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Grade 2 Subject-Verb Agreement
What change should be made in the sentence below?

She are cooking hamburgers for lunch.
  1. change are cooking to cook
  2. change are cooking to cooks
  3. change are cooking to is cooked
Grade 10 Culinary Skills
Identify what is not a benefit of cooking poultry in the microwave.
  1. cooks in less time
  2. it cooks tender
  3. it cooks juicy
  4. it cooks dry
Grade 2 People and Places CCSS: RF.2.3a, RF.2.3f
College Culinary Skills
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
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 2 Frequently Confused Words CCSS: RF.2.3, RF.2.3e
None Tenses

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

Is Ben cooking?
  1. Yes, he is. He's making spaghetti.
  2. No, it's not. It's raining.
  3. Yes, they are. They're in their beds.
Grade 4 Defining Words
Cooked in an oven.
  1. baked
  2. hoped
  3. riding
  4. having
Continuing Education Culinary Arts
Identify the source of cooking heat used for induction cooking.
  1. electricity and magnetism
  2. gas and steam
  3. electricity and steam
  4. gas and magnetism
Grade 5 Spelling
A               chef cooked.
  1. well-known
  2. well known
  3. wellknown
  4. welknown
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 10 Culinary Skills
Which group of cooking methods represents dry-heat cooking?
  1. boil, bake, simmer
  2. simmer, saute', stew
  3. bake, pan fry, broil
  4. poach, pan fry, bake
Grade 11 Culinary Skills
Shellfish and fish are subject to carryover cooking. What is carryover cooking?
  1. take on flavours from other food cooked in close proximity
  2. continuation of cooking even when removed from the heat source for several minutes
  3. foods that must be turned midway through cooking
  4. using a sequence of two cooking methods
Continuing Education Culinary Skills
When cooking chicken breasts, which cooking method is not appropriate?
  1. Stir-frying
  2. Grilling
  3. Roasting
  4. Braising
  5. Poaching
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