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 4 of 11 Next
Grade 11 Culinary Skills
How may irradiation impact the taste of some food?
  1. leaves a metallic or sulfurous taste
  2. creates a salty aftertaste
  3. enhances flavours
  4. creates a sweet aftertaste
Grade 11 Culinary Skills
Identify the irradiated food in the United States that is not labeled with the symbol.
  1. potatoes
  2. spices
  3. wheat
  4. poultry
Grade 11 Culinary Skills
What is the most common mistake when cooking fish?
  1. overcooking
  2. undercooking
  3. over seasoning
  4. under seasoning
Grade 11 Culinary Skills
When broiling fillets or whole fish with the skin still on, why should you first score the skin?
  1. allows fat to be efficiently cooked off
  2. makes it easier to remove the skin after cooking
  3. prevents the fish from curling during cooking and promotes even cooking
  4. allows moisture to soften the meat
Grade 11 Culinary Skills
It is ideal to do these first two steps before broiling or pan frying fish.
  1. rinse under water and pat dry
  2. pat dry and brush with oil or butter
  3. pat dry and add herbs for flavoring
  4. rinse under water and salt
Grade 11 Culinary Skills
Identify how to ideally store fresh fish in the refrigerator..
  1. clean, wrap and store on ice up to five days
  2. clean, lightly cover and store for up to two days
  3. clean, wrap and store on ice up to two days
  4. clean, cover with ice for up to five days
Grade 11 Culinary Skills
Bubbles break the surface of the pot regularly, and from all points—not just a few individual streams as in a sub-simmer. This is the temperature to use when using a steamer basket above the water, melting chocolate, or making hollandaise sauce in a double boiler. What is the correct temperature range?
  1. 140 degrees F-170 degrees F
  2. 170 degrees F-195 degrees F
  3. 195 degrees F-212 degrees F
  4. 212 degrees F-220 degrees F
Grade 11 Culinary Skills
Two staple plant foods important for nutrition in countries throughout Latin America are corn and beans.
  1. True
  2. False
Grade 11 Culinary Skills

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

This chef is responsible for butchering the meat and poultry.
  1. Boulanger
  2. Boucher
  3. grillardin
  4. rotisseur
Grade 11 Culinary Skills
Which part of the plant is a potato?
  1. root
  2. flower
  3. stem
  4. bud
Grade 11 Culinary Skills
            Cartilage             is a tough, elastic, whitish connective tissue that helps give structure to an animal's body.
Grade 11 Culinary Skills
Why should fish only be marinated for brief periods of time?
  1. most fish are delicately flavored
  2. fat content is too high
  3. marinating makes the meat too firm
  4. marinating fish prolongs cooking time making fish dry
Grade 11 Culinary Skills
Identify the definition of ceviche.
  1. fish that is marinated in lime juice for a short time
  2. seafood that is seared then boiled
  3. raw seafood that is cooked in lime juice
  4. seafood that is buried in hot coals until cooked
Grade 11 Culinary Skills
Which people made one of the earliest preserves known from quince and honey?
  1. Italians
  2. Australians
  3. Portuguese
  4. Chinese
Grade 11 Culinary Skills
Identify the approximate marinating time for chops and steaks.
  1. 12-14 hours
  2. 4-8 hours
  3. 2-3 hours
  4. 1-2 hours
Grade 11 Culinary Skills
In India, food may be eaten using          banana         leaves and typically only the              right hand             is used for eating.
Grade 11 Culinary Skills
Poaching requires a          liquid         instead of a fat to carry heat into the food, making it a           healthy           alternative to fried foods.
Grade 11 Culinary Skills

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

This chef is responsible for all soups and stocks.
  1. potager
  2. boucher
  3. saucier
  4. grillardin
Grade 11 Culinary Skills
Identify the range of food irradiation facilities in the world today.
  1. 40-55
  2. 80-100
  3. 100-130
  4. 5-10
Grade 11 Culinary Skills
A         fumet         is made by slowly cooking fish bones or crustacean shells and vegetables without coloring them, then simmering them in water with seasonings for a short time.
Previous Page 4 of 11 Next