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College Culinary Arts Questions

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College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
College Culinary Skills
Define ingredient.
  1. a top news story
  2. a person obsessed
  3. an item used in a recipe
  4. a vegetable with green color
College Culinary Skills
A recipe provides instructions on how to make something as well as what is needed to make it.
  1. True
  2. False
College Culinary Skills
Uncooked food is raw food.
  1. True
  2. False
College Culinary Arts
A menu is a list of dishes that a restaurant will serve a customer.
  1. True
  2. False
College Culinary Skills
Identify the cooking method that does not enable the Maillard reaction to occur.
  1. frying
  2. steaming
  3. grilling
  4. broiling
College Culinary Skills
What question was Louis Camille Maillard working on when he identified the Maillard reaction in the early 20th century?
  1. how wounds heal
  2. how amino acids form proteins
  3. how to cure meats
  4. how proteins convert into fat
College Culinary Arts
Diurnal shift is the temperature range between
  1. day time highs and night time lows.
  2. sunrise and sunset.
  3. day time lows and night time highs.
  4. the average temperature during a 24-hr period.
College Culinary Arts
                 is the most common preventative antimicrobial and treatment for oxidation in the vineyard and winery.
  1. Ozone
  2. Ultraviolet light
  3. Steam
  4. Sulfur
College Culinary Skills
Crystalized deposits on the cork or at the bottom of a wine bottle are               .
  1. dry extract
  2. tannins
  3. tartrates
  4. residual sugar
College Culinary Skills
Identify the similarity between caramelization and the Maillard reaction.
  1. both are enzymatic browning
  2. both need high temperature and high moisture
  3. both need low temperature and high moisture
  4. both are non-enzymatic browning
College Culinary Skills
The process of storing vacuum-packed meats under refrigeration for up to six weeks is called                
  1. wet aging
  2. dry aging
College Culinary Arts
A microclimate is the climate within                                    .
  1. an American Viticultural Area (AVA)
  2. a vineyard row or the vine canopy
  3. a vineyard
  4. a winery
College Culinary Arts
Grapegrowing, winemaking and market forces are
  1. natural factors.
  2. not part of terroir.
  3. human factors.
  4. the definition of terroir.
College Culinary Arts
Frost protection using water requires that growers start spraying after temperatures reach freezing (32 degrees F).
  1. True
  2. False
College Culinary Arts
Hybrid grape varieties are                                                         .
  1. a cross between vitis vinifera and another vitis species
  2. a cross between two types of vitis vinifera vines
  3. reproduced from a cutting
  4. not used to create Phylloxera-resistance rootstocks
College Culinary Arts
Machine harvesting can be used to make high quality wine.
  1. True
  2. False
College Culinary Skills
Ambient yeast strains are not always robust enough to ferment a wine to dryness.
  1. True
  2. False
College Culinary Skills
Malolactic fermentation increases acidity in finished wine.
  1. True
  2. False
College Culinary Arts
The northern and southern-most limits for quality winegrowing currently lie between                  latitude in both the Northern and Southern hemispheres.
  1. 10 and 20 degrees
  2. 50 and 70 degrees
  3. 40 and 60 degrees
  4. 30 and 50 degrees
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