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Vocational Education Questions - All Grades

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Continuing Education Hand Tools
Continuing Education Hand Tools
The term level refers to the                 .
  1. horizontal plane
  2. vertical plane
  3. both
  4. none
Continuing Education Hand Tools
Continuing Education Hand Tools
Grade 11 Kitchen Safety and Sanitation
What is the proper way to pass a knife to another person?
  1. hand it to the person by the handle
  2. hand it to the person by loosely holding onto the table
  3. put the knife in its carrying case, and hand it to the person
  4. place the knife on a sanitized surface, and let the person pick it up by the handle
Continuing Education Kitchen Safety and Sanitation
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
  1. lettuce, fresh beef roast, ground chicken, fresh halibut
  2. lettuce, fresh halibut, fresh beef roast, ground chicken
  3. fresh halibut, lettuce, ground chicken, fresh beef roast
  4. fresh halibut, fresh beef roast, ground chicken, lettuce
Grade 12 Kitchen Equipment and Tools
Correctly identify this garnishing tool.
  1. carrot curler
  2. butter curler
  3. zester
  4. citrus juicer
Grade 11 Culinary Arts
Identify one of the biggest advantages of dried foods over canned or frozen foods.
  1. take much less storage space
  2. increased nutritional value
  3. heavier weight
  4. less expensive
Grade 8 Kitchen Safety and Sanitation
What is the first thing you should do before you start working with food?
  1. wash your hands
  2. measure ingredients
  3. clean the kitchen
  4. preheat the oven
Grade 11 Kitchen Safety and Sanitation
At what temperature does water boil?
  1. 100 degrees F
  2. 180 degrees F
  3. 212 degrees F
  4. 250 degrees F
Grade 11 Kitchen Safety and Sanitation
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