Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page

Eleventh Grade (Grade 11) Other Questions

You can create printable tests and worksheets from these Grade 11 Other questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 1 of 20 Next
Grade 11 Kitchen Equipment and Tools
Identify the large and deep vertical sided cookware ideal for making a big batch of stock.
  1. dutch oven
  2. straight sided saute pan
  3. wok
  4. stockpot
Grade 11 Kitchen Equipment and Tools
Identify the cookware pot with a large perforated insert ideal for gently cooking food above water.
  1. fry pan
  2. grill pan
  3. steamer pot
  4. stockpot
Grade 11 Kitchen Equipment and Tools
Identify the thick gauge heavy cookware best suited for searing steak or for browning crust such as pizza crust.
  1. saute pan
  2. cast iron skillet
  3. casserole dish
  4. fry pan
Grade 11 Kitchen Equipment and Tools
Identify the round-bottomed and large volume cookware ideal for deep frying and stir frying.
  1. wok
  2. steamer pot
  3. dutch oven
  4. griddle
Grade 11 Kitchen Equipment and Tools
Identify the ideal flat bottom cookware for recipes that require flipping, such as omelettes, tortillas, frittatas, but doesn't require a lot of oil.
  1. cast iron skillet
  2. roaster
  3. non-stick skillet
  4. saucepan
Grade 11 Kitchen Equipment and Tools
Identify the lightweight cookware ideal for baking cookies or crisping a tray of potatoes.
  1. griddle
  2. rimmed bake sheets
  3. roaster
  4. casserole dish
Grade 11 Kitchen Equipment and Tools
Identify the flat bottom cookware with sides that flare out at an angle and is ideal for frying, searing and browning.
  1. steamer pot
  2. grill pan
  3. saute pan
  4. fry pan
Grade 11 Kitchen Equipment and Tools
Identify the wide flat bottom cookware with vertical sides, that is ideal for fast cooking while shaking, tossing or stirring food.
  1. saute pan
  2. wok
  3. fry pan
  4. bake sheet
Grade 11 Kitchen Equipment and Tools
Identify the heavy flat bottom cookware with tall vertical sides that is ideal for simmering and cooking sauces.
  1. casserole dish
  2. saute pan
  3. saucepan
  4. cast iron skillet
Grade 11 Kitchen Equipment and Tools
This type of heavy cookware is ideal for long slow recipes such as stew. It has two sturdy handles and a heavy tight fitting lid.
  1. wok
  2. dutch oven
  3. non-stick skillet
  4. roaster
Grade 11 Kitchen Equipment and Tools
Identify the large rectangular cookware with low sides that often is used with a rack on the bottom, and is ideal for cooking in dry heat at a high temperature.
  1. dutch oven
  2. griddle
  3. saute pan
  4. roaster
Grade 11 Kitchen Equipment and Tools
Identify the broad flat pan cookware that sits flat on the stovetop over one or two burners.
  1. griddle
  2. dutch oven
  3. grill pan
  4. wok
Grade 11 Kitchen Equipment and Tools
Identify the large rectangular pan with low sides and a ridged cooking surface that resembles grates of an outdoor grill.
  1. griddle
  2. dutch oven
  3. non-stick skillet
  4. grill pan
Grade 11 Kitchen Equipment and Tools
Identify the large deep dish cookware that may be used as a baking dish or as a serving dish, and is ideal for large multi-ingredient recipes such as lasagna.
  1. roaster
  2. fry pan
  3. casserole dish
  4. cast iron skillet
Grade 11 Culinary Arts
Creativity is an important skill toward becoming a successful pastry chef.
  1. True
  2. False
Grade 11 Culinary Arts
Pastry chefs are not responsible for ensuring that ingredients are fresh and ready for use, this is a head chef task.
  1. True
  2. False
Grade 11 Culinary Arts
Pastry chefs must be experienced kitchen chefs before specializing as a pastry chef.
  1. True
  2. False
Grade 11 Baking Skills
To tell if the cupcakes are finished you use a                
  1. Toothpick
  2. Baseball bat
  3. Finger
Grade 11 Culinary Skills
The        yolk        is the egg's major source of vitamins and minerals, including protein and essential fatty acids.
Grade 11 Culinary Skills
Correctly identify this legume.
  1. lima bean
  2. fava bean
  3. snow pea
  4. peanut
Previous Page 1 of 20 Next
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.