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Eleventh Grade (Grade 11) Culinary Arts Questions

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Grade 11 Culinary Skills
A specific type of broth used in poaching is called                  court bouillon                  and is a combination of broth or stock, an        acid        such as        wine       , lemon juice or           vinegar          , a bouquet garni, and a            mirepoix           .
Grade 11 Kitchen Safety and Sanitation
What food item does the Food and Drug Administration advise against offering on a children's menu?
  1. rare cheeseburgers
  2. egg salad
  3. peanut butter and jelly sandwiches
  4. fried shrimp
Grade 11 Kitchen Equipment and Tools
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
  1. corer
  2. peeler
  3. zester
  4. grater
Grade 11 Culinary Arts
Dehyrating foods is a method of                     .
  1. enhancing nutrition
  2. food preservation
  3. bacteria elimination
  4. sous vide
Grade 11 Culinary Math
1 and 1/2 cups equals
  1. 12 ounces
  2. 10 ounces
  3. 22 tablespoons
  4. 18 ounces
Grade 11 Culinary Skills
Identify the approximate marinating time for small seafood and thin fish.
  1. 15-30 minutes
  2. 30-60 minutes
  3. 6-12 hours
  4. 1-2 hours
Grade 11 Kitchen Safety and Sanitation
Statistics from the CDC (Centers for Disease Control) show that the most commonly reported food-preparation practice that contributed to food-borne disease was improper holding temperatures.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
The                       Heimlich maneuver                        removes food or other obstacles from the airway of a choking person.
Grade 11 Culinary Math
2 ounces equals
  1. 4 tablespoons
  2. 22 teaspoons
  3. 1/2 cup
  4. 3 grams
Grade 11 Culinary Math
1 cup equals
  1. 24 tablespoons
  2. 12 ounces
  3. 62 teaspoons
  4. 16 tablespoons
Grade 11 Kitchen Safety and Sanitation
When lifting a load, bend from the         knees        and lift with the         legs.        
Grade 11 Kitchen Safety and Sanitation
The federal agency that creates and enforces safety-related standards and regulations in the workplace is called         OSHA.        
Grade 11 Kitchen Safety and Sanitation
What is the formula used to increase or decrease a recipe?
  1. divide by the number of desired servings
  2. multiply by the number of desired servings
  3. divide the amount of ingredients by the number of ingredients, and then multiply each ingredient by the conversion factor
  4. divide the desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor.
Grade 11 Culinary Skills

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

Thickening agent made of equal parts of flour and fat.
  1. Cornstarch
  2. Sauce
  3. Roux
  4. Beurre blanc
Grade 11 Kitchen Safety and Sanitation
The Fair Labor Standards Act allows minors to use or clean any power-driven slicing, mixing, or cutting machine in the workplace.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Which area on a general safety audit covers such items as tile and carpet?
  1. facilities
  2. equipment
  3. employee practices
  4. management practices
Grade 11 Kitchen Safety and Sanitation
Which hand tool shreds small pieces of the outer peel of citrus fruits?
  1. sieve
  2. zester
  3. peeler
  4. grater
Grade 11 Kitchen Safety and Sanitation
A toque is a chef's
  1. hat.
  2. jacket.
  3. apron.
  4. neckcloth.
Grade 11 Kitchen Safety and Sanitation
When referring to the five basic tastes, what does umami refer to?
  1. sour
  2. sweet
  3. bitter
  4. savory
Grade 11 Kitchen Safety and Sanitation
The hand that is not holding the knife is called the          guide           hand.
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