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College Culinary Skills Questions

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College Culinary Skills
Sulfur has two roles in winemaking,              prevention              and             treatment            .

a. precipitation
b. prevention
c. transformation
d. treatment
College Culinary Skills
The two families of catalysts responsible for oxidation in wine are           phenols           and           ethanol          .

a. phenols
b. esters
c. ethanol
d. sulfites
College Culinary Skills
Define ingredient.
  1. a top news story
  2. a person obsessed
  3. an item used in a recipe
  4. a vegetable with green color
College Culinary Skills
In excess, higher alcohols like           isoamyl           and            isobutyl           can contribute bitterness to wine.
a. polyols
b. isobutyl
c. ellagitannins
d. isoamyl
College Culinary Skills
A recipe provides instructions on how to make something as well as what is needed to make it.
  1. True
  2. False
College Culinary Skills
Grape must oxidizes by an enzymatic pathway and finished wine oxidizes chemically.
  1. True
  2. False
College Culinary Skills
Uncooked food is raw food.
  1. True
  2. False
College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
College Culinary Skills
Identify the cooking method that does not enable the Maillard reaction to occur.
  1. frying
  2. steaming
  3. grilling
  4. broiling
College Culinary Skills
Identify the similarity between caramelization and the Maillard reaction.
  1. both are enzymatic browning
  2. both need high temperature and high moisture
  3. both need low temperature and high moisture
  4. both are non-enzymatic browning
College Culinary Skills
In the same order of this list, identify the origin of pork, veal, lamb, beef and poultry.
  1. pig, cow, sheep, bull and bird
  2. cow, sheep, pig, bird and chicken
  3. pig, bird, sheep, cow and young cow
  4. pig, young cow, sheep, cow and bird
College Culinary Skills
The process of storing vacuum-packed meats under refrigeration for up to six weeks is called                
  1. wet aging
  2. dry aging
College Culinary Skills
Chocolate contains ingredients that may be addictive for some people.
  1. True
  2. False
College Culinary Skills
Ambient yeast strains are not always robust enough to ferment a wine to dryness.
  1. True
  2. False
College Culinary Skills
What question was Louis Camille Maillard working on when he identified the Maillard reaction in the early 20th century?
  1. how wounds heal
  2. how amino acids form proteins
  3. how to cure meats
  4. how proteins convert into fat
College Culinary Skills
Identify the role of the Saucier.
  1. junior cook, works under one of the Chefs de Partie
  2. soup cook
  3. sauce chef
  4. grill cook
College Culinary Skills
The beer ingredient that constitutes about 95% by volume?
  1. Malt
  2. Hops
  3. Yeast
  4. Water
College Culinary Skills
Identify the proper word for sheep meat.
  1. poultry
  2. lork
  3. lamb
  4. beef
College Culinary Skills
Crystalized deposits on the cork or at the bottom of a wine bottle are               .
  1. dry extract
  2. tannins
  3. tartrates
  4. residual sugar
College Culinary Skills
The proper word for cow meat is               .
  1. turkey
  2. lamb
  3. beef
  4. poultry
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