for flavor absorption
  3. soften foods for flavor absorption
  4. adds nutrition to the dish
Grade 11 Culinary Skills
Identify the main function of oil in a marinade.
  1. enhances aromatics
  2. adds moisture and flavor
  3. coats and protects the food
  4. adds nutritional value
Grade 11 Culinary Skills
From which Latin word and meaning does marinade originate?
  1. marinus - sun on the sea
  2. aqua maris - water or sea
  3. aqua maris - salt of the water
  4. marinus - of the sea
Grade 11 Culinary Skills
Identify how a marinade is different from a brine.
  1. marinades are flavoring agents and brines are not
  2. marinades penetrate food less deeply than brines
  3. herbs are always added to marinades and never to brines
  4. marinades take less time than brines to flavor food
Grade 11 Culinary Skills
Identify the vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
Grade 11 Culinary Skills
Identify the approximate marinating time for small seafood and thin fish.
  1. 15-30 minutes
  2. 30-60 minutes
  3. 6-12 hours
  4. 1-2 hours
Grade 11 Culinary Skills
Identify the approximate marinating time for poultry parts with skin on.
  1. 1-2 hours
  2. 8-10 hours
  3. 4-6 hours
  4. 12-14 hours
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Culinary Skills
Identify the approximate time for marinating large seafood and thick fish.
  1. 2-2 1/2 hours
  2. 10-15 minutes
  3. 30-60 minutes
  4. 4-5 hours
Grade 11 Culinary Skills
Which people made one of the earliest preserves known from quince and honey?
  1. Italians
  2. Australians
  3. Portuguese
  4. Chinese
Grade 11 Culinary Skills
What ingredient makes up half the weight of a typical jam or jelly.
  1. water
  2. fruit rind
  3. sugar
  4. gelling agent
Grade 11 Culinary Skills
Without an instant read thermometer to check poaching liquid temperature, you should be able to see a slight convection           current           in the liquid but no           bubbles           should be present.
Grade 11 Culinary Skills
The ideal temperature for poaching food is between                                       160-180 degrees F (71-82 degrees C)                                       or well below a          simmer         .
Grade 11 Culinary Skills
Poaching requires a          liquid         instead of a fat to carry heat into the food, making it a           healthy           alternative to fried foods.
Grade 11 Culinary Skills
       Ghee       is clarified butter. This is butter that has had milk solids and water removed, and it is used as the primary cooking fat in Indian cooking.
Grade 11 Culinary Skills
A            tandoori           is a type of oven made from         clay.         Flatbreads, such as naan, are cooked on the         sides        of this oven.
Grade 11 Culinary Skills
Which country irradiates the most amount of food?
  1. United States
  2. Canada
  3. Germany
  4. China
Grade 11 Culinary Skills
Identify the general reference for cooking fish using any cooking method.
  1. 5 minutes per one inch (2.5 cm)
  2. 15 minutes per one inch (2.5 cm)
  3. 10 minutes per one inch (2.5 cm)
  4. 3 minutes per one inch (2.5 cm)
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