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Twelfth Grade (Grade 12) Other Questions

You can create printable tests and worksheets from these Grade 12 Other 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.

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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 Kitchen Safety and Sanitation
The deadliest of the bacterial food poisonings is                        .
  1. staphylococcal poisoning
  2. salmonellosis
  3. botulism
  4. perfringens poisoning
Grade 12 Meal Planning
These are foods that frequently cause an allergic reaction.
  1. milk, eggs, and wheat
  2. lamb, rice, and sugar
  3. chocolate and strawberries
  4. rice and pears
Grade 12 Meal Planning
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 Arts
What is employee orientation?
  1. standards of conduct
  2. praising an employee when a job is done well
  3. knowing the strengths and weaknesses of an employee
  4. the process of making a new employee familiar with a food service organization
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