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Twelfth Grade (Grade 12) Other 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 Arts
Charcuterie is a French term meaning               cooked meat              .
Grade 12 Culinary Arts
The most popular type of meat on charcuterie boards is        pork       .
Grade 12 Culinary Arts
The three criteria for choosing foods when planning a charcuterie board are         color        , taste, and           texture          .
Grade 12 Culinary Skills
All         stock         is made from a combination of bones, vegetables, seasonings and liquids.
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
Small tender cuts of beef are called:
  1. Rounds
  2. Chops
  3. Medallions
  4. Bits
Grade 12 Culinary Skills
Two categories of fish are:
  1. Flat and Round
  2. Thick and Wide
  3. Up and Down
  4. Filleted and Flat
Grade 12 Culinary Skills
The iron content increases when cooking meat in an iron pan with                
  1. Cream Sauce
  2. Oil based sauce
  3. Tomato Sauce
Grade 12 Christian Studies
Hebrew adopted by an Egyptian princess, raised in the royal courts, goes on to lead Hebrew people out of Slavery
  1. David
  2. Moses
  3. Abraham
  4. Joseph
Grade 12 Culinary Skills
                are raw unpasteurized eggs that have been cracked and combined together.
  1. Combined Eggs
  2. Separated Eggs
  3. Ponded Eggs
  4. Pooled Eggs
Grade 12 Culinary Skills
A           trussed           turkey's legs and wings are tied to its body prior to cooking.
Grade 12 Culinary Skills
        Fatty         fish are best prepared by baking.
Grade 12 Culinary Skills
      Fin       fish should be stored in self draining containers.
Grade 12 Culinary Skills
When brewing coffee, the water should be heated between:               195F - 200F              .
Grade 12 Occupational Safety (OSHA)
The typical breaking strength of 1 inch flat webbing is:
  1. 2500 lb (11.2 kN)
  2. 4000 lb (17.8 kN)
  3. 5000 lb (22.2 kN)
  4. 6000 lb (28.9 kN)
Grade 12 Kitchen Safety and Sanitation
What is the first thing you need to do before cooking?
  1. Sleep
  2. Wash your hands
  3. Call home
Grade 12 Culinary Skills
What does the A stand for in the acronym "FAT TOM"?
  1. Acidity
  2. Allergen
  3. Apron
  4. Antiseptic
Grade 12 Occupational Safety (OSHA)
Wearing gloves helps a person maintain control of the rope during a rope rescue because gloves:
  1. Protect the wearer from dirt and grime
  2. Limit feeling the heat of the rope
  3. Protect against burns and abrasions
  4. Improve the grip on materials
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