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Eleventh Grade (Grade 11) Culinary Arts Questions

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Grade 11 Baking Skills
Cupcakes can be iced right after you take the cupcakes out of the oven?
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Salmonella can be found in poultry, raw meats, milk and other dairy products.
  1. True
  2. False
Grade 11 Culinary Skills
Potatoes are high in which nutrient(s)?
  1. carbohydrates
  2. fat
  3. protein
  4. vitamin A
Grade 11 Culinary Skills
Identify the vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
Grade 11 Kitchen Safety and Sanitation
In favorable conditions, a single bacteria cell can multiply up to a million in the span of five hours.
  1. True
  2. False
Grade 11 Culinary Math
1 gallon equals
  1. 120 ounces
  2. 24 cups
  3. 4 quarts
  4. 6 pints
Grade 11 Kitchen Safety and Sanitation
Parasites need to live on or in a host to survive.
  1. True
  2. False
Grade 11 Culinary Skills
Identify how a marinade is different from a brine.
  1. Marinades are flavoring agents and brines are not.
  2. Marinades penetrate food less deeply than brines.
  3. Herbs are always added to marinades and never to brines.
  4. Marinades take less time than brines to flavor food.
Grade 11 Kitchen Safety and Sanitation
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Baking Skills
What type of flour is used for making a cake?
  1. All-purpose
  2. Self-rising
  3. Baby Powder
Grade 11 Kitchen Safety and Sanitation
A manager received an invoice for $94.50 for 30 gallons of ice cream. How much did each gallon cost?
  1. $2.88
  2. $3.15
  3. $3.49
  4. $4.26
Grade 11 Kitchen Safety and Sanitation
What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 degrees F.?
  1. 3 days
  2. 5 days
  3. 7 days
  4. 10 days
Grade 11 Kitchen Equipment and Tools
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
  1. chinois
  2. funnel
  3. food mill
  4. skimmer
Grade 11 Kitchen Equipment and Tools
Which type of knife is used to cut fish?
  1. chef's
  2. utility
  3. clam
  4. filet
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
An oyster knife is used to
  1. trim oysters.
  2. open oyster shells.
  3. chop oyster and clams.
  4. crack oysters, clams and other shellfish.
Grade 11 Kitchen Safety and Sanitation
Identify the term that describes the amount of space an ingredient takes up.
  1. mass
  2. weight
  3. volume
  4. measurement
Grade 11 Baking Skills
What will happen if you put icing on hot items?
  1. nothing
  2. the icing will melt
  3. the icing will rise
Grade 11 Kitchen Safety and Sanitation
To limit bacteria in the kitchen
  1. Wash your work surfaces and utensils in hot water before use.
  2. Wash tops of cans before opening them.
  3. Use a clean spoon to taste food while cooking.
  4. All of the above
Grade 11 Culinary Math
1/2 gallon equals
  1. 32 ounces
  2. 128 ounces
  3. 64 ounces
  4. 4 cups
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