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Vocational Education Questions - All Grades

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Grade 10 Kitchen Safety and Sanitation
The process of cooling hot cooked food to 41 degrees F or lower within 4 hours
  1. ice-water bath method
  2. frozen paddle method
  3. stage two method
  4. stage one method
Grade 12 Culinary Skills
What does the A stand for in the acronym "FAT TOM"?
  1. Acidity
  2. Allergen
  3. Apron
  4. Antiseptic
Continuing Education Types of Wall and Ceiling Finishes
Grade 10 Meal Planning
Identify the best indicator of fresh carrots.
  1. firm, smooth, a few rootlets
  2. firm, slightly cracked close to stem
  3. firm, smooth, without rootlets
  4. slightly firm, smooth
Grade 10 Meal Planning
Identify the best indicator of a fresh onion.
  1. slightly soft and heavy for size
  2. dry and light for size
  3. firm, dry, heavy for size
  4. look for small green sprouts
Continuing Education Culinary Skills
Continuing Education Culinary Skills

This question is a part of a group with common instructions. View group »

Continuing Education Culinary Skills
Grade 9 Kitchen Equipment and Tools
Grade 9 Kitchen Equipment and Tools
Identify a negative characteristic of using copper cookware.
  1. is reactive to acidic and alkaline foods
  2. has thermal conductivity
  3. is twice as fast at transferring heat than aluminum
  4. has a fairly high melting point
Grade 9 Kitchen Equipment and Tools
What type of metal can nonstick coating, such as Teflon, be applied to?
  1. almost any metal
  2. only cooper
  3. only iron and cooper
  4. only steel
Grade 11 Kitchen Equipment and Tools
Grade 11 Kitchen Equipment and Tools
None Culinary Skills
Bake
  1. To cook meat by moist heat, usually in the oven
  2. To cook by direct heat, usually in the broiler or over coals
  3. To cook by dry heat, usually in the oven
Continuing Education Cosmetology
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