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Twelfth Grade (Grade 12) Culinary Arts Questions

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Grade 12 Culinary Arts
Grade 12 Culinary Arts
Most recipes, when calling for eggs, use:
  1. Large Eggs
  2. Small Eggs
  3. Brown Eggs
  4. Organic Eggs
Grade 12 Kitchen Safety and Sanitation
Grade 12 Kitchen Safety and Sanitation
Grade 12 Culinary Arts
Small tender cuts of beef are called:
  1. Rounds
  2. Chops
  3. Medallions
  4. Bits
Grade 12 Culinary Arts
Two categories of fish are:
  1. Flat and Round
  2. Thick and Wide
  3. Up and Down
  4. Fileted and Flat
Grade 12 Culinary Arts
Grade 12 Kitchen Safety and Sanitation
Which food item has been associated with Salmonella Typhi?
  1. Produce
  2. Beverages
  3. Undercooked ground beef
  4. Shellfish from contaminated water
Grade 12 Culinary Arts
What does the A stand for in the acronym "FAT TOM"?
  1. Acidity
  2. Allergen
  3. Apron
  4. Antiseptic
Grade 12 Culinary Arts
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