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Eleventh Grade (Grade 11) Culinary Skills Questions

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Grade 11 Culinary Skills
A         white                    mirepoix            made by replacing the carrots in a standard mirepoix with parsnips and adding mushrooms and leeks.
Grade 11 Culinary Skills
A cooking method in which items are cooked by immersion in hot fat is called               deep fry.             
Grade 11 Culinary Skills
An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a workstation.
  1. True
  2. False
Grade 11 Culinary Skills
A person's ability to identify substances such as foods, minerals, and even some poisons is referred to as          taste.         
Grade 11 Culinary Skills
At this stage, tiny bubbles of water vapor will begin forming along the bottom and sides of the pan. They won't be large enough to actually jump and rise to the surface of the water, though their formation will cause the top surface to vibrate a bit, hence the "quiver." This temperature range is ideal for gently poaching meats, fish, and eggs. 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
Correctly identify this legume.
  1. lentil bean
  2. fava bean
  3. pinto bean
  4. soy bean
Grade 11 Culinary Skills
Correctly identify this legume.
  1. lentil bean
  2. snow pea
  3. green pea
  4. lima bean
Grade 11 Culinary Skills
In what manner is tempura typically cooked?
  1. saute
  2. pan fry
  3. deep fry
  4. steamed
Grade 11 Culinary Skills
What is the best oil temperature range for cooking tempura?
  1. 110 degrees F - 150 degrees F
  2. 150 degrees F - 200 degrees F
  3. 212 degree F - 250 degrees F
  4. 360 degrees F - 375 degrees F
Grade 11 Culinary Skills
Identify the ingredient common in Asian and Vietnamese cooking that has a citrus flavor, is used as a herb, and can be bought in bundles of two to three stalks.
  1. limes leaves
  2. chili pepper
  3. lemongrass
  4. palm sugar
Grade 11 Culinary Skills
Identify the high fat creamy and non-dairy ingredient used as the liquid component popular in Thai curries.
  1. almond milk
  2. soy milk
  3. coconut milk
  4. rice milk
Grade 11 Culinary Skills
The native cultures of the Aztecs, Gauchos and Mayans greatly influenced the cultures and cooking in Latin American countries.
  1. True
  2. False
Grade 11 Culinary Skills
The arid climate of the Caribbean influences the available food choices.
  1. True
  2. False
Grade 11 Culinary Skills
Identify the gelling agent most commonly used when making jam or jelly.
  1. chia
  2. corn starch
  3. sugar
  4. pectin
Grade 11 Culinary Skills
Other than fruit, what are the most common four main ingredients in jam or jelly?
  1. sugar, pectin, liquid, an acid
  2. sugar, starch, liquid, an alkaline
  3. syrup, gelatin, liquid, an acid
  4. syrup, gelatin, liquid, an alkaline
Grade 11 Culinary Skills
What is a Trans fatty Acid?
  1. Oils are partially hydrogenated
  2. Spoiled fat
  3. Phospholipid made by the liver
  4. Can mix with water and fat
Grade 11 Culinary Skills
       Naan        is a flatbread traditionally made from wheat flour, yeast, salt and water, though may also contain yeast, milk and yogurt. It is traditionally cooked in a            tandoori            oven.
Grade 11 Culinary Skills
Before buying fish, identify the easiest way to determine if it is fresh.
  1. smell - if it has a slight sea smell or no odor
  2. smell - should have a fishy odor
  3. sight - a whole fish should have brown gills
  4. touch - the texture of fish should be soft and leave a slight imprint
Grade 11 Culinary Skills
Without an instant read thermometer to check poaching liquid temperature, you should be able to see a slight convection           current           in the liquid but no           bubbles           should be present.
Grade 11 Culinary Skills
Fruits are often poached in water or              sweet wine             , with the addition of          spice.         
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