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Eleventh Grade (Grade 11) Vocational Education Questions

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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 Culinary Arts
Identify one of the biggest advantages of dried foods over canned or frozen foods.
  1. take much less storage space
  2. increased nutritional value
  3. heavier weight
  4. less expensive
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
Grade 11 Culinary Skills
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 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 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 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 Kitchen Equipment and Tools
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 Culinary Arts
Food needs to fit this criteria to achieve the best tasting dehydrated product.
  1. low liquid content
  2. high quality
  3. high liquid content
  4. seasonal foods
Grade 11 Culinary Arts
This is an important consideration when cutting food to dehydrate.
  1. sharp mandoline blade
  2. blanche
  3. uniform cuts
  4. remove the skin of all foods
Grade 11 Culinary Arts
Dehyrating foods is a method of                     .
  1. enhancing nutrition
  2. food preservation
  3. bacteria elimination
  4. sous vide
Grade 11 Culinary Arts
In order to rehydrate food, what is the ratio of dehydrated food to water?
  1. 1 cup : 1 cup
  2. 1 cup : 2 cups
  3. 2 cups : 1 cup
  4. 1 cup : 3 cups
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