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VRQ Practical exam kitchen larder
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Questions in this quiz (15)
1what time do the exams start?
- A9am
- B10am
2what should the core temperature of the Quail reach?
- A68dgc
- B72dgc
3what consistency should the mousse be for the quail
- Aquenelle consistency
- Bdropping consistency
- Aquenelle consistency
4where do you begin to bone out the quail
- Abreast
- Bspine
5what is Celestine garnish
- Aboned chicken wings
- Bherb crepe julienne
6how much Celestine garnish per portion?
- A15g
- B25g
7why should you keep moving the raft of the consomme until it sets?
- Ato stop the raft sinking
- Bto stop the raft burning
8what is the portion amount for the consommé?
- A200ml
- B250ml
9what cut should the potato be for the rosti?
- Ajulienne
- Bmacedoine
10what are the ingredients for the hollandaise?
- Areduction, egg yolks, clarified butter, seasoning
- Breduction, egg yolks, clarified butter, mustard, seasoning
11what consistency should the sabayon be before adding the butter?
- Aribbon
- Bdropping
12the Lamb rump should be cooked to what degree?
- Acore temperature 52 - 54dgc to reach 56dgc
- Bcore temperature 56 - 58dgc to reach 60 - 62dgc
13why is the lamb kidney soaked in milk?
- Ato keep the colour
- Bto remove the bitterness
14the madiera sauce should be what consistency?
- Acoating
- Blight jus
15The turned vegetables for the lamb are cooked;
- Aglace
- Betuve
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- Description
- 3 3rd year kitchen larder Quiz on VRQ Practical exam kitchen larder, created by jonathon.warner on 03/03/2015.
- Author
- jonathon.warner
- Language
- English
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