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Continuing Education Culinary Skills Questions

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Continuing Education Culinary Skills
What do you do when you have finished using a knife?
  1. put it away immediately
  2. wash it individually in the sink, rinse it, dry it and put it away
  3. place it behind the taps and wash it with your other dishes
  4. put it in the sink to soak
Continuing Education Culinary Skills
What is the ratio of butter to flour in a roux?
  1. 2:1
  2. 1:1
  3. 1/2:1
  4. 1:2
Continuing Education Culinary Skills
To set the oven to cooking temperature in advance, so that it has time to reach the desired temperature by the start of cooking.
  1. Broil
  2. Preheat
  3. Bake
  4. Simmer
Continuing Education Culinary Skills
What should the cooking temperature of poultry be?
  1. 135 degrees F.
  2. 145 degrees F.
  3. 155 degrees F.
  4. 165 degrees F.
Continuing Education Culinary Skills
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
  1. Stew
  2. Dot
  3. Poach
  4. Boil
Continuing Education Culinary Skills
Identify the definition of an emulsion.
  1. using salt to blend a mixture together
  2. a mixture of two or more liquids that are normally unmixable
  3. a blending method, usually by a hand held mixer
  4. using fresh herbs to blend a mixture together
Continuing Education Culinary Skills
Bechamel sauce is a mixture of roux and                .
  1. stock
  2. dairy
  3. tomatoes
  4. mayonnaise
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
Continuing Education Culinary Skills
To          simmer          is heating a liquid to just below the boiling point, to cook in boiling liquid.
Continuing Education Culinary Skills
To cut into small squares.
  1. Mince
  2. Dice
  3. Cube
  4. Julienne
Continuing Education Culinary Skills
To cook under direct heat or over coals.
  1. Toast
  2. Broil
  3. Bake
  4. Roast
Continuing Education Culinary Skills
If eggs are not cooked and handled properly, they may cause a foodborne illness from this germ.
  1. cholera
  2. listeria
  3. mold
  4. salmonella
Continuing Education Culinary Skills
To mix with an over & over motion, using a spoon or a rotary or electric beater.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
Continuing Education Culinary Skills
To cook slowly and for a long time in liquid.
  1. Broil
  2. Stew
  3. Brown
  4. Roast
Continuing Education Culinary Skills
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  1. Fry
  2. Saute
  3. Stir-fry
  4. Pan-fry
Continuing Education Culinary Skills
To cook in an uncovered skillet with a small amount of fat.
  1. Pan-broil
  2. Deep-fat Fry
  3. Stir-fry
  4. Pan-fry
Continuing Education Culinary Skills
To cook in hot fat.
  1. pan-fry
  2. fry
  3. stir-fry
  4. deep-fat fry
Continuing Education Culinary Skills
When cooking chicken breasts, which cooking method is not appropriate?
  1. Stir-frying
  2. Grilling
  3. Roasting
  4. Braising
  5. Poaching
Continuing Education Culinary Skills
Which of the following cooking methods is suited for the leg meat of poultry?
  1. Braising
  2. Roasting
  3. Simmering
  4. Grilling
  5. All of the above
Continuing Education Culinary Skills
To mix with a circular motion of a spoon or other utensil.
  1. Whip
  2. Mix
  3. Blend
  4. Stir
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