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College Culinary Skills Questions

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College Culinary Skills
The peripheral zone of the berry contains most of the complex aromas and flavors found in wine.
  1. True
  2. False
College Culinary Skills
Wines fermented to dryness
  1. taste sweet.
  2. are inbalanced to tannin.
  3. contain between 2 - 5 g/l residual sugar.
  4. won't have the ability to age.
College Culinary Skills
Identify the role of Chef de Cuisine.
  1. reports to Executive Chef or in smaller restaurants has same role as Executive Chef
  2. prepares and manages entree dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Entremetier.
  1. prepares and manages entree dishes
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. senior and line cooks in charge of specific stations
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
Identify the role of the Patisseur.
  1. prepares staff meal
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. pastry chef
  4. vegetable chef
College Culinary Skills
Identify the role of the Glacier.
  1. prepares and manages entree dishes
  2. baker
  3. prepares staff meal
  4. ice-cream cook
College Culinary Skills
The father of industrial catering is Robert Owen.
  1. True
  2. False
College Culinary Skills
The compound 4-ethylguaiacol (4EG) has flavors of bacon, spice, cloves and smoke.
  1. True
  2. False
College Culinary Skills
About 30 percent of          French         wines show signs of Brett contamination.
a. Spanish
b. New Zealand
c. American
d. French
College Culinary Skills
Treating TCA in finished wine is effective and inexpensive.
  1. True
  2. False
College Culinary Skills
Brown glass transmits 10 percent of light and is preferred by winemakers and brewers to prevent lightstrike.
  1. True
  2. False
College Culinary Skills
Metallic tastes can be caused by dysfunctions of the gustatory system.
  1. True
  2. False
College Culinary Skills
Ethanol contributes what to wine:
1. color
2. tannin
3. 8 to 20 percent alcohol
4. increase in the perception of sweetness
  1. 1 only
  2. 1, 2 and 3
  3. 3 and 4
  4. All of the above
College Culinary Skills
Alcohol combines with acids to create floral and fruity esters.
  1. True
  2. False
College Culinary Skills
Components in wine that can contribute to bitterness include:
  1. higher alcohols like isoamyl and isobutyl.
  2. lactic acid bacteria (LAB) and glycerol.
  3. grape seed tannin.
  4. All of the above.
College Culinary Skills
The inability to smell is called
  1. phantosmia.
  2. anorexia.
  3. anosmia.
  4. ageusia.
College Culinary Skills
What are the two chemosensory senses?
  1. smelling, touching
  2. seeing, hearing
  3. tasting, touching
  4. smelling, tasting
College Culinary Skills
Odor molecules and flavor molecules become electrochemical signals through the process of
  1. olfaction.
  2. transduction.
  3. gustation.
  4. sniffing.
College Culinary Skills
The Potatoes Gratin include what kinds of cheese?           Gruyere           and            Parmesan           breadcrumbs.
College Culinary Skills
Identify the role of the Communard.
  1. in charge of prepared meats dishes
  2. grill cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. prepares staff meal
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