Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 9 questions. View questions in All Grades.

Grade 7 Grade 9 Grade 10 Grade 11 Grade 12 College Continuing Education

Ninth Grade (Grade 9) Culinary Arts Questions

You can create printable tests and worksheets from these Grade 9 Culinary Arts questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 5 of 24 Next
Grade 9 Meal Planning
Which nutrient group does not contain calories?
  1. water
  2. protein
  3. carbohydrate
  4. lipid
Grade 9 Kitchen Safety and Sanitation
Which bacteria is found in the lower intestines of healthy humans?
  1. Salmonella
  2. E-Coli
  3. Norwalk
  4. None
Grade 9 Kitchen Safety and Sanitation
Which food is most associated with salmonella contamination?
  1. Ground beef
  2. Raw eggs
  3. Rare roast beef
  4. Unpasteurized dairy
Grade 9 Kitchen Safety and Sanitation
Putting pressure on a cut will
  1. make it hurt less.
  2. make it hurt more.
  3. prevent germs from getting in.
  4. help to stop bleeding.
Grade 9 Culinary Skills
This is the function of salt in pasta cooking water.
  1. brings water to a quicker boil
  2. keeps pasta from sticking together
  3. adds flavor
Grade 9 Kitchen Equipment and Tools
What task is a colander used for?
  1. basting
  2. mixing
  3. paring
  4. draining
Grade 9 Baking Skills
How do we know when we've sufficiently kneaded bread dough?
  1. the dough is smooth, not sticky, and holds its shape
  2. when your dominant hand feels fatigued
  3. time kneading for exactly 5 minutes
  4. time kneading for exactly 3 minutes
Grade 9 Baking Skills
This is the ideal place for bread dough to rise.
  1. in a floured or oiled bowl, covered and in a cold place
  2. in a floured or oiled bowl, covered and in a warm place
  3. in a floured bowl, uncovered and in a drafty place
  4. in a bowl, uncovered and in a 300 degree oven
Grade 9 Kitchen Equipment and Tools
A blender is more efficient processing dry food than a food processor.
  1. True
  2. False
Grade 9 Kitchen Equipment and Tools
A French Knife is an alternative name for a Chef's Knife.
  1. True
  2. False
Grade 9 Meal Planning
The recipe yields 8 servings. You will be serving about 15 people. What should you do to make sure you have enough food.
  1. Make the recipe as is.
  2. Double the recipe - multiply ingredients by 2.
  3. Triple the recipe - multiply ingredients by 3.
  4. Quadruple the recipe - multiply ingredients by 4.
Grade 9 Baking Skills
Cookie sheets should always be greased when baking cookies.
  1. True
  2. False
Grade 9 Kitchen Equipment and Tools
When using measuring spoons to measure a dry ingredient always                                                .
  1. level the ingredient with the top of the spoon
  2. read the measurement at eye level
  3. use the smallest spoon
  4. use on flat surface
Grade 9 Baking Skills
Whether by hand or machine, what is the main reason that we knead bread dough?
  1. to warm the liquid ingredient in the dough
  2. to activate the sugar that softens the dough
  3. to thoroughly incorporate the salt
  4. to activate gluten that gives bread structure
Grade 9 Kitchen Safety and Sanitation
Which is a dangerous method for trying to put out a grease fire?
  1. Water
  2. Fire extinguisher
  3. Smother
  4. Call 911
Grade 9 Culinary Skills
When should dried pasta be added to the cooking water?
  1. when the water is at full boil
  2. when the water is at a simmer
  3. before the water begins to heat
Grade 9 Baking Skills
All varieties of oatmeal are gluten free.
  1. True
  2. False
Grade 9 Kitchen Equipment and Tools
When measuring liquids, always put the measuring cup on a                 surface.
  1. wet
  2. flat
  3. dry
  4. thin
Grade 9 Culinary Skills
This is a term for a recipe that gives an accurate list of ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.
  1. standardized recipe
  2. regulated recipe
  3. transposed recipe
  4. tested recipe
Grade 9 Baking Skills
Most bread dough recipes call for two risings, why is this?
  1. bread dough doesn't need to rise
  2. allows better reversal of the leavening process
  3. to better cool the dough which inhibits fermentation
  4. allows for respiration that occurs with fermentation
Previous Page 5 of 24 Next