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