Design, Production, & Methodology

Question 1

What is the distinction between “Sautèing” and “Pan Frying”?

Answer 1

The amount of Fat Used, and the Cooking Time

Question 2

What does the term “Batch Cooking” indicate?

Answer 2

Cooking small “batches” of something regularly throughout a day or a service

Question 3

How much Water is Recommended for Blanching Vegetables?

Answer 3

Enough to allow the Vegetables to Move Freely

Question 4

What is the PH range for Red, Blue, Purple Pigment and what is it called?

Answer 4

The pigment is called “Anthocyanin”. Red exists in Acid (PH 2-4), Purple in Neutral (PH 5-6), and Blue in Alkaline (PH 7-9)

Question 5

What is the average PH of Salt Water?

Answer 5

8.1 making it Alkaline

Question 6

What is the Average PH of Sugar Water?

Answer 6

7 Sugar is non-ionic, maintaining neutral acidity

Question 7

What Enzyme Prevents Gelatin from Setting, and where is it commonly found?

Answer 7

Protease. Present in Pineapple, Mango, Papaya, Guava, and Kiwi

Question 8

How Long Should Meat be Rested for?

Answer 8

15-30 Minutes

Question 9

What is the Usual Temperature Change for Carryover Cooking?

Answer 9

10-15°F (6-8°C)

Question 10

What is the Recommended Temperature Range for Moist Heat Cooking?

Answer 10

250-300°F (120-150°C) 325°F Max

Question 11

What needs to be Considered when cooking most Game Meat, and Why?

Answer 11

Tenderness, and Flavour. Game is often Low in Fat Content and Tough both due to Movement and Diet

Question 12

What Cut of Meat Pastrami generally made from?

Answer 12

Beef Brisket

Question 13

What cut of Beef is most commonly used in Stroganoff?

Answer 13

Tenderloin

Question 14

What is the Recommended Roasting Temperature for Large Pieces of Meat?

Answer 14

250-325°F (120-160°C)

Question 15

What Meat does Red Currant Jelly often Pair with?

Answer 15

Venison

Question 16

What Meat does Mint often Pair with?

Answer 16

Lamb

Question 17

What is the Recommended cooking Method for Heart?

Answer 17

Simmering

Question 18

What Heat is Recommended for Pan Frying Foie Gras and Why?

Answer 18

High Heat to Prevent Shrinkage

Question 19

What is the Difference between Simmering and Braising?

Answer 19

Simmering is generally done with small cuts and Fully Immerses the item being cooked while Braising is often done with Large Seared items and only Partially Immerses

Question 20

What Variety Meat is Generally Cooked by Braising?

Answer 20

Sweetbreads

Question 21

What is “American Service”?

Answer 21

Serving customers from the left, moving around the table in a counter clockwise direction

Question 22

For how many days are Cook-Chill food Items held?

Answer 22

5, including production and service day

Question 23

What are the Recommended Size and Weight Maximums for Cook-Chill Protein Packages?

Answer 23

No more than 100mm thick and no more than 2.5kg in weight

Question 24

What must happen if Food in a Cook-Chill system raises to 5°C?

Answer 24

It must be used within 12 hours or discarded

Question 25

What must happen if Food in a Cook-Chill system raises to 10°C?

Answer 25

Immediately Discarded

Question 26

What Temperature Must Cook-Chill Foods be Reheated to?

Answer 26

74°C or hotter internally and held at that temp for a minimum of 15 seconds

Question 27

Once Reheated, How long can Cook-Chill food wait to be served?

Answer 27

The food must be served within 15 minutes

Question 28

What are the Temperature Regulations for Cooling in a Cook-Freeze system?

Answer 28

Food must reach -5°C within 90 minutes and held at -18°C

Question 29

What is the Recommended Shelf Life of Cook-Freeze items?

Answer 29

2 months or more unless high in fat. Fat can develop a rancid taste and should be used within 8 weeks