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Culinary Arts Questions - All Grades

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Continuing Education Kitchen Equipment and Tools
A                   could be used to chop, sliced, mix, blend, and knead dough.
  1. electric blender.
  2. food processor.
  3. food separator.
  4. electric oven.
Continuing Education Culinary Math
How many measures of 3/4 cups are needed to fill 1 1/2 cups?
  1. 3
  2. 3 and 1/4 cup
  3. 2
  4. 4
Grade 11 Kitchen Safety and Sanitation
Beneficial microorganisms are called pathogens.
  1. True
  2. False
Continuing Education Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. melon scoop
  2. zester
  3. carrot curler
  4. butter curler
Grade 11 Kitchen Safety and Sanitation
Identify what food handlers should do when carrying hot food.
  1. warn others that they are coming through
  2. move quickly because the food will cool off
  3. move extremely slow because the food is so hot
  4. always have the right-of-way and move at their own pace
Continuing Education Kitchen Safety and Sanitation
If you get a burn, immediately run cold water on it.
  1. True
  2. False
Grade 11 Culinary Skills
Identify the main function of oil in a marinade.
  1. enhances aromatics
  2. adds moisture and flavor
  3. coats and protects the food
  4. adds nutritional value
Grade 11 Culinary Skills
The        yolk        is the egg's major source of vitamins and minerals, including protein and essential fatty acids.
Continuing Education Culinary Math
How many 1/8 cups equal 1 cup?

     8     
Continuing Education Culinary Math
The recipe calls for 1 1/2 cups of cheddar cheese. If you want to reduce the yield of the recipe by half, how much cheese would you need?           3/4 cup          
Continuing Education Culinary Skills
Identify the definition of an emulsion.
  1. using salt to blend a mixture together
  2. a mixture of two or more liquids that are normally unmixable
  3. a blending method, usually by a hand held mixer
  4. using fresh herbs to blend a mixture together
Continuing Education Meal Planning
Poultry is a high quality source of this nutrient.
  1. carbohydrate
  2. potassium
  3. Vitamin A
  4. protein
Continuing Education Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
Grade 9 Kitchen Equipment and Tools
What is a paring knife?
  1. A knife that you cut pears with.
  2. A small knife that is used to peel and cut small ingredients with.
  3. A knife that is used to cut meat.
  4. A knife that is large and used to cut bread with.
Grade 10 Culinary Math
When scaling a recipe down from twelve servings to eight servings, the scaled down measure of the original 2 cups (250 ml) of flour will be                       1 1/3 cups (330 ml)                       of flour.
Continuing Education Kitchen Equipment and Tools
A basic range includes                                   .
  1. broiler and oven
  2. cooktop and oven.
  3. cooktop, broiler, and toaster pan.
  4. cooktop, broiler, and oven.
Grade 9 Culinary Math
A measuring system used throughout most of the world is called:
  1. Metric System
  2. Customary System
  3. Euro System
  4. International Measuring System
Grade 9 Kitchen Safety and Sanitation
Identify the illness caused by food that is not safe to consume.
  1. food sanitation
  2. food poisoning
  3. food incubation
  4. food degradation
Continuing Education Meal Planning
These are foods that frequently cause an allergic reaction.
  1. milk, eggs, and wheat
  2. lamb, rice, and sugar
  3. chocolate and strawberries
  4. rice and pears
Continuing Education Kitchen Safety and Sanitation
The final step in cleaning and sanitizing a prep table is rinsing the surface.
  1. True
  2. False
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