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Vocational Education Questions - All Grades

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Continuing Education Culinary Arts
Continuing Education Culinary Arts
Identify why an induction cooktop may be safer to use than a radiant heat cooktop.
  1. spilled grease will not ignite into flame
  2. temperatures are much lower than radiant cooktops
  3. higher noxious combustion by-products
  4. induction does not emit eddy currents
Continuing Education Culinary Arts
Identify a strength that induction cooking has over cooking with radiant heat.
  1. slow, fine temperature adjustments
  2. broad range of suitable cookware
  3. quick, fine temperature adjustments
  4. light in weight cookware
Continuing Education Culinary Arts
Continuing Education Culinary Arts
Induction cooktops were originally designed to use in which space?
  1. spaces without access to gas
  2. outdoor cookware
  3. spaces without access to electricity
  4. industrial and restaurant kitchens
Continuing Education Culinary Arts
Continuing Education Culinary Arts
Identify the weakness of cooking food on a cook top using electric or gas heat.
  1. electric and gas heat are expensive
  2. electric and gas heat cook food throughout the cooking vessel at the same termperature
  3. rapidly dispenses heat throughout the cooking vessel
  4. only directly heats the part of the cookware that it touches
Continuing Education Culinary Arts
How costly are induction cooktops compared to gas and electric cooktops?
  1. less expensive than gas and electric
  2. more expensive than electric and less expensive than gas
  3. more expensive than gas and electric
  4. less expensive than electric and the same cost as gas
Continuing Education Culinary Arts
Continuing Education Culinary Arts
Identify the source of cooking heat used for induction cooking.
  1. electricity and magnetism
  2. gas and steam
  3. electricity and steam
  4. gas and magnetism
Continuing Education Culinary Math
Which measuring equipment will you use to measure 3/4 cup?
  1. 1 cup
  2. 1/8 cup
  3. 1/2 cup and 1/4 cup
  4. 1/2 cup
Continuing Education Engineering Technology
Continuing Education Hand Tools
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
Continuing Education Culinary Math
Which measuring equipment do you need to measure 3/4 teaspoon oil?
  1. 1 teaspoon
  2. 1/4 and 1/3 teaspoon
  3. 1/4 teaspoon
  4. 1/3 teaspoon
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Continuing Education Kitchen Equipment and Tools
Why should food be fully thawed before adding to the crockpot?
  1. thawed food takes up less space in the crockpot than frozen food
  2. frozen food may be in the danger zone for too long where bacteria can flourish
  3. thawed food is more flavorful than frozen food
  4. frozen food can only be cooked on the high temperature setting
Grade 8 Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Continuing Education Culinary Math
Which measuring equipment will you use to measure 1/2 cup flour?
  1. 1/2 cup
  2. 1/3 cup
  3. tablespoon
  4. 1/3 cup and 1/4 cup
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