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College Culinary Arts Questions

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College Culinary Skills
Identify the role of the Commis.
  1. fry cook
  2. junior cook, works under one of the Chefs de Partie
  3. butcher
  4. manager of the entire food service operation
College Kitchen Safety and Sanitation
Where is the best place to store your knives?
  1. In a drawer
  2. In a sink
  3. On a table
  4. In a block
College Kitchen Safety and Sanitation
What temperature is the oil in most deep fat fryers?
  1. 200 degrees F
  2. 175 degrees F
  3. 425 degrees F
  4. 350 degrees F
College Kitchen Safety and Sanitation
How long does it take water at 155 degrees F to scald human skin?
  1. 1 minute
  2. 1 second
  3. 5 seconds
  4. 5 minutes
College Kitchen Safety and Sanitation
How should you check the temperature of dishwater?
  1. With a white towel
  2. With one finger
  3. With a paper clip
  4. With one hand
College Kitchen Safety and Sanitation
What is one indicator that oil has reached the smoke point? It begins to
  1. boil over the sides.
  2. discolor.
  3. smell like tar.
  4. make hissing sounds.
College Culinary Skills
What is designed to protect you when slicing?
  1. Apron
  2. Chef pants
  3. Latex gloves
  4. Cutting gloves
College Culinary Arts
Beer that is not bottled and poured from a keg is beer that is called                 draught/draft                beer.
College Culinary Skills
Before hops came into general use in beer, brewers used?
  1. Germutilch
  2. Gruit
  3. Gazunite
  4. Reingheitsgebot
  5. Roast barley
College Kitchen Safety and Sanitation
Debemos lavarnos las manos después de fumar
  1. True
  2. False
College Culinary Skills
Lightstrike in wine is characterized by aromas of:
1. skunk
2. beets, cabbage
3. wet dog
4. moldy paper
  1. 1 only
  2. 4 only
  3. 2, 3 and 4
  4. All of the above
College Culinary Skills
Of the three forms of sulfur dioxide (SO2) in wine, which is the most effective antimicrobial               .
  1. bound
  2. molecular
  3. bisulfite
  4. sulfite
College Culinary Skills
Factors contributing to toxicity in wine include                   .
  1. production methods
  2. air pollution
  3. water and soils
  4. all of the above
College Culinary Skills
An odorless and colorless component that contributes to body is                .
  1. sulflur
  2. glycerol
  3. esters
  4. phenols
College Culinary Skills
Heavy metals ions like         iron          and          copper          are categorized as minerals and can be found in wine but are not naturally occurring.
a. slate
b. iron
c. granite
d. copper
College Culinary Skills
If off flavors can be detected in a wine but they don't make it undrinkable, the wine is considered flawed.
  1. True
  2. False
College Kitchen Safety and Sanitation
Which oil burns hotter?
  1. Canola oil
  2. Beef fat
  3. Bacon grease
  4. Chicken fat
College Culinary Skills
The peripheral zone of the berry contains most of the complex aromas and flavors found in wine.
  1. True
  2. False
College Culinary Skills
Wines fermented to dryness
  1. taste sweet.
  2. are inbalanced to tannin.
  3. contain between 2 - 5 g/l residual sugar.
  4. won't have the ability to age.
College Kitchen Safety and Sanitation
If clothing is stuck to a severe burn, what should you do?
  1. wet it
  2. yank it
  3. cut around it
  4. freeze it
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