Red Seal Example Questions

Question 1

What is the correct sequence for mechanical dishwashing?

A. Sanitizing, rinsing, washing, racking, pre-rinsing and scraping.
B. Scraping, pre-rinsing, rinsing, racking, sanitizing, washing and air drying.
C. Scraping, racking, pre-rinsing, washing, rinsing, sanitizing and air drying.
D. Rinsing, scraping, pre-rinsing, racking, sanitizing, washing and air drying.

Answer 1

Scraping, racking, pre-rinsing, washing, rinsing, sanitizing and air drying

Question 2

Which knife is best suited for removing excess fat and tissue when preparing boneless chicken breasts?

A. Paring knife.
B. French knife.
C. Boning knife.
D. Serrated knife.

Answer 2

C.

Question 3

An order is received from the dining room for four guests at the same table. Which item is started first?

A. Garlic shrimp.
B. 180 g rare strip-loin.
C. Sauté of beef stroganoff.
D. Fresh boiled 680 g lobster.

Answer 3

D.

Question 4

What are the steps for cleaning and sanitizing a meat slicer?

A. Clean and sanitize blade, unit and removable parts.
B. Unplug, clean, reassemble and sanitize unit and blade.
C. Unplug, disassemble, clean and sanitize blade, unit and removable parts.
D. Disassemble, unplug, clean and sanitize blade, unit and removable part

Answer 4

C

Question 5

What is an acceptable substitute for buttermilk in a muffin recipe?

A. Skim milk and vinegar.
B. Skim milk and cream of tartar.
C. Whole milk and cream of tartar.
D. Whole milk, vinegar and cream of tartar.

Answer 5

D.

Question 6

To maintain a 29% food cost, what must the menu price be of an item costing $1.00 to produce?

A. 2.9
B. 3.45
C. 4.35
D. 5.45

Answer 6

B.

Question 7

Which flour has the highest protein content?

A. Cake.
B. Pastry.
C. Bread.
D. All-purpose.

Answer 7

C

Question 8

How many kilograms of freshly ground beef must be purchased to prepare 550 125-g hamburger patties for a barbecue picnic? (To the nearest kilogram)

A. 64 kg
B. 69 kg
C. 74 kg
D. 79 kg

Answer 8

B

Question 9

What is the sequence followed when receiving goods from a supplier?

1. Sign the delivery slip
2. Refrigerate perishables
3. Remove packaging debris
4. Physically check off items on delivery slip
5. Compare quality, quantity and condition against specifications

A. 5, 4, 1, 3, 2
B. 5, 4, 1, 2, 3
C. 4, 5, 1, 2, 3
D. 4, 5, 1, 3, 2

Answer 9

4. Physically check off items on delivery slip
5. Compare quality, quantity, and condition against specifications
6. Sign the delivery slip
7. Refrigerate perishables
8. Remove packaging debris

Question 10

How is raw meat stored in a refrigerator?

A. Below any ready-to-serve products.
B. Covered with a clean cloth.
C. Away from the refrigerator door.
D. In its original shipping container.

Answer 10

Below any ready-to-serve products.

Question 11

What are the ingredients in a white stock?

A. Browned bones, water, white mirepoix and bouquet garni.
B. Blanched bones, water, white mirepoix and bouquet garni.
C. Browned bones, water, sweated vegetables and sachet bag.
D. Blanched bones, water, sautéed vegetables and sachet bag.

Answer 11

Blanched bones, water, white mirepoix and bouqet garni

Question 12

How is a standard mirepoix prepared?

A. Mix together one part onion, two parts carrot and two parts celery.
B. Mix together two parts turnip, one part carrot and one part onion.
C. Mix together two parts parsnip, one part carrot and one part celery.
D. Mix together two parts onion, one part carrot and one part celery.

Answer 12

mix together two parts onion, one part carrot and one part celery

Question 13

What is the procedure to produce a clearmeat (raft) for beef consommé?

A. Mix together diced beef, mirepoix, egg whites, tomato concassé, hot beef stock and aromatics.
B. Mix together lean ground beef, incorporate egg whites, add finely chopped mirepoix, tomato concassé and aromatics.
C. Blend lean ground beef, mirepoix, tomato concassé, hot beef stock and aromatics.
D. Blend lean ground beef, mirepoix, beaten whole eggs, tomato concassé and aromatics.

Answer 13

Mix together lean ground beef, incorporate egg whites, add finely chopped mirepoix, tomato concasse and aromatics.

Question 14

Which procedure will curdle (break) a hollandaise sauce?

A. Overheating for an extended period of time.
B. Whisking in the clarified butter slowly.
C. Whisking a sabayon over a bain marie.
D. Slowly whisking over a low heat.

Answer 14

Overheating for an extended period of time

Question 15

Which flour has the highest starch content for use in the production of a roux?

A. Bread flour.
B. Pastry flour.
C. All-purpose flour.
D. Whole wheat flour.

Answer 15

Pastry Flour

Question 16

Which are natural thickeners?

A. Barley, okra, navy beans and potatoes.
B. Barley, carrots, okra and broccoli.
C. Okra, lentils, broccoli and cauliflower.
D. Lentils, corn, mushrooms and navy beans.

Answer 16

Barley, okra, navy beans and potatoes

Question 17

How is demi-glace produced?

A. Combine equal quantities of espagnole and brown stock and reduce by half.
B. Reduce brown stock by half.
C. Reduce espagnole by half.
D. Combine equal quantities of espagnole and beef stock and simmer for 5 minutes.

Answer 17

Combine equal quantities of espagnole and brown stock and reduce by half

Question 18

When using a Béarnaise sauce, which ingredient(s) should be added to make a Choron sauce?

A. Whipping cream.
B. Juice of orange and lemon.
C. Tomato purée.
D. Tarragon and white wine.

Answer 18

Tomato puree

Question 19

How is a liaison added to a sauce?

A. Whisk the liaison, add to simmering sauce, remove from heat and hold in a bain-marie for service.
B. Temper the liaison, add to boiling sauce and cool before serving.
C. Temper the liaison, combine with remaining sauce and serve.
D. Temper the liaison, combine with remaining sauce, boil for several minutes and serve.

Answer 19

Temper the liaison, combine with remaining sauce and serve.

Question 20

What is the procedure to prepare a typical cooked marinade?

A. Mix all marinade ingredients, add the item to be marinated and bring to a simmer for 15 minutes before cooling rapidly.
B. Mix all marinade ingredients, bring to a boil, simmer for 15 minutes, chill and add to the item to be marinated before storing.
C. Cook the item to be marinated, cool and add all marinade ingredients before storing.
D. Cook the dry ingredients from the marinade, add the liquid and the item to be marinated and cool rapidly.

Answer 20

Mix all marinade ingredients, bring to a boil, simmer for 15 minutes, chill and add to the item to be marinated before storing