d) fruit. 61) The endosperm of a whole wheat seed kernel is composed primarily of what? d) so the roast does not burn. . d) made of metal or be placed in the kitchen area. c) julienne, brunnoise, au sherry. c) 27 kilograms. a) what is used in caesar salads b) having a pungent peppery flavor c) having mild flavor, buttery texture d) soft with fragile leaves and curly edges . . 122) Which of the following cold dressings are made from mayonnaise? a) 1) natural, 2) collagen, 3) caulfat b) 1) sheep, 2) hog, 3) beef c) 1) caul fat, 2) hog, 3) beef d) 1) plastic 2) peelable cellulose 3) fibrous cellulose . . b) sole. a) wild game such as bear and boar b) older chickens c) dairy cows past their production years d) rabbits . 62) What causes the sensation of hot or peppery to occur in the human mouth or on the tongue when using black or cayenne pepper in cooking? 150) The main ingredients for a pastry cream are: a) eggs, flour, milk and sugar. 21) List three ways in which meat can be tenderized? a) salmonella b) profigence c) hepatitis d) trichinosis . 75) Being a leader can be defined as: a) being the boss b) being able to discipline others c) guiding or influencing others d) being a politician . a) after initial fermentation b) during proofing c) after initial mixing of the dough d) after proofing . c) side. a) grains and legumes b) grape juice, honey and certain vegetables c) dairy and eggs d) meats . c) mixing it with the dry ingredients. c) can be served together but only if combined so the dairy product is not identifiable. a) Smoked shoulder b) Cotto ham c) Smoked pork loin d) Boiled shoulder . c) peaked caps, gloves and belts. b) buerre noisette. b) 110 degrees F (43 degrees C). d) stay close to the original cooking time. The material covers the technical content of the National Welder Occupation Analysis and is an excellent review package for apprentices challenging their certification examination. a) Zaybion b) Zampone c) Prosciutto d) Carpachio . 195) The predominant flavour for a food item prepared 'PROVINCALE' would be: a) garlic and thyme. b) duck liver. 41) Name the Northern Italian highly seasoned fresh pork sausage, encased in the boned leg section of the skin with the foot attached? . Randall Library is named in honor of Dr. William Madison Randall, third president of Wilmington College (1958-1968). 216) The most common type of sauce served with deep-fried fish is: a) butter sauce. . d) are usually not served together. 138) Health and Welfare Canada recommends that the Canadian diet shold contain no more caffeine that that found in _______ regular cups of coffee per day. 153) Perishable food can only be left unrefrigerated for an accumulated time of: a) 24 hours. c) poaching. c) vegetables only. d) saffron. . d) surface feels dry to the touch. c) Juniper berries and mushrooms. 67) To what percent will the human body utilize proteins from animal (plant) sources? b) Rib steak. b) sliced or ground almonds. Looking for Cook's Red Seal Exam Study Guide? b) americaine. a) meats. 242) The French term for oysters is: a) palourdes. c) lemon juice, red wine, shallots, tomatoes, escargot. d) soaking it in cold water. b) animal origin. c) roux. 244) Gelantines refers to: a) pies cooked without a pastry shell. . Receiving a Red tag sample from buyer is … 127) A broiled salmon steak is cooked when: a) the skin is easily removed. a) stiff dough, soft dough, refrigerator dough b) rolled in dough, creamed dough, cold dough c) cold dough, warm dough, soft dough d) hard dough, lean dough, fermented dough . d) batonnet. a) milk b) brown stock c) white stock d) clarified butter . c) improperly canned food. 247) Demi-glace sauce contains which liquid? c) bordelaise, layonnaise, mushroom. c) control heart beat. c) dipped in a disinfectant. c) milk, egg yolks, sugar and cornstarch. 1) What does the term rind-ripened refer to in the cheese making process? . a) the size of the handle b) the number of ounces it measures c) the number of scoops per gallon d) the number of scoops per quart . c) tomato and onion. a) Scallop b) Clam c) Oyster d) Crab . We will send you all the information via email immediately so you can start studying while you wait for the disk package delivery. 