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
Filter By Grade

You are browsing College questions. View questions in All Grades.

Grade 7 Grade 9 Grade 10 Grade 11 Grade 12 College Continuing Education

Browse Questions

College Culinary Arts Questions

You can create printable tests and worksheets from these College Culinary Arts 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 3 of 13 Next
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 Meal Planning
The term RDA stands for:
  1. required daily allotment
  2. required dietary allowances
  3. requested daily allowances
  4. recommended dietary allowances
College Kitchen Safety and Sanitation
When should you remove the machine guard on a slicer?
  1. When cutting raw meat
  2. When cleaning it
  3. When cutting cabbage
  4. When storing it
College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
College Culinary Skills
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of the Garde Manger.
  1. sauce chef
  2. ice-cream cook
  3. in charge of cold food preparation and in charge of the pantry
  4. prepares staff meal
College Culinary Skills
Identify the role of the Plongeur or Escuelerie.
  1. fry cook
  2. dishwasher
  3. in charge of cold food preparation and in charge of the pantry
  4. senior and line cooks in charge of specific stations
College Meal Planning
Genetics is the only risk factor for obesity.
  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
College Culinary Skills
When short light waves are absorbed by wine it releases what kind of compounds                .
  1. phenols
  2. esters
  3. sulfurous
  4. aldehydes
College Culinary Skills
The fixed acids in wine are:
  1. malic, tartaric, citric
  2. lactic, fumaric, propionic, butyric
  3. acetic acid and ethyl acetate
  4. All of the above
College Culinary Arts
A tip is money given to a service employee for good work.
  1. True
  2. False
College Kitchen Safety and Sanitation
If oil in a pan catches on fire, your best option is to
  1. move the pan.
  2. throw water on it.
  3. put baking soda on it.
  4. smother it with a lid.
College Kitchen Safety and Sanitation
What classification of fire extinguishers should be used in commercial kitchens?
  1. S
  2. M
  3. C
  4. K
College Culinary Skills
What condition is necessary for obtaining a browned chicken breast?
  1. high moisture, high heat
  2. high heat, low moisture
  3. low moisture, low heat
  4. low heat, high moisture
College Culinary Skills
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
College Culinary Skills
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Boulanger.
  1. baker
  2. fish cook
  3. vegetable chef
  4. soup cook
College Meal Planning
Vitamins and minerals are considered MICROnutrients.
  1. True
  2. False
Previous Page 3 of 13 Next