BC Professional Cook 2 Practice Test
Free · 170 Questions.

• Brown stock, brown roux, mirepoix and tomato purée
• White stock, blond roux, mirepoix and heavy cream
• Scalded milk, white roux, onion piqué and nutmeg
• Clarified butter, egg yolks, lemon juice and cayenne

Why: Espagnole is made from brown stock thickened with brown roux, with caramelized mirepoix and tomato purée, then simmered about 1½ hours and skimmed. White stock with blond roux describes velouté.

• About 50 degrees C, since it rises while it rests
• About 60 degrees C, since resting adds no heat
• About 70 degrees C, since resting cools the centre
• About 40 degrees C, since it rises 20 degrees C more

Why: Canada Beef says to pull a roast about 10 degrees C below the desired doneness and rest it for 10 to 15 minutes, because the temperature keeps rising. Pulling at the target would overshoot it.

• An extra 5 minutes, because the sauce covers the fish
• An extra 15 minutes, because the sauce has to reduce in the oven
• Nothing, since the sauce does not change the timing
• Half the normal time, because the sauce adds steam

Why: The guide's baked smoked fish in tomato sauce adds 5 minutes to either the fresh (10 minutes per inch) or frozen (20 minutes per inch) time, because the fish is covered with sauce. Covered fish is shielded from direct oven heat, so it needs a little longer.

• Rinsing removes the surface starch needed for the creamy consistency
• Rinsed rice absorbs too much stock and bursts before it turns creamy
• Water left on the rice stops the grains from being coated with fat
• Rinsing washes away the flavour that the rice carries into the dish

Why: For the risotto method the grains are not rinsed, because rinsing removes the starch that gives risotto its creamy, almost pudding-like texture. They are coated in hot fat (not browned) and the stock is added gradually.

• Two acids react at different stages: a little gas cold, most in the oven
• One acid reacts steadily, releasing gas throughout baking until it is spent
• It needs an added acid such as buttermilk or yogurt to produce any gas
• It releases all of its gas at once as soon as it is mixed with the liquid

Why: Double-action baking powder contains two acids: one gives off a small amount of gas at low temperature and the other gives off the bulk of the gas at baking temperatures. The steady, one-acid reaction describes continuous-action powder.