VRQ Practical exam kitchen larder

Question 1 of 15

1

what time do the exams start?

Select one of the following:

9am
10am

Explanation

Question 2 of 15

1

what should the core temperature of the Quail reach?

Select one of the following:

68dgc
72dgc

Explanation

Question 3 of 15

1

what consistency should the mousse be for the quail

Select one of the following:

quenelle consistency
dropping consistency

Explanation

Question 4 of 15

1

where do you begin to bone out the quail

Select one of the following:

breast
spine

Explanation

Question 5 of 15

1

what is Celestine garnish

Select one of the following:

boned chicken wings
herb crepe julienne

Explanation

Question 6 of 15

1

how much Celestine garnish per portion?

Select one of the following:

15g
25g

Explanation

Question 7 of 15

1

why should you keep moving the raft of the consomme until it sets?

Select one of the following:

to stop the raft sinking
to stop the raft burning

Explanation

Question 8 of 15

1

what is the portion amount for the consommé?

Select one of the following:

200ml
250ml

Explanation

Question 9 of 15

1

what cut should the potato be for the rosti?

Select one of the following:

julienne
macedoine

Explanation

Question 10 of 15

1

what are the ingredients for the hollandaise?

Select one of the following:

reduction, egg yolks, clarified butter, seasoning
reduction, egg yolks, clarified butter, mustard, seasoning

Explanation

Question 11 of 15

1

what consistency should the sabayon be before adding the butter?

Select one of the following:

ribbon
dropping

Explanation

Question 12 of 15

1

the Lamb rump should be cooked to what degree?

Select one of the following:

core temperature 52 - 54dgc to reach 56dgc
core temperature 56 - 58dgc to reach 60 - 62dgc

Explanation

Question 13 of 15

1

why is the lamb kidney soaked in milk?

Select one of the following:

to keep the colour
to remove the bitterness

Explanation

Question 14 of 15

1

the madiera sauce should be what consistency?

Select one of the following:

coating
light jus

Explanation

Question 15 of 15

1

The turned vegetables for the lamb are cooked;

Select one of the following:

glace
etuve

	Created by jonathon.warner over 9 years ago

3 3rd year kitchen larder Quiz on VRQ Practical exam kitchen larder, created by jonathon.warner on 03/03/2015.

VRQ Practical exam kitchen larder

Question 1 of 15

what time do the exams start?

Select one of the following:

Explanation

Question 2 of 15

what should the core temperature of the Quail reach?

Select one of the following:

Explanation

Question 3 of 15

what consistency should the mousse be for the quail

Select one of the following:

Explanation

Question 4 of 15

where do you begin to bone out the quail

Select one of the following:

Explanation

Question 5 of 15

what is Celestine garnish

Select one of the following:

Explanation

Question 6 of 15

how much Celestine garnish per portion?

Select one of the following:

Explanation

Question 7 of 15

why should you keep moving the raft of the consomme until it sets?

Select one of the following:

Explanation

Question 8 of 15

what is the portion amount for the consommé?

Select one of the following:

Explanation

Question 9 of 15

what cut should the potato be for the rosti?

Select one of the following:

Explanation

Question 10 of 15

what are the ingredients for the hollandaise?

Select one of the following:

Explanation

Question 11 of 15

what consistency should the sabayon be before adding the butter?

Select one of the following:

Explanation

Question 12 of 15

the Lamb rump should be cooked to what degree?

Select one of the following:

Explanation

Question 13 of 15

why is the lamb kidney soaked in milk?

Select one of the following:

Explanation

Question 14 of 15

the madiera sauce should be what consistency?

Select one of the following:

Explanation

Question 15 of 15

The turned vegetables for the lamb are cooked;

Select one of the following:

Explanation