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Red Seal - Cooking Specific UPDATED ACTUAL Exam Questions and CORRECT Answers
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Red Seal - Cooking Specific UPDATED ACTUAL Exam Questions and CORRECT Answers conduction - CORRECT ANSWER- The direct transfer of heat from one substance to another substance that it is touching. what does crudite mean - CORRECT ANSWER- raw thing veggie platter etc - CORRECT ANSWER-

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  • September 12, 2024
  • 43
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • red seal
  • red seal cooking specific

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  • Red Seal
  • Red Seal

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Red Seal - Cooking Specific UPDATED
ACTUAL Exam Questions and CORRECT
Answers
conduction - CORRECT ANSWER- ✔✔The direct transfer of heat from one substance to
another substance that it is touching.


what does crudite mean - CORRECT ANSWER- ✔✔raw thing


veggie platter etc


- CORRECT ANSWER- ✔✔



Creme Chantilly - CORRECT ANSWER- ✔✔Sweetened whipped cream flavored with
vanilla.


thickener for custard and creme patisserie - CORRECT ANSWER- ✔✔custard - eggs
patisserie - cornstarch


bavarois cream - CORRECT ANSWER- ✔✔thicken custard sauce with gelatin, then fold in
whip cream


chiffon - CORRECT ANSWER- ✔✔custard with gelatin added, and whipped egg whites are
folded in


the best caviar is labelled as - CORRECT ANSWER- ✔✔malasol. little salt



biscuit method - CORRECT ANSWER- ✔✔a process by which fat is cut into dry ingredients,
liquid is added, and the dough is kneaded

,creaming method - CORRECT ANSWER- ✔✔mix butter and sugar until light and fluffy then
add other ingredients (cookies, apple muffins)


muffin method - CORRECT ANSWER- ✔✔liquid fat folded into dry ingredients



English Method - CORRECT ANSWER- ✔✔fat covers two thirds of dough and single folds
create layers


6*3 or 4*4 folds


blitz method - CORRECT ANSWER- ✔✔fat is incorporated as in flaky pie dough, but pieces
are larger


Detrempe - CORRECT ANSWER- ✔✔A firm dough that makes puff pastry



Pate feuilletee - CORRECT ANSWER- ✔✔Another name for puff pastry



bouchees - CORRECT ANSWER- ✔✔small puff pastry shells that can be filled and served
as bite-size hors d'oeuvre or petits fours


vol au vents - CORRECT ANSWER- ✔✔large puff pastry shells for a meal



feuilletees - CORRECT ANSWER- ✔✔shaped puff pastry to be filled and closed



Meringues - CORRECT ANSWER- ✔✔Fluffy white mixture of beaten egg whites and sugar



Swiss Meringue - CORRECT ANSWER- ✔✔Warm egg whites to 100 degree Fahrenheit,
then whip with sugar.


Italian meringue - CORRECT ANSWER- ✔✔A meringue made by whipping a boiling syrup
into egg whites

,soft meringue - CORRECT ANSWER- ✔✔egg white foam with 25 gm sugar/egg white



Hard Meringue - CORRECT ANSWER- ✔✔Meringue made with up to twice as much sugar
as egg whites.


a custard is - CORRECT ANSWER- ✔✔any liquid thickened by the coagulation of egg
proteins


proofing temp - CORRECT ANSWER- ✔✔95-115



Bavarian cream - CORRECT ANSWER- ✔✔A light, cold dessert made of gelatin, whipped
cream, and custard sauce or fruit.


chiffon cake - CORRECT ANSWER- ✔✔cake made by using whipped egg whites, or
meringue, to lighten the mixture


the harder the wheat kernel, the - CORRECT ANSWER- ✔✔higher the protein


what are soft and hard flours good for?

types of flour? - CORRECT ANSWER- ✔✔soft - cakes
hard - bread


Monosaccharides - CORRECT ANSWER- ✔✔glucose, fructose, galactose simple sugar, fruit



Disaccharides - CORRECT ANSWER- ✔✔sucrose, lactose, maltose


milk or refined sugar


corn syrup and honey are hygroscopic sweeteners which means what? - CORRECT
ANSWER- ✔✔water attracting.

, attracts water from the air and keeps product moist and fresh longer


how much sap does it take to make 4 litres of maple syrup - CORRECT ANSWER- ✔✔120
to 160 litres


cold water will dissolve hours much sugar - CORRECT ANSWER- ✔✔up to double it's
weight


simple syrup measurements for light, medium, and heavy - CORRECT ANSWER- ✔✔light -
2 parts water to 1 part sugar


medium 1 1/2 parts water to 1 part sugar


heavy - equal parts by weight


temperatures for cooking sugar - CORRECT ANSWER- ✔✔320- all water is evaporated
above 320- sugar caramelizes
at 375- sugar burns


perfect temps are 236 to 338


any fat is a shortening because it - CORRECT ANSWER- ✔✔shortens gluten strands



white chocolate - CORRECT ANSWER- ✔✔no chocolate liquor, only cocoa butter, sugar,
vanilla, milk


baking process from start to finish - CORRECT ANSWER- ✔✔gases form
gases are trapped
starches gelatinize
proteins coagulate

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