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Culinary Arts Questions - All Grades

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Continuing Education Kitchen Equipment and Tools
Measure 2/3 cup shredded cheddar cheese with:
  1. liquid measuring cup
  2. dry measuring cup
  3. measuring spoons
Grade 11 Kitchen Safety and Sanitation
Inadequate cooking (undercooking food) is the leading cause of cross contamination.
  1. True
  2. False
Continuing Education Culinary Math
When scaling a recipe, identify the mathematic formula for finding the conversion factor.
  1. divide the desired number of servings by the original number of servings
  2. multiply the original number of servings by the desired number of servings
  3. divide the desired number of servings by 3.14 and multiply by the original number of servings
  4. multiply the desired number of servings by the original number of servings
Continuing Education Kitchen Safety and Sanitation
When cooking with others, choose the safest order of actions when removing food from a hot oven.
  1. put on oven mitts/communicate that you are opening the oven/open oven door all the way
  2. communicate that you are opening the oven/open oven door all the way/put on oven mitts
  3. put on oven mitts/open oven door all the way/communicate that you are opening the oven
  4. put on oven mitts/no need to communicate/open oven door all the way
Continuing Education Kitchen Safety and Sanitation
Cross-contamination is most likely to occur when foods are not properly                .
  1. cooked
  2. separated
  3. chilled
  4. cleaned
Continuing Education Kitchen Safety and Sanitation
If a fire starts in a pan on the stove, you can smother it by covering it with a paper towel.
  1. True
  2. False
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Continuing Education Culinary Math
If there are 8 ounces in 1 a cup, how many ounces are in 1/2 cup?

     4     
Continuing Education Kitchen Equipment and Tools
When during the cooking process is it best to add dairy, such as sour cream, milk or yogurt?
  1. the first 15 minutes
  2. with all the other ingredients
  3. the last 15 minutes
  4. only when the ingredients have cooled
Continuing Education Culinary Math
Identify the largest fraction.
  1. 1/3
  2. 1/2
  3. 3/4
  4. 3/8
Continuing Education Culinary Skills
What is the ratio of butter to flour in a roux?
  1. 2:1
  2. 1:1
  3. 1/2:1
  4. 1:2
Continuing Education Culinary Math
When scaling a recipe up from two servings to four servings, what will be the new measure for the original 1 cup (250 ml) of flour?
  1. 1/2 cup (125 ml)
  2. 2 cups (500 ml)
  3. 4 cups (1000 ml)
  4. 1/4 cup (60 ml)
Grade 11 Kitchen Safety and Sanitation
In order to wash hands correctly, what is the first thing a food handler must do?
  1. apply soap
  2. wet hands and arms
  3. scrub hands and arms vigorously
  4. use a single-use paper towel to dry hands
Continuing Education Kitchen Equipment and Tools
Measure 1 teaspoon of lemon juice with:
  1. liquid measuring cup
  2. dry measuring cup
  3. measuring spoons
Grade 11 Kitchen Safety and Sanitation
One should wash their hands with soap and the hottest water they can withstand for 15 seconds.
  1. True
  2. False
Grade 11 Culinary Skills
Identify the main function of an acidic ingredient in a marinade.
  1. reduces cooking time
  2. firms the skin for flavor absorption
  3. softens foods for flavor absorption
  4. adds nutrition to the dish
Continuing Education Culinary Math
Which measuring equipment will you use to measure 3/4 cup?
  1. 1 cup
  2. 1/8 cup
  3. 1/2 cup and 1/4 cup
  4. 1/2 cup
Continuing Education Culinary Math
When scaling a recipe down from sixteen servings to four servings, what will be the new measure for the original 1 diced medium carrot?
  1. 2 carrots
  2. 1/2 carrot
  3. 4 carrots
  4. 1/4 carrot
Grade 11 Kitchen Safety and Sanitation
Of all the microorganisms, bacteria are the greatest threat to food safety.
  1. True
  2. False
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
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