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Culinary Arts Questions - All Grades

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Grade 11 Kitchen Safety and Sanitation
Gastroenteritis is the medical term for both food poisoning and food infections caused by bacteria.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
Which group of individuals has a higher risk of foodborne illness?
  1. teenagers
  2. elderly people
  3. women
  4. vegetarians
Continuing Education Kitchen Equipment and Tools
This hand held tool is used to smoothly blend ingredients, fold ingredients together, or whip cream.
  1. kitchen stand mixer
  2. rubber spatula
  3. whisk
  4. dessert fork
Continuing Education Culinary Math
How many measures of 1/8 cups to fill 1 1/2 cups?
  1. 12
  2. 10
  3. 4
  4. 16
Grade 9 Kitchen Safety and Sanitation
How do you walk safely with a knife?
  1. hold knife facing up with the blade on a slight angle
  2. hold knife facing out and on a slight angle
  3. hold knife facing down and on a slight angle
  4. hold knife by the blade and on a slight angle
Grade 11 Baking Skills
To tell if the cupcakes are finished you use a                
  1. Toothpick
  2. Baseball bat
  3. Finger
Grade 10 Kitchen Equipment and Tools
Identify the small appliance that is best suited for cooking at low temperatures for a long period of time.
  1. microwave oven
  2. toaster oven
  3. crockpot or slow cooker
  4. electric skillet
Continuing Education Kitchen Safety and Sanitation
What method should never be used to thaw food?
  1. place the item in a cooler
  2. place the item on a prep counter
  3. microwave the item
  4. cook the item
Continuing Education Culinary Math
How many 1/4 cups is needed to fill 1 cup?
  1. 4
  2. 3
  3. 2
  4. 2 and 1/4 cup
Continuing Education Culinary Math
Double this ingredient: 1 cup milk.               2 cups milk              
Continuing Education Culinary Math
Which measuring equipment will you use to measure 1/2 cup flour?
  1. 1/2 cup
  2. 1/3 cup
  3. tablespoon
  4. 1/3 cup and 1/4 cup
Grade 11 Kitchen Safety and Sanitation
What task requires food handlers to wash their hands before and after doing it?
  1. taking out garbage
  2. touching clothing or aprons
  3. handling raw meat, poultry, or seafood
  4. using chemicals that might affect food safety
Continuing Education Culinary Skills
What should the cooking temperature of poultry be?
  1. 135 degrees F.
  2. 145 degrees F.
  3. 155 degrees F.
  4. 165 degrees F.
Continuing Education Culinary Skills
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  1. Stew
  2. Dot
  3. Poach
  4. Boil
Continuing Education Culinary Math
Which is the largest fraction number?
  1. 1/2
  2. 7/8
  3. 1/4
  4. 3/8
Grade 9 Kitchen Equipment and Tools
What is a serrated knife?
  1. A knife with a zig-zag edge that is used to cut bread with.
  2. A long knife with a smooth blade.
  3. A small knife used for cutting herbs.
  4. A small knife used for cutting small ingredients.
Grade 11 Kitchen Safety and Sanitation
Molds and yeast are both fungi.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Viruses are dangerous because they readily reproduce by themselves outside of living cells.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
What must a food handler with a hand wound do to safely work with food?
  1. bandage the wound with an impermeable cover and wear a single-use glove
  2. bandage the wound and avoid contact with food for the rest of the shift
  3. wash the wound and wear a single-use glove
  4. apply iodine solution and a permeable bandage
Grade 11 Kitchen Safety and Sanitation
One cup equals how many fluid ounces?
  1. 4
  2. 8
  3. 10
  4. 12
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