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Ninth Grade (Grade 9) Culinary Arts Questions

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Grade 9 Culinary Skills
What information does a recipe contain?
  1. Calories
  2. Nutrient Content
  3. Ingredients
  4. Storage directions
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 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 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 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 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
Which is a risk for cross contamination?
  1. Cutting raw vegetables with a clean knife
  2. Using one cutting board for meats and another for vegetables
  3. Using one cutting board for all food prep
  4. Washing hands often
Grade 9 Meal Planning
Identify what protein provides?
  1. structure, enzymes
  2. enzymes, transportation
  3. structure, transportation, enzymes
  4. enzymes, infection, structure
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 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
When making french fries, identify the culinary cut used to prepare the potatoes.
  1. chiffonade
  2. brunoise
  3. cube
  4. julienne
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 Kitchen Safety and Sanitation
Food-borne illness can kill you.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
What are the recommended steps from the UDSA for food safety?
  1. Clean, Caution, Cook, Chill
  2. Shop, Chill, Cook, Clean
  3. Cook, Cover, Clean, Chill
  4. Clean, Separate, Cook, Chill
Grade 9 Kitchen Safety and Sanitation
What is the best way to put out a grease fire?
  1. pour water on it
  2. put a dishtowel over it
  3. smother it with the lid or baking soda, flour, or some type of powder substance
  4. pick up the pot, throw it in a sink and run water on it
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