415C Meat, Poultry & Seafood Cookery 1

Question 1

What is the correct internal temperature for medium-rare beef in Canada?

Accepted Answer

63°C

Answer

Medium-rare beef is cooked to an internal temperature of 63°C, balancing food safety with desired doneness.

Question 2

Which primal cut of beef does the tenderloin come from?

Accepted Answer

Short loin / sirloin

Answer

The tenderloin runs through the short loin and sirloin primals, making it one of the most tender and prized cuts.

Question 3

What cooking method is most appropriate for tough, collagen-rich cuts like beef brisket?

Accepted Answer

Braising at low temperature for a long time

Answer

Braising at low temperatures for extended periods converts tough collagen into gelatin, tenderizing cuts like brisket.

Question 4

What is the purpose of 'resting' meat after cooking?

Accepted Answer

To allow juices to redistribute throughout the muscle fibres

Answer

Resting allows muscle fibres to relax and reabsorb juices that were forced to the centre during cooking, resulting in a juicier product.

Question 5

Which method is used to identify freshness in whole fish?

Accepted Answer

Bright clear eyes, bright red gills, firm flesh that springs back

Answer

Fresh whole fish have bright, clear eyes, vivid red gills, firm flesh that springs back when pressed, and a mild sea smell.

Red Seal Cook 415C Practice Test