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Culinary Skills Questions - All Grades

You can create printable tests and worksheets from these Culinary Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

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Grade 10 Culinary Skills
A valuable time saving habit that should have first priority when cooking is to                   read the recipe                   thoroughly and for understanding before starting to prep ingredients.
Continuing Education Culinary Skills
To cook by dry heat, uncovered, usually in the oven.
  1. broil
  2. saute
  3. roast
  4. stew
Grade 10 Culinary Skills
At what temperature will any water in food become ice?
  1. 40 degrees F (4.4 degrees C)
  2. 38 degrees F (3.3 degrees C)
  3. 32 degrees F (0 degrees C)
  4. 42 degrees F (5.5 degrees C)
Continuing Education Culinary Skills
What is the difference between white and brown eggs?
  1. color
  2. nutrition
  3. location of production
  4. weight
Continuing Education Culinary Skills
To        beat        is to move the utensil back and forth to blend ingredients together.
Grade 9 Culinary Skills
Which statement about eggs is true?
  1. Eggs are a good source of protein.
  2. If you whip eggs too long, they will liquify.
  3. Eggs are a high calorie food at 150 calories per egg.
  4. Eggs cooked over-easy are healthier than eggs cooked over-well.
Continuing Education Culinary Skills
What is a roux in French cooking?
  1. fresh herb medley
  2. highly seasoned pate
  3. thickener
  4. spice packet
Grade 12 Culinary Skills
Most recipes, when calling for eggs, use:
  1. Large Eggs
  2. Small Eggs
  3. Brown Eggs
  4. Organic Eggs
Continuing Education Culinary Skills

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

To cook in an oven.
  1. Bake
  2. Simmer
  3. Boil
  4. Saute
Grade 10 Culinary Skills
The French phrase meaning together in place is                 Mise en place                . This means that before working with food, have all your ingredients           prepped           and ready to use.
Continuing Education Culinary Skills
To cut food into long, thin strips.
  1. Sliver
  2. Shred
  3. Julienne
  4. Trim
Grade 11 Culinary Skills
The names of most varieties of pasta end in the letter i or e.
  1. True
  2. False
College Culinary Skills
Define ingredient.
  1. a top news story
  2. a person obsessed
  3. an item used in a recipe
  4. a vegetable with green color
College Culinary Skills
In excess, higher alcohols like           isoamyl           and            isobutyl           can contribute bitterness to wine.
a. polyols
b. isobutyl
c. ellagitannins
d. isoamyl
Grade 9 Culinary Skills
What information does a recipe contain?
  1. Calories
  2. Nutrient Content
  3. Ingredients
  4. Storage directions
Continuing Education Culinary Skills
To cut into small pieces.
  1. Chop
  2. Cut
  3. Mince
  4. Slice
Grade 10 Culinary Skills
How should you safely thaw frozen meat?
  1. in the refrigerator
  2. on a clean plate on a kitchen counter
  3. in a sink of warm water
  4. in a sealed plastic bag in the sink
Continuing Education Culinary Skills
Identify the sauce that is made form a light stock and blond roux.
  1. Bechamel
  2. Veloute
  3. Espagnole
  4. Hollandaise
College Culinary Skills
A recipe provides instructions on how to make something as well as what is needed to make it.
  1. True
  2. False
Continuing Education Culinary Skills
Identify the definition of a sauce.
  1. powered seasonings mixed with water
  2. a liquid with chili peppers as a base
  3. a liquid with fresh herbs
  4. a thickened liquid used to flavor and enhance other foods
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