28) A boat shaped savory dough shell that is filled and served a) Tartlet b) Barquette c) Rumanki d) Profiterole . d) sole. 172) Dauphine potatoes has as one of its main ingredients: a) onions. c) vichyssoise. 25) Name the processed meat which is made from the navel portion of the beef plate,covered with black pepper and spices after it is cured, hot smoked and fully cooked? b) stir frequently being sure not to let it simmer. 69) To reduce the overall amount of fat in sauces, which type of stock is best used in addition to or as a complete replacement for a more traditional stock used as its base? a) hydrogenation b) saturation c) gelatinization d) oxidation . b) Roquefort and Swiss. 101) Beurre Noisette is prepared using: a) melted butter. . b) moules. . d) pork stock. b) fish stock. b) yeast. a) Pastrami b) Pepper salami c) Smoked knuckle d) Corn ham . c) hot sauce. The percentage yield when cleaned and peeled is 80%. a) 20 kilograms. . c) staphyloccus. c) 0 degrees F (-18 degrees C) to 100 degrees F (38 degrees C). d) minerals. Keywords: Red Seal, Red Seal Practice Test, Red Seal Study Guide. a) Half a frying chicken. b) the salt shaker on the kitchen table. . b) not stirred at all and cooked at the simmering point. . 250) Veloute sauce contains which liquid? b) 12 hours. 171) A court bouillon would be used: a) to poach seafood. d) puff pastry. d) curly endive. 288) Gelatin is softened by: a) stirring in into the mixture. c) 400 mm (16'). c) demi glace. d) complete proteins can only be acquired by eating meats, fish, poultry or dairy products. d) blanquette of veal. c) charlotte russe. c) cook covered in a small amount of bubbling liquid after first browning. 3 Study Guide_Millwright_2019 Introduction This Study Guide has been developed by the Newfoundland and Labrador Department of Advanced Education, Skills and Labour, Apprenticeship and Trades Certification Division, to assist apprentices and trade qualifiers as they prepare to write the Interprovincial (IP) Red Seal Exam. b) have removed any metal jewelry. Use PayPal for safe and secure method of payment. d) placement area. 139) A soup which uses pre-soaked and cooked split green peas as its main flavour is called: a) habitant. c) less refined. b) potatoes. b) top round. 284) When a product is cooked 'al dente' a) it is only partially cooked. a) capon b) Roch Cornish game hen c) young gooose d) roaster duckling . IP Exams are available for all Red Seal trades. 166) Sauerbraten is cooked by: a) stewing. b) hollandaise. a) 98.6 degrees F (37 degrees C). d) pot roast, meat loaf, sirloin tip roast. c) cottage cheese, camembert. d) lamb. c) potatoes. 225) Mechanical dishwashing involves the following sequence: a) sanitizing, rinsing, washing, racking, pre-washing, and scraping. b) white wine, shallots, garlic, tomatoes, escargot. This Study Guide has been developed by the Newfoundland and Labrador Department of Advanced Education, Skills and Labour, Apprenticeship and Trades Certification Division, to assist apprentices and trade qualifiers as they prepare to write the Interprovincial (IP) Red Seal Exam. d) court bouillon. b) Salmon. d) all of the above. 222) Which of the following bacteria can multiply in vacuum? 240) What does the term 'extra-virgin' mean in terms of olive oil? b) trout. b) after the stock has boiled for the first time. . d) blanc mange. d) to cook food at the last moment. d) slight fat cover over the loin and ribs. : a) practice good sanitation practices to eliminate food, water, and harborage areas for pests b) hire a professional pest control operator to apply pesticides liberally to kill pests c) not use foods and ingredients that are likely to attract pests to the establishment d) place glue traps and other devices around the perimeter of the building to catch pests when they get close . 