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Culinary Skills Questions - All Grades

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Grade 11 Culinary Skills
Identify the vessel that should not be used for marinating foods.
  1. glass
  2. ceramic
  3. aluminum
  4. stainless steel
Continuing Education Culinary Skills
To mix with an over & over motion, using a spoon or a rotary or electric beater.
  1. Beat
  2. Knead
  3. Whip
  4. Cream
Continuing Education Culinary Skills
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
  1. Fry
  2. Saute
  3. Stir-fry
  4. Pan-fry
Continuing Education Culinary Skills
To cook slowly and for a long time in liquid.
  1. Broil
  2. Stew
  3. Brown
  4. Roast
College Culinary Skills
Sulfur has two roles in winemaking,              prevention              and             treatment            .

a. precipitation
b. prevention
c. transformation
d. treatment
Continuing Education Culinary Skills
To cook in an uncovered skillet with a small amount of fat.
  1. Pan-broil
  2. Deep-fat Fry
  3. Stir-fry
  4. Pan-fry
Grade 10 Culinary Skills
Roux is made with what two ingredients?
  1. Milk and Water
  2. Butter and Flour
  3. Oil and Water
  4. Salt and Butter
Continuing Education Culinary Skills
To mix with a circular motion of a spoon or other utensil.
  1. Whip
  2. Mix
  3. Blend
  4. Stir
Continuing Education Culinary Skills
To       mix       is to combine ingredients so they are all evenly distributed.
College Culinary Skills
The two families of catalysts responsible for oxidation in wine are           phenols           and           ethanol          .

a. phenols
b. esters
c. ethanol
d. sulfites
Continuing Education Culinary Skills
Identify the sauce made from poultry or meat drippings, thickening agent and a liquid.
  1. chutney
  2. vinaigrette
  3. coulis
  4. gravy
Continuing Education Culinary Skills
To cook in hot fat.
  1. pan-fry
  2. fry
  3. stir-fry
  4. deep-fat fry
Continuing Education Culinary Skills
When cooking chicken breasts, which cooking method is not appropriate?
  1. Stir-frying
  2. Grilling
  3. Roasting
  4. Braising
  5. Poaching
Continuing Education Culinary Skills
Which of the following cooking methods is suited for the leg meat of poultry?
  1. Braising
  2. Roasting
  3. Simmering
  4. Grilling
  5. All of the above
Grade 10 Culinary Skills
A         sauce         is a thickened liquid used to flavor and enhance other foods.
Continuing Education Culinary Skills
Veloute is a mixture of roux and                .
  1. brown stock
  2. tomatoes
  3. white stock
  4. dairy
Grade 12 Culinary Skills
All         stock         is made from a combination of bones, vegetables, seasonings and liquids.
Grade 11 Culinary Skills
Identify how a marinade is different from a brine.
  1. Marinades are flavoring agents and brines are not.
  2. Marinades penetrate food less deeply than brines.
  3. Herbs are always added to marinades and never to brines.
  4. Marinades take less time than brines to flavor food.
Continuing Education Culinary Skills
Identify the option that is not a variety of roux.
  1. cream
  2. white
  3. brown
  4. blond
Continuing Education Culinary Skills
To cook in an oven or oven-type appliance in a covered or uncovered pan.
  1. bake
  2. roast
  3. braise
  4. stew
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