Misc/Exam Questions

Question 1

List 7 benefits of good stock management…

Answer 1

Reduces waste
Improves profit
Prevents serving rancid food
Allows future menu planning
Ensures correct ingredients are present
Improves CSAT
Prevents overcrowding

Question 2

What is stock syrup?

Answer 2

50:50 Water:Sugar

Question 3

What is the purpose of reducing?

Answer 3

To ensure maximum flavour of a concentrated liquid

Question 4

What is chicken ballotine?

Answer 4

Stuffed chicken legs using only the leg and thigh of the chicken

Question 5

What is a duxelle?

Answer 5

A dry pâté of finely diced shallots, mushroom, butter and herbs

Question 6

How does a duxelle get its dry texture?

Answer 6

Using a cartouche with a chimney to let the moisture evaporate

Question 7

Name two features of boiling

Answer 7

Over 100^c

Fully submerged

Question 8

Describe two features of poaching

Answer 8

Just below boiling (95^c - 98^c)

Can be shallow poached or deep poached

Question 9

List two features of steaming

Answer 9

Biproduct of boiled water (vapour)

Not emersed in liquid

Question 10

List three types of food that can be boiled

Answer 10

Meat
Eggs
Pasta

Question 11

Give two reasons why vegetables that are grown above ground should be placed into boiling water

Answer 11

To retain colour

And retain nutritional value

Question 12

What is the reason for draining vegetables after boiling?

Answer 12

To prevent them from becoming waterlogged and soggy

Question 13

Name four types of liquids that can be used to poach food

Answer 13

Water
Stock
Stock syrup
Wine

Question 14

List the steps of poaching an egg in open water then regenerating it

Answer 14

Simmering pan of water
Vortex of water in the pan
Crack the egg
Continue stirring
Lower heat (poach)
Retract egg
Refresh in ice cold water (stop cooking)
Trim
Serve

Question 15

What should an oven be set to when poaching and why?

Answer 15

160-170^c

Because that is just enough temperature for the liquid to come to a gentle boil

Question 16

List the steps for making a béchamel sauce

Answer 16

Make roux using flour and butter

Add infused milk from Cloute

Cartouche on top

Simmer

Strain/pass

Question 17

Give two reasons for steaming food

Answer 17

Retain colour and moisture

Maintains nutritional value

Question 18

Give two reasons why greaseproof paper is tied on top of a pudding basin for making steamed sponge puddings

Answer 18

It allows the pudding to rise

Prevents liquid from entering; thus preventing it from going soggy

Question 19

Give two factors that determine the cooking time of product when steaming

Answer 19

The size of product

The surface area of the product

Question 20

Give three examples of food that can be boiled…

Answer 20

Potatoes
Broccoli
Fine beans

Question 21

Give three examples of food products that can be steamed…

Answer 21

Pudding
Turkey
Dumplings

Question 22

Give three examples of food that can be poached…

Answer 22

Eggs
Fish
Fruit

Question 23

What is an example of good practice when cooking a hot sauce or soup?

Answer 23

Continuously skimming the impurities

Question 24

What is the purpose of glazing when baking?

Answer 24

To ensure an appealing finish is achieved

Question 25

List the basic steps of making a tomato sauce

Answer 25

Sweat down brunoise of onion/shallot

Add white wine and reduce

Add chopped tomatoes and tomato puree

Blitz

Season with salt, pepper and sugar if needed