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Twelfth Grade (Grade 12) Other 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 Arts
The three criteria for choosing foods when planning a charcuterie board are         color        , taste, and           texture          .
Grade 12 Christian Studies
Hebrew adopted by an Egyptian princess, raised in the royal courts, goes on to lead Hebrew people out of Slavery
  1. David
  2. Moses
  3. Abraham
  4. Joseph
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 Arts
Charcuterie is a French term meaning               cooked meat              .
Grade 12 Kitchen Safety and Sanitation
What is the first thing you need to do before cooking?
  1. Sleep
  2. Wash your hands
  3. Call home
Grade 12 Kitchen Safety and Sanitation
Placing grilled meats on the plate that held the raw meat is an example of?
  1. contamination
  2. cross-contamination
  3. contaminated ingredients
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 Kitchen Safety and Sanitation
What is a foodborne illness?
  1. an illness that makes you too sick to eat
  2. an illness caused by eating too much food
  3. an illness caused by eating foods that are high in fat and cholesterol
  4. an illness caused by disease-causing microorganisms in food
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 Arts
The most popular type of meat on charcuterie boards is        pork       .
Grade 12 Kitchen Safety and Sanitation
What food is more likely to cause a foodborne illness?
  1. Milk
  2. Chicken
  3. Bread
Grade 12 Kitchen Safety and Sanitation
It is okay to place cooked food on a plate that previously held raw meat, poultry or seafood.
  1. True
  2. False
Grade 12 Kitchen Safety and Sanitation
When refrigerating raw chicken, where should you store it to prevent cross-contamination of other foods?
  1. On the top shelf inside the refrigerator.
  2. On the bottom shelf inside the refrigerator.
  3. In the drawer with your other meats.
Grade 12 Occupational Safety (OSHA)
Wearing gloves helps a person maintain control of the rope during a rope rescue because gloves:
  1. Protect the wearer from dirt and grime
  2. Limit feeling the heat of the rope
  3. Protect against burns and abrasions
  4. Improve the grip on materials
Grade 12 Occupational Safety (OSHA)
The typical breaking strength of 1 inch flat webbing is:
  1. 2500 lb (11.2 kN)
  2. 4000 lb (17.8 kN)
  3. 5000 lb (22.2 kN)
  4. 6000 lb (28.9 kN)
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