Red Seal - Cooking Specific UPDATED
ACTUAL Exam Questions and CORRECT
Answers
conduction - CORRECT ANSWER- ✔✔The direct transfer of heat from one substance to
another substance that it is touching.
what does crudite mean - CORRECT ANSWER- ✔✔raw thing
veggie platter etc
- CORRECT ANSWER- ✔✔
Creme Chantilly - CORRECT ANSWER- ✔✔Sweetened whipped cream flavored with
vanilla.
thickener for custard and creme patisserie - CORRECT ANSWER- ✔✔custard - eggs
patisserie - cornstarch
bavarois cream - CORRECT ANSWER- ✔✔thicken custard sauce with gelatin, then fold in
whip cream
chiffon - CORRECT ANSWER- ✔✔custard with gelatin added, and whipped egg whites are
folded in
the best caviar is labelled as - CORRECT ANSWER- ✔✔malasol. little salt
biscuit method - CORRECT ANSWER- ✔✔a process by which fat is cut into dry ingredients,
liquid is added, and the dough is kneaded
,creaming method - CORRECT ANSWER- ✔✔mix butter and sugar until light and fluffy then
add other ingredients (cookies, apple muffins)
muffin method - CORRECT ANSWER- ✔✔liquid fat folded into dry ingredients
English Method - CORRECT ANSWER- ✔✔fat covers two thirds of dough and single folds
create layers
6*3 or 4*4 folds
blitz method - CORRECT ANSWER- ✔✔fat is incorporated as in flaky pie dough, but pieces
are larger
Detrempe - CORRECT ANSWER- ✔✔A firm dough that makes puff pastry
Pate feuilletee - CORRECT ANSWER- ✔✔Another name for puff pastry
bouchees - CORRECT ANSWER- ✔✔small puff pastry shells that can be filled and served
as bite-size hors d'oeuvre or petits fours
vol au vents - CORRECT ANSWER- ✔✔large puff pastry shells for a meal
feuilletees - CORRECT ANSWER- ✔✔shaped puff pastry to be filled and closed
Meringues - CORRECT ANSWER- ✔✔Fluffy white mixture of beaten egg whites and sugar
Swiss Meringue - CORRECT ANSWER- ✔✔Warm egg whites to 100 degree Fahrenheit,
then whip with sugar.
Italian meringue - CORRECT ANSWER- ✔✔A meringue made by whipping a boiling syrup
into egg whites
,soft meringue - CORRECT ANSWER- ✔✔egg white foam with 25 gm sugar/egg white
Hard Meringue - CORRECT ANSWER- ✔✔Meringue made with up to twice as much sugar
as egg whites.
a custard is - CORRECT ANSWER- ✔✔any liquid thickened by the coagulation of egg
proteins
proofing temp - CORRECT ANSWER- ✔✔95-115
Bavarian cream - CORRECT ANSWER- ✔✔A light, cold dessert made of gelatin, whipped
cream, and custard sauce or fruit.
chiffon cake - CORRECT ANSWER- ✔✔cake made by using whipped egg whites, or
meringue, to lighten the mixture
the harder the wheat kernel, the - CORRECT ANSWER- ✔✔higher the protein
what are soft and hard flours good for?
types of flour? - CORRECT ANSWER- ✔✔soft - cakes
hard - bread
Monosaccharides - CORRECT ANSWER- ✔✔glucose, fructose, galactose simple sugar, fruit
Disaccharides - CORRECT ANSWER- ✔✔sucrose, lactose, maltose
milk or refined sugar
corn syrup and honey are hygroscopic sweeteners which means what? - CORRECT
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 - CORRECT ANSWER- ✔✔120
to 160 litres
cold water will dissolve hours much sugar - CORRECT ANSWER- ✔✔up to double it's
weight
simple syrup measurements for light, medium, and heavy - CORRECT ANSWER- ✔✔light -
2 parts water to 1 part sugar
medium 1 1/2 parts water to 1 part sugar
heavy - equal parts by weight
temperatures for cooking sugar - CORRECT ANSWER- ✔✔320- all water is evaporated
above 320- sugar caramelizes
at 375- sugar burns
perfect temps are 236 to 338
any fat is a shortening because it - CORRECT ANSWER- ✔✔shortens gluten strands
white chocolate - CORRECT ANSWER- ✔✔no chocolate liquor, only cocoa butter, sugar,
vanilla, milk
baking process from start to finish - CORRECT ANSWER- ✔✔gases form
gases are trapped
starches gelatinize
proteins coagulate
ACTUAL Exam Questions and CORRECT
Answers
conduction - CORRECT ANSWER- ✔✔The direct transfer of heat from one substance to
another substance that it is touching.
