Wanna see what a second term culinary school final exam looks like?
Posted on | September 17, 2009
Hey, wanna see how you stack up against the culinary school students? Then you’re in luck! I just took my second term culinary school final exam and, excluding the essay questions and the fun math and recipe costing, I’ve got it all, below.
Go ahead and take it. I dare you!
This is, more or less, the exam second term culinary school students must take before they go to the third term. Have fun with it and very good luck!
- What is meant of the terms fortified and enriched in relation to flour?
- For a classical vinaigrette ratio, how much oil would be added to 2.5 cups of vinegar?
- Give two examples of each: Round fish, flat fish, non-bony fish, fresh water fish.
- Describe the differences between hard and soft flours. List three types of flour and an example of usage for each.
- What are three basic methods of leavening and give an example of each?
- What are four sources of calories and their respective daily intake percentage?
- Describe the tempering process for chocolate and what benefits it gives you.
- Give the minimum internal cooking temperatures for: Chicken, stuffed meats, duck, ground pork, brined ham, pork chops, strip steak, ground halibut, salmon fillet, salmon steak
- Why do we sift dry ingredients?
- Draw and list six components of an egg’s structure.
- Give examples of two stabilizers and two liquifers in bakeshop.
- What is the purpose of a spread n sandwich making?
- Name three species of commercial west coast crab.
- What are the three basic components of a whole grain?
- Give an advantage of each in relation to beef: dry aging and wet aging.
- ________ and ________ can be eaten together to form a complete protein not involving meat.
- List two shapes of forcemeats.
- List two styles of forcemeats.
- Compare and contrast pros and cons of pasture raised beef and grain fed beef.
- What is the most accurate way to measure ingredients in bakeshop?
- Explain why you can cook an egg over easy with the white and the yolk being different?
- List the three types of contaminants and give an example of each.
- List the basic shapes of crustaceans.
- Describe the two types of infusion and the three factors that impact the strength of an infused product.
- Describe two of the following baking methods: Biscuit method, muffin method, laminated dough, creaming method, foaming method, pate a choux.
So how’d you do? Now, there is no answer key, but you know if you know something or not, don’t you!
Good luck!
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14 Responses to “Wanna see what a second term culinary school final exam looks like?”
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September 17th, 2009 @ 8:13 am
Well…I can answer a little under half of those questions partially: Vitamin A; 1:1/3:3 (vinegar, mustard, non-cold pressed oil), does nemo count?; amount of gluten (hard vs. soft); baking soda/powder, yeast, egg whites? (prayer); bacon, simple sugars, carbs?; lustre, brittleness, no graininess (essentially uniform melting temperature); lemme guess they wanted the internal temperature of both dark and white meat; aeration so integrates better; shell, yolk, white (albumen), membranes whose names I’ve forgotten from 2nd year developmental biology; no clue; spread keeps fillings from soggifying sandwich…
Something tells me that I’ll be googling, bing’ing (can’t google with bing), or pestering much more knowledgeable people to fill in the gaps…
Thanks for sharing the short answer part of the exam! That was fun
September 17th, 2009 @ 8:52 am
9. Because we’ve been told that it’s a good way to thoroughly mix and separate dry ingredients, but whisking or food processing the dry ingredients will be far more effective.
(The smiley is key there; you don’t want to seem too arrogant in your answer.)
September 17th, 2009 @ 9:33 am
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September 17th, 2009 @ 6:16 pm
2. Which classical Vinaigrette? Parisienne? Lyonnaise? Nicioise? Romaine? Madrienne? DiGarda?
That’s the dangers of recipe cooking – ratios in flavorings are so disparate and based on weather, carrier, region (and type of oil / vinegar in this case), it’s hard to make a statement other than “depends”
September 17th, 2009 @ 7:40 pm
this is bad…
i don’t really understand cooking term in english…so my problem is perhaps english…
(-.-)’
September 17th, 2009 @ 7:41 pm
Um… yeah… I’m a flunkie. I think I might be able to “bs” my way through a couple but mostly… no.
I bet you did great, though.
September 17th, 2009 @ 10:11 pm
I may be smarter than a fifth grader, but I’m definitely not smarter than a culinary student. I flunked big time.
September 18th, 2009 @ 5:36 am
For Jonas – a classic vinaigrette is always 3:1 (oil:vinegar). Modern is 2:1 (we care more about our waistlines!).
It’s that simple.
September 18th, 2009 @ 6:20 am
I’ll give this a try, though I know I’ll be making most of it up as I go along. Let’s see how this goes:
1)What is meant of the terms fortified and enriched in relation to flour?
It means that something was added to the flour rather than being simply the subtractive process of milling to create it.
2)For a classical vinaigrette ratio, how much oil would be added to 2.5 cups of vinegar?
Apparently 7.5 cups (Okay, I read that in the comments)
3)Give two examples of each: Round fish, flat fish, non-bony fish, fresh water fish.
Round: Salmon and trout. Flat: Halibut and, er, tilapia? Non-bony: sardine and anchovie. Fresh water: catfish and trout. (I’m so making all this up)
4)Describe the differences between hard and soft flours. List three types of flour and an example of usage for each.
Hard flour has more protein than soft flour. More glutenin and gliadin leads to more gluten formation.
Cake flour: cake.
Bread flour: bread.
Pastry flour: pastry.
Semolina: pasta.
