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Continuing Education Culinary Skills Questions

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Continuing Education Culinary Skills
To soak in a seasoned liquid, to add flavor and/or tenderize.
  1. bread
  2. flute
  3. marinate
  4. sift
Continuing Education Culinary Skills
What does it mean if an ingredient is "divided" in a recipe?
  1. choice to use half the ingredient because it's unhealthy
  2. choice to use half the ingredient because it's expensive
  3. choice to use half the ingredient if you're scaling the recipe
  4. you will be using both halves at different stages of preparation
Continuing Education Culinary Skills
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
  1. steep
  2. steam
  3. simmer
  4. saute
Continuing Education Culinary Skills
Identify the ingredients in Hollandaise Sauce.
  1. egg yolks, olive oil, an acid
  2. egg whites, clarified butter, an acid
  3. egg whites, clarified butter, mayonnaise
  4. egg yolks, clarified butter, an acid
Continuing Education Culinary Skills
To cut food into flat pieces.
  1. chop
  2. slice
  3. sliver
  4. cut
Continuing Education Culinary Skills
A cooking technique in which foods are cooked by a radiant heat source placed below the food is called            grill.          
Continuing Education Culinary Skills
What is the primary reason for slicing and/or pounding chicken breasts to even out the thickness?
  1. For presentation
  2. To tenderize the meat
  3. To promote even cooking
Continuing Education Culinary Skills
What does it mean to use reduction as a thickening method when making a sauce?
  1. to scale back the liquid in a recipe
  2. to cool a liquid before adding a thickener
  3. to intensify the flavor of a liquid by simmering or boiling
  4. to use dried herbs in place of fresh herbs
Continuing Education Culinary Skills
A       wok       resembles a large deep frying pan, and is used in Chinese cooking, especially for stir fry.
Continuing Education Culinary Skills
Identify the thickening agent used in Bechamel sauce.
  1. white roux
  2. emulsification
  3. brown roux
  4. white stock
Continuing Education Culinary Skills
To spread a liquid coating on a food, using a pastry brush or paper towel.
  1. flute
  2. grease
  3. bread
  4. brush
Continuing Education Culinary Skills
The white breast meat of poultry - specifically chickens and turkeys - should only be cooked to medium to prevent it from drying out.
  1. True
  2. False
Continuing Education Culinary Skills
A cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler is called            broil.          
Continuing Education Culinary Skills
What are the main ingredients in Hollandaise sauce?
  1. eggs and cream
  2. egg yolks and cheddar
  3. egg yolks and butter
  4. eggs and soured cream
Continuing Education Culinary Skills
In French cooking, what is Lardon?
  1. congealed stock reduction
  2. pad of fat used as a seasoning ingredient
  3. reduced stock liquid
  4. seasoned clarified butter
Continuing Education Culinary Skills
You always fry oil at a high temperature.
  1. True
  2. False
Continuing Education Culinary Skills
To place small particles of a solid, such as butter, on the surface of a food.
  1. dot
  2. saute
  3. simmer
  4. barbecue
Continuing Education Culinary Skills
Why is it important to gently stir constantly when cooking custard on a stove-top?
  1. to distribute flavour
  2. to blend ingredients
  3. to stabilize eggs and prevent curdling
  4. to dissolve sugar
Continuing Education Culinary Skills
The abbreviation for kilogram is      kg     .
Continuing Education Culinary Skills
A dry heat cooking method in which items are cooked in an oven or over a fire is called            roast.          
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