RED SEAL REVIEW BANK 2026 TRUSTED
ANSWERS GRADED A+
⫸ what does crudite mean. Answer: raw thing
veggie platter etc
⫸ Creme Chantilly. Answer: Sweetened whipped cream flavored
with vanilla.
⫸ thickener for custard and creme patisserie. Answer: custard - eggs
patisserie - cornstarch
⫸ bavarois cream. Answer: thicken custard sauce with gelatin, then
fold in whip cream
⫸ chiffon. Answer: custard with gelatin added, and whipped egg
whites are folded in
⫸ the best caviar is labelled as. Answer: malasol. little salt
⫸ biscuit method. Answer: a process by which fat is cut into dry
ingredients, liquid is added, and the dough is kneaded
,⫸ creaming method. Answer: mix butter and sugar until light and
fluffy then add other ingredients (cookies, apple muffins)
⫸ muffin method. Answer: liquid fat folded into dry ingredients
⫸ English Method. Answer: fat covers two thirds of dough and single
folds create layers
6*3 or 4*4 folds
⫸ blitz method. Answer: fat is incorporated as in flaky pie dough, but
pieces are larger
⫸ Detrempe. Answer: A firm dough that makes puff pastry
⫸ Pate feuilletee. Answer: Another name for puff pastry
⫸ bouchees. Answer: small puff pastry shells that can be filled and
served as bite-size hors d'oeuvre or petits fours
⫸ vol au vents. Answer: large puff pastry shells for a meal
⫸ feuilletees. Answer: shaped puff pastry to be filled and closed
,⫸ Meringues. Answer: Fluffy white mixture of beaten egg whites and
sugar
⫸ Swiss Meringue. Answer: Warm egg whites to 100 degree
Fahrenheit, then whip with sugar.
⫸ Italian meringue. Answer: A meringue made by whipping a boiling
syrup into egg whites
⫸ soft meringue. Answer: egg white foam with 25 gm sugar/egg
white
⫸ Hard Meringue. Answer: Meringue made with up to twice as much
sugar as egg whites.
⫸ a custard is. Answer: any liquid thickened by the coagulation of
egg proteins
⫸ proofing temp. Answer: 95-115
⫸ Bavarian cream. Answer: A light, cold dessert made of gelatin,
whipped cream, and custard sauce or fruit.
⫸ chiffon cake. Answer: cake made by using whipped egg whites, or
meringue, to lighten the mixture
, ⫸ the harder the wheat kernel, the. Answer: higher the protein
⫸ what are soft and hard flours good for?
types of flour?. Answer: soft - cakes
hard - bread
⫸ Monosaccharides. Answer: glucose, fructose, galactose simple
sugar, fruit
⫸ Disaccharides. Answer: sucrose, lactose, maltose
milk or refined sugar
⫸ corn syrup and honey are hygroscopic sweeteners which means
what?. 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.
Answer: 120 to 160 litres
⫸ cold water will dissolve hours much sugar. Answer: up to double
it's weight
ANSWERS GRADED A+
⫸ what does crudite mean. Answer: raw thing
veggie platter etc
⫸ Creme Chantilly. Answer: Sweetened whipped cream flavored
with vanilla.
⫸ thickener for custard and creme patisserie. Answer: custard - eggs
patisserie - cornstarch
⫸ bavarois cream. Answer: thicken custard sauce with gelatin, then
fold in whip cream
⫸ chiffon. Answer: custard with gelatin added, and whipped egg
whites are folded in
⫸ the best caviar is labelled as. Answer: malasol. little salt
⫸ biscuit method. Answer: a process by which fat is cut into dry
ingredients, liquid is added, and the dough is kneaded
,⫸ creaming method. Answer: mix butter and sugar until light and
fluffy then add other ingredients (cookies, apple muffins)
⫸ muffin method. Answer: liquid fat folded into dry ingredients
⫸ English Method. Answer: fat covers two thirds of dough and single
folds create layers
6*3 or 4*4 folds
⫸ blitz method. Answer: fat is incorporated as in flaky pie dough, but
pieces are larger
⫸ Detrempe. Answer: A firm dough that makes puff pastry
⫸ Pate feuilletee. Answer: Another name for puff pastry
⫸ bouchees. Answer: small puff pastry shells that can be filled and
served as bite-size hors d'oeuvre or petits fours
⫸ vol au vents. Answer: large puff pastry shells for a meal
⫸ feuilletees. Answer: shaped puff pastry to be filled and closed
,⫸ Meringues. Answer: Fluffy white mixture of beaten egg whites and
sugar
⫸ Swiss Meringue. Answer: Warm egg whites to 100 degree
Fahrenheit, then whip with sugar.
⫸ Italian meringue. Answer: A meringue made by whipping a boiling
syrup into egg whites
⫸ soft meringue. Answer: egg white foam with 25 gm sugar/egg
white
⫸ Hard Meringue. Answer: Meringue made with up to twice as much
sugar as egg whites.
⫸ a custard is. Answer: any liquid thickened by the coagulation of
egg proteins
⫸ proofing temp. Answer: 95-115
⫸ Bavarian cream. Answer: A light, cold dessert made of gelatin,
whipped cream, and custard sauce or fruit.
⫸ chiffon cake. Answer: cake made by using whipped egg whites, or
meringue, to lighten the mixture
, ⫸ the harder the wheat kernel, the. Answer: higher the protein
⫸ what are soft and hard flours good for?
types of flour?. Answer: soft - cakes
hard - bread
⫸ Monosaccharides. Answer: glucose, fructose, galactose simple
sugar, fruit
⫸ Disaccharides. Answer: sucrose, lactose, maltose
milk or refined sugar
⫸ corn syrup and honey are hygroscopic sweeteners which means
what?. 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.
Answer: 120 to 160 litres
⫸ cold water will dissolve hours much sugar. Answer: up to double
it's weight