Rice flour: rice noodles.
5) What are three basic methods of leavening and give an example of each?
Chemical: Baking soda. Useful for muffin method.
Yeast: Bread
Foam: Soufflé
6) What are four sources of calories and their respective daily intake percentage?
Fat, carbohydrates, protein, and, er, Chemical X. Are we talking daily intake for americans or for, say, ethiopians. I’d bet they’re different. Clearly this isn’t my best question.
7) Describe the tempering process for chocolate and what benefits it gives you.
Tempering for chocolate is heating the chocolate to a narrow temperature range where the crystals align properly and give a stable (and shiny) structure to the chocolate. It is useful primarily for presentation. There are several methods to achieve this, but the most popular is probably heating the chocolate with a double-boiler.
I always have to look this up.
9) Why do we sift dry ingredients?
See above
10) Draw and list six components of an egg’s structure.
Pretend like I drew this. Shell. Membrane. Chalaze. White. Yolk. Umm… Air bubble? It is structurally important. I’m going with that.
11) Give examples of two stabilizers and two liquifers in bakeshop.
Stabilizers: Cream of tartar. Gelatin.
Liquifiers: Not really sure. Heat and water? Heh.
12) What is the purpose of a spread n sandwich making?
I would think to be able to add a complimenting or contrasting flavor to the sandwich, but possibly also to act as a vapor-barrier between the ingredients and the bread.
13) Name three species of commercial west coast crab.
Yeah, that’s not going to happen.
14) What are the three basic components of a whole grain?
Let’s see. Endosperm. Hull. And something else.
15) Give an advantage of each in relation to beef: dry aging and wet aging.
Dry aging gives flavor and improves texture. Wet aging is easy and cheap.
16) ________ and ________ can be eaten together to form a complete protein not involving meat.
I may have heard this one. Clearly nutrition is not one of my key competencies.
17) List two shapes of forcemeats.
Link and… I’m not sure. Patty?
18) List two styles of forcemeats.
Cured and fresh?
19) Compare and contrast pros and cons of pasture raised beef and grain fed beef.
Pasture raised beef has more variety and is robust. Grain fed is inexpensive and predictable.
20) What is the most accurate way to measure ingredients in bakeshop?
You weigh them.
21) Explain why you can cook an egg over easy with the white and the yolk being different?
Because the white cooks at a different rate than the yolk, on account of it being so chemically different.
22) List the three types of contaminants and give an example of each.
Bacteria: salmonella
Chemical: The toxin that bacteria release
Mold: Cheese, bread, etc.
23) List the basic shapes of crustaceans.
No, I’m not going to do that.
24) Describe the two types of infusion and the three factors that impact the strength of an infused product.
Only two types? I would think that there are three: water, alcohol, and oil. Three factors are amount of infusing product, time, and temperature.
25) Describe two of the following baking methods: Biscuit method, muffin method, laminated dough, creaming method, foaming method, pate a choux.
Muffin method: combine dry ingredients. Combine wet ingredients, bring both sets together, but barely.
Creaming method: cream sugar into fat. Add liquid and solids, alternating, in multiple phases.
—–
So, some of these I know, many I don’t, and some are looking for textbook answers and I haven’t read that textbook yet. Not too bad, all things considered. Hopefully.
September 18th, 2009 @ 6:28 am
That was brilliant, BRILLIANT (and even more brilliant when you take into account the fact that you haven’t even read the textbook or attended the lectures).
I am incredibly impressed and planning on using “Chemical X” as my go-to answer in all future tests!
Cheers.
September 18th, 2009 @ 6:57 am
15 – Beans and Rice…remember that from Saturday morning Schoolhouse Rock(Don’t Drown Your Food)
September 18th, 2009 @ 8:40 am
Hahaha. Thank you. I hope that saves you half a point for making the instructor smile.
After doing some googling, it looks like the two kinds of infusion are hot and cold. Is this right? I would think the substance that is doing the dissolving would be more important as a classification than the temperature, especially since, for example, an herb infusing into oil will impart different flavors than it would into alcohol.
September 20th, 2009 @ 1:16 am
Hmm, so I did the impossible and called my old Master chef in France tonight. After screaming at me for 20 minutes (in Alsatian French, which is like Klingon) he explained it thusly:
- Classical Lyonnaise is 4:1 with balsamic
- Classical Parisienne (read: Escoffier) is 3:1 white or red
- Classical Romaine is 2:1 or 3:1 depending on the book and which wine is used for the vinaigrette
… that’s why they call me “Chef Sauce” at work. No, I don’t drink
October 12th, 2009 @ 3:39 pm
these are my guesses.
2. 7.5 cups
3. porgy, snapper, flounder, dover sole, tuna, swordfish, catfish, trout
4. gluten content? rice, wheat, chickpea
5. physical (whipping/aeration), chemical (baking soda), biological (yeast)
6. simple & complex carbs, proteins, fats,
9. to remove clumps?
10. shell, membrane, albumen, yolk, and ?
12. prevent bread from getting soggy
13. alaskan king, dungeness
16. rice & beans
17. terrine, sausage
18. fresh, cured
20. by weight
21. more protein/less fat in white. coagulates at lower temp.
22. physical(debris), biological (fish bin over veg), temporal (old/new stock)
23. exoskeleton, antennae, claws, tail.
24. gaseous (smoking), liquid(fruit in spirits)