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College Culinary Arts Questions

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College Culinary Skills
Chardonnay is produced in a narrow range of wine styles.
  1. True
  2. False
College Culinary Skills
When is an appetizer served at a meal?
  1. the end
  2. the beginning
  3. the middle
  4. it is not served
College Culinary Skills
What are the minimum requirements for the Maillard reaction to occur?
  1. reducing protein and sugar
  2. reducing water and sugar
  3. reducing water
  4. reducing heat
College Culinary Skills
Identify a condition that will inhibit the Maillard reaction.
  1. acidity
  2. alkalinity
  3. neutral pH
  4. high pH
College Culinary Skills
Iron has volatile aroma compounds that have a metallic smell.
  1. True
  2. False
College Culinary Skills
Ethanol oxidation can result in acetic acid and acetaldehyde.
  1. True
  2. False
College Kitchen Safety and Sanitation
The proper cutting motion is to cut
  1. away from your body.
  2. towards your body.
  3. to the left of your body.
  4. to the right of your body.
College Kitchen Safety and Sanitation
How should you put the baskets into a deep fryer?
  1. As quickly as possible
  2. Just drop them in
  3. Don't use baskets
  4. Slowly and carefully
College Kitchen Safety and Sanitation
What temperature does water boil at?
  1. 250 degrees F
  2. 175 degrees F
  3. 313 degrees F
  4. 212 degrees F
College Kitchen Safety and Sanitation
When lifting the lid off of a hot pot, you should lift
  1. to the back of the pot.
  2. to the side of the pot.
  3. to the front of the pot.
  4. don't use lids.
College Culinary Skills
Secondary flavors in wine are primarily the result of
  1. bad winemaking.
  2. fermentation and oak aging.
  3. bottle aging.
  4. the addition of flavoring.
College Culinary Arts
A waiter or waitress cooks the food in a restaurant.
  1. True
  2. False
College Culinary Skills
What is the difference between an essential and nonessential nutrient?
  1. Essential nutrients must be obtained from the diet while nonessential can be synthesized.
  2. Essential nutrients are obtained from direct sunlight while nonessential must be added to the diet
  3. Essential nutrients must be given subcutaneously from while nonessential must be supplemented in the diet
  4. Essential nutrients can be synthesized while nonessential must be supplemented in the diet
College Culinary Skills
Debemos lavarnos las manos antes de tocarnos la cara
  1. True
  2. False
College Culinary Skills
The compounds mannitol and sorbitol are minor sugar alcohols found in wine and most commonly used as artificial sweetners.
  1. True
  2. False
College Culinary Skills
Proline makes up 85% of the amino acid in wine.
  1. True
  2. False
College Culinary Arts
Machine harvesting can be used to make high quality wine.
  1. True
  2. False
College Culinary Skills
Identify the role of the Aboyeur.
  1. fish cook
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. ice-cream cook
  4. in charge of cold food preparation and in charge of the pantry
College Culinary Skills
Identify the role of the Potager.
  1. pastry chef
  2. soup cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. roasts and braises meats
College Culinary Skills
Identify the role of the Boucher.
  1. roasts and braises meats
  2. junior cook, works under one of the Chefs de Partie
  3. in charge of prepared meats dishes
  4. butcher
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