Red Seal Sample Questions

Front 1

In the area where food and drink is prepared the Ventilation system must be able to change the air ( ) per hour

Back 1

8

Front 2

Minimum Temp for Manual dishwashing

Back 2

110 F

Front 3

Number of seats allowed before instalation of machanical dishwasher

Back 3

50

Front 4

one of the important ingrediants of a consomme clarification is what part of the egg

Back 4

egg white

Front 5

A brown stock is best prepared with what type of bones

Back 5

Veal

Front 6

A Supreame sauce could be prepared from

Back 6

Fish Veloute

Front 7

The main seasoning in Mulligatawny soup is

Back 7

Curry

Front 8

A Supream Sauce would be made from a

Back 8

Veloute

Front 9

Soup made from leeks and potatoes purred and garnished

Back 9

vichyssoise

Front 10

To cut Veg into julienne means

Back 10

cut veg into matchstick peices

Front 11

Mirepoix should be added to a stock when

Back 11

after removing the majority of scum

Front 12

Secondaries of brown sauce

Back 12

bordelaise, lyonnaise, mushroom

Front 13

A minestrone is best made with

Back 13

Beef Stock

Front 14

Carrots Vichy are cooked by

Back 14

Boiling in Salted water

Front 15

Cauliflower is commonly served with

Back 15

mornay sauce

Front 16

Beurre noisette is

Back 16

brown butter

Front 17

Consomme Garnish

Back 17

brunnoise of vegetables

Front 18

the main leavening agent in choux pastry is

Back 18

eggs

Front 19

ration of water to dehydrated vegetables

Back 19

3 to 1

Front 20

How many ribs in the frount quater

Back 20

12

Front 21

Rib roast and steak are cut from the

Back 21

frount quater

Front 22

Where is the Sirlion tip located

Back 22

long hip

Front 23

most cutlets obtained from

Back 23

the leg

Front 24

cut obtained from the frount and hind legs of veal and cooked by moist heat is called

Back 24

Shank crosscut

Front 25

A hotel rack is

Back 25

two unsplit racks

Front 26

The fresh secondary cut from a side of pork is called

Back 26

spare ribs

Front 27

Canadian bacon or back bacon is obtained from the

Back 27

loin

Front 28

Birds from ten weeks to 7 months old and over 4 pounds are

Back 28

fowl

Front 29

The primal cut of a side of beef is

Back 29

chuck

Front 30

Another name for a short hip is

Back 30

round

Front 31

Most meat should be rosted for maximum yeild and flavor between what temps

Back 31

325 and 375 F

Front 32

A cut of meat taken from the top round or inside round would be most commonly cooked by

Back 32

roasting

Front 33

Pot roast is a form of

Back 33

Braising

Front 34

Certain meats and poultry covered with bacon or fat is called

Back 34

Barding

Front 35

An ingrediant for filet of beef wellington is

Back 35

foie gras

Front 36

A duxelle would have as it's main ingrediant

Back 36

mushrooms

Front 37

The tear AU BLEU applies to

Back 37

Trout

Front 38

Vol-au-vent is made with

Back 38

puff pastry

Front 39

2 main ingrediants of French dressing

Back 39

oil and vinegar

Front 40

Foie Gras is made from

Back 40

liver from fatter goose

Front 41

Berny potatoes are coated with

Back 41

sliced or ground almonds

Front 42

The term Vichy would commonly be used with

Back 42

carrots

Front 43

Pomme Pariesenne are

Back 43

round shape

Front 44

Cumberland sauce is most commonly served with Pate

Back 44

pate

Front 45

Eclairs are made from

Back 45

Choux pastry

Front 46

The leavening agent for eclairs is

Back 46

eggs

Front 47

Yeast is killed at

Back 47

138 F