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Culinary Skills Questions - All Grades

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Grade 10 Culinary Skills
Identify two things that occur when food is frozen.
  1. spoilage and enzyme activity slows
  2. spoilage slows and enzyme activity stops
  3. spoilage and enzyme activity stops
  4. spoilage stops and enzyme activity slows
Grade 9 Culinary Skills
Usually, baking recipes suggest the exact                       to use.
  1. type of mixer
  2. flour brand
  3. container size
  4. color of baking sheet
Grade 9 Culinary Skills
What should be placed under a chopping board to stop it from slipping?
  1. A grip mat.
  2. A damp cloth.
  3. A damp piece of paper towel.
  4. All of the above.
Continuing Education Culinary Skills
This has a silicone coating giving it a heat-resistant and nonstick surface, and may be used to line baking sheets or cake molds.
  1. cookie sheet
  2. parchment paper
  3. paper towel
  4. wax paper
College Culinary Skills
Grape must oxidizes by an enzymatic pathway and finished wine oxidizes chemically.
  1. True
  2. False
Continuing Education Culinary Skills
To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
  1. Whip
  2. Stir
  3. Mix
  4. Beat
Continuing Education Culinary Skills
To cut into very small pieces with a sharp knife.
  1. Mince
  2. Dice
  3. Slice
  4. Sliver
Continuing Education Culinary Skills
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
  1. Grate
  2. Grind
  3. Shred
  4. Sliver
Continuing Education Culinary Skills

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

To cut food into neat cubes - very small - 1/4" on all sides
  1. Chop
  2. Dice
Continuing Education Culinary Skills
To cook in hot fat that completely covers the food.
  1. Pan-fry
  2. Stir-fry
  3. Fry
  4. Deep-fat Fry
Continuing Education Culinary Skills
To soak in a seasoned liquid, to add flavor and/or tenderize.
  1. bread
  2. flute
  3. marinate
  4. sift
Continuing Education Culinary Skills
What does it mean if an ingredient is "divided" in a recipe?
  1. choice to use half the ingredient because it's unhealthy
  2. choice to use half the ingredient because it's expensive
  3. choice to use half the ingredient if you're scaling the recipe
  4. you will be using both halves at different stages of preparation
Grade 9 Culinary Skills
How should you cut food that is round?
  1. slice food in half to get a flat edge
  2. slice off thin section so food sits flat and stable on the cutting board
  3. balance the knife carefully on top and start cutting
  4. hold the knife near the blade and cut the food in half
College Culinary Skills
Uncooked food is raw food.
  1. True
  2. False
Continuing Education Culinary Skills
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
  1. steep
  2. steam
  3. simmer
  4. saute
Continuing Education Culinary Skills
Identify the ingredients in Hollandaise Sauce.
  1. egg yolks, olive oil, an acid
  2. egg whites, clarified butter, an acid
  3. egg whites, clarified butter, mayonnaise
  4. egg yolks, clarified butter, an acid
Continuing Education Culinary Skills
A cooking technique in which foods are cooked by a radiant heat source placed below the food is called            grill.          
Continuing Education Culinary Skills
To cut food into flat pieces.
  1. chop
  2. slice
  3. sliver
  4. cut
Continuing Education Culinary Skills
What does it mean to use reduction as a thickening method when making a sauce?
  1. to scale back the liquid in a recipe
  2. to cool a liquid before adding a thickener
  3. to intensify the flavor of a liquid by simmering or boiling
  4. to use dried herbs in place of fresh herbs
Continuing Education Culinary Skills
What is the primary reason for slicing and/or pounding chicken breasts to even out the thickness?
  1. For presentation
  2. To tenderize the meat
  3. To promote even cooking
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