103) The storage temperature for fresh seafood is: a) 18 degrees C. b) 0 degrees C. c) 16 degrees C. d) 4 degrees C. . . b) Tamari-based soy sauce. Red Seal Parts Technician exam trade package. . b) cornstarch. a) grilling b) braising c) sautéing d) deep fat frying . a) bivalves b) cephalopods c) univalves d) crustaceans . 16) When selecting a fat for deep frying you should consider what important factors? . a) pectin b) galactose c) glucose d) maltose . . b) 6 months. c) 27 kilograms. c) shark. . 84) Today, workers expect to be treated: a) as people first b) as a part of the production machine c) irreplaceable d) as conformists . a) Saffron b) Browning c) Carmelization d) Chicken broth . c) colour of the roux. d) 30 kilograms. 118) Cepes, morels and chanterelles are classified as types of: a) lettuce. c) pale yellow fat. a) fruits and vegetables b) vanilla and anise c) complex carbohydrates and fruit sugar d) sugar cane and sugar beets . d) all of the above. b) brisket c) chuck. . 87) The theory that the best motivator is opportunity for achievement and growth is associated with: a) Frederick Herzberg b) Victor Vroom c) Abraham Maslow d) Douglas McGregor . d) flour. 234) When cleaning a slicing machine, you should always: a) use a wire brush and hot soapy water. d) institutional quality food. You will be the first group of students to vote for your student leaders online. 79) One way to deal better with diversity is to: a) learn about different cultures b) ignore it exists c) hire interpreters d) hire only the same types of workers . d) mushrooms. a) must be thoroughly cleaned b) must be wiped off c) must be rinsed with clean, hot water d) must be sprayed with bleach solution . 44) Any comminuted meat product, made from one or more types of meat which has been seasoned and frequently cured could be defined as? 5) What cooking technique is an example of moist and dry heat cooking combined? b) monounsaturated fats. d) stirred and skimmed frequently. c) mousse. a) botulism. d) Extra Large. a) plastic gloves eliminate the need for constant hand washing b) hands must be washed after using the toilet c) food workers must wash their hands after returning from a break d) food workers must wash their hands during food preparation when they switch from raw to cooked meat . We will send you all the information via email immediately so you can start studying while you wait for the disk package delivery. 108) Heme iron is found in: a) both animal tissue and vegetables. b) clarified butter. 224) Cholesterol is found in foods of: a) plant origin only. c) drawn butter. . b) foir gras. . d) mahi mahi. 32) A salad made with apples, celery and chopped walnuts folded together with a light emulsified dressing is: a) Astoria salad b) Waldorf salad c) Caesar Salad d) Plaza salad . d) coquilles. a) 2 b) 4 c) 6 d) 10 . 255) Which of the following describes larding? d) all of the above. . b) Flank steak. 143) Dorado is another name for: a) flounder. 104) Mirepoix should be added to a stock: a) with the bones. Exam practice questions for Red Seal exams such as Electrician, Instrumentation and Control Technician, Millwright Industrial Mechanic, and Plumber. 159) The fresh secondary cut from a side of pork is called: a) spareribs. d) rice. b) oiled. RESOURCES FOR RED SEAL TRADES INTERPROVINCIAL RED SEAL EXAM PREPARATION INFORMATION GUIDE This document describes how to use the NOA to prepare for your exam. . 540 PDF processed with CutePDF evaluation edition www.CutePDF.com Industrial Mechanic (Millwright) IP Red Seal Practice Exam c) St. German. 88) The “Hawthorne Studies” represented an effort to: a) Measure employees attitudes towards management b) Determine the effects of the length of the work day c) Increase employee productivity through motivation d) Measure the effects of light and rest on employee productivity . c) are standing on a dry surface. b) vichyssoise. d) the body's overproduction of sodium. . b) allowed to overflow or be stacked. d) quenelles. Red Seal. c) caraway seeds.
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