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Ninth Grade (Grade 9) Culinary Skills Questions

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Grade 9 Culinary Skills
You can use your clean, bare hands to separate egg white from egg yolk.
  1. True
  2. False
Grade 9 Culinary Skills
A delicious Cajun soup dish served over rice is called:
  1. Creole
  2. Gumbo
  3. Etouffe
  4. Roux
Grade 9 Culinary Skills
Which statement is FALSE?
  1. If you whip cream too long it will liquify.
  2. Pasta is done to perfection after boiling 30 minutes.
  3. A wet potato is much easier to peel than a dry potato.
  4. When dicing onions don't cut all the way through the root.
Grade 9 Culinary Skills

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

To pour or brush a liquid over food while it cooks.
  1. Beat
  2. Saute
  3. Marinate
  4. Baste
Grade 9 Culinary Skills
Steaming is an unhealthy cooking method.
  1. True
  2. False
Grade 9 Culinary Skills
This is the ideal temperature of water to start cooking pasta.
  1. cold
  2. room temperature
  3. hot
Grade 9 Culinary Skills
The smell of garlic on your fingers can be easily removed by simply rinsing with hot water.
  1. True
  2. False
Grade 9 Culinary Skills

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

Fermentation is a chemical breakdown of sugar by bacteria.
  1. True
  2. False
Grade 9 Culinary Skills

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

Yeast cells multiply by budding.
  1. True
  2. False
Grade 9 Culinary Skills
How can you speed up the process of boiling liquid?
  1. Use a smaller pot.
  2. Don't add salt.
  3. Stir it often.
  4. Use a lid on pot.
Grade 9 Culinary Skills
AT what internal temperature is poultry fully cooked?
  1. 135 degrees F
  2. 125 degrees F
  3. 145 degrees F
  4. 165 degrees F
Grade 9 Culinary Skills
After grating potatoes, identify the next preparation step/s when making hash browns.
  1. pat dry
  2. rinse well and pat dry
  3. immediately add seasoning and let rest
  4. immediately add all ingredients and fry
Grade 9 Culinary Skills
Identify the best indicator of a high quality potato.
  1. soft wrinkled skin, sprouts
  2. firm, smooth, no green sprouts, bruises or blemishes
  3. firm, sprouts
  4. firm, mottled green color
Grade 9 Culinary Skills
A                    kitchen brigade                     is a specific preparation and cooking tasks are assigned to each member of the kitchen staff.
Grade 9 Culinary Skills
A beef grade of prime would indicate
  1. a rare piece of meat.
  2. tough and chewy meat.
  3. tender and juicy meat.
  4. a well done piece of meat.
Grade 9 Culinary Skills
Fully cooked and then freeze dried.
  1. Converted Rice
  2. Instant Rice
  3. Long Grain
  4. Wild Rice
Grade 9 Culinary Skills
Once the pasta is in the cooking water, you should stir it
  1. once then leave it alone.
  2. continuously until the water boils again.
  3. until the water simmers again.
Grade 9 Culinary Skills
Why is it useful to create a flat surface on the fruit or vegetable you are cutting?
  1. it looks better that way
  2. so that the edges are straight and even
  3. it keeps it from rolling on the cutting board
  4. so that it will fit in the container more neatly
Grade 9 Culinary Skills
What ingredient MUST you have in order to saute'?
  1. fat
  2. salt
  3. sugar
  4. vegetables
Grade 9 Culinary Skills
Which statement is FALSE?
  1. If you whip cream too long it will liquify.
  2. Pasta is done to perfection after boiling 30 minutes.
  3. Peeling a wet potato is much easier than peeling a dry potato.
  4. If you don't have a juicer, you can use a spoon to juice a lemon.
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