what time do the exams start?
9am
10am
what should the core temperature of the Quail reach?
68dgc
72dgc
what consistency should the mousse be for the quail
quenelle consistency
dropping consistency
where do you begin to bone out the quail
breast
spine
what is Celestine garnish
boned chicken wings
herb crepe julienne
how much Celestine garnish per portion?
15g
25g
why should you keep moving the raft of the consomme until it sets?
to stop the raft sinking
to stop the raft burning
what is the portion amount for the consommé?
200ml
250ml
what cut should the potato be for the rosti?
julienne
macedoine
what are the ingredients for the hollandaise?
reduction, egg yolks, clarified butter, seasoning
reduction, egg yolks, clarified butter, mustard, seasoning
what consistency should the sabayon be before adding the butter?
ribbon
dropping
the Lamb rump should be cooked to what degree?
core temperature 52 - 54dgc to reach 56dgc
core temperature 56 - 58dgc to reach 60 - 62dgc
why is the lamb kidney soaked in milk?
to keep the colour
to remove the bitterness
the madiera sauce should be what consistency?
coating
light jus
The turned vegetables for the lamb are cooked;
glace
etuve
