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Culinary Skills Questions - All Grades

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Continuing Education Culinary Skills
A       wok       resembles a large deep frying pan, and is used in Chinese cooking, especially for stir fry.
College Culinary Skills
For which task is it necessary to wear gloves?
  1. handling raw foods that will be cooked
  2. handling raw foods that will not be cooked
  3. handling all types of food
  4. all of the time except not when handling raw vegetables for salad
Continuing Education Culinary Skills
Identify the thickening agent used in Bechamel sauce.
  1. white roux
  2. emulsification
  3. brown roux
  4. white stock
Continuing Education Culinary Skills
To spread a liquid coating on a food, using a pastry brush or paper towel.
  1. flute
  2. grease
  3. bread
  4. brush
Continuing Education Culinary Skills
The white breast meat of poultry - specifically chickens and turkeys - should only be cooked to medium to prevent it from drying out.
  1. True
  2. False
Continuing Education Culinary Skills
A cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler is called            broil.          
Grade 10 Culinary Skills
           Degrease            is to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat.
None Culinary Skills
Fry means to cook in cold fat.
  1. True
  2. False
Continuing Education Culinary Skills
You always fry oil at a high temperature.
  1. True
  2. False
Continuing Education Culinary Skills
What are the main ingredients in Hollandaise sauce?
  1. eggs and cream
  2. egg yolks and cheddar
  3. egg yolks and butter
  4. eggs and soured cream
Continuing Education Culinary Skills
In French cooking, what is Lardon?
  1. congealed stock reduction
  2. pad of fat used as a seasoning ingredient
  3. reduced stock liquid
  4. seasoned clarified butter
Continuing Education Culinary Skills
To place small particles of a solid, such as butter, on the surface of a food.
  1. dot
  2. saute
  3. simmer
  4. barbecue
Continuing Education Culinary Skills
Why is it important to gently stir constantly when cooking custard on a stove-top?
  1. to distribute flavour
  2. to blend ingredients
  3. to stabilize eggs and prevent curdling
  4. to dissolve sugar
Continuing Education Culinary Skills
The abbreviation for kilogram is      kg     .
Continuing Education Culinary Skills
A dry heat cooking method in which items are cooked in an oven or over a fire is called            roast.          
Continuing Education Culinary Skills

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

Cutting vegetables into long skinny strips.
  1. Chop
  2. Julienne
  3. Mince
  4. Cube
Grade 12 Culinary Skills
Eggs should be stored at       45F      
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 9 Culinary Skills
Which type of recipes may NOT be easily altered?
  1. Cakes
  2. Soups
  3. Casseroles
  4. Salads
Continuing Education Culinary Skills
Identify the classic base for Espargnole sauce.
  1. tomatoes
  2. fish stock
  3. egg yolks and butter
  4. roasted veal stock
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