Big test day at Academy Sofitel. The test wasn’t as bad as I thought there were 25 questions over 7 topics on the basic methods of cookery. We followed that by doing a module on receiving and storage of stocks as well as a bit on food costing.
In case you were wondering the test involved questions like.
1) Explain the process of roasting a Chicken?.
2) List 2 Advantages of Steaming?
3) What is a Court Bouillon?
4) What is De-Glazing?
5) Name 3 pieces of grilling equipment?
6) Why do we seal meat?
7) Name 4 classic stews?
8) What vegetables can be grilled?
9) How does a microwave work?
10) What are the temperatures for boiling and simmering water?
11) Why do we skim stock?
12) Do high temperatures inhibit yeast growth?
13) Why must vegetables be refreshed after blanching?
14) What must you consider when choosing a fat for deep frying?
These are some of the questions from the test feel free to answer them if you wish.
In case you were wondering the test involved questions like.
1) Explain the process of roasting a Chicken?.
2) List 2 Advantages of Steaming?
3) What is a Court Bouillon?
4) What is De-Glazing?
5) Name 3 pieces of grilling equipment?
6) Why do we seal meat?
7) Name 4 classic stews?
8) What vegetables can be grilled?
9) How does a microwave work?
10) What are the temperatures for boiling and simmering water?
11) Why do we skim stock?
12) Do high temperatures inhibit yeast growth?
13) Why must vegetables be refreshed after blanching?
14) What must you consider when choosing a fat for deep frying?
These are some of the questions from the test feel free to answer them if you wish.
woohoo i passed the test with flying colours. my chicken answer could probably use some practical knowledge, seeing as i have never roasted a chicken, but i can imagin what goes on. stuff it to slow down cooking, it is ready when the juices run clear, protect the legs so they dont burn, baste...
ReplyDeleteMorning E
ReplyDeleteTrussing is also important and making sure that the temperature of the oven is hot enough to seal the meat. it can then be turned to a gentler heat to finish off the cooking process.
- The Pantsless Chef