Red Seal Test Flashcards
80% (193 cards)
1
Q
Eclairs are made with what type of dough?
A
Pate a choux
2
Q
Which Flour has the highest starch content
A
Cake Flour
3
Q
What is the difference between Panna Cotta and Bavarois?
A
Panna cotta is cooked then transferred to chill and set, Bavarois has whip cream folded into the cooled mixture before transferred to chill and set
4
Q
What is the methos for making sugar cookies?
A
Creaming method
5
Q
What effect does milk have on instant yeast?
A
it kills it
6
Q
When making croissants, which methos should you use?
A
Roll in fat method
7
Q
Which Flour has the highest Protein content?
A
Bread Flour
8
Q
Acceptable substitute for buttermilk
A
Whole milk, cream of tartar and vinegar
9
Q
When substituting active dry yeast for fresh yeast the ratio is how much by weight?
A
50%
10
Q
What temperature for optimal growth of yeast?
A
21 - 32 c
(
11
Q
With Rye dough, which method will ensure the texture of the product remains relatively light?
A
Sponge method
12
Q
Preparing Genoise cake, what temp should the eggs and sugar reach before whipping?
A
40 c
13
Q
What is the procedure for making a chiffon?
A
Thicken custard with gelatin then fold in egg whites
14
Q
Government standards dictate that sweet chocolate contain no less than how much chocolate liquor?
A
15%
15
Q
Chemical leaveners should be decreased by what percent at 1050 m (3500) ft above sea level
A
20%
16
Q
At altitudes over 900 m, what changes need to be made to baking temperatures
A
Temp increases
17
Q
a recipe calls for 20 g of instant yeast, how much fresh yeast do you need?
A
60 G
18
Q
Ideal range for proofing dough?
A
35 - 46 c
19
Q
A loaf of ciabatta’s crust is lighter than it should be, it has not risen properly and tastes sour, what was the reason for turning out poorly?
A
Overproofed
20
Q
When preparing scones to be baked. which wash is best to get a golden brown color on the finished product?
A
Egg and Milk
21
Q
Cooked sugar reaches soft crack stage at what temperature?
A
132 c
22
Q
Baking ammonia ( ammonia bicarbonate) is most likely to be used in the preparation of which baked goods?
A
Dried fruit and almond crackers
23
Q
Which type of dough requires steam injection in the cooking process?
A
Baguette
24
Q
What is the main leavening agent when baking profiteroles?
A
Steam
25
A top crust that separates from the loaf after baking is most likely caused by?
The dough dried out during proofing
26
A custard that weeps or separates in a finished pie is most likely caused by?
The oven temp was too high
27
Which Crust would be most appropriate to use in a pecan tart?
Unbaked mealy dough
28
Which of the following formula characteristics best describe a Genoise cake?
Whole eggs are whipped with sugar and no chemical leavening agents are used
29
At an altitude of 2300 m how much flour would be required in a recipe that calls for 500 g of flour at sea level?
550 g
30
A course texture with an open grain structure in a finished cake is cause by?
Oven not hot enough
31
What is the most likely cause for Italian buttercream to break?
Fat was added too slowly to the mixture
32
What is the primary difference between Italian and French Buttercream?
Italian is made with egg whites and French Egg yolks
33
Which is the best blade material for heavy duty jobs such as crushing garlic or cutting bone?
Carbon Steel
34
Which blade is used for trimming meat off the rib bone for a clean presentation when preparing pork chops?
French knife
35
What temp should a blast chiller be set at?
-40 c
36
Correct dishwashing procedure
Scrape, rack, prerinse, wash, rinse, sanitize, air dry
37
Correct cleaning sequence meat slicer
Unplug, disassemble, clean and sanitize the blade, then removable parts, then unit, reassemble
38
When washing in a 3 compartment sink what is the temp of the rinse water?
43°C
39
Standard composition of mirepoix
2 part onion, 1 part carrot and celery
40
An order is received for a table of 4, which do you start first? sauteed shrimp, grilled chicken breast, 106 g new York strip med rare, or chicken curry?
Chicken breast
41
What is an indicator that olive oil has gone bad?
it smells like crayons, or putty
42
A Prix fixe dinner is an example of what type of menu?
Table d'hote
43
If a sandwich costs $2 dollars to make, how much would you sell it for to maintain a 40% food cost?
Cost per portion / Food cost percent = selling price
$5
44
The term non-fat dairy milk is its common name in the USA, skim milk powder is its name in Canada. Can you use the names interchangeably in Canada?
No
45
How many Kgs of ground beef must be ordered to prepare 300 125g hamburger patties?
37.5 Kg
46
Canadas food guide, what is considered to be a full serving of leafy green vegetables?
250 ml
47
When sharpening a knife on a whetstone, the blade should be at what angle?
