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Culinary Arts Questions - All Grades

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Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe down from four servings to two servings.
  1. 50
  2. 5
  3. 0.1
  4. 0.5
Grade 9 Kitchen Safety and Sanitation
Which phrase best fits food safety and sanitation?
  1. When in doubt, throw it out.
  2. Reduce, Reuse, Recycle.
  3. Measure twice, cut once.
  4. An ounce of saftey is worth a pound of cured ham.
Continuing Education Culinary Skills
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
  1. Stew
  2. Steam
  3. Simmer
  4. Steep
Grade 11 Culinary Math
If a recipe calls for four cups of milk, it is calling for 16 fluid ounces.
  1. True
  2. False
Grade 10 Culinary Math
Identify the boiling point of water using the Fahrenheit scale.
  1. 100 degrees F
  2. 162 degrees F
  3. 212 degrees F
  4. 245 degrees F
Grade 11 Kitchen Safety and Sanitation
Salmonella can be found in poultry, raw meats, milk and other dairy products.
  1. True
  2. False
Grade 11 Baking Skills
Cupcakes can be iced right after you take the cupcakes out of the oven?
  1. True
  2. False
Grade 10 Culinary Math
When scaling a recipe up from four servings to seventeen servings, the scaled up measure of the original 1/4 cup (60 ml) cocoa will be                           2 cups + 1 tsp (255 ml)                           of cocoa.
Grade 11 Culinary Skills
Potatoes are high in which nutrient(s)?
  1. carbohydrates
  2. fat
  3. protein
  4. vitamin A
Continuing Education Kitchen Safety and Sanitation
The best way to avoid getting your fingers caught in a mixer is to                                                        .
  1. turn the beaters away from you when removing them.
  2. turn the beaters toward you when removing them.
  3. remove the beaters as soon as you turn off the mixer.
  4. remove the beaters after unplugging the electric mixer.
Continuing Education Kitchen Safety and Sanitation
Identify the safest way to defrost meat.
  1. on the bottom shelf of the refrigerator
  2. in warm water in the sink
  3. on the top shelf of the refrigerator
  4. on the counter overnight
Continuing Education Culinary Skills
To          simmer          is heating a liquid to just below the boiling point, to cook in boiling liquid.
Continuing Education Culinary Math
The recipe calls for 3 1/2 cups of milk. You want to reduce the yield of the recipe by half. How much milk will you need?               1 3/4 cups               
Grade 10 Culinary Skills
Food science is the study of how food and cooking work.
  1. True
  2. False
Grade 9 Kitchen Safety and Sanitation
The best way to thaw Frozen food should be in the                        
  1. Sink
  2. Oven
  3. Refrigerator
  4. Pan it will be cooked in
Continuing Education Baking Skills
To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
  1. Whip
  2. Knead
  3. Cut In
  4. Fold In
Continuing Education Kitchen Safety and Sanitation
Which tool is safe to use when stirring hot liquids in a pot or pan on the stove top?
  1. metal whisk
  2. wooden spoon
  3. metal serving spoon
  4. rubber spatula
Continuing Education Kitchen Safety and Sanitation
If you only have one cutting board, which list below identifies the best order in which to prepare the ingredients for a dish?
  1. Onions, raw poultry, tomatoes
  2. Raw poultry, onions, tomatoes
  3. Onions, tomatoes, raw poultry
  4. It doesn't matter
Continuing Education Culinary Skills
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
Continuing Education Baking Skills
To combine ingredients until soft and creamy using a spoon, beater, or mixer.
  1. Cream
  2. Stir
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