Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page
Filter By Grade

Twelfth Grade (Grade 12) Culinary Skills Questions

You can create printable tests and worksheets from these Grade 12 Culinary Skills questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 1 of 6 Next
Grade 12 Culinary Skills
This is the second most popular type of poultry and is often cooked during holidays. It contains both light and dark meat with small amounts of fat. Typically the best cooking methods is roast or cut into cutlets and sauteed or pan-fried.
  1. turkey
  2. pigeon
  3. Cornish game hen
  4. goose
Grade 12 Culinary Skills
An egg that is cooked in a pan of boiling water, salt, and vinegar is:
  1. Baked
  2. Roasted
  3. Poached
  4. Braised
Grade 12 Culinary Skills
This type of chicken is typically six to eight weeks old, with tender and relatively lean meat. It weighs up to four pounds and has versatility with cooking methods.
  1. pigeon
  2. fryer
  3. Cornish game hen
  4. goose
Grade 12 Culinary Skills
The type of poultry has tender young meat and is typically eight to nine weeks old and weighs four pounds and over. It is suitable for any cooking method.
  1. roaster
  2. duck
  3. fowl
  4. capon
Grade 12 Culinary Skills
This type of poultry is a mature female and though flavorful is less tender than a fryer. It is usually over seven months in age and weighs two pounds and over. The best cooking method for this type of poultry is to braise or stew.
  1. turkey
  2. fowl
  3. pigeon
  4. foie gras
Grade 12 Culinary Skills
This type of poultry is most commonly young, has a thick coat of fat and only contains dark meat. As it has a high percentage of bone and fat to meat, consumers will often buy only the breast portion. It is best cooked on a rack so that the fat can run off.
  1. capon
  2. turkey
  3. duck
  4. fowl
Grade 12 Culinary Skills
This is the enlarged liver of a duck or goose, and it has been considered a delicacy since Roman times. It can be roasted, grilled, sauteed, or made into a pate.
  1. fowl
  2. capon
  3. fryer
  4. foie gras
Grade 12 Culinary Skills
All         stock         is made from a combination of bones, vegetables, seasonings and liquids.
Grade 12 Culinary Skills
This type of poultry is a castrated male. It has tender meat containing a high proportion of light meat to dark meat and a relatively high fat content. It is typically four to six months old and usually weights six to ten pounds and is good for roasting. It is usually sold in speciality stores or high end restaurants.
  1. goose
  2. foie gras
  3. capon
  4. fowl
Grade 12 Culinary Skills
This type of poultry has very fatty skin and contains only dark meat. It is usually roasted at high temperatures and is a popular poultry choice during holidays.
  1. pigeon
  2. turkey
  3. goose
  4. fowl
Grade 12 Culinary Skills
This type of poultry is usually not sold at a typical grocery store. It has dark and tender meat with a minimal amount of fat and is suitable for roasting, broiling, or sauteing.
  1. duck
  2. turkey
  3. pigeon
  4. fowl
Grade 12 Culinary Skills
This is a type of flour often used when baking.
  1. yeast flour
  2. jumbo flour
  3. all purpose flour
  4. rice flour
Grade 12 Culinary Skills
Most recipes, when calling for eggs, use:
  1. Large Eggs
  2. Small Eggs
  3. Brown Eggs
  4. Organic Eggs
Grade 12 Culinary Skills
In French cooking, what is Lardon?
  1. congealed stock reduction
  2. pad of fat used as a seasoning ingredient
  3. reduced stock liquid
  4. seasoned clarified butter
Grade 12 Culinary Skills
What is a roux in French cooking?
  1. fresh herb medley
  2. highly seasoned pate
  3. thickener
  4. spice packet
Grade 12 Culinary Skills
Identify this variety of squash.
  1. turban
  2. pumpkin
  3. acorn
  4. delicata
Grade 12 Culinary Skills
Eggs should be stored at       45F      
Grade 12 Culinary Skills
A dry heat cooking method in which items are cooked in an oven or over a fire is called            roast.          
Grade 12 Culinary Skills

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

A gluten free flour milled from a starchy food classified as a vegetable. It has been first cooked then dehydrated.                Potato flour               
Grade 12 Culinary Skills
A cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler is called            broil.          
Previous Page 1 of 6 Next
You need to have at least 5 reputation to vote a question down. Learn How To Earn Badges.