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