Temperatures

Question 1

Oven temp and shelf for egg custard

Answer 1

150, bottom third, Bain marie

Question 2

Crème Anglaise

Answer 2

Eggs coagulate at 72 degrees
Eggs scramble at 82 degrees

Question 3

Short crust pastry temp and shelf

Answer 3

200, top shelf

Question 4

Roast beef temp and timings

Answer 4

220 for 20 then 170 for
10-15 mins = rare
15-20 mins = medium
20-25 mins = well done (Per pound)

Question 5

Roast pork

Answer 5

220 for 20 mins to start then 190 for 25 mins per pound.

Question 6

Roast chicken

Answer 6

200 for 20 mins to start then 200 for 20 mins per pound.

Question 7

French meringue

Answer 7

120 degrees, lower 3rd

Question 8

Choux pastry

Answer 8

200 degrees, top 3rd

Question 9

Victoria sponge

Answer 9

180 degrees, middle shelf

Question 10

Scones

Answer 10

200 degrees, top shelf

Question 11

Yeast dies above what temperature?

Answer 11

60 degrees

Question 12

Pasteurising temperature

Answer 12

72 degrees

Question 13

Pate sucree, pate frollee

Answer 13

190 degrees, top shelf

Question 14

Soufflé

Answer 14

220 down to 200. Top 3rd, baking sheet for bottom heat.

Question 15

Hollandaise ideal temperature

Answer 15

55-60 degrees

Above 66 degrees = scramble!

Question 16

Gelatine melting and setting

Answer 16

Melts @ 27 degrees
Sets @ 20 degrees

Question 17

Puff pastry

Answer 17

220 degrees down to 200 going in.
Top 3rd.

Question 18

Italian meringue

Answer 18

Start whisking whites at 105 degrees,
Add syrup to whites at 118.

Question 19

Vaseline

Answer 19

104

Syrups and sorbets

Question 20

Short thread

Answer 20

108

Syrups and sorbets

Question 21

Long thread

Answer 21

110

Syrups

Question 22

Soft ball - fudge and fondant

Answer 22

115

Question 23

Firm ball

Answer 23

120 - Italian meringue/ mousse ice cream

Question 24

Hard ball

Answer 24

124 - marshmallow

Question 25

Soft crack

Answer 25

138 - soft toffee

Question 26

Hard crack

Answer 26

155 -160. Hard toffee/nougat

Question 27

Light caramel/spun sugar

Answer 27

152

Question 28

Caramel

Answer 28

194 - sauce and praline

Question 29

Air drying cured meats

Answer 29

12 - 18 degrees (60% humidity)

Question 30

Hot smoking

Answer 30

60 - 115

Question 31

Cold smoking

Answer 31

Below 30

Question 32

Macaron - Italian meringue temps and oven temp

Answer 32

Italian meringue syrup 105 start whisking, add to whites at 115. Oven 140 middle shelf

Question 33

Beurre blanc optimum temperature

Answer 33

58

Question 34

Pate ideal temperature to reach

Answer 34

65

Question 35

Confit

Answer 35

Ideally 80, not above 93 Centre of meat must reach 60 within 2 hours.

Question 36

Chocolate tempering

Answer 36

Melt 2/3 to 45 degrees Add seed and cool to 29 Rewarm with blow torch to 32

Question 37

Sous vide

Answer 37

Fish - 50 Meat - 65 Vegetables - 85