Culinary Skills Assessment for Grade 12

What is the term for a mixture of flour and fat used to thicken sauces?

• roux

• emulsion

• batter

• paste

Identify the main ingredient in a traditional pesto sauce.

• basil

• spinach

• parsley

• cilantro

What cooking technique involves submerging food in hot fat?

• Steaming

• Baking

• Deep frying

• Boiling

Define the term 'mise en place' in culinary terms.

• A method of plating food for presentation.

• A type of dish that requires no preparation.

• Mise en place is the preparation and organization of ingredients and tools before cooking.

• A cooking technique involving high heat and quick cooking.

What is the purpose of blanching vegetables before freezing them?

• To enhance flavor and aroma before cooking.

• To remove all nutrients from the vegetables.

• To soften vegetables for easier consumption.

• To preserve color, texture, and nutritional value while inactivating enzymes.

Name three types of knives commonly used in culinary arts.

• fillet knife

• butter knife

• chef's knife, paring knife, serrated knife

• steak knife

What is the difference between baking and roasting?

• Baking is done at high temperatures, while roasting is done at low temperatures.

• Baking involves using only dry heat, while roasting uses moist heat.

• Baking is primarily for cooking fish, while roasting is for desserts.

• Baking is for breads and pastries at lower temperatures, while roasting is for meats and vegetables at higher temperatures.

Identify the key ingredients in a classic béchamel sauce.

• Butter, sugar, cream

• Butter, flour, milk

• Flour, water, eggs

• Olive oil, vinegar, cheese

What does the term 'al dente' refer to in cooking pasta?

• Pasta that is undercooked and crunchy.

• Pasta cooked to be firm to the bite.

• Pasta served with a creamy sauce.

• Pasta cooked until mushy and soft.

Explain the technique of sous-vide cooking.

• Frying food in oil at high temperatures.

• Sous-vide cooking is a method of cooking food in a vacuum-sealed bag submerged in a water bath at a controlled temperature.

• Boiling food in water without sealing it.

• Cooking food in an open flame for a short time.