RED SEAL Exam Practice Questions 100%
Correct Solutions
How do you incorporate instant starting to mix -ANSWER By mixing it with sugar
and then whipping adding it to liquid
Why do we temper chocolate -ANSWER To make it settle firm with a gloss
What's the main function of sponge in sponge dough -ANSWER Develop flavor
How to extinguish class a and B fires -ANSWER Class a use water class B use CO2 or
dry chemical
Who pays EI and CPP -ANSWER Both the employee and employer
What is chocolate glaze ingredients -ANSWER Water sugar syrup cocoa powder
Describe autolyse -ANSWER Flour and water mixture let' stand20 to 30 minutes
for water absorption
Describe cast sugar -ANSWER Boiled sugar hard and various shapes colors bent shaped
What temperature does yeast die -ANSWER 60°C
, What is heat quantity measured by -ANSWER BTUs or calories
Why do you add breadcrumbs two sausage rolls -ANSWER Prevent shrinkage and
improve moisture retention
What must you use for high ratio cakes -ANSWER Emulsified Jordan equals sugar
greater then 100%
What are the main ingredients and cheesecake -ANSWER Sugar cream cheese and eggs
What is the difference between chiffon and angel food cake -ANSWER Chiffon uses
egg yolk and oil
What is the medium used for sugar boiling -ANSWER Copper for best heat transfer
How do you correct the X fault and cake -ANSWER Too much liquid can be corrected
bake at lower temperature for longer
What is the function of eggs -ANSWER Structure Emulsifier leavening shortening action
moisture flavor nutrition and color
Where is calcium stored -ANSWER In the bone
What is the correct temperature first saw fondant -ANSWER 38°C will be shiny and
have a soft dry finish
Describe a dough lacking salt -ANSWER Soft sticky, tears easily. Fast fermenting
Correct Solutions
How do you incorporate instant starting to mix -ANSWER By mixing it with sugar
and then whipping adding it to liquid
Why do we temper chocolate -ANSWER To make it settle firm with a gloss
What's the main function of sponge in sponge dough -ANSWER Develop flavor
How to extinguish class a and B fires -ANSWER Class a use water class B use CO2 or
dry chemical
Who pays EI and CPP -ANSWER Both the employee and employer
What is chocolate glaze ingredients -ANSWER Water sugar syrup cocoa powder
Describe autolyse -ANSWER Flour and water mixture let' stand20 to 30 minutes
for water absorption
Describe cast sugar -ANSWER Boiled sugar hard and various shapes colors bent shaped
What temperature does yeast die -ANSWER 60°C
, What is heat quantity measured by -ANSWER BTUs or calories
Why do you add breadcrumbs two sausage rolls -ANSWER Prevent shrinkage and
improve moisture retention
What must you use for high ratio cakes -ANSWER Emulsified Jordan equals sugar
greater then 100%
What are the main ingredients and cheesecake -ANSWER Sugar cream cheese and eggs
What is the difference between chiffon and angel food cake -ANSWER Chiffon uses
egg yolk and oil
What is the medium used for sugar boiling -ANSWER Copper for best heat transfer
How do you correct the X fault and cake -ANSWER Too much liquid can be corrected
bake at lower temperature for longer
What is the function of eggs -ANSWER Structure Emulsifier leavening shortening action
moisture flavor nutrition and color
Where is calcium stored -ANSWER In the bone
What is the correct temperature first saw fondant -ANSWER 38°C will be shiny and
have a soft dry finish
Describe a dough lacking salt -ANSWER Soft sticky, tears easily. Fast fermenting