20 °
48
According to Canadas food guide, how much rice constitutes a full serving?
125 ml
49
it costs 1.70 to make the sandwich, to maintain a food cost of 23% how much should you sell the sandwich for?
$7.39
Cost per portion / Food cost percent = selling price
50
What is the weight formula to Kg
from 14 lbs. of beef
6.4 kg
lbs / 2.2 or kgs X 2.2
51
What is the formula to convert F° to C°
(F°-32) X 5 / 9= C°
52
A recipe calls for food to be baked in a 180 °C oven. What id the °F conversion?
356 °F
53
What is the incubation period for Staphylococcus Aureus?
Between one and six hours
54
Why would you choose oil over water with a whetstone?
Oil creates better friction on the stone surface
55
According to the CFIA and Meat inspection act, a mechanically tenderized steak from the hip of an animal must be labeled as Rump minute steak , Hip minute steak, or tenderized rump steak?
ALL OF THE ABOVE
56
What is the most likely source of contamination in the kitchen?
Chemicals
57
The HACCP categorizes a critical control point as what?
Any step during the process of food at which a mistake can be made resulting in potential hazards
58
ACCP identifies how many critical control points in the flow of food production?
5
59
How is food cost percentage price calculated?
Cost per portion / Food cost percent = selling price
60
Prime cost pricing refers to what?
The total raw food cost plus direct labor
61
The Raw food cost for a rack of ribs portion is $11.00. it takes a cook 9 minutes to prepare the ribs for service, if that cook gets paid 12.60 an hour (0.21 per minute) What is the direct labor cost?
.21 X 9 = $1.89
62
The rack of ribs portion is $11.00. it takes a cook 9 minutes to prepare the ribs for service, if that cook gets paid 12.60 What is the Prime cost of the ribs?
11 + 1.89 = $12.89
63
In a brigade system the potager is responsible for which station?
Soups and Stocks
64
Butter liquifies at what Temperature?
38 °C
65
Butter reaches smoke point at what temperature?
147 °C
66
Can whipped butter be substituted for regular butter in a recipe?
No
67
Creme Fraiche is made by adding which ingredient to whipping cream?
Buttermilk
68
Goats milk contains approximately what percent of milk fat?
4.1 %
69
Which culture is used in the production of yogurt?
Lactobacillus bulgaricus
70
Limburger cheese, in its first two months after production can best be described as having a similar properties of which cheese?
Feta
71
Between camembert and brie, which cheese will be more likely to over ripen in a shorter amount of time?
Camembert
72
Which type of cheese is not interior ripened?
Oka
73
Port Salut cheese is a French monastery cheese made from what type of milk?
Ewe's milk
74
pecorino is a blanket term for what type of Italian cheese?
Aged Gorgonzola
75
Dry milk powder graded as Canadas #1 has a moisture content of up to what percent?
4%
76
When poaching an egg how long in advance of service can they be made?
One day
77
Can grade C eggs be used if no other grade of egg is available?
No only C grade eggs are used industrial processing facilities
78
Grade B eggs are typically used for what purpose?
Baked goods
79
A prominent chalazae cord in an egg is usually an indication of what?
The egg is fresh
80
At what temp should an egg be stored in a fridge?
4°C
81
Whole milk contains no less that what percent of fat?
3.25 %
82
Skim milk is whole milk that has been processed to remove all or most of the milk fat. when referring specifically to skim milk, what is the maximum percent of fat it can have?
1
83
When holding egg dishes for service, they should be kept at what temperature?
60°C
84
When using tofu as a substitute for eggs in a recipe for brownies, how much silken tofu is required to replace 8 eggs?
2 cups
85
Difference between cake margarine and puff pastry margarine?
Puff pastry has higher plasticity than cake
86
under ideal conditions how long can shellfish such as clams mussels or oysters be kept alive in the refridgerator?
1 week
87
What part of the lobster is known as the tomalley?
The Liver
88
What is the basic procedure for preparing a live lobster?
Place live lobster on its back pierce its head towards tail with chef knife. in one stroke cut through its whole body and tail making sure its NOT completely cut in half. Crack its back to lay flat, crack claws with chef knife. Cut tail and curl each half of tail to the side. Remove and discard stomach and brain.
89
What is the basic procedure for filleting flatfish?
With dark side up cut along backbone from head to tail with the tip of a filleting knife. Turn knife using smooth strokes to cut between flesh and rib bones, keeping the blade against the bone, pull the filet away from fish and set aside. Repeat the same procedure with the second filet. Finally turn the fish over and repeat the procedure for the bottom two filets
90
When purchasing fish, the term dressed refers to
Viscera (internal organs) are removed, gills are removed, the fish is scaled and the tail is trimmed
91
The term scrodis a marketing term for a fish that weighs less than 1.1 kg. to what type of fish does the word refer?
