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Continuing Education Culinary Skills Questions

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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
Veloute is a mixture of roux and                .
  1. brown stock
  2. tomatoes
  3. white stock
  4. dairy
Continuing Education Culinary Skills
Identify the option that is not a variety of roux.
  1. cream
  2. white
  3. brown
  4. blond
Continuing Education Culinary Skills
To cook in an oven or oven-type appliance in a covered or uncovered pan.
  1. bake
  2. roast
  3. braise
  4. stew
Continuing Education Culinary Skills
To cook by dry heat, uncovered, usually in the oven.
  1. broil
  2. saute
  3. roast
  4. stew
Continuing Education Culinary Skills
To        beat        is to move the utensil back and forth to blend ingredients together.
Continuing Education Culinary Skills
What is the difference between white and brown eggs?
  1. color
  2. nutrition
  3. location of production
  4. weight
Continuing Education Culinary Skills
What is a roux in French cooking?
  1. fresh herb medley
  2. highly seasoned pate
  3. thickener
  4. spice packet
Continuing Education Culinary Skills

This question is a part of a group with common instructions. View group »

To cook in an oven.
  1. Bake
  2. Simmer
  3. Boil
  4. Saute
Continuing Education Culinary Skills
To cut food into long, thin strips.
  1. Sliver
  2. Shred
  3. Julienne
  4. Trim
Continuing Education Culinary Skills
Identify the sauce that is made form a light stock and blond roux.
  1. Bechamel
  2. Veloute
  3. Espagnole
  4. Hollandaise
Continuing Education Culinary Skills
To cut into small pieces.
  1. Chop
  2. Cut
  3. Mince
  4. Slice
Continuing Education Culinary Skills
Identify the definition of a sauce.
  1. powered seasonings mixed with water
  2. a liquid with chili peppers as a base
  3. a liquid with fresh herbs
  4. a thickened liquid used to flavor and enhance other foods
Continuing Education Culinary Skills
This has a silicone coating giving it a heat-resistant and nonstick surface, and may be used to line baking sheets or cake molds.
  1. cookie sheet
  2. parchment paper
  3. paper towel
  4. wax paper
Continuing Education Culinary Skills
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
  1. Whip
  2. Stir
  3. Mix
  4. Beat
Continuing Education Culinary Skills
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
  1. Grate
  2. Grind
  3. Shred
  4. Sliver
Continuing Education Culinary Skills
To cut into very small pieces with a sharp knife.
  1. Mince
  2. Dice
  3. Slice
  4. Sliver
Continuing Education Culinary Skills

This question is a part of a group with common instructions. View group »

To cut food into neat cubes - very small - 1/4" on all sides
  1. Chop
  2. Dice
Continuing Education Culinary Skills
To cook in hot fat that completely covers the food.
  1. Pan-fry
  2. Stir-fry
  3. Fry
  4. Deep-fat Fry
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