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None Culinary Skills Questions

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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
None Culinary Skills
Stew
  1. To simmer slowly for a long time
  2. To precook until partially done
  3. To cook in liquid at boiling temperature (212 degrees F)
None Culinary Skills
Whip
  1. To beat rapidly, as in heavy cream or egg whites
  2. To rub or beat with spoon or electric mixer till mixture is soft and fluffy
  3. To combine ingredients, usually by stirring
None Culinary Skills
The process of separating and removing solids from a liquid thus making it clear is to           clarify          it.
None Culinary Skills
To heat sugar until it turns brown and gives a special taste is to             carmelize            it.
None Culinary Skills
If we heat a liquid until bubbles break continually on the surface, we are           boiling          it.
None Culinary Skills
To immerse in rapidly boiling water and allow to cook very slightly is to          blanch         .
None Culinary Skills
Liquid ingredients can include: milk, water, oil, juice, vanilla extract etc.
  1. True
  2. False
None Culinary Skills
Candy
  1. To melt sugar slowly over low heat until it becomes brown
  2. To cook in sugar or syrup
  3. To coat with a thin sugar syrup, or to cover with a thin icing
None Culinary Skills
Bread
  1. To work and press dough with the palms of the hands
  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
Pan-broil
  1. To cook uncovered in a hot frying pan, pouring off fat as it accumulates
  2. To brown very quickly with high heat
  3. 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
None Culinary Skills
Scald
  1. To fry quickly in a small amount of hot fat
  2. To brown very quickly with high heat
  3. To heat to just below the boiling point
None Culinary Skills
Saute
  1. To fry quickly in a small amount of hot fat
  2. To heat to just below the boiling point
  3. To precook until partially done
None Culinary Skills
Identify the country Luxardo Marasca Cherries originate from?
  1. Italy
  2. Spain
  3. France
  4. England
None Culinary Skills
Egg whites, when used in cocktails, do not just give the cocktail a rich and silky body, but also adds another layer of flavor to the drink.
  1. True
  2. False
None Culinary Skills
The two main ingredients in the balsamic reduction are            balsamic            vinegar and          brown           sugar.
None Culinary Skills
Traditional gyro meat is                 lamb and beef                
None Culinary Skills
A pork roast should be cooked to a minimum internal temperature of?
  1. 165 F for 15 seconds
  2. 145 F for 15 seconds`
  3. 155 F for 15 seconds
  4. 210 F for 15 seconds
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