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Continuing Education Culinary Skills Questions

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Continuing Education Culinary Skills

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

Cutting vegetables into long skinny strips.
  1. Chop
  2. Julienne
  3. Mince
  4. Cube
Continuing Education Culinary Skills
Identify the classic base for Espargnole sauce.
  1. tomatoes
  2. fish stock
  3. egg yolks and butter
  4. roasted veal stock
Continuing Education Culinary Skills

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

Cut food into small, irregular pieces.
  1. Quarter
  2. Dice
  3. Cube
  4. Chop
Continuing Education Culinary Skills

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

All your ingredients and tools needed for a recipe are ready to cook. (French term)
  1. Mise en place
  2. Mirepoix
  3. Flambe
  4. Croissant
Continuing Education Culinary Skills
This is the second most popular type of poultry and is often cooked during holidays. It contains both light and dark meat with small amounts of fat. Typically the best cooking methods is roast or cut into cutlets and sauteed or pan-fried.
  1. turkey
  2. pigeon
  3. Cornish game hen
  4. goose
Continuing Education Culinary Skills
To cook uncovered in a small amount of fat in a pan.
  1. Simmer
  2. Toast
  3. Steep
  4. Saute
Continuing Education Culinary Skills
The abbreviation for a tablespoon is             T or tbsp            .
Continuing Education Culinary Skills
The bones from all types of poultry can be used to make stock.
  1. True
  2. False
Continuing Education Culinary Skills
The leg meat of poultry contains plenty of fat, connective tissue and collagen, which makes it the least flavorful part of the bird.
  1. True
  2. False
Continuing Education Culinary Skills

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

Chop food into pieces that are as small as possible, this is the smallest possible cut.
  1. Mash
  2. Mince
  3. Dice
  4. Chop
Continuing Education Culinary Skills
Identify which option will not thicken a liquid.
  1. cornstarch
  2. flour
  3. cream of tartar
  4. potato starch
Continuing Education Culinary Skills
To crush food until it becomes smooth. Use a potato masher or fork.
  1. Mince
  2. Pare
  3. Scrape
  4. Mash
Continuing Education Culinary Skills
Oven-frying is sometimes called baking.
  1. True
  2. False
Continuing Education Culinary Skills
Identify the role of the Chef de Cuisine.
  1. specialist who decorates the cakes
  2. In charge of cold food station
  3. chief of the kitchen
  4. works nights and early morning hours
Continuing Education Culinary Skills

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

To cut off the outside covering of a fruit or vegetable.
  1. Mince
  2. Pare
  3. Dice
  4. Core
Continuing Education Culinary Skills
To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinades) over food while it's cooking. Use a baster, brush, or spoon.
  1. Preheat
  2. Stir
  3. Baste
  4. Braise
Continuing Education Culinary Skills
A cooking method in which the main item, usually meat, is seared in fat then simmered in stock is called             braise.           
Continuing Education Culinary Skills
To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.
  1. Dredge
  2. Grease
  3. Sift
  4. Bread
Continuing Education Culinary Skills
To combine two or more ingredients, usually by stirring.
  1. Stir
  2. Beat
  3. Mix
  4. Combine
Continuing Education Culinary Skills
To cut by putting food through a food chopper or grinder.
  1. Score
  2. Grind
  3. Mince
  4. Pare
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