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Continuing Education Culinary Arts Questions

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Continuing Education Kitchen Safety and Sanitation
If you get a burn, immediately run cold water on it.
  1. True
  2. False
Continuing Education Culinary Math
How many 1/8 cups equal 1 cup?

     8     
Continuing Education Culinary Math
The recipe calls for 1 1/2 cups of cheddar cheese. If you want to reduce the yield of the recipe by half, how much cheese would you need?           3/4 cup          
Continuing Education Culinary Skills
Identify the definition of an emulsion.
  1. using salt to blend a mixture together
  2. a mixture of two or more liquids that are normally unmixable
  3. a blending method, usually by a hand held mixer
  4. using fresh herbs to blend a mixture together
Continuing Education Meal Planning
Poultry is a high quality source of this nutrient.
  1. carbohydrate
  2. potassium
  3. Vitamin A
  4. protein
Continuing Education Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
Continuing Education Kitchen Equipment and Tools
A basic range includes                                   .
  1. broiler and oven
  2. cooktop and oven.
  3. cooktop, broiler, and toaster pan.
  4. cooktop, broiler, and oven.
Continuing Education Meal Planning
These are foods that frequently cause an allergic reaction.
  1. milk, eggs, and wheat
  2. lamb, rice, and sugar
  3. chocolate and strawberries
  4. rice and pears
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe down from four servings to two servings.
  1. 50
  2. 5
  3. 0.1
  4. 0.5
Continuing Education Culinary Skills
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  1. Stew
  2. Steam
  3. Simmer
  4. Steep
Continuing Education Kitchen Safety and Sanitation
Identify the safest way to defrost meat.
  1. on the bottom shelf of the refrigerator
  2. in warm water in the sink
  3. on the top shelf of the refrigerator
  4. on the counter overnight
Continuing Education Kitchen Safety and Sanitation
The best way to avoid getting your fingers caught in a mixer is to                                                        .
  1. turn the beaters away from you when removing them.
  2. turn the beaters toward you when removing them.
  3. remove the beaters as soon as you turn off the mixer.
  4. remove the beaters after unplugging the electric mixer.
Continuing Education Culinary Skills
To          simmer          is heating a liquid to just below the boiling point, to cook in boiling liquid.
Continuing Education Culinary Math
The recipe calls for 3 1/2 cups of milk. You want to reduce the yield of the recipe by half. How much milk will you need?               1 3/4 cups               
Continuing Education Baking Skills
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
Continuing Education Kitchen Safety and Sanitation
Which tool is safe to use when stirring hot liquids in a pot or pan on the stove top?
  1. metal whisk
  2. wooden spoon
  3. metal serving spoon
  4. rubber spatula
Continuing Education Kitchen Safety and Sanitation
If you only have one cutting board, which list below identifies the best order in which to prepare the ingredients for a dish?
  1. Onions, raw poultry, tomatoes
  2. Raw poultry, onions, tomatoes
  3. Onions, tomatoes, raw poultry
  4. It doesn't matter
Continuing Education Culinary Skills
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
Continuing Education Baking Skills
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
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