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Eleventh Grade (Grade 11) Culinary Arts Questions

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Grade 11 Kitchen Equipment and Tools
Identify the heavy flat bottom cookware with tall vertical sides that is ideal for simmering and cooking sauces.
  1. casserole dish
  2. saute pan
  3. saucepan
  4. cast iron skillet
Grade 11 Kitchen Equipment and Tools
Identify the large and deep vertical sided cookware ideal for making a big batch of stock.
  1. dutch oven
  2. straight sided saute pan
  3. wok
  4. stockpot
Grade 11 Kitchen Safety and Sanitation
A fire involving a cord or outlet would be classified as a Class C fire.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Restaurant and food-service employees should not wear         open         -        toed        shoes.
Grade 11 Kitchen Safety and Sanitation
The Garde Manger is also known as the                 chef.
  1. sous
  2. pastry
  3. pantry
  4. fish station
Grade 11 Kitchen Safety and Sanitation
A gazpacho recipe serves 30 but a banquet requires servings for 50. What is the conversion factor for this recipe?
  1. 0.2
  2. 0.6
  3. 1.6
  4. 1.9
Grade 11 Kitchen Safety and Sanitation
One pint is the same as                 cup(s).
  1. 1
  2. 2
  3. 3
  4. 4
Grade 11 Kitchen Safety and Sanitation
A soup recipe serves 12, but you only need to serve 6. What is the conversion factor?
  1. .25
  2. .33
  3. .50
  4. .66
Grade 11 Kitchen Safety and Sanitation
A(n)                safety audit                is conducted to judge the level of safety in an operation.
Grade 11 Kitchen Safety and Sanitation
Identify which food parasites are commonly associated with.
  1. seafood
  2. eggs
  3. potatoes
  4. ready-to-eat foods
Grade 11 Culinary Skills
Identify the approximate marinating time for poultry parts with skin on.
  1. 1-2 hours
  2. 8-10 hours
  3. 4-6 hours
  4. 12-14 hours
Grade 11 Kitchen Safety and Sanitation
Botulinum toxin can only reproduce in an anaerobic environment (oxygenless).
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
There is no need for a beard net as long as the beard is neatly trimmed.
  1. True
  2. False
Grade 11 Baking Skills
What is baking yeast?
  1. a grain
  2. living organism
  3. a simple sugar
  4. a kind of flour
Grade 11 Kitchen Equipment and Tools
Identify the wide flat bottom cookware with vertical sides, that is ideal for fast cooking while shaking, tossing or stirring food.
  1. saute pan
  2. wok
  3. fry pan
  4. bake sheet
Grade 11 Culinary Skills

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

A flavorful liquid.
  1. Sauce
  2. Stock
  3. Water
  4. Roux
Grade 11 Culinary Skills

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

This white powder that comes from corn is used to thicken liquids.
  1. Collagen
  2. Pudding
  3. Roux
  4. Cornstarch
Grade 11 Culinary Skills
Shellfish and fish are subject to carryover cooking. What is carryover cooking?
  1. take on flavours from other food cooked in close proximity
  2. continuation of cooking even when removed from the heat source for several minutes
  3. foods that must be turned midway through cooking
  4. using a sequence of two cooking methods
Grade 11 Culinary Math
4 ounces of butter equals
  1. 1/4 cup
  2. 8 tablespoons
  3. 1 stick
  4. Both b and c
Grade 11 Culinary Skills

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

To cook a food in a pan without browning over low heat until the item softens and releases moisture.
  1. Sweat
  2. Boil
  3. Roast
  4. Grill
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