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Tenth Grade (Grade 10) Culinary Skills Questions

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Grade 10 Culinary Skills
When preparing ingredients for a meal with only one cutting board, what is the safest order of preparation to prevent cross-contamination?
  1. garlic, celery, onions, poultry
  2. celery, poultry, onions, garlic
  3. onions, poultry, garlic, celery
  4. garlic, onions, poultry, celery
Grade 10 Culinary Skills
Identify a small dice cut.
A) Culinary Arts - Knife Cuts Small Dice B) Culinary Arts - Knife Cuts Allumette C) Culinary Arts - Knife Cuts Medium Dice      A     
Grade 10 Culinary Skills
A mixture of onions, carrots and celery added to a stock to enhance its flavor and aroma is called a            mirepoix           .
Grade 10 Culinary Skills
Identify a batonnet cut.
A)Culinary Arts - Knife Cuts Allumette B) Culinary Arts - Knife Cuts Batonnet C) Culinary Arts - Knife Cuts Brunoise      B     
Grade 10 Culinary Skills
Food chemistry is working with the chemical structure of foods and their chemical reactions.
  1. True
  2. False
Grade 10 Culinary Skills
To cook food in hot fat or oil that is not deep enough to cover the food.
  1. grill
  2. fry
  3. marinate
Grade 10 Culinary Skills
A               hard boiled               egg is cooked in its shell for 10-12 minutes in boiling water. The name of this cooking method refers to the consistency of the egg         white         and        yolk       .
Grade 10 Culinary Skills
To cook food in the oven in an uncovered pan.
  1. grill
  2. parboil
  3. roast
Grade 10 Culinary Skills
Biotechnology is using synthetic processes in the manufacturing of new foods.
  1. True
  2. False
Grade 10 Culinary Skills
To quickly immerse heated food in cold water to stop the cooking process.
  1. emulsify
  2. shock
  3. poach
Grade 10 Culinary Skills
Molecular gastronomy is a blend of chefs' art and food technology.
  1. True
  2. False
Grade 10 Culinary Skills
Identify a brunoise cut.
A) Culinary Arts - Knife Cuts Brunoise B) Culinary Arts - Knife Cuts Medium Dice C) Culinary Arts - Knife Cuts Small Dice      A     
Grade 10 Culinary Skills

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

A Latin American sauce usually made from tomatoes, chiles, onion, and garlic. Can be chunky or smooth.
  1. guacamole
  2. salsa
Grade 10 Culinary Skills
To cook food over a boiling liquid in a covered cooking container.
  1. sear
  2. steam
  3. scald
Grade 10 Culinary Skills
A               soft boiled               egg is cooked in the shell for 3-5 minutes in boiling water. This cooks the egg         white         while leaving the        yolk        runny,
Grade 10 Culinary Skills
            Scrambled             eggs is the method of mixing together the whole egg, whites and yolks, before cooking. Using this method, it is easy to            overcook            eggs, making them dry.
Grade 10 Culinary Skills
What are the three vegetables found in mirpoix
  1. Celery
  2. Garlic
  3. Onion
  4. Carrot
Grade 10 Culinary Skills
We know that a sharp knife is safer than a dull knife. How often should a knife be sharpened?
  1. once a month
  2. once a day
  3. once a week
  4. as needed
Grade 10 Culinary Skills
Which group of cooking methods represents dry-heat cooking?
  1. boil, bake, simmer
  2. simmer, saute', stew
  3. bake, pan fry, broil
  4. poach, pan fry, bake
Grade 10 Culinary Skills
What is the minimum hot holding temperature for hot food?
  1. 130 degrees F
  2. 140 degrees F
  3. 150 degrees F
  4. 160 degrees F
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