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Flashcards in Red Seal Deck (863)
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1

Name the Leading Sauce and the basic ingredients included in this sauce: Maltaise Sauce

Hollandaise, add orange juice and orange zest

2

To convert instant dry yeast to fresh yeast:

Multiply the content by 3

3

The four fresh herbs in "fines herbs" are:

Parsley, Tarragon, Chervil, Chives

4

Infrared Heat is:

Intense heat transferred by waves to the item being cooked

5

Where is a beef carcass separated into front and hind saddle

Split between the 12 and 13th rib

6

Galantines are cooked using what methods:

Either poaching or roasting

7

When preparing a genoise cake what temperature should the eggs and sugar reach before whipping:

104 F

8

Instant dry yeast is 3 times as powerful as fresh yeast and active dry yeast is:

2 times as powerful as fresh yeast

9

Lean breads are baked at:

400-425 F

10

What is a table d hote:

Fixed menu with no choices, a selection of complete meals with set prices

11

What temperature is required for washing and rinsing in a manual three sink set up:

110-120 F

12

New potatoes are defined as:

Any potatoes harvested before it is matured, while leaves and stems are green

13

Sea salts are:

More expensive, and used primarily for garnishes of plated foods

14

Name the pigments for white, red, green, yellow and orange vegetables:

White=flavones, Red=anthocyanins, Green=chlorophyll, Yellow and Orange=cartenoids (most stable pigment)

15

If eggs are not fresh you can add what to the poaching liquid?

Salt and distilled vinegar. Vinegar helps coagulate the whites faster to keep a better shape

16

How would you determine the food cost percentage if you are given the food cost and the menu cost:

Food cost percentage = Food cost / Menu cost

17

Name the Leading Sauce and the basic ingredients included in this sauce: Portuguese Sauce

Tomato, saute onions in oil, add tomato concasse, crushed garlic, simmer until reduced by 1/3. Add tomato sauce, adjust seasonings and chopped parsley

18

Are dried eggs shelf stable?

Unlike most dehydrated products they are not

19

For ease of portion control what type of molds would you use for a terrine:

Rectangle molds

20

Name the Leading Sauce and the basic ingredients included in this sauce: Soubise Sauce

Bechamel - onions sweated in butter, simmered with the bechamel then pureed and strained

21

Can you clarify with egg whites alone:

Yes, increase the egg white amount and take great care because the raft will be more fragile and easily broken up

22

What are the three main functions of icings:

Improve keeping qualities
Contribute to flavour and richness
Improve appearance

23

To cook food means to:

Heat food and make certain molecular changes in it

24

Canapes may be defined as:

Bite sized, open faced sandwiches

25

List three types of hardshell clams:

Littlenecks - smallest, most tender for eating raw or steaming
Cherrystones - medium sized, most common, can be eaten raw and are good for steaming
Chowders - largest, also called quahogs, often chopped for cooking in chowder of cut into strips because they are tough

26

Artisan cheeses are:

Cheese produced primarily by hand

27

The two stage method is quicker, but because the flour is mixed for a long time what two conditions are necessary to prevent gluten from developing toughness:

Increase the percentage of sugar
Emulsified shortening which blends thoroughly to prevent toughness

28

Reworked dough can be used for:

Combining with mealy dough and bottom crusts only

29

For an appealing light texture reduce the cream until its:

2/3 its original volume

30

Eggs keep for weeks if held at:

36 F