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Twelfth Grade (Grade 12) Other Questions

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Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. melon scoop
  2. zester
  3. carrot curler
  4. butter curler
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. citrus carver
  2. apple slicer corer
  3. corer
  4. melon scoop
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. carrot curler
  2. butter curler
  3. zester
  4. citrus juicer
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. apple slicer corer
  2. corer
  3. melon scoop
  4. V cut knife
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. V cut knife
  2. corer
  3. citrus carver
  4. apple slicer corer
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 Meal Planning
Poultry is a high quality source of this nutrient.
  1. carbohydrate
  2. potassium
  3. Vitamin A
  4. protein
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. V cut knife
  2. carrot curler
  3. butter curler
  4. citrus juicer
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. citrus juicer
  2. butter curler
  3. zester
  4. grapefruit knife
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. grapefruit knife
  2. apple slicer corer
  3. melon scoop
  4. carrot curler
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. grapefruit knife
  2. citrus carver
  3. V cut knife
  4. corer
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
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
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      
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