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Tenth Grade (Grade 10) Culinary Arts Questions

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Grade 10 Culinary Skills
How can you safely thaw frozen meat?
  1. in the refrigerator
  2. on a clean plate on a kitchen counter
  3. a and d
  4. in a sealed plastic bag in ice water
Grade 10 Culinary Skills
When preparing ingredients for a meal with only one cutting board, what is the safest order of preparation to prevent cross-contamination?
  1. garlic, celery, onions, poultry
  2. celery, poultry, onions, garlic
  3. onions, poultry, garlic, celery
  4. garlic, onions, poultry, celery
Grade 10 Culinary Skills
Grade 10 Culinary Skills
How do you dredge poultry pieces for frying?
  1. coat with beaten egg then flour
  2. sprinkle with spices
  3. drag meat through a dry ingredient such as flour
  4. coat with beaten egg then bread crumbs
Grade 10 Culinary Skills
Grade 10 Baking Skills
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
Grade 10 Culinary Skills
Roux is made with what two ingredients?
  1. Milk and Water
  2. Butter and Flour
  3. Oil and Water
  4. Salt and Butter
Grade 10 Culinary Skills
What purpose is achieved by pounding chicken breasts to more uniform thickness?
  1. better presentation
  2. break down muscle
  3. to ensure even cooking
  4. tenderize the meat
Grade 10 Culinary Skills
What is the main difference between dark and white poultry meat?
  1. type of feed
  2. how much a muscle is exercised
  3. breed of poultry
  4. a and b
Grade 10 Culinary Skills
Grading poultry is based on all of these factors except one.
  1. tenderness
  2. location
  3. juiciness
  4. flavour
Grade 10 Culinary Skills
What does the term "dressed poultry" mean?
  1. a ready to cook whole bird
  2. a whole bird that has been stuffed with bread stuffing
  3. a whole bird with seasoning rubbed onto the skin
  4. a whole bird that has been brined
Grade 10 Culinary Skills
Grade 10 Culinary Skills
Grade 10 Culinary Skills
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