what does crudite mean - CORRECT ANSWER- ✔✔raw thing
veggie platter etc
- CORRECT ANSWER- ✔✔
Creme Chantilly - CORRECT ANSWER- ✔✔Sweetened whipped cream flavored with
vanilla.
thickener for custard and creme patisserie - CORRECT ANSWER- ✔✔custard - eggs
patisserie - cornstarch
bavarois cream - CORRECT ANSWER- ✔✔thicken custard sauce with gelatin, then fold in
whip cream
chiffon - CORRECT ANSWER- ✔✔custard with gelatin added, and whipped egg whites are
folded in
the best caviar is labelled as - CORRECT ANSWER- ✔✔malasol. little salt
biscuit method - CORRECT ANSWER- ✔✔a process by which fat is cut into dry ingredients,
liquid is added, and the dough is kneaded
,creaming method - CORRECT ANSWER- ✔✔mix butter and sugar until light and fluffy then
add other ingredients (cookies, apple muffins)
muffin method - CORRECT ANSWER- ✔✔liquid fat folded into dry ingredients
English Method - CORRECT ANSWER- ✔✔fat covers two thirds of dough and single folds
create layers
6*3 or 4*4 folds
blitz method - CORRECT ANSWER- ✔✔fat is incorporated as in flaky pie dough, but pieces
are larger
Detrempe - CORRECT ANSWER- ✔✔A firm dough that makes puff pastry
Pate feuilletee - CORRECT ANSWER- ✔✔Another name for puff pastry
bouchees - CORRECT ANSWER- ✔✔small puff pastry shells that can be filled and served
as bite-size hors d'oeuvre or petits fours
vol au vents - CORRECT ANSWER- ✔✔large puff pastry shells for a meal
feuilletees - CORRECT ANSWER- ✔✔shaped puff pastry to be filled and closed
Meringues - CORRECT ANSWER- ✔✔Fluffy white mixture of beaten egg whites and sugar
Swiss Meringue - CORRECT ANSWER- ✔✔Warm egg whites to 100 degree Fahrenheit,
then whip with sugar.
Italian meringue - CORRECT ANSWER- ✔✔A meringue made by whipping a boiling syrup
into egg whites
,soft meringue - CORRECT ANSWER- ✔✔egg white foam with 25 gm sugar/egg white
Hard Meringue - CORRECT ANSWER- ✔✔Meringue made with up to twice as much sugar
as egg whites.
a custard is - CORRECT ANSWER- ✔✔any liquid thickened by the coagulation of egg
proteins
proofing temp - CORRECT ANSWER- ✔✔95-115
Bavarian cream - CORRECT ANSWER- ✔✔A light, cold dessert made of gelatin, whipped
cream, and custard sauce or fruit.
chiffon cake - CORRECT ANSWER- ✔✔cake made by using whipped egg whites, or
meringue, to lighten the mixture
the harder the wheat kernel, the - CORRECT ANSWER- ✔✔higher the protein
what are soft and hard flours good for?
types of flour? - CORRECT ANSWER- ✔✔soft - cakes
hard - bread
Monosaccharides - CORRECT ANSWER- ✔✔glucose, fructose, galactose simple sugar, fruit
Disaccharides - CORRECT ANSWER- ✔✔sucrose, lactose, maltose
milk or refined sugar
corn syrup and honey are hygroscopic sweeteners which means what? - CORRECT
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 - CORRECT ANSWER- ✔✔120
to 160 litres
cold water will dissolve hours much sugar - CORRECT ANSWER- ✔✔up to double it's
weight
simple syrup measurements for light, medium, and heavy - CORRECT ANSWER- ✔✔light -
2 parts water to 1 part sugar
medium 1 1/2 parts water to 1 part sugar
heavy - equal parts by weight
temperatures for cooking sugar - CORRECT ANSWER- ✔✔320- all water is evaporated
above 320- sugar caramelizes
at 375- sugar burns
perfect temps are 236 to 338
any fat is a shortening because it - CORRECT ANSWER- ✔✔shortens gluten strands
white chocolate - CORRECT ANSWER- ✔✔no chocolate liquor, only cocoa butter, sugar,
vanilla, milk
baking process from start to finish - CORRECT ANSWER- ✔✔gases form
gases are trapped
starches gelatinize
proteins coagulate
