/ck/ - Food & Cooking

[Anonymous No.11806994]

>tfw failed my chef SAT for the 3rd time

fuck this retarded industry. what is the point in having these barrier exams? I just want to cook food for christ's sake

[Anonymous No.11807030]

>>11806994
Is this a real book

[Anonymous No.11807057]

>>11806994
>what is the point in having these barrier exams?
To keep a talentless hack from describing himself as a chef when he's fucking not. Just accept applying for line cook positions and maybe after a decade of work you'll have learned how to cook, pleb.

[Anonymous No.11807064]

>>11806994
What is this test called specifically OP? I'd like to browse through this

[Anonymous No.11807065]

>>11806994
just pick C bro

[Anonymous No.11807077]

>>11806994
I know everything on this page and I haven't spent a day in culinary school. Pick up Larousse Gastronomique and On Food and Cooking. Learn those two books like the back of your hand, and you'll fuck that SAT up the next time you take it.

[Anonymous No.11807078]

>>11807064
OP's single pic is more interesting than most threads on /ck/
I wonder if there are any online exams just for practice. Good luck OP you can do it

[Anonymous No.11807080]

>>11806994
Is 3 a trick question? I'm thinking the answer is A, but it has nothing to do with the salt. The only thing I've read about salt's effect on rising is that too much salt may have an inhibiting effect on yeast, but that it's not proven.

[Anonymous No.11807083]

>>11806994
bro why don’t you just study for the sake of passing and move on?

[Anonymous No.11807093]

>>11807077
Thanks for the recommendations, any others you can think of?

[Anonymous No.11807215]

>>11806994
>"I just want to cook"
>repeated failure proves he has no fucking idea how
Go back to the line and make my fucking hash browns, faggot. It's all you're good for.

[Anonymous No.11807667]

>>11807093
The CIA textbook is pretty good, just skip the recipes section as it's pretty generic. Those two I listed are very comprehensive in basic culinary skills and terms. Larousse is essentially the food encyclopedia, OFAC is like a history book, science book, and food analysis book all wrapped into one. Both are extremely interesting and beautiful books. You should be good with those two. From there, you should be able to branch out on your own.

[Anonymous No.11807745]

>>11807667
CIA textbook is called The Professional Chef btw

[Anonymous No.11807925]

What does "distinct flavor" mean?

[Anonymous No.11809041]

>>11807925
Strong. Prominent. Stands out easily against other flavors.

[Anonymous No.11809050]

>>11806994
>fuck this retarded industry
No fuck being retarded going to culinary school
>what is the point in having these barrier exams?
To weed out dumbasses and to make that sweet cash on failures
> I just want to cook food for christ's sake
Line cook it at a mid tier restaurant and go from there. Most the time you go to some shit you'll be useless with whatever crap that school gave you.

[Anonymous No.11809071]

>>11806994
Being a chef is a professional and pretty much academic position. The whole point is to have esoteric knowledge about gastronomy and cooking. You can cook food in your own kitchen if that's all you actually want to do.

[Autonymous No.11809072]

>Pastry:
1B 2D 3C 4F 5B 6D 7A

>Garde Manger
1A 2C 3C 4A 5D

how'd i do?

[Anonymous No.11809094]

>>11809050
You can challenge the Red Seal test without ever having gone to a culinary school/program, you fucking nog.

[Autonymous No.11809098]

>>11807077
>I know everything on this page
can you give us the answers, please. sharing (the knowledge) is caring!

[Anonymous No.11809119]

>>11806994
i have no chef experience and i only got 2 wrong on that page
OP may in fact be a brainlet

[Autonymous No.11809124]

>>11809119
>got 2 wrong
how do you know? where are the answers?

[Anonymous No.11809125]

>>11809094
okay?

[Anonymous No.11809127]

>>11809124
after i wrote my answers down i cross-referenced with google you brainlet

[Autonymous No.11809132]

>>11809127
lies. post the answers then. dare you!

betcha can't

[Anonymous No.11809135]

>>11809127
wow you have a lot of time on your hands

[Autonymous No.11809152]

>>11809127
post feet with the answers!

[Autonymous No.11809180]

>>11809127
post answers

[Anonymous No.11809184]

>>11809125
>No fuck being retarded going to culinary school
Unless this is not you.

[Anonymous No.11809189]

>>11806994
What is garde manger three? WHat is even the difference between chilled, refrigerated and cooled?

[Anonymous No.11809194]

>>11806994
These are the most retarded questions I have ever read

[Autonymous No.11809200]

>>11809189
for that reason i think the 'hot' answer was correct. therwise all of the 'cool' answers would be correct and you wouldn't be able to pick them apart. so the obvious answer is 'hot'.
by my logic.

[Anonymous No.11809202]

>>11807080
What? 3 is the easiest question. Even I know that one. A dough without salt raises vey quickly because the yeast bacteria hate salt and thrive in its absence.

