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Eleventh Grade (Grade 11) Other Questions

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Grade 11 Kitchen Safety and Sanitation
To limit bacteria in the kitchen
  1. Wash your work surfaces and utensils in hot water before use.
  2. Wash tops of cans before opening them.
  3. Use a clean spoon to taste food while cooking.
  4. All of the above
Grade 11 Culinary Math
1/2 gallon equals
  1. 32 ounces
  2. 128 ounces
  3. 64 ounces
  4. 4 cups
Grade 11 Kitchen Safety and Sanitation
All wounds need a bandage and gloves.
  1. True
  2. False
Grade 11 Kitchen Equipment and Tools
A                 knife is used to separate raw meat from the bone.
  1. chef's
  2. utility
  3. boning
  4. filet
Grade 11 Kitchen Safety and Sanitation
A banquet hall is preparing to serve a party of 332 guest. If each table seats eight people, how many tables are needed?
  1. 34
  2. 42
  3. 54
  4. 108
Grade 11 Plumbing
Cast iron piping is avaliable in Service (SV) and Extra Heavy (XH) weight piping
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Metal shavings are which type of containment?
  1. biological
  2. physical
  3. chemical
  4. microbial
Grade 11 Kitchen Equipment and Tools
Which type of knife is used to slice bread and cake?
  1. utility
  2. tourne
  3. santoku
  4. serrated
Grade 11 Kitchen Safety and Sanitation
Wearing fingernail polish is ok as long as it is clear.
  1. True
  2. False
Grade 11 Electrical
What is a conductor?
  1. two or more wires that are grouped together
  2. any material that allows electrical current to flow through it
  3. the rate at which current flows
  4. any wire that carries voltage
Grade 11 Culinary Skills
When poaching eggs,           vinegar           is often added to help coagulate the           protein           that helps hold the egg together.
Grade 11 Kitchen Safety and Sanitation
The least serious degree of burn is third-degree burns.
  1. True
  2. False
Grade 11 Baking Skills
Flour is measured by                .
  1. yield
  2. volume
  3. weight
  4. portion size
Grade 11 Kitchen Safety and Sanitation
Of 280 breakfast customers, 75 percent order a cheese omelette. How many people ordered this menu item?
  1. 73
  2. 117
  3. 182
  4. 210
Grade 11 Culinary Skills

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

This person is responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo.
  1. Saucier
  2. Chef
  3. Commis
  4. Sous-Chef
Grade 11 Agriculture
Mass-produced farm machinery makes efficient, large-scale agriculture possible.
  1. True
  2. False
Grade 11 Culinary Math
Martha is making cornbread for 40 people. The original recipe makes a dozen servings of cornbread. How many times does the recipe need to be duplicated to make exactly 40 orders of cornbread?
  1. 3
  2. 3 1/3
  3. 3.5
  4. 4
Grade 11 Kitchen Safety and Sanitation
CPR is designed to restore breathing and pulse.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
Dry goods must be stored at least                 inches off the floor on stainless steel shelving.
  1. 3
  2. 6
  3. 8
  4. 10
Grade 11 Culinary Math
4 tablespoons equals
  1. 12 teaspoons
  2. 1/2 cup
  3. 3 grams
  4. 16 teaspoons
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