Mixed Deck — All 415C Topics Flashcards

What is the internal temperature for medium-rare beef according to Canadian culinary standards?

Answer: 57°C to 60°C (135°F to 140°F)

Medium-rare beef has an internal temperature of approximately 57°C to 60°C (135°F to 140°F), with a warm red centre that transitions to pink. Remember to account for carryover cooking by removing beef 3°C to 5°C below the target temperature.

What technique gives a cold mousse its characteristically light, airy texture?

Answer: Folding whipped cream or beaten egg whites into a flavoured base

A cold mousse achieves its light texture by gently folding whipped cream or stiffly beaten egg whites into a flavoured base (such as salmon, chicken, or chocolate), trapping air bubbles throughout.

What does HACCP stand for?

Answer: Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive food safety framework.

Why is it important to rest meat after cooking?

Answer: To allow the juices to redistribute throughout the meat, resulting in a more evenly moist and flavourful result

Resting allows the muscle fibres, which contract during cooking, to relax and reabsorb the juices that have been driven toward the centre by heat. This results in more evenly distributed moisture throughout the meat and less juice loss when sliced.

What is a terrine in garde manger?

Answer: A chilled, molded preparation of forcemeat or layered ingredients served cold

A terrine is a chilled, molded cold preparation containing forcemeat, vegetables, or layered ingredients, cooked in a loaf-shaped mold and sliced for service.

What is the correct method for fabricating (butchering) a bone-in pork loin into chops?

Answer: Measure consistent thickness, cut between the ribs using a sharp knife, and trim excess fat to a uniform thickness of about 6 mm (1/4 inch)

When fabricating pork loin chops, measure and mark consistent thickness (typically 2 to 2.5 cm / 3/4 to 1 inch), cut between the ribs with a sharp boning or chef's knife, trim external fat to about 6 mm (1/4 inch) for even cooking, and clean (french) the rib bones if desired for presentation.

At what temperature must hot food be held to remain safe for service?

Answer: Above 60°C

Canadian food safety regulations require hot food to be held at or above 60°C to prevent bacterial growth during service.

What is the purpose of skimming a stock during the early stages of cooking?

Answer: To remove grey-brown foam (albumin and impurities) for a cleaner flavour and appearance

Skimming removes coagulated albumin proteins and impurities that rise to the surface, resulting in a clearer, cleaner-tasting stock.

What is the safe way to lift a heavy stockpot of hot liquid?

Answer: Bend at the knees, keep the back straight, grip both handles firmly, and lift with your legs

When lifting heavy kitchen items, bend at the knees, keep your back straight, grip both handles firmly (using dry towels or oven mitts if hot), and lift with your legs. Ensure a clear path before moving and communicate with colleagues.

What are the three methods for cooking eggs?

Answer: Boiled and fried only

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

At what temperature does deep frying typically occur?

Answer: 175°C to 190°C (350°F to 375°F)

Deep frying is typically performed at 175°C to 190°C (350°F to 375°F). This temperature range ensures rapid crust formation that seals the exterior, preventing excessive oil absorption while cooking the interior through. Lower temperatures result in greasy food; higher temperatures burn the exterior before the interior cooks.

What is the proper procedure for carving a whole roasted chicken?

Answer: Remove legs and thighs first, then wings, then slice the breast meat off the bone

The proper carving sequence is: (1) remove the legs by cutting through the thigh joint, (2) separate thigh from drumstick, (3) remove the wings, (4) slice the breast meat by cutting along the breastbone and following the rib cage. This yields clean portions and maximizes the amount of usable meat.

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

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

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

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

Answer: To allow juices to redistribute throughout the muscle fibres

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

What is the approximate ratio of flour to water (by weight) in a standard bread dough?

Answer: 100% flour to 60–65% water

A standard bread dough uses approximately 60–65% water to flour by weight (baker's percentage), producing a workable, slightly tacky dough.

What is the correct technique for searing meat?

Answer: Pat meat dry, heat pan until very hot, add oil, then place meat without overcrowding and avoid moving it until a brown crust forms

Proper searing requires: (1) patting the meat dry (moisture inhibits browning), (2) heating the pan until very hot, (3) adding a high-smoke-point oil, (4) placing seasoned meat without overcrowding, and (5) leaving it undisturbed until a brown crust forms before turning. This maximizes the Maillard reaction.

What is glacer à brun (glazing) as applied to root vegetables?

Answer: Cooking tourné-cut vegetables in a small amount of stock, butter, and sugar until the liquid reduces to a glossy coating

Glazing (glacer) root vegetables involves cooking evenly cut vegetables (often tourné-shaped) in a small amount of stock, butter, and sugar. As the liquid reduces and evaporates, it forms a glossy, caramelized coating on the vegetables. Brown glazing (glacer à brun) allows the sugar to caramelize for deeper colour and flavour.

What is the smoke point and why is it important when selecting a cooking fat?

Answer: The temperature at which a fat begins to break down and produce visible smoke; important because it affects flavour, safety, and the success of high-heat cooking

The smoke point is the temperature at which a fat begins to decompose, producing visible smoke and harmful compounds. Fats used for high-heat cooking (deep frying, sautéing) must have high smoke points. Refined oils like canola (204°C) are preferred over butter (150°C) for high-heat methods.

What is a 'table d'hôte' menu?

Answer: A fixed-price menu offering a complete meal with limited choices at a set price

A table d'hôte menu offers a complete meal (appetizer, main, dessert) for a fixed price with limited choices, providing predictable food cost for the kitchen.

What is the Canadian beef grading system and what does the top grade indicate?

Answer: Canada Prime, AAA, AA, A, and lower grades, with Prime indicating the most marbling and tenderness

Canada's beef quality grading system uses Canada Prime (highest), Canada AAA, Canada AA, and Canada A as the main grades. Grading is based primarily on marbling (intramuscular fat), maturity, muscling, and fat colour. Canada Prime has the most marbling and is the most tender and flavourful.