[Anonymous No.11809203]

>>11806994
>I just want to cook food for christ's sake
So do it. Open your own restaurant, or become a line cook and work your way up. Watch YouTube videos and teach yourself.

[Anonymous No.11809206]

>>11809202
>Has never read a book on bread making in the last 20 years

[Anonymous No.11809226]

>>11809200
yeah, I looked it up. Chaud means hot. I should have remembered that chaud and froid are opposites and froid means ccold (like sng froid means in cold blood) so chaud would logically have to be the opposite

[Autonymous No.11809230]

>>11809226
now ur just showing off. lel. i just guessed but had no idea.

[Anonymous No.11809264]

>>11809226
>>11809230
If you look on coffee cups and shit on the "Caution: Hot" part it has a translation that says something Chaud

[Anonymous No.11809290]

>>11806994
>Question 4
Fuck me I'm too drunk for this. This is why we either do it daily or leave stuff in our office.

[Anonymous No.11809292]

>>11806994
>spoom

[Anonymous No.11809313]

Dude what the fuck

[Anonymous No.11809384]

>>11807078
I’m pretty sure you can purchase practice ACF CSC exams on the website to do

[Anonymous No.11810067]

>>11809202
Make two doughs exactly the same, except one has a standard quantity of salt while the other has none. I think you're in for a surprise.

[Anonymous No.11810138]

You don't have to be a chef to cook food.

You don't have to be a chef to be addicted to cigarettes>alcohol>cocaine>meth>heroin

[Anonymous No.11810160]

>>11810138
Has anyone made a recipe incorporating heroin? Like the way they make pot brownies.

[Anonymous No.11810163]

>>11806994
Neat thread

[Anonymous No.11810173]

>>11810160
I think by the time you're using heroin, you're not interested in (or have money for) food anymore. I'd guess not.

[Anonymous No.11810411]

>>11809072
>>Pastry:
>1B 2D 3C 4F 5B 6D 7A
3/7 are correct

>>Garde Manger
>1A 2C 3C 4A 5D
4/5 correct

[Anonymous No.11810427]

>>11806994
here's some more questions

[Anonymous No.11810431]

>>11810427
heh butt

[Anonymous No.11810439]

>>11806994
more

[Anonymous No.11810448]

>>11810439
I got them all wrong.

[Anonymous No.11810454]

>>11810439

[Anonymous No.11810523]

>>11807093
Gordon Ramsay's first book 'Passion for Flavour' it's a chef's book that teaches an already half-competent cook the core basics of stocks/sauces ect. Clare Smythe used it to teach herself 'advanced flavour pairing' when starting out. For example there's a three ingredient broccoli puree that turns out like magic in it.

If you don't want to keep failing this multiple choice chef SAT, then learn how to properly study. You go through the material and take cornell style notes, then you teach the notes to an invisible class using your memory. If at anytime you stumble or forget go back and review the material until you can effortlessly explain everything in the book. This meme method is called the Feynman method after he decided his background in physics couldn't be explained to a 10yr old, so he went back and re explained/learned his entire undergrad and as a result became a walking encyclopedia of physics at the time.

[Anonymous No.11810556]

>>11810439
number 12 is a terrible question. Cream can be added to anything at anytime. That doesn't make it right.

[Anonymous No.11810889]

>>11810439
I know all of these.

[Anonymous No.11810903]

>>11810889
prove it

[Anonymous No.11811047]

>>11809189
>WHat is even the difference between chilled, refrigerated and cooled?
Chilled = frozen
Refrigerated = what it sounds like
Cooled = back to room temperature (washing in hot water makes glasses/trays etc hot)

[Anonymous No.11811655]

Any more pages with these questions.

Good thread.

[Anonymous No.11811766]

>>11809202
Did you even read my second sentence? I said I'm aware of that as a theory, but have never seen anything confirming it as a fact. I can't imagine a test like this having answers based on hearsay mythology.

[Anonymous No.11811918]

>>11809202
>Yeast bacteria

[Anonymous No.11811927]

>>11811918
real dough starters have lactic acid bacteria in them.

[Autonymous No.11812099]

>>11810411
thanx. clearly i'm not a baker.

[Anonymous No.11812117]

>>11809098
he told you where to get them you mouth breathing retard
holy nigger dicks on roller skates, no wonder you failed miserably if you're this fucking stupid

[Anonymous No.11812140]

>>11811766
>I can't imagine a test like this having answers based on hearsay mythology.

Oh my sweet summer child....

[Anonymous No.11812155]

>>11809098
here are the answers

[Autonymous No.11812159]

>>11812155
thanx anon. baste and pastry pilled.

[Anonymous No.11812167]

>>11806994
The test is serving its purpose, OP. You were never meant to be a chef.

[Autonymous No.11812225]

>>11812155
>Q) which flour has the most gluten?
>A) bread
bread isn't a flour. it's bread!

[Anonymous No.11812477]

>>11812225
As in, flour for bread and not other uses.