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

Ninth Grade (Grade 9) Other Questions

You can create printable tests and worksheets from these Grade 9 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 36 Next
Grade 9 Kitchen Equipment and Tools
Identify the correct definition of cookware.
  1. containers only used in the oven
  2. anything that holds food and transfers heat
  3. containers that can withstand 400 degrees F
  4. ceramic containers
Grade 9 Culinary Skills
How should you hold a knife?
  1. hold knife handle with one hand and the food item with the other with tucked in fingers
  2. hold knife handle with one hand and the blade with the other
  3. hold knife handle with one hand and use your fingers to guide the blade
  4. hold knife handle with one hand, relax your other hand by your side
Grade 9 Kitchen Equipment and Tools
Identify the undesirable characteristic of cooking with aluminum.
  1. conducts heat well
  2. lightweight
  3. is reactive to acidic and alkaline foods
  4. does not rust
Grade 9 Kitchen Equipment and Tools
Identify what the term "seasoning" means in context of cast iron cookware.
  1. slowly heats herbs and spices
  2. treated with hot oil
  3. only withstands low to medium temperatures
  4. treated with baking soda and vinegar
Grade 9 Kitchen Equipment and Tools
This popular cookware metal is a poor heat conductor, though very dense and non-reactive.
  1. copper
  2. stainless steel
  3. aluminum
  4. nickel
Grade 9 Kitchen Equipment and Tools
What type of metal can nonstick coating, such as Teflon, be applied to?
  1. almost any metal
  2. only cooper
  3. only iron and cooper
  4. only steel
Grade 9 Kitchen Equipment and Tools
Identify the weakness of glass cookware.
  1. retains heat
  2. suited for long cooking dishes such as braising
  3. prone to cracking with extreme temperature changes
  4. is non-reactive
Grade 9 Kitchen Equipment and Tools
Identify a negative characteristic of using copper cookware.
  1. is reactive to acidic and alkaline foods
  2. has thermal conductivity
  3. is twice as fast at transferring heat than aluminum
  4. has a fairly high melting point
Grade 9 Kitchen Equipment and Tools
Identify the strength of ceramic cookware.
  1. conducts heat well
  2. responds well to temperature changes
  3. light in weight
  4. retains heat well
Grade 9 Kitchen Equipment and Tools
This cookware gets hot faster and cools down faster than any other metal.
  1. copper
  2. aluminum
  3. tin
  4. cast iron
Grade 9 Kitchen Equipment and Tools
Identify the weakness of metal cookware.
  1. does not retain heat very well
  2. responds quickly to changes in temperature
  3. heats up quickly
  4. suitable for stovetop or oven use
Grade 9 Kitchen Safety and Sanitation
How do you walk safely with a knife?
  1. hold knife facing up with the blade on a slight angle
  2. hold knife facing out and on a slight angle
  3. hold knife facing down and on a slight angle
  4. hold knife by the blade and on a slight angle
Grade 9 Baking Skills
A leavening agent made from dry acid or salt acid, baking soda, and starch or flour is?
  1. Baking powder
  2. Baking eggs
  3. Baking fat
  4. Baking soda
Grade 9 Kitchen Equipment and Tools
What is a serrated knife?
  1. A knife with a zig-zag edge that is used to cut bread with.
  2. A long knife with a smooth blade.
  3. A small knife used for cutting herbs.
  4. A small knife used for cutting small ingredients.
Grade 9 Culinary Skills
When making french fries, identify the culinary cut used to prepare the potatoes.
  1. chiffonade
  2. brunoise
  3. cube
  4. julienne
Grade 9 Agriculture
Fertilizers and pesticides have slowed the ability of farmers to produce high-yielding crops.
  1. True
  2. False
Grade 9 Culinary Skills
After grating potatoes, identify the next preparation step/s when making hash browns.
  1. pat dry
  2. rinse well and pat dry
  3. immediately add seasoning and let rest
  4. immediately add all ingredients and fry
Grade 9 Culinary Skills
Identify the best indicator of a high quality potato.
  1. soft wrinkled skin, sprouts
  2. firm, smooth, no green sprouts, bruises or blemishes
  3. firm, sprouts
  4. firm, mottled green color
Grade 9 Kitchen Safety and Sanitation
Identify the behavior that is not safe while cooking in the kitchen.
  1. keep cupboards and drawers closed after using them
  2. keep tools and equipment away from the edge of the counter
  3. wait until you're finished cooking before cleaning spills on the floor
  4. communicate when you are opening the oven or carrying hot food to the sink
Grade 9 Baking Skills
One of the biggest causes of popover failures is?
  1. Not enough eggs
  2. Too much butter
  3. Too much cooking
  4. Not enough cooking
Previous Page 1 of 36 Next
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.