415C Vegetables, Starches & Eggs 2

Question 1

What are the three methods for cooking eggs?

Accepted Answer

Boiled and fried only

Answer

Eggs can be cooked by dry-heat methods (frying, scrambling), moist-heat methods (poaching, boiling), and combination methods (baking/en cocotte).

Question 2

At what internal temperature do eggs safely coagulate and become safe to eat?

Accepted Answer

71°C

Answer

Egg proteins fully coagulate and are considered safe at an internal temperature of 71°C per Canadian food safety guidelines for cooked eggs.

Question 3

What is the difference between 'floury' and 'waxy' potatoes, and how does this affect their use?

Accepted Answer

Floury (starchy) potatoes fall apart when cooked, ideal for mashing and baking; waxy potatoes hold shape when cooked, ideal for salads and roasting

Answer

Floury (high-starch) potatoes like Russets break down easily for fluffy mash or baked potatoes, while waxy (low-starch) potatoes like Yukon Gold hold their shape well for salads and roasting.

Question 4

Which cooking fat is most suitable for high-heat sautéing of vegetables?

Accepted Answer

Refined vegetable or canola oil

Answer

Refined vegetable or canola oil has a high smoke point (around 230°C), making it suitable for high-heat sautéing without burning.

Question 5

What is 'caramelization' in vegetable cookery?

Accepted Answer

The browning of natural sugars in vegetables when exposed to dry heat above approximately 160°C

Answer

Caramelization is the browning of natural sugars in foods when heated above approximately 160°C, creating complex sweet flavours and brown colour without protein involvement.

Red Seal Cook 415C Practice Test

Red Seal Cook 415C Practice Test

415C Vegetables, Starches & Eggs 2