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College Culinary Skills Questions

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College Culinary Skills
A flatbread containing corn meal, Colombian cheese and ricotta cheese is?
  1. Arepa
  2. Pandebono
College Culinary Skills
When may the Maillard reaction occur?
  1. only when cooking high sugar foods
  2. only when cooking meat
  3. cooking most foods
  4. only when cooking low protein foods
College Culinary Skills
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
College Culinary Skills
Food that is         bland        has little or no taste or flavor to it.
College Culinary Skills
Identify the correct description of the Maillard reaction.
  1. single chemical reaction between amino acids and sugar
  2. non-chemical reaction between proteins and fat
  3. complex series of chemical reactions between amino acids and sugar
  4. complex series of chemical reactions between proteins and fat
College Culinary Skills
The Maillard reaction begins with a simple reaction between which two substances?
  1. carbohydrates and sugar
  2. amino acids and sugar
  3. amino acids and fat
  4. fat and sugar
College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
College Culinary Skills
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of the Garde Manger.
  1. sauce chef
  2. ice-cream cook
  3. in charge of cold food preparation and in charge of the pantry
  4. prepares staff meal
College Culinary Skills
Identify the role of the Plongeur or Escuelerie.
  1. fry cook
  2. dishwasher
  3. in charge of cold food preparation and in charge of the pantry
  4. senior and line cooks in charge of specific stations
College Culinary Skills
The fixed acids in wine are:
  1. malic, tartaric, citric
  2. lactic, fumaric, propionic, butyric
  3. acetic acid and ethyl acetate
  4. All of the above
College Culinary Skills
When short light waves are absorbed by wine it releases what kind of compounds                .
  1. phenols
  2. esters
  3. sulfurous
  4. aldehydes
College Culinary Skills
What condition is necessary for obtaining a browned chicken breast?
  1. high moisture, high heat
  2. high heat, low moisture
  3. low moisture, low heat
  4. low heat, high moisture
College Culinary Skills
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
College Culinary Skills
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Boulanger.
  1. baker
  2. fish cook
  3. vegetable chef
  4. soup cook
College Culinary Skills
Chardonnay is produced in a narrow range of wine styles.
  1. True
  2. False
College Culinary Skills
When is an appetizer served at a meal?
  1. the end
  2. the beginning
  3. the middle
  4. it is not served
College Culinary Skills
What are the minimum requirements for the Maillard reaction to occur?
  1. reducing protein and sugar
  2. reducing water and sugar
  3. reducing water
  4. reducing heat
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