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Red Seal Cook Exam (Interprovincial)

L. Specialty preparation: practice questions

Our Red Seal Cook bank has 12 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

Papain, an enzyme from papaya, is used in the kitchen as a:

  1. Gelling agent
  2. Food colouring
  3. Meat tenderizer
  4. Leavening agent
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C. Meat tenderizer — Papain, present in papaya, is an enzyme used as a tenderizer.

Question 2

Why is curing salt with sodium nitrite used in sausages and cured meats?

  1. It makes the meat taste sweeter
  2. It replaces the need to refrigerate the finished sausage or cured meat
  3. It tenderizes the meat
  4. It inhibits Clostridium botulinum and fixes the pink colour
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D. It inhibits Clostridium botulinum and fixes the pink colour — Nitrite cures prevent botulism and give cured meats their colour and flavour.

Question 3

What is a terrine?

  1. A forcemeat cooked in a mould, usually served cold in slices
  2. A clear soup made from bones
  3. A sauce of tomatoes and cream
  4. Pastry rolled around fruit
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A. A forcemeat cooked in a mould, usually served cold in slices — Terrines are forcemeats baked in a mould (originally an earthenware terrine) and sliced.

Question 4

Why is the meat and fat for a forcemeat kept very cold during grinding?

  1. Cold meat grinds faster, so a dull grinder blade can be used safely
  2. To make the forcemeat darker in colour
  3. To keep the fat from smearing so the emulsion stays stable and safe
  4. Cold fat absorbs more salt
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C. To keep the fat from smearing so the emulsion stays stable and safe — Temperature control is critical: warm fat smears and the emulsion breaks, and warm meat grows bacteria.

Question 5

A galantine differs from a ballotine mainly because a galantine is:

  1. Poached and served cold
  2. Always made from fish
  3. Baked in a pastry crust
  4. Served raw
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A. Poached and served cold — Galantines are boned, stuffed poultry poached and served cold; ballotines are often served hot.

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