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Continuing Education Culinary Arts Questions

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Continuing Education Kitchen Equipment and Tools
An appliance should not be placed in water unless it is labeled                                   .
  1. with an UL symbol.
  2. with an American seal of approval.
  3. made in America tag.
  4. "immersible"
  5. free coupon for purchase tag.
Continuing Education Kitchen Equipment and Tools
Used to zest citrus fruits, such as orange or lemon, to add flavoring to baked goods.
  1. grater
  2. peeler
  3. paring knife
  4. kitchen shears
Continuing Education Culinary Math
If there are 8 ounces in 1 cup, how many ounces are in 1/2 cup?

     4     
Continuing Education Culinary Skills
If eggs are not cooked and handled properly, they may cause a foodborne illness from this germ.
  1. cholera
  2. listeria
  3. mold
  4. salmonella
Continuing Education Culinary Skills
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
Continuing Education Culinary Math
The recipe calls for 1 1/3 cups of flour. I want to triple the yield of the recipe. How much flour do I need?          4 cups         
Continuing Education Kitchen Equipment and Tools
A                        can bake, broil and toast breads or other small foods without heating the entire kitchen.
  1. electric skillet.
  2. toaster pot.
  3. toaster oven.
  4. broiling rack skillet.
  5. slow baker.
Continuing Education Kitchen Safety and Sanitation
Use a metal spoon to stir hot liquids on the stove top.
  1. True
  2. False
Continuing Education Culinary Math
Halve this ingredient: 1 1/3 cup semisweet chocolate.
  1. 2/3 cup semisweet chocolate
  2. 1/2 cup semisweet chocolate
  3. 1 cup semisweet chocolate
  4. 1/4 cup semisweet chocolate
Continuing Education Culinary Skills
To mix with an over & over motion, using a spoon or a rotary or electric beater.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
Continuing Education Baking Skills

This question is a part of a group with common instructions. View group »

In quick breads, what is the leavening agent?
  1. yeast
  2. both baking powder and baking soda
  3. baking soda
  4. baking powder
Continuing Education Culinary Math
The recipe calls for 2/3 cup of rice. I want to double the yield of the recipe. How much rice will I need?             1 1/3 cup            
Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe up from four servings to eight servings.
  1. 0.2
  2. 0.5
  3. 5
  4. 1.2
Continuing Education Culinary Skills
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  1. Fry
  2. Saute
  3. Stir-fry
  4. Pan-fry
Continuing Education Culinary Skills
To cook slowly and for a long time in liquid.
  1. Broil
  2. Stew
  3. Brown
  4. Roast
Continuing Education Kitchen Safety and Sanitation
Identify the minimum temperature for holding hot food.
  1. 135 degrees F
  2. 140 degrees F
  3. 145 degrees F
  4. 150 degrees F
Continuing Education Kitchen Safety and Sanitation
What is the basic characteristic of a virus?
  1. destroyed by cooking
  2. grows in food
  3. requires a living host to grow
  4. commonly found in cattle intenstines
Continuing Education Kitchen Equipment and Tools

This question is a part of a group with common instructions. View group »

Culinary Arts - Blender
  1. kitchen stand mixer
  2. whisk
  3. blender
  4. liquid measure
Continuing Education Kitchen Safety and Sanitation
Any type of clothing is safe to wear when cooking.
  1. True
  2. False
Continuing Education Culinary Skills
To cook in an uncovered skillet with a small amount of fat.
  1. Pan-broil
  2. Deep-fat Fry
  3. Stir-fry
  4. Pan-fry
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