Atlantic Cod
92
Filets are cut on an angle (escalopes) for which purpose?
To look larger and increase the plate coverage
93
Which fish has skin that can be removed simply by pulling it from the body, without the use of a filet knife?
Dover Sole
94
When filleting fish that will be cooked with the skin on, when is it most appropriate to scale the fish?
BEFORE filleting the fish
95
When purchasing fish the term "whole" or "round" used interchangeably refers to
As caught, intact
96
When should a mussels beard be removed?
Immediately prior to cooking
97
When preparing fish, the term butterflied means?
A pan dressed fish, boned and open flat like a book, the two sides remain attached by the back or the belly
98
During which month can wild caught Halibut be purchased for the lowest price?
August
99
When cooking fish, what internal temperature must fish reach for 15 seconds in order to be safe
70°C
100
When holding cooked fish for the banquet or buffet service, what temperature does the fish need to be in order to remain outside of the danger zone?
60 °C
101
Because fish is subject to carry over cooking at which temp should you remove fish from the heat in order to ensure it will be at an internal temp of 70 by the time its ready?
57 °C
102
How long does it take to simmer / boil a 450 g lobster?
6 - 8 min
103
How do you prevent fish from curling while its being broiled?
score the skin
104
A fish quenelle is made from what base mixture?
a mousseline
105
Poached or smoked fish can be coated with which gelatinous sauce?
Chaud-froid sauce
106
The grouper family includes how many varieties of fish?
400
107
Whitefish are related to which other species of fish?
Salmon
108
To what family of fish does the Brill belong to?
Turbot
109
What type of oysters are Malpeque?
Atlantic Oyster
110
Geoducks can weigh up to how much?
4.5 kg
111
What are brown gills an indication of on a fish?
The fish is aged
112
When testing a fish's flesh, what is an indicator that the fish is fresh?
Firmness with a slight spring when pressed
113
When checking for freshness in mollusks such as clams or oysters, a key indicator of freshness is when the partially open shells snap shut when lightly tapped. What mollusks are the exception to this rule?
Razor clams
114
Abalones are an example of which type of fish?
Univalve mollusk
115
Fishermen use several different methods to freeze raw shrimp at sea. Which method is said to be the best?
Freezing in a solution of sugar and salt
116
Which at sea freezing method is best for shrimp that have been cooked?
Vertical plate freezing
117
What is the proper procedure for preparing an eel?
The skin is removed, starting from the gills and being pulled down to the tail, the fish is filleted last
118
Which of the following sauces would best compliment baked lemon sole?
Normandy
119
A monkfish is categorized as what?
Round fish
120
How are fish graded in Canada?
Fish are not graded
121
A mollusk with a heavy shell is an indication of what?
The shell is full of sand
122
How long does a 1.1 kg lobster take to cook using the simmering method?
15 - 20 mins
123
How long does it take on average to simmer a 1 kg crab?
5 - 10 min
124
Which crab species is only used for its claws and not generally sold whole?
Stone crab
125
Which of the following red wines would best pair with broiled whitefish?
Pinot noir
126
Which of the following white wines would best pair with steamed red snapper with lemon and olive oil?
Chenin Blanc
127
Fish cooked in a papillot are cooked using which method?
steaming
128
Paupiette refer to what?
A roulade of fish
129
When making a vegetable terrine, why is a panada incorporated into the mixture?
A. Adds richness and enhances smoothness
B. It adds emulsification
C It can easily be made vegan with the use of a dairy alternative
D. All of the Above
D All of the above
130
A composed salad refers to what?
The base, the body, garnish and dressing are arranged on individual plates in an artistic fashionA
131
bound salad refers to what?
Cooked meat, seafood, poultry, pasta, potatoes or eggs are combined with a dressing
132
What is the reason forcemeat would shrink or become grainy?
A The ingredients were not mixed properly
B The temperature rose above 4°C
C There was not enough fat incorporated into the mixture
D All of the Above
D All of the above
133
A mousseline forcemeat is enriched with which ingredients?
Cream and egg whites
134
When making aspic jelly intended for use as a glaze on sliced meat, how much gelatin should be used for 1 L of stock?
50 g
135
When making aspic jelly intended to be used for non-edible purposes such as coating non-edible center pieces or trays, approximately how much gelatin should be used for every liter of liquid?
130 - 250 g
136
Head cheese is an example of what type of terrine?
Brawn ( also called aspic terrine )
137
Monte Cristo sandwich is an example of what type of sandwich?
A deep fat fried sandwich
138
a smorrebrod is a style of sandwich found throughout the Nordic countries, particularly Sweden, Denmark, and Norway. what is this sandwich a classic example of?
a cold open face sandwich
139
When preparing forcemeat in a warm kitchen, further emulsification may be necessary. How is this done?
