Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

You are browsing Grade 9 questions. View questions in All Grades.

Kindergarten Grade 1 Grade 2 Grade 3 Grade 4 Grade 5 Grade 6 Grade 7 Grade 8 Grade 9 Grade 10 Grade 11 Grade 12 College Graduate Continuing Education

Browse Questions

Ninth Grade (Grade 9) Other Questions

You can create printable tests and worksheets from these Grade 9 Other 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.

Previous Page 2 of 37 Next
Grade 9 Kitchen Safety and Sanitation
What are the four steps of Food Safety?
  1. cook, chill, clean, eat
  2. chill, cook, clean separate
  3. sanitize, clean, separate, cook
  4. cook, chill, rinse, clean
Grade 9 Culinary Skills
What information does a recipe contain?
  1. Calories
  2. Nutrient Content
  3. Ingredients
  4. Storage directions
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.
Grade 9 Agriculture
             Cover Crop             An important type of fertilizer because it provides nutrient value when it is plowed into the soil.
Grade 9 Agriculture
All of the following are advantages to using a Munter Hitch for a lower/belay except:
  1. Fast set-up
  2. Easy to use
  3. Can be used for loads up to 600 lb
  4. Minimum equipment
Grade 9 Kitchen Safety and Sanitation
During food lab, wearing loose clothes or long chains could lead to injury.
  1. True
  2. False
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
Grade 9 The History of Jesus
Jesus is                           
  1. 50% Divine and 50% Human
  2. 75% Divine and 25% Human
  3. 100% Divine and 0% Human
  4. 100% Divine and 100% Human
  5. 25% Divine and 75% Human
Grade 9 Meal Planning
Food labels provide information about the ingredients and nutritional value of foods.
  1. True
  2. False
Grade 9 Tool Safety
If a fire extinguisher must be used, aim at the                 of the flame.
  1. Top
  2. Middle
  3. Base
  4. Brightest spot
Grade 9 Culinary Skills
Which type of recipes may NOT be easily altered?
  1. Cakes
  2. Soups
  3. Casseroles
  4. Salads
Grade 9 Tool Safety
                clothing is a fire hazard and may pull your body into machines.
  1. Tight
  2. Old
  3. New
  4. Loose
Grade 9 Culinary Skills
Identify the option that gives good advice about how to scramble eggs?
  1. Eggs can burn easily, don't overcook.
  2. Never add salt or pepper to scrambled eggs.
  3. Use high heat and don't stir eggs while cooking.
  4. Cook eggs for at least 20 minutes for best texture.
Grade 9 Occupational Safety (OSHA)
All of the following are appropriate footwear for Technical rope work except:
  1. Heavy mountaineering boots
  2. Structural firefighting boots
  3. Vibram-soled, lightweight hiking boots
  4. Heavyweight leather hiking boots
Grade 9 Meal Planning
Complex carbohydrates are
  1. composed of sugars linked together.
  2. found in grain products.
  3. good sources of energy.
  4. all of the above.
Grade 9 Culinary Skills
What shouldn't you do when using a knife?
  1. Place your hand under the blade.
  2. Place your fingers out flat.
  3. Allow your hand to come into contact with the blade.
  4. All of the above.
Grade 9 Culinary Skills
When making french fries, identify the culinary cut used to prepare the potatoes.
  1. chiffonade
  2. brunoise
  3. cube
  4. julienne
Grade 9 Kitchen Safety and Sanitation
Which is a risk for cross contamination?
  1. Cutting raw vegetables with a clean knife
  2. Using one cutting board for meats and another for vegetables
  3. Using one cutting board for all food prep
  4. Washing hands often
Grade 9 Kitchen Safety and Sanitation
To prevent cross-contamination, food handlers should NOT
  1. touch raw meat and then touch cooked or ready-to-eat food
  2. allow food to remain at temperatures above 41 degrees F
  3. take food temperatures when receiving food
  4. hold food at temperatures below 140 degrees F
Previous Page 2 of 37 Next