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College Culinary Skills Questions

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College Culinary Skills
Identify a condition that will inhibit the Maillard reaction.
  1. acidity
  2. alkalinity
  3. neutral pH
  4. high pH
College Culinary Skills
Iron has volatile aroma compounds that have a metallic smell.
  1. True
  2. False
College Culinary Skills
Ethanol oxidation can result in acetic acid and acetaldehyde.
  1. True
  2. False
College Culinary Skills
Secondary flavors in wine are primarily the result of
  1. bad winemaking.
  2. fermentation and oak aging.
  3. bottle aging.
  4. the addition of flavoring.
College Culinary Skills
What is the difference between an essential and nonessential nutrient?
  1. Essential nutrients must be obtained from the diet while nonessential can be synthesized.
  2. Essential nutrients are obtained from direct sunlight while nonessential must be added to the diet
  3. Essential nutrients must be given subcutaneously from while nonessential must be supplemented in the diet
  4. Essential nutrients can be synthesized while nonessential must be supplemented in the diet
College Culinary Skills
Debemos lavarnos las manos antes de tocarnos la cara
  1. True
  2. False
College Culinary Skills
The compounds mannitol and sorbitol are minor sugar alcohols found in wine and most commonly used as artificial sweetners.
  1. True
  2. False
College Culinary Skills
Proline makes up 85% of the amino acid in wine.
  1. True
  2. False
College Culinary Skills
Identify the role of the Aboyeur.
  1. fish cook
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. ice-cream cook
  4. in charge of cold food preparation and in charge of the pantry
College Culinary Skills
Identify the role of the Potager.
  1. pastry chef
  2. soup cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. roasts and braises meats
College Culinary Skills
Identify the role of the Boucher.
  1. roasts and braises meats
  2. junior cook, works under one of the Chefs de Partie
  3. in charge of prepared meats dishes
  4. butcher
College Culinary Skills
Identify the role of the Commis.
  1. fry cook
  2. junior cook, works under one of the Chefs de Partie
  3. butcher
  4. manager of the entire food service operation
College Culinary Skills
What is designed to protect you when slicing?
  1. Apron
  2. Chef pants
  3. Latex gloves
  4. Cutting gloves
College Culinary Skills
Before hops came into general use in beer, brewers used?
  1. Germutilch
  2. Gruit
  3. Gazunite
  4. Reingheitsgebot
  5. Roast barley
College Culinary Skills
Lightstrike in wine is characterized by aromas of:
1. skunk
2. beets, cabbage
3. wet dog
4. moldy paper
  1. 1 only
  2. 4 only
  3. 2, 3 and 4
  4. All of the above
College Culinary Skills
Of the three forms of sulfur dioxide (SO2) in wine, which is the most effective antimicrobial               .
  1. bound
  2. molecular
  3. bisulfite
  4. sulfite
College Culinary Skills
Factors contributing to toxicity in wine include                   .
  1. production methods
  2. air pollution
  3. water and soils
  4. all of the above
College Culinary Skills
An odorless and colorless component that contributes to body is                .
  1. sulflur
  2. glycerol
  3. esters
  4. phenols
College Culinary Skills
Heavy metals ions like         iron          and          copper          are categorized as minerals and can be found in wine but are not naturally occurring.
a. slate
b. iron
c. granite
d. copper
College Culinary Skills
If off flavors can be detected in a wine but they don't make it undrinkable, the wine is considered flawed.
  1. True
  2. False
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