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None Culinary Skills Questions

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None Culinary Skills
What is the correct order to preparing your dried beans before cooking?
  1. cook, sort, soak
  2. sort, rinse, soak
  3. rinse, cook, sort
  4. soak, cook, sort
None Culinary Skills
Chop
  1. To cut into pieces
  2. To cut food in small cubes of uniform size and shape
  3. To break lightly into small pieces
None Culinary Skills
Fricassee
  1. To cook uncovered in a hot frying pan, pouring off fat as it accumulates
  2. To cook in a small amount of fat
  3. To braise, but applied to a fowl or rabbit
None Culinary Skills
Flake
  1. To break lightly into small pieces
  2. To cut or tear in long narrow pieces
  3. To coat with bread crumbs or a mixture of beaten egg, then crumbs
None Culinary Skills
Dissolve
  1. To cause a dry substance to pass into solution in a liquid
  2. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
  3. To destroy microorganisms with heat
None Culinary Skills
Broil
  1. To roast meat slowly on a spit or on a rack over hot coals
  2. To cook by direct heat, usually in the broiler or over coals
  3. To cook by dry heat, usually in the oven
None Culinary Skills
Knead
  1. To add new ingredients to a fluffy mixture by cutting down through the mixture with a utensil; going across the bottom of the bowl; then up and over, close to the surface
  2. To combine ingredients, usually by stirring
  3. To work and press dough with the palms of the hands
None Culinary Skills
Simmer
  1. To cook in liquid at boiling temperature (212 degrees F)
  2. To precook until partially done
  3. To cook slowly in liquid over low heat, at about 180 degrees F
None Culinary Skills
Scallop
  1. To braise, but applied to a fowl or rabbit
  2. To bake a food, usually in a casserole, with sauce or other liquid
  3. To allow a food to stand in a seasoned liquid to soften or add flavor
None Culinary Skills
To cook by dry heat, usually in an oven is to        bake       .
None Culinary Skills
To preserve meats by drying and salting and or smoking is to        cure       it.
None Culinary Skills
An Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite is            Al Dente           
None Culinary Skills
Dredge
  1. To put dry ingredients through a sifter
  2. To sprinkle or coat with flour or other fine substance
  3. To coat with bread crumbs or a mixture of beaten egg, then crumbs
None Culinary Skills
Dice
  1. To cut into pieces
  2. To cut food in small cubes of uniform size and shape
  3. To cut or chop into very fine pieces
None Culinary Skills
Cream
  1. To rub or beat with spoon or electric mixer till mixture is soft and fluffy
  2. To beat rapidly as in heavy cream or egg whites
  3. To mix two or more ingredients until smooth and uniform
None Culinary Skills
Fry
  1. To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in a tightly covered pan on the stovetop or in the oven
  2. To cook by direct heat, usually in the broiler or over coals
  3. To cook in hot fat
None Culinary Skills
Parboil
  1. To cook slowly in liquid over low heat, at about 180 degrees F
  2. To precook until partially done
  3. To pour boiling water over, or to dip into boiling water, to loosen skin or set color. Also used to prepare food for canning, freezing, or drying
None Culinary Skills
Roast
  1. To brown very quickly with high heat
  2. To cook meat by dry heat, usually in the oven
  3. To braise, but applied to a fowl or rabbit
None Culinary Skills
Steep
  1. To allow a food to stand in a seasoned liquid to soften or add flavor
  2. To destroy microorganisms with heat
  3. To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point
None Culinary Skills
Shred
  1. To cut food in small cubes of uniform size and shape
  2. To cut in pieces
  3. To cut or tear in long narrow pieces
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