Day twenty: Culinary school midterm exams

Posted on | July 9, 2009

Home, after a bit of a grueling day. See, today we had our second term mid-term exams. It consisted of two parts: First, a series of practical exams. Second, a written test.

And I’m going to tell you about both so if you want to test yourself, this is your chance.

Please notice that the captain has turned on the No Smoking sign and extinguish all smoking materials
My husband is away on a three day business trip. Last night was the first night of his absence. So, as you can guess, I slept horribly.

Not a good start to my day.

So when I got to school and someone screamed at me as I walked through the door “Quick, what are the three types of fats?” I was really in no mood.

But, hey, I knew the answer, so that’s a good start, after all.

Make sure your seat belt is fastened
Our practical (beyond the initial product ID test) consisted of the following items:

Cook two over easy eggs
Cook a three egg, folded omelet
Saute a cup of miepoix to proper doneness
Demonstrate proper flipping technique with the right, then the left, hand when sauteing the mirepoix
Tie a roast
Create an initial hollandaise emulsion then break it and fix it
Create a hollandaise with the proper ratio, technique, and consistency
Toast a half cup of cumin
Grind your toasted spice
Cut mirepoix (onions, carrots, celery)
Cut two potatoes, one to julienne and one to medium dice

Your seat back and tray tables should be locked in their full and upright positions
We started with cutting the mirepoix and the potatoes. I did very well on quantity but not as well on quality. Predictably.

After that, I tied my roast (we were asked to use our side towel) because, hey, that was the easiest thing to knock off the list. I got a perfect on that.

Next, I roasted my spice because it, too, was fast and easy. Another great score.

I did the saute next. Now I got more good scores, but the funny part was that I got a really good score on technique. This was the first time I had ever used my left hand to flip my product in the saute pan. I meant to practice last night but … husband out of town … all distracted … so never did. Funny to find out I am better with my left hand than my right.

Just two items left: Hollandaise production and eggs. And I was dreading those over easy eggs. So I did the hollandaise next.

Chef told me it was the best hollandaise he had seen. Another perfect score.

Did the omelet, no problem, and then, with about ten minutes left in class, I cracked two eggs to do cook my final item: Two over easy eggs.

All mobile devices should be switched off
I heated my pan, putting in just enough clarified butter to lubricate it. Then I slid in my eggs and cooked them nice and slowly, watching, watching, watching to make sure they did not turn brown or crisp around the edges and they cooked as evenly as possible.

Then, when the time was perfect, I flipped those, as softly and gently as a whisper. And, softly and gently they fell, hitting the pan with just enough force to break one of the yolks.

My curse. I always break one of the two yolks. Always.

Four minutes left.

So I grab two more eggs and drop them in a ramekin. No time for butter or light cooking, I dropped those eggs into the pan with no fanfare and no fuss.

Three minutes.

Heat’s up now, I don’t have time to fuss over these eggs. Up higher and those eggs will burn. But at this temperature I find I am right at the cusp of perfect.

Two minutes.

I tilt the pan right, left, right to spread the whites so they will cook, cook already. They do.

One minute.

I prefer the egg whites to be nearly completely cooked before I flip them, but, suddenly I remember Sweet Line Cook telling me that the yolk is better protected if I flip them while the egg white is still pretty runny. Well, no time like the present to test his theory. So I flip ‘em.

And get a perfect score.

The emergency exits are here, here, and here
Next, our midterm test. Below is what I remember about it. It’s not one hundred percent thorough (I certainly did not include any of those nasty culinary math questions), but it is pretty accurate.

So, go ahead and take this, if you dare.

In the unlikely event of a water landing, the seat below you will serve as a flotation device

Name three types of fat.
What are the six components of the egg?
What is the difference between the Mediterranean and the American food pyramid?
What are micro nutrients?
What are the pros and cons of wet and dry aging?
What are the two styles of omelets?
What are the characteristics of an over easy egg?
What are the characteristics of an over medium egg?
What are the characteristics of an over well egg?
Give an example of two dietary restrictions we see in the restaurant industry?
Sugars are part of what basic caloric source?
What are the six sources of nutritional value for humans?
Name two shapes of forcemeat.
What is a panada? Include three examples.
Name two styles of forcemeat.
What is the minimal internal temperature for poultry?
What is the minimal internal temperature for stuffed meat?
What is the minimal internal temperature for duck?
What is the minimal internal temperature for brined ham?
What is the minimal internal temperature for ground pork?
What is the minimal internal temperature for pork chops?
What is the minimal internal temperature for ground halibut?
What is the minimal internal temperature for strip steak?
What is the minimal internal temperature for salmon filet?
What is the minimal internal temperature for scrambled eggs served now?
Name three classic cold sauces.
Name three historical uses for grain.
What is a potential HACCP issue when dealing with infused oils?
Name three major parts of grain.
What is the amount of oil needed to complete the proper ratio of 1 1/2 cup vinegar in the classic vinaigrette?
What is the amount of oil needed to complete the proper ratio of 1 1/2 cup vinegar in the modern vinaigrette?
What are the four basic components of a sandwich, their function, and an example of each?
Name six conditions that support the growth of food borne microorganism.
If a grain is polished, what is removed and why?
Define flavor.
Explain mutual complementation.
Describe infusion; the two basic types.
What are the pros and cons of pasture raised beef versus grain fed beef?

Once we have reached cruising altitude you will be offered a light refreshment
Did you try any of the exam questions? Then good for you! As you can see, I haven’t posted the answers here because we haven’t covered them in school. So don’t come to me looking for them (I’d hate to accidentally mislead you).

Welcome to the world of the culinary school student!

Comments

7 Responses to “Day twenty: Culinary school midterm exams”

The Paraplegic Chef
July 9th, 2009 @ 6:35 am

WOW!! Congrats on doing so well. As I was reading the first part of actually cooking I was picturing myself doing it. I think in my head I did pretty well. Good job!
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July 9th, 2009 @ 6:57 am

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Tracey
July 9th, 2009 @ 6:58 am

Fantastic post. Transported me right back to my exams 15 yrs ago.
Tequila Cupcake
July 9th, 2009 @ 7:36 am

I think I only know 3 or 4 of these! Good thing I don’t need to know most of it
Jason
July 9th, 2009 @ 7:46 am

I like hearing about these things, because while going to culinary school isn’t really an option for me right now, I would like to eventually enter into the food industry. The practical section seems straight-forward, especially the hollandaise. Nearly every morning, my daughter wants 3 eggs over easy. Every morning I face “the flip” and sometimes I break a yolk or two. I may not be getting graded, but it’s not fun having a 6yo telling me “you broke a yolk, but it’s okay.”

Will you be posting some of the answers to the written questions? I could probably go look in my books at home, or do some searches, but…
Kim Mahan
July 9th, 2009 @ 8:31 am

I to went to culinary school, this brought back memories. Glad you did well.
AldeaP
July 10th, 2009 @ 4:45 am

Thanks for the tip on the eggs! It cracked me up that you wrestle with the over easy egg in the same ways I do, and break the yolk of *one* of the eggs every time too!