Add crushed ice bit by bit while the food processor is running
140
What happens to a mousseline when too many egg whites are added to the milk?
The product will become rubbery
141
what temperature should cream be when added to a forcemeat mixture?
0 - 2 °C
142
A classic western sandwich is made with which protien?
eggs
143
In its most literal context, what is a canape?
A tiny open faced sandwich served as hors d'oeuvres
144
What is a barquette?
A tiny boat-shaped shell made from a savory dough, filled with a variety of fillings and used as hors d'oeuvres
145
A sate is a variation of what?
Brochette
146
An example of a rumaki would be what?
A date stuffed with an almond, wrapped in bacon
147
Salad greens should be kept at what temperature in the fridge?
1 - 3 °C
148
The basic vinaigrette, also known as a basic French dressing, has an oil to acid ratio of what (by volume)?
3 : 1
149
The procedure for infusing vinegar with herbs, spices or fruit is what?
in a non-reactive pot, bring wine vinegar and flavoring ingredients to a simmer, let cool, strain and discard the flavoring ingredients
150
When making mayonnaise, one large egg yolk can emulsify how much oil?
200 ml
151
A pissenlit salad is composed of which main ingredient?
Dandelion greens
152
a Niçoises salad is a version of which type of salad?
Composed
153
What are the ingredients in a cressonnière salad?
Potato, watercress, hard boiled egg, parsley, vinaigrette
154
Green Goddess dressing is made with which ingredients?
Spinach, parsley, garlic, anchovies, lemon, mayonnaise, herbs
155
A la grecque style refers to what?
Vegetables that have been simmered in a marinade and served cold
156
The best caviar is labeled as malassol, which means what?
Little salt
157
Fresh caviar should be held at what temp in the refridgerator?
0°C
158
When properly handled, how long can caviar be stored?
One to three weeks
159
The Italian dip bagna cauda contains which ingredients?
Warm olive oil, garlic and anchovies
160
How should fine caviar be served?
In its original container
161
Cha gio is what?
Deep fried spring rolls
162
A Ruben sandwich is traditionally served on which type of bread?
Rye
163
The French classic simple salad celeri rave uses what as the main ingredient?
Celeriac
164
A mache lettuce would best be preprepared with which dressing?
A walnut oil and sherry vinaigrette
165
The term "cracking" refers to what milling process?
the grains are broken open
166
What is the main benefit of stone ground wheat?
it is more nutritious than steel ground
167
Tamales are made from what kind of grain?
Hominy
168
What is the key difference between masa harina and cornmeal?
Masa harina is made from corn that has been processed with lime water
169
The term "pearling" refers to what milling process?
the hull, bran or germ is gently removed from the grain
170
Jasmine rice is an example of what type of rice?
Long grain
171
In order to avoid the risk of botulism in cooked rice, to what temperature should cold rice be reheated to?
74°C
172
A whole grain of rice with only the husk removed is known as a what?
Brown rice
173
Wild pecan rice is found in which part of north America?
Louisiana
174
Which rice is used as a side dish for game meats?
wild rice
175
Basmati rice should be cooked at which rice to water ratio?
1 : 1.75
176
How many cups of water are needed to cook one cup of wild rice?
3 cups
177
How much water would be required in order to cook 1 cup of long grain brown rice?
2.5 cups
178
Couscous is made by removing the bran and germ from which grain?
Durum wheat
179
The term "steel cut oats" refers to what?
The process in which the whole kernel oat has been toasted and cut into smaller pieces
180
A whole buckwheat kernel is known as a what?
A groat
181
Which process is milled rice put through in order to make converted rice?
Rice is parboiled and then dried
182
Kasha is made from what type of grain?
Buckwheat
183
Which of the following foods are made from soy?
A. Tempeh
B. Seitan
C. Textured Vegetable Protein (TVP)
D. All of the above
Tempeh
184
How much water is required when soaking one cup of dried beans?
3 cups
185
Fresh Lima beans can be kept in the fridge for how long?
3 - 5 days
186
What is the protein content of dried kidney beans?
22%
187
What is the basic procedure for quick soaking dried beans?
Rinse and pick through the beans, Put beans in saucepan and cover with cool water by 5 cm, bring to a boil and simmer 2 min, remove from heat cover and sit 1 hour, drain and discard liquid continue with recipe
188
What is the rice to water ratio for cooking converted rice?
1 : 2
189
presoaked basmati rice should be cooked at what water ratio?
1 : 1.75
190
When boiling pasta at altitudes of 400m, what adjustments need to be made to the cooking procedure?
More water and cook time increase
191
How are the skins from hazelnuts removed?
in the oven 135 °C for 12 -15 mins. rub with towel
192
Which of the following are NOT true nuts?
A. Hazelnuts
B. Walnuts
C. Chestnuts
D. Brazil nuts
Brazil nuts
193
