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Eleventh Grade (Grade 11) Culinary Skills Questions

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Grade 11 Culinary Skills
A            tandoori           is a type of oven made from         clay.         Flatbreads, such as naan, are cooked on the         sides        of this oven.
Grade 11 Culinary Skills
Identify the general reference for cooking fish using any cooking method.
  1. 5 minutes per one inch (2.5 cm)
  2. 15 minutes per one inch (2.5 cm)
  3. 10 minutes per one inch (2.5 cm)
  4. 3 minutes per one inch (2.5 cm)
Grade 11 Culinary Skills
Which country irradiates the most amount of food?
  1. United States
  2. Canada
  3. Germany
  4. China
Grade 11 Culinary Skills
Professionalism means being courteous, honest, and responsible in one's dealings with customers and coworkers.
  1. True
  2. False
Grade 11 Culinary Skills

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A mixture of onions, carrots, and celery added to stock to enhance its flavor and aroma.
  1. Mirepoix
  2. Roux
  3. Bouillon
  4. Gelatin
Grade 11 Culinary Skills
Identify the approximate time for marinating large seafood and thick fish.
  1. 2-2 1/2 hours
  2. 10-15 minutes
  3. 30-60 minutes
  4. 4-5 hours
Grade 11 Culinary Skills
What factors contribute to potatoes as a popular staple food?
  1. potatoes are herbaceous annuals
  2. potatoes are easy to grow and versatile to cook
  3. potatoes are easy to grow and cook quickly
  4. potatoes are an affordable source of protein
Grade 11 Culinary Skills
Identify the most serious problem that irradiation addresses from mass produced products such as ground beef.
  1. serious threat of local food poisoning
  2. elongates shelf life of product
  3. serious threat of wide spread food poisoning
  4. enhances nutritional value of product
Grade 11 Culinary Skills

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This chef makes the bread and rolls.
  1. Patissier
  2. Boulanger
  3. Boucher
  4. Grillardin
Grade 11 Culinary Skills
The edible portion is the amount of a food product before it has been trimmed and cut for use in a recipe.
  1. True
  2. False
Grade 11 Culinary Skills
Pure water at sea level comes to a rolling boil at this temperature.
  1. 140 degrees F
  2. 170 degrees F
  3. 195 degrees F
  4. 212 degrees F
Grade 11 Culinary Skills
Identify the fermented legume sauce popular in Asian cooking.
  1. soy sauce
  2. citrus sauce
  3. vegetable stock sauce
  4. fish sauce
Grade 11 Culinary Skills

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This person is an apprentice chef learning under a station chef.
  1. sous-chef
  2. commis
  3. patissier
  4. boulanger
Grade 11 Culinary Skills
Whipped to a foam, egg serve as a means of incorporating air into                                 meringues, divinity and candy                                
Grade 11 Culinary Skills
           Collagen            is a protein found in nearly all connective tissue; it dissolves when cooked with moisture.
Grade 11 Culinary Skills
How many different types of pasta are there?
  1. 444
  2. 250
  3. 550
  4. 350
Grade 11 Culinary Skills

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This chef makes the pastries and desserts. Oversees the boulanger.
  1. Rotissier
  2. Patissier
  3. Sous-Chef
  4. Saucier
Grade 11 Culinary Skills

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A system of staffing a kitchen so that each worker is assigned a set of specific tasks.
  1. Family Style
  2. Kitchen Patrol
  3. Brigade
  4. Haute Cuisine
Grade 11 Culinary Skills
What is the primary goal of food radiation?
  1. bring food costs down
  2. enhance food flavors
  3. identify new strains of pathogens
  4. establish safe food supplies
Grade 11 Culinary Skills
Identify a means of radiating food that most people consider safe.
  1. dehydrating
  2. curing
  3. microwaving
  4. braising
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