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Twelfth Grade (Grade 12) Culinary Skills Questions

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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 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
Sous vide cooking generally refers to any kind of cooking that occurs in a precisely                          temperature-controlled                          water bath. This type of cooking may use           plastic           bags, silicone bags, or              glass jars             .
Grade 12 Culinary Skills
The sous vide cooking method does not require the cook to constantly monitor or change               temperature              , so checking heat using a               thermometer               is not necessary.
Grade 12 Culinary Skills
Sous vide cooking is categorized as a         moist         cooking method because of the type of heat used to cook food.
Grade 12 Culinary Skills
As sous vide cooking does not         brown         meat, it may be finished in a cast iron skillet to add a deep brown crust and          flavor         .
Grade 12 Culinary Skills
The temperature of                              165 degrees F/74 degrees C                              that chicken should be cooked at for safe consumption creates a tougher meat than the sous vide technique that holds a temperature of                              140 degrees F/60 degrees C                              for an extended time.
Grade 12 Culinary Skills
Eggs have a wide range of            proteins            that set at different times. As the sous vide technique allows for                 single degree                precision temperatures, eggs can be cooked perfectly in any variation.
Grade 12 Culinary Skills
Cooking vegetables using the sous vide technique results in vegetables            steaming            in their own liquids making them more             flavorful             and nutritious than boiled vegetables.
Grade 12 Culinary Skills
A few disadvantages of the sous cooking technique is that food takes          longer          to cook and you will need more             equipment             when using this technique.
Grade 12 Culinary Skills
The term sous vide originates from the          French          words meaning                under vacuum               .
Grade 12 Culinary Skills
All         stock         is made from a combination of bones, vegetables, seasonings and liquids.
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
Most recipes, when calling for eggs, use:
  1. Large Eggs
  2. Small Eggs
  3. Brown Eggs
  4. Organic Eggs
Grade 12 Culinary Skills
Eggs should be stored at       45F      
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
This is a type of flour often used when baking.
  1. yeast flour
  2. jumbo flour
  3. all purpose flour
  4. rice flour
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