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Graduate Other Questions

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Graduate Kitchen Safety and Sanitation
Foods that can be eaten without further preparation, washing, or cooking are                      ready to eat foods                     .
Graduate Kitchen Safety and Sanitation
Foods requiring time and temperature control for safety are       TCS       foods.
Graduate Culinary Skills
Check temperatures from 0F-220F
Check food in hot/cold hold unit
Used on large or thick food
  1. Nontyphoidal
  2. Immersion Probe
  3. Bimetallic Stemmed
Graduate Culinary Skills
Check temperatures of liquids with an                  immersion probe                  .
Graduate Teachings of the Bible
Which of the following scriptures outline the role and function of the prophet?
  1. Deuteronomy 31
  2. Deuteronomy 13
  3. Deuteronomy 8
  4. Deuteronomy 18
Graduate Creation and the Fall of Man
All humans are made from Monkeys?
  1. True
  2. False
Graduate Hairdressing
The PH of perms used on African-Caribbean hair is
  1. 5 to 7
  2. 3 to 5
  3. 9.5 and above
Graduate Other
Lanolin is a                wool derivative formed by a fatlike secretion of the                sebaceous glands.
  1. Camel's
  2. Sheep's
  3. Llama's
  4. Goat's
Graduate Other
Formed by a decomposition of oils or fats.
  1. Lioposomes
  2. Squalane
  3. Glycerin
  4. Sulfur
Graduate Other
Which ingredient is NOT an antioxidant?
  1. Green Tea
  2. Alphalipidic Acid
  3. Grapeseed
  4. Vitamin B12
Graduate Other
               , applied topically, neutralize free radicals before they can attach themselves to the cell membrane and destroy the cell.
  1. pH adjusters
  2. Antioxidants
  3. Essential Oils
  4. Polymers
Graduate Other
A drying ingredient with antibacterial properties commonly used for blemishes and acne and can be a skin allergen and irritant.
  1. Benzyl Peroxide
  2. Hyaluronic Acid
  3. Glycerin
  4. Mineral Oil
Graduate Other
                               antioxidants are derived from yeast cells.
  1. Polyglucans and beta-glucans
  2. Tissue Respiratory Factor (TRF)
  3. Glycoproteins
  4. All Answers
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