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CULINARY ARTS PRACTICE SCRIPT 2026 QUESTIONS WITH SOLUTIONS GRADED A+

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CULINARY ARTS PRACTICE SCRIPT 2026 QUESTIONS WITH SOLUTIONS GRADED A+

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CULINARY ARTS PRACTICE SCRIPT 2026
QUESTIONS WITH SOLUTIONS GRADED A+



◉Blanching. Answer: Very brief cooking in boiling water or hot fat


◉Boiling. Answer: Large bubbles breaking the surface


◉Steaming. Answer: Gentle vapor bath, never direct contact with
food


◉Poaching. Answer: Tiny bubbles at surface


◉Sauteeing. Answer: Heat from hot pan cooks food in a small
amount of fat


◉Pan-frying. Answer: Uses more fat than sauteeing and stir frying,
less than deep frying


◉Deep-frying?. Answer: Food is completely submerged in fat

, ◉Baking. Answer: Used in relation to cooking bread, cakes, and
pastries


◉Roasting. Answer: Cooked through contact with dry, heated air


◉Grilling. Answer: Direct heat from below


◉Broiling. Answer: Direct heat from above


◉What is the difference between a convection oven and a regular
oven?. Answer: Convection oven circulates heated air


◉Frittata. Answer: An open-faced omelette of Spanish-Italian
heritage


◉Omelette. Answer: Egg that is cooked and is either folded around
or filled with prepared ingredients


◉Quiche. Answer: A custard and filling baked in a crust


◉Shirred eggs. Answer: Baked eggs that are served in individual
ramekins or baking dishes

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