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Ninth Grade (Grade 9) Culinary Arts Questions

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Grade 9 Kitchen Safety and Sanitation
What is the difference between food safety and sanitation?
  1. Food sanitation deals with the food preparer; food safety deals with the cleanliness of the work area.
  2. Food sanitation deals with cooking temperatures; food safety deals with cooking utensils
  3. Food safety is how food is handled to prevent food-borne illness; food sanitation is the cleanliness of equipment and facilities.
  4. Food safety is handling equipment the correct way; food sanitation deals with the prevention of accidents and illness.
Grade 9 Culinary Skills
How should you cut food that is round?
  1. slice food in half to get a flat edge
  2. slice off thin section so food sits flat and stable on the cutting board
  3. balance the knife carefully on top and start cutting
  4. hold the knife near the blade and cut the food in half
Grade 9 Culinary Skills
What should be placed under a chopping board to stop it from slipping?
  1. A grip mat.
  2. A damp cloth.
  3. A damp piece of paper towel.
  4. All of the above.
Grade 9 Kitchen Safety and Sanitation
During food lab, wearing loose clothes or long chains could lead to injury.
  1. True
  2. False
Grade 9 Meal Planning
Food labels provide information about the ingredients and nutritional value of foods.
  1. True
  2. False
Grade 9 Culinary Skills
Identify the option that gives good advice about how to scramble eggs?
  1. Eggs can burn easily, don't overcook.
  2. Never add salt or pepper to scrambled eggs.
  3. Use high heat and don't stir eggs while cooking.
  4. Cook eggs for at least 20 minutes for best texture.
Grade 9 Culinary Skills
Which type of recipes may NOT be easily altered?
  1. Cakes
  2. Soups
  3. Casseroles
  4. Salads
Grade 9 Meal Planning
These are starches and sugars found in foods that provide your main source of energy.
  1. carbohydrates
  2. vitamins
  3. fiber
  4. electrolytes
Grade 9 Culinary Skills
What shouldn't you do when using a knife?
  1. Place your hand under the blade.
  2. Place your fingers out flat.
  3. Allow your hand to come into contact with the blade.
  4. All of the above.
Grade 9 Kitchen Safety and Sanitation
The Danger Zone temperature range is:               degrees, the most favorable condition for rapid growth of many pathogens.
  1. 35 to 120
  2. 40 to 125
  3. 45 to 140
  4. 50 to 150
Grade 9 Meal Planning
Complex carbohydrates are
  1. composed of sugars linked together.
  2. found in grain products.
  3. good sources of energy.
  4. all of the above.
Grade 9 Culinary Skills
Which is not a required part of a recipe?
  1. ingredients
  2. cooking time
  3. equipment needed
  4. nutritional values
Grade 9 Culinary Skills
Which time range will produce a perfectly boiled egg?
  1. 1-3 minutes
  2. 3-10 minutes
  3. 12-15 minutes
  4. 30-45 minutes
Grade 9 Culinary Skills
Which statement is true?
  1. A lemon can also be used for cleaning purposes.
  2. Never add salt to the water when cooking pasta.
  3. To poach an egg, crack it into a small bowl first.
  4. Eggs stop boiling as soon as you turn off the heat.
Grade 9 Culinary Skills
Identify the health benefit/s of consuming whole grains.
  1. helps you fill full so you may not overeat
  2. helps clean your arteries
  3. helps lower cholesterol in a healthy diet
  4. all of the above
Grade 9 Culinary Skills
What should you do if you are talking to someone and using a knife?
  1. keep talking, you should communicate when cooking
  2. keep looking at the knife and continue talking
  3. ignore the person and talk to them when you have finished cutting
  4. place your knife down, do not use it
Grade 9 Culinary Skills
Define al dente.
  1. "soft to bite"
  2. "sticks to the wall"
  3. "to the tooth"
Grade 9 Meal Planning
These three nutrients provide energy.
  1. proteins, fats, and water
  2. carbohydrates, fats, and minerals
  3. fats, proteins, and vitamins
  4. carbohydrates, proteins, and fats
Grade 9 Meal Planning
This is a unit of heat used to measure the energy your body uses and the energy it receives from food.
  1. calories
  2. electrolytes
  3. minerals
  4. proteins
Grade 9 Meal Planning
Identify what protein provides?
  1. structure, enzymes
  2. enzymes, transportation
  3. structure, transportation, enzymes
  4. enzymes, infection, structure
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