Cuisine Superieure Revision

Cuisine Superieure

Revision class

Braised snails, carrot purée, petit salad

• Snails not chewy

• Carrot purée smooth

• Salad fresh and well dressed

Pan fried fillet of salmon, potato crust and wasabi foam

• Potato crust golden, salmon rosé

• Artichokes tender and golden

• Tatsoi not overcooked, wasabi seasoned

Multiple Choice

What is the ingredient used to make the wasabi foam?

• Salt

• Soy lecithin

• Gelatine

• Meat glue

Multiple Choice

How do we make the speck crispy and flat?

• Deep fried

• Blanched and baked

• Baked in between black trays

• Pan fried with a non sticky pan

Multiple Choice

How do we prevent the artichoke from oxidising?

• Turn it with a plastic knife

• Keep it in acidulated water

• Keep it in orange juice

• Keep it in the fridge

Roast pork belly, white pudding, witlof and walnuts

• Pork belly confit and then roast

• Boudin blanc smooth and delicate

• Apples whole and witloaf soft

Apple jelly, seasonal fruits, champagne granita

• Displaying fruits attractively

• Orange syrup not too thick

• Granita last minute

Multiple Choice

What is the temperature for confiting the pork belly?

• 180° overnight

• 45° overnight

• 92° full steam overnight

• 65° half steam half bake overnight

Multiple Choice

Boudin blanc does not contain blood

• True

• False

Multiple Choice

Apple jelly with seasonal fruits and champagne granita is NOT suitable for:

• Vegan

• Seafood allergy

• Lactose free

• Gluten free

Saffron and seafood risotto with shellfish butter

• Cooking point of rice and seafood

• Attention to dietary requirements

• Dress the salad!

Warm apple pudding with crème anglaise

• Crispy and golden tart case and crumb

• Moist apple center

• Be careful with the spices!!

Multiple Select

What are the elements you would remove when making a dairy free risotto?

• Shellfish butter

• Crumbed fish

• Parmesan cheese

• Onion

Multiple Choice

We can use the mussel's juices to wet the rice

• True

• False

Multiple Choice

The pâté sucrée can be produced using the rub-in method or the creaming method

• True

• False

Pan-roasted buffalo mignon, saltbush, cauliflower, Tasmanian pepper jus

• Crepinette well rendered

• Cauliflower keep whole and golden

• Meat well rested medium rare

Passion fruit soufflé with passion fruit sauce

• Crème pat not too thick

• Folding technique

• Preparing of mould

Multiple Choice

Water-buffalo meat is darker than beef and is a healthier alternative as it contains less fat and cholesterol and is higher in protein.

• True

• False

Multiple Choice

What flour we can use in the galette to replace the "Pasta flour 25gr"?

• Cake flour

• Hi ratio flour

• Corn flour

• Bakers flour

Multiple Choice

What is important when preparing the ramekins for soufflé:

• Use soft butter

• Sprinkle caster sugar

• The ramekins must be clean and cold

• Brushed vertically

• All are correct

Blue swimmer crab cappuccino

• Poach crab last minute

• Make the bisque tasty

• Add cold cream to make froth

Confit of salmon, pea purée, pickled radish

• 50° 25'

• Pea purée nice and green

• Can be smoked at the end

Grilled salmon, pea purée, pickled radish

• Grill marks: clean grill!!!

• Cooking point of salmon

Multiple Choice

It is ok to do the bisque with chicken stock

• True

• False

Multiple Choice

If confiting the salmon in olive oil we need to change the oil every time

• True

• False

Multiple Choice

When writing a workflow plan, pea purée is done:

• As the first job

• After portioning the salmon.

• The latest possible

Spinach ravioli, goats curd, lemon thyme dressing

• Ravioli shape: no air inside

• Delicate dressing: fine brunoise

• Chlorophyll technique

Poached pear with crème chantilly

• Pear has to be soft but not mushy

• Pear must be glossy

• Syrup not too thick

Fine pear tart, frangelico and hazelnut ice cream

• Pastry cooked through

• Served warm

• Not too much frangipane

Multiple Choice

The correct method to do spinach and water chlorophyll is:

• Strain, simmer, pass, blend

• Blend, simmer, pass, strain

• Blend, pass, simmer, strain

Multiple Choice

Frangipane has no eggs and can be eaten raw. Marzipan has egg and is used for tart fillings.

• True

• False

Multiple Choice

When do we add the frangelico to the ice cream?

• With the milk

• At 82°

• When the anglaise is cold

• When the ice cream is churned