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Twelfth Grade (Grade 12) Culinary Skills Questions

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Grade 12 Culinary Skills
An egg that is cooked in a pan of boiling water, salt, and vinegar is:
  1. Baked
  2. Roasted
  3. Poached
  4. Braised
Grade 12 Culinary Skills
All         stock         is made from a combination of bones, vegetables, seasonings and liquids.
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
Eggs should be stored at       45F      
Grade 12 Culinary Skills
Small tender cuts of beef are called:
  1. Rounds
  2. Chops
  3. Medallions
  4. Bits
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
What does the F stand for in the acronym "FAT TOM"?
  1. Fresh
  2. Food
  3. Facility
  4. Fungi
Grade 12 Culinary Skills
The iron content increases when cooking meat in an iron pan with                
  1. Cream Sauce
  2. Oil based sauce
  3. Tomato Sauce
Grade 12 Culinary Skills
The O in the acronym "FAT TOM" stands for Oxygen, true or false?
  1. True
  2. False
Grade 12 Culinary Skills
What does the A stand for in the acronym "FAT TOM"?
  1. Acidity
  2. Allergen
  3. Apron
  4. Antiseptic
Grade 12 Culinary Skills
                are raw unpasteurized eggs that have been cracked and combined together.
  1. Combined Eggs
  2. Separated Eggs
  3. Ponded Eggs
  4. Pooled Eggs
Grade 12 Culinary Skills
        Fatty         fish are best prepared by baking.
Grade 12 Culinary Skills
A           trussed           turkey's legs and wings are tied to its body prior to cooking.
Grade 12 Culinary Skills
      Fin       fish should be stored in self draining containers.
Grade 12 Culinary Skills
When brewing coffee, the water should be heated between:               195F - 200F              .
Grade 12 Culinary Skills
In a modern restaurant service wait staff use their right hands to serve food and their left to serve drinks
  1. True
  2. False
Grade 12 Culinary Skills
When eating at a formal setting, silverware is set from                         outside to the inside                        in progression with each course served.
Grade 12 Culinary Skills
What Five (5) attributes MUST a Skilled Professional Serve have to be successful?
Grade 12 Culinary Skills
What are the three roles of a Server?
Grade 12 Culinary Skills
What does each letter stand for in the Word SERVICE.
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