2177791
Description
Quiz by jonathon.warner, updated more than 1 year ago
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Created by jonathon.warner
about 9 years ago
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Question 1
Question
what time do the exams start?
Answer
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9am
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10am
Question 2
Question
what should the core temperature of the Quail reach?
Answer
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68dgc
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72dgc
Question 3
Question
what consistency should the mousse be for the quail
Answer
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quenelle consistency
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dropping consistency
Question 4
Question
where do you begin to bone out the quail
Answer
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breast
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spine
Question 5
Question
what is Celestine garnish
Answer
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boned chicken wings
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herb crepe julienne
Question 6
Question
how much Celestine garnish per portion?
Answer
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15g
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25g
Question 7
Question
why should you keep moving the raft of the consomme until it sets?
Answer
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to stop the raft sinking
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to stop the raft burning
Question 8
Question
what is the portion amount for the consommé?
Answer
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200ml
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250ml
Question 9
Question
what cut should the potato be for the rosti?
Answer
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julienne
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macedoine
Question 10
Question
what are the ingredients for the hollandaise?
Answer
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reduction, egg yolks, clarified butter, seasoning
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reduction, egg yolks, clarified butter, mustard, seasoning
Question 11
Question
what consistency should the sabayon be before adding the butter?
Answer
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ribbon
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dropping
Question 12
Question
the Lamb rump should be cooked to what degree?
Answer
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core temperature 52 - 54dgc to reach 56dgc
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core temperature 56 - 58dgc to reach 60 - 62dgc
Question 13
Question
why is the lamb kidney soaked in milk?
Answer
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to keep the colour
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to remove the bitterness
Question 14
Question
the madiera sauce should be what consistency?
Answer
-
coating
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light jus
Question 15
Question
The turned vegetables for the lamb are cooked;
Answer
-
glace
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etuve
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