Certification on Culinary Arts

Free Certification On Culinary Arts | Free Certificate | Free Quiz Certificate | Recipes and Cooking

About the Course

Culinary Arts is nothing but the art of cooking. A culinary arts course trains aspirants to prepare, cook as well as present food/ meals in an effective and attractive manner. Pursuing courses in the field of Culinary Arts is an ideal choice for aspirants who want to make a career in the field of food and beverage management, kitchen management as well as other hospitality and food related job profiles.

This is a free certification course in this courses any students can participate.

Important:- Before Taking Any Course I Requested to all of you Please watch my video completely otherwise problem occurs. After Watching My Video Click On The Courses Link and Follow Instructions which are already discuss in my video. Free Quiz Certification Course On "Culinary Arts". Anyone Can Participate In This Course. Free Certification Course There is no registration fee. There is no negative marking. The Test or Quiz Based On "Culinary Arts" . Total Questions: 33 MCQ Total Time: 20 Minutes Total Marks: 100 Above 50% Score Everyone Will Get A Merit Certificate Immediately Within Few Seconds. Note:- Most of the questions are same But Questions order is different.

After Completion of Free Quiz Certification Courses Everyone Will Get a Certification of Course.

Here you can see all the questions which are asked in the certification on culinary arts 

1. To fasten meat with pins to hold desired shape while cooking A. SEAR B. Simmer C. Stew D. Skewer 2. To cut into very small cubs A. Cube B. Dice C. Mix D. Mince 3. To put dry ingredients through a strainer A. Melt B. Dice C. Sear D. Sift 4. To mix ingredients lightly without mashing or crushing A. cool B. toast C. toss D. roll 5. To cup or chop into very fine pieces A. mince B. melt C. dice D. mix 6. To separate the food into tiny pieces by rubbing in on a grater A. glaze B. baste C. grease D. grate 7. To coat with fine bread crumbs flour before coocking A. Knead B. grease c. cream d. bread 8. to coat a food with syrup or jelly and then heat or chill A. grease B. flour C. glaze D. grate 9. To cook in hot fat A. mix B. core C. fry D. chop 10. To cut into small even sided pieces A. score B. chop C. cube D. core 11. To remove center seed section of fruit A. cube B. cool C. core D. score 12. Cooking gentely in liquid just below the boiling point. A. simmer B. mince C. sift D. skewer 13. To add salt pepper or other ingredients that make the food taste better. A. sear B. drain C. season d. grease 14. To cook in a small amount of hot fat A. marinate B. pare of peel C. bake or roast D. pan- fry or sauté 15. To cut narrow grooves or gashes in food A. cube B. cool C. core D. score 16. To coat a utensil lightly with fat , oil or butter to prevent sticking A. cream B. grease C. grate D. bread 17. To combine 2 or more ingredients a. stir b. mix c. mince d. boil 18. To mix with a circular using a spoon or fork a. stew b. steam c. sear d. stir 19. To even off the measurement of an ingredient with a straight edge a. chill b. skewer c. roll d. level 20. To cook in liquid that is bubbling and steaming a. core b. cool c. roll d. boil 21. To spread the surface of food with butter, oil ,egg ,etc. using a pastry brush a. bread b. brush c. cube d. braise 22. To make a mixture soft and smooth a. cream b. grease c. bread d. core 23. To place in the refrigerator until cold a. cool b. boil c. chill d. roll 24. To cook in liquid until partly cooked a. cool b. parboil c. roll d. boil 25. Flatten to desired thickness by using rolling pin a. toss b. roll c. boil d. cool 26. To press dough with the palms of your hands to incorporate air a. bread b. steam. c. cream d. knead 27. To cause a dry substance to pass into a liquid a. dice b. dissolve c. core d. score 28. To spoon pan drippings ,water, or sauce over a food while roasting it a. toast b. baste c. stew d. grate 29. To cook in the oven by dry heat a. bake or roast b. pare or peel c. skewer d. toast 30. To heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops a. marinate b. sterilize c. caramelize d. braise 31. To brown by direct heat a. sift b. toss c. toast d. baste 32. To heat an oven to a desired temperature before putting in food a. steam b. bread c. cream d. preheat 33. To remove excess water by using a strainer a. roll b. drain c. braise d. grease

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