Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 11 questions. View questions in All Grades.

Grade 9 Grade 10 Grade 11 Grade 12 College Continuing Education

Browse Questions

Eleventh Grade (Grade 11) Culinary Skills Questions

You can create printable tests and worksheets from these Grade 11 Culinary Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 1 of 11 Next
Grade 11 Culinary Skills
Identify the main function of an acidic ingredient in a marinade.
  1. reduces cooking time
  2. firms the skin for flavor absorption
  3. softens foods for flavor absorption
  4. adds nutrition to the dish
Grade 11 Culinary Skills
Identify the main function of oil in a marinade.
  1. enhances aromatics
  2. adds moisture and flavor
  3. coats and protects the food
  4. adds nutritional value
Grade 11 Culinary Skills
The        yolk        is the egg's major source of vitamins and minerals, including protein and essential fatty acids.
Grade 11 Culinary Skills
Potatoes are high in which nutrient(s)?
  1. carbohydrates
  2. fat
  3. protein
  4. vitamin A
Grade 11 Culinary Skills
Identify the vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
Grade 11 Culinary Skills
Identify how a marinade is different from a brine.
  1. Marinades are flavoring agents and brines are not.
  2. Marinades penetrate food less deeply than brines.
  3. Herbs are always added to marinades and never to brines.
  4. Marinades take less time than brines to flavor food.
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Culinary Skills

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

This person is responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo.
  1. Saucier
  2. Chef
  3. Commis
  4. Sous-Chef
Grade 11 Culinary Skills
A specific type of broth used in poaching is called                  court bouillon                  and is a combination of broth or stock, an        acid        such as        wine       , lemon juice or           vinegar          , a bouquet garni, and a            mirepoix           .
Grade 11 Culinary Skills
Identify the approximate marinating time for small seafood and thin fish.
  1. 15-30 minutes
  2. 30-60 minutes
  3. 6-12 hours
  4. 1-2 hours
Grade 11 Culinary Skills

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

Thickening agent made of equal parts of flour and fat.
  1. Cornstarch
  2. Sauce
  3. Roux
  4. Beurre blanc
Grade 11 Culinary Skills
Identify the approximate marinating time for poultry parts with skin on.
  1. 1-2 hours
  2. 8-10 hours
  3. 4-6 hours
  4. 12-14 hours
Grade 11 Culinary Skills

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

A flavorful liquid.
  1. Sauce
  2. Stock
  3. Water
  4. Roux
Grade 11 Culinary Skills

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

This white powder that comes from corn is used to thicken liquids.
  1. Collagen
  2. Pudding
  3. Roux
  4. Cornstarch
Grade 11 Culinary Skills
Shellfish and fish are subject to carryover cooking. What is carryover cooking?
  1. take on flavours from other food cooked in close proximity
  2. continuation of cooking even when removed from the heat source for several minutes
  3. foods that must be turned midway through cooking
  4. using a sequence of two cooking methods
Grade 11 Culinary Skills

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

To cook a food in a pan without browning over low heat until the item softens and releases moisture.
  1. Sweat
  2. Boil
  3. Roast
  4. Grill
Grade 11 Culinary Skills
What is the name of the international symbol indicating that food has been irradiated?
  1. PET
  2. ampersand
  3. hazard
  4. radura
Grade 11 Culinary Skills

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

This chef is credited with developing the modern kitchen brigade system used in large restaurant kitchens.
  1. Auguste Escoffier
  2. Cesar Ritz
  3. Antonin Careme
  4. Julia Child
Grade 11 Culinary Skills

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

        Mince         to cut into very small pieces when uniformity of size and shape is not important.
Previous Page 1 of 11 Next