Cheese, dairy, plant-based dairy alternatives, eggs and egg products

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In the Red Seal Occupational Standard for Cook, cheese, dairy, plant-based dairy alternatives, eggs and egg products is major work activity F. Its 2 tasks carry these shares of the exam, according to the official exam breakdown:

Free cheese, dairy, plant-based dairy alternatives, eggs and egg products practice questions

Try these exam-style questions, then open each one to check your answer and read why it is right.

1. Question 1 · Task F-17

   A pastry cook needs cream that will whip into firm peaks for a cake filling. Which product should they use?

   • A.Half-and-half (10% milk fat)
   • B.Cooking cream (15% milk fat)
   • C.Whipping cream (35% milk fat)
   • D.Table cream (18% milk fat)
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   Answer: C. Whipping cream (35% milk fat)

   Cream needs a high fat content, around 30% or more, to trap air and hold stiff peaks, so 35% whipping cream is the right choice. Table cream at 18% looks rich but does not have enough fat to whip into a stable foam, and the lower-fat creams have even less.

2. Question 2 · Task F-18

   A cook is ordering shell eggs for frying and poaching on the breakfast line. Which grade mark should be on the cartons?

   • A.Canada AAA
   • B.Canada No. 1
   • C.Canada A
   • D.Canada C
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   Answer: C. Canada A

   Canada A is the grade for shell eggs sold in cartons to consumers and restaurants: clean, uncracked shells, firm whites and centred yolks. AAA is a beef grade and Canada No. 1 is a grade for fresh fruit and vegetables. Canada C eggs go to processing, not to retail cartons.

3. Question 3 · Task F-17

   A guest has a milk allergy. The server asks if the kitchen can make the cream sauce with lactose-free milk instead. What should the cook answer?

   • A.No. Lactose-free milk still has the milk proteins that cause the reaction.
   • B.Yes. The milk allergens are removed along with the lactose.
   • C.Yes, as long as the sauce boils long enough to break down the allergen.
   • D.Yes, if the guest is served a smaller portion.
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   Answer: A. No. Lactose-free milk still has the milk proteins that cause the reaction.

   A milk allergy is a reaction to milk proteins such as casein and whey, and lactose-free milk still contains them; only the milk sugar has been broken down. Lactose-free milk suits lactose intolerance, not a milk allergy, and cooking does not make milk protein safe. Use a suitable plant-based alternative and check every label.

4. Question 4 · Task F-18

   A chef wants a tiny whole fried egg on each bite-sized canapé. Which type of egg is the best choice?

   • A.Quail eggs
   • B.Duck eggs
   • C.Jumbo chicken eggs
   • D.Ostrich eggs
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   Answer: A. Quail eggs

   Quail eggs are tiny, so one fried quail egg fits neatly on a single canapé. Duck eggs and jumbo chicken eggs are far too big for one bite, and one ostrich egg equals many chicken eggs.

5. Question 5 · Task F-17

   A cook finishing a beef stroganoff stirs cold sour cream straight into the bubbling sauce, and the sauce breaks into small curds. What should the cook do next time?

   • A.Use more sour cream so it coats the curds
   • B.Add it early and simmer it with the beef
   • C.Salt the sour cream well before adding it
   • D.Temper it and stir it in without boiling
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   Answer: D. Temper it and stir it in without boiling

   Sour cream is acidic and lower in fat than whipping cream, so it curdles when it meets high heat suddenly or is boiled. Tempering it with a little of the hot sauce warms it gradually, and stirring it in at the end, off the heat and without boiling, keeps the sauce smooth. Simmering it with the beef makes the curdling worse, extra sour cream only adds more curds, and salt also encourages curdling.