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Red Seal Cook Exam (Interprovincial)

F. Cheese, dairy and eggs: practice questions

Our Red Seal Cook bank has 15 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

What is ghee?

  1. Butter made from goat's milk and salted for a longer shelf life
  2. A soft fresh cheese
  3. Clarified butter cooked until the milk solids brown lightly
  4. Margarine made from coconut oil
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C. Clarified butter cooked until the milk solids brown lightly — Ghee is a clarified butter used in South Asian cooking; the RSOS lists ghee among butters and substitutes.

Question 2

Why should egg whites be whipped in a clean bowl free of any yolk or fat?

  1. Fat makes the whites whip too stiff and dry before the sugar can dissolve
  2. Yolk turns the foam green
  3. Fat stops the whites from foaming to full volume
  4. Fat cooks the whites
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C. Fat stops the whites from foaming to full volume — Even a trace of fat or yolk prevents egg-white proteins from forming a stable foam.

Question 3

A hard-boiled egg has a green ring around the yolk. What caused it?

  1. Overcooking or slow cooling, forming iron sulphide
  2. Using eggs that were too fresh, so the shell membrane sticks to the white
  3. Adding salt to the water
  4. Cooking from cold water
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A. Overcooking or slow cooling, forming iron sulphide — A green-grey ring is a reaction between sulphur in the white and iron in the yolk from overcooking.

Question 4

Brie and Camembert are examples of which cheese style?

  1. Hard grating
  2. Soft-ripened (bloomy rind)
  3. Blue-veined
  4. Fresh unripened
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B. Soft-ripened (bloomy rind) — Brie and Camembert are soft-ripened cheeses with a white bloomy rind.

Question 5

Which cheese is a fresh, unripened cheese?

  1. Cheddar
  2. Ricotta
  3. Parmigiano-Reggiano
  4. Gruyère
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B. Ricotta — Fresh cheeses (cottage, cream cheese, quark, ricotta) have no ripening; cheddar, Parmesan and Gruyère are ripened.

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