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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
Most recipes, when calling for eggs, use:
  1. Large Eggs
  2. Small Eggs
  3. Brown Eggs
  4. Organic Eggs
Grade 12 Culinary Skills
Small tender cuts of beef are called:
  1. Rounds
  2. Chops
  3. Medallions
  4. Bits
Grade 12 Meal Planning
Grade 12 Meal Planning
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
Grade 12 Culinary Skills
Which of the following cooking methods is suited for the leg meat of poultry?
  1. Braising
  2. Roasting
  3. Simmering
  4. Grilling
  5. All of the above
Grade 12 Culinary Skills
Grade 12 Culinary Skills
When cooking chicken breasts, which cooking method is not appropriate?
  1. Stir-frying
  2. Grilling
  3. Roasting
  4. Braising
  5. Poaching
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