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Eleventh Grade (Grade 11) Other Questions

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Grade 11 Kitchen Safety and Sanitation
An oyster knife is used to
  1. trim oysters.
  2. open oyster shells.
  3. chop oyster and clams.
  4. crack oysters, clams and other shellfish.
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
Grade 11 Kitchen Equipment and Tools
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Kitchen Safety and Sanitation
When a glass is broken, what should be done with nearby food?
  1. cover it
  2. throw it out
  3. store it until the glass is cleaned up
  4. inspect it for glass shards before serving it
Grade 11 Kitchen Safety and Sanitation
At what temperature does water boil?
  1. 100 degrees F
  2. 180 degrees F
  3. 212 degrees F
  4. 250 degrees F
Grade 11 Kitchen Safety and Sanitation
One cup equals how many fluid ounces?
  1. 4
  2. 8
  3. 10
  4. 12
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 vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
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
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
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Kitchen Equipment and Tools
A utility cart is an example of which type of food-service equipment?
  1. storage
  2. holding
  3. receiving
  4. preparation
Grade 11 Kitchen Safety and Sanitation
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Kitchen Safety and Sanitation
Identify the term that describes the amount of space an ingredient takes up.
  1. mass
  2. weight
  3. volume
  4. measurement
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Kitchen Equipment and Tools
Which type of knife is used to slice bread and cake?
  1. utility
  2. tourne
  3. santoku
  4. serrated
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
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 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
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