415C Meat, Poultry & Seafood Cookery 2

Question 1

What is the correct fabrication term for cutting a chicken into 8 pieces?

Accepted Answer

Cutting into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts)

Answer

Cutting a chicken into 8 pieces yields 2 drumsticks, 2 thighs, 2 wings, and 2 breast halves for versatile cooking applications.

Question 2

What does 'a la minute' mean in professional cooking?

Accepted Answer

Cooking each dish to order immediately before service

Answer

'À la minute' means cooking each dish individually to order at the time of service, ensuring maximum freshness and quality.

Question 3

Which shellfish must legally be purchased with a shellfish tag in Canada?

Accepted Answer

Oysters, mussels, clams, and scallops (bivalve molluscs)

Answer

Canadian regulations require bivalve molluscs (oysters, mussels, clams, scallops) to be accompanied by a shellfish tag for traceability to their harvest area.

Question 4

What is the 'Maillard reaction' in meat cookery?

Accepted Answer

A chemical reaction between amino acids and sugars that causes browning and flavour development at high heat

Answer

The Maillard reaction is a chemical browning process between amino acids and reducing sugars that produces hundreds of flavour compounds at temperatures above ~140°C.

Question 5

What is 'dry aging' of beef?

Accepted Answer

Storing beef uncovered under controlled temperature and humidity for weeks to concentrate flavour and tenderize through enzymatic activity

Answer

Dry aging stores beef in a controlled environment allowing surface moisture to evaporate and enzymes to break down muscle proteins, intensifying flavour and improving tenderness.

Red Seal Cook 415C Practice Test

Red Seal Cook 415C Practice Test

415C Meat, Poultry & Seafood Cookery 2