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Twelfth Grade (Grade 12) Culinary Skills Questions

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Grade 12 Culinary Skills
Grade 12 Culinary Skills
Grade 12 Culinary Skills
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 mirepoix?
  1. a seasoning blend
  2. blended vegetable reduction
  3. fresh green herb
  4. liver pate
Grade 12 Culinary Skills
What are the main ingredients in Hollandaise sauce?
  1. eggs and cream
  2. egg yolks and cheddar
  3. egg yolks and butter
  4. eggs and soured cream
Grade 12 Culinary Skills
In the 20th century, who named the five mother sauces of French cuisine?
  1. Julia Child
  2. Paul Bocuse
  3. Auguste Escoffier
  4. Jacques Pepin
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
Grade 12 Culinary Skills
Identify the thickening agent used in Bechamel sauce.
  1. white roux
  2. emulsification
  3. brown roux
  4. white stock
Grade 12 Culinary Skills
Identify the thickening agent used in Veloute Sauce.
  1. emulsification
  2. cornstarch though sometimes arrowroot
  3. brown stock
  4. roux though sometimes a liaison
Grade 12 Culinary Skills
Grade 12 Culinary Skills
Identify the classic base for Espargnole sauce.
  1. tomatoes
  2. fish stock
  3. egg yolks and butter
  4. roasted veal stock
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
What is "turnover rate"?
  1. type and size of the facility
  2. cleanliness of the facility
  3. average number of times a seat will be occupied in a given time period
  4. the number of employees leaving the company
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