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Tenth Grade (Grade 10) Culinary Skills Questions

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Grade 10 Culinary Skills
What is freezer burn?
  1. frozen food that loses its colour but is otherwise of good quality
  2. enzyme reaction to fluctuations in freezer temperatures
  3. frozen food is damaged by dehydration and oxidation due to air reaching the food
  4. food that has been salted too much before freezing
Grade 10 Culinary Skills
Identify how to prevent freezer burn.
  1. blanche food before freezing
  2. lightly salt food before freezing
  3. wrap food tightly in freezer paper, freezer bags or foil
  4. lightly mist food before freezing
Grade 10 Culinary Skills
Identify an allumette cut.
A) Culinary Arts - Knife Cuts Small Dice B) Culinary Arts - Knife Cuts Batonnet C) Culinary Arts - Knife Cuts Allumette      C     
Grade 10 Culinary Skills
It is best to add fresh herbs to soup or sauces at the end of the cooking time.
  1. True
  2. False
Grade 10 Culinary Skills
Identify the type of fruit preserve that is a thick, sometimes solid gel with large chunks of fruit.
  1. jam
  2. marmalade
  3. preserves
  4. jelly
Grade 10 Culinary Skills
Identify the type of fruit preserve that is a clear and gelled flavored liquid.
  1. marmalade
  2. preserves
  3. jelly
  4. conserves
Grade 10 Culinary Skills
What purpose is achieved by pounding chicken breasts to more uniform thickness?
  1. better presentation
  2. break down muscle
  3. to ensure even cooking
  4. tenderize the meat
Grade 10 Culinary Skills
How do you dredge poultry pieces for frying?
  1. coat with beaten egg then flour
  2. sprinkle with spices
  3. drag meat through a dry ingredient such as flour
  4. coat with beaten egg then bread crumbs
Grade 10 Culinary Skills
          Gelatin           is a tasteless and odorless mixture of proteins extracted from boiling bones, connective tissue and other animal parts.
Grade 10 Culinary Skills
To cut food into thin sticks.
  1. julienne
  2. pare
  3. mince
Grade 10 Culinary Skills

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

Nutmeg is a(n)         spice        that flavors eggnog, though is used in both sweet and savory dishes.
Grade 10 Culinary Skills

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

A bay leaf is a(n)        herb       that is most useful in long simmering sauces and soups.
Grade 10 Culinary Skills

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

Dill is a(n)        herb       from an annual plant and is used in pickling foods.
Grade 10 Culinary Skills
Identify the type of bread popular in the United Kingdom.
  1. crumpet
  2. baguette
  3. quick bread
  4. pita
Grade 10 Culinary Skills
Identify the type of bread popular in France.
  1. naan
  2. baguette
  3. quick bread
  4. arepa
Grade 10 Culinary Skills
Identify the type of bread popular in Italy.
  1. quick bread
  2. focaccia
  3. lavash
  4. crumpet
Grade 10 Culinary Skills
Buying and working with            seasonal            ingredients means food is flavorful so less time is spent             seasoning             food.
Grade 10 Culinary Skills
For an easy weeknight meal, save and          freeze          leftover sauces from previous meals in                  ice cube trays                 . These can be reheated in a sauté pan when you need a quick sauce.
Grade 10 Culinary Skills
Why is it suggested that green lettuce be hand torn instead of cut with a knife?
                                   cutting may turn the edges brown                                   
Grade 10 Culinary Skills
Which cooking method requires heat from above the food being cooked?
  1. broil
  2. bake
  3. braise
  4. boil
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