CENEVAL EGEL Plus Gastronomía (EGEL Plus GASTRO)

In classical French culinary technique, what is the standard weight ratio of vegetables in a basic mirepoix?

• A1 part onion, 1 part carrot, 1 part celery
• B2 parts carrot, 1 part onion, 1 part leek
• C2 parts onion, 1 part carrot, 1 part celery
• D3 parts onion, 1 part celery, 1 part turnip

Which description matches the classical vegetable cut known as brunoise?

• AA cube of about 6 mm per side
• BA cube of about 2–3 mm per side
• CA cube of about 12 mm per side
• DA thin strip about 2 mm thick and 5 cm long

Espresso is brewed by forcing hot water through finely ground, tamped coffee. Which pressure is the usual reference value for brewing espresso on a professional machine?

• AAbout 1 bar, the same as a drip brewer
• BAbout 1–1.5 bar, as in a stovetop moka pot
• CAbout 30 bar, because higher pressure always extracts better
• DAbout 9 bar

What is the main procedural difference between a white stock (fondo blanco) and a brown stock (fondo oscuro)?

• ABrown stock uses wine as its main liquid, while white stock is made with milk
• BBrown stock is boiled hard for 30 minutes, while white stock simmers gently for a full 24…
• CWhite stock uses only poultry bones, while brown stock uses only pork bones
• DBrown stock uses roasted bones and mirepoix; white stock uses unbrowned, often blanched b…

A bartender prepares a cocktail made only of spirits and vermouth, such as a Martini or a Manhattan. Which technique is classically used, and why?

• AShaking hard with ice, to create foam and aerate the drink
• BStirring with ice in a mixing glass, to chill and dilute without clouding the drink
• CBlending with crushed ice, to give a frozen texture
• DBuilding directly in the serving glass without any ice, to keep the drink at full strength

What distinguishes a classical fish fumet (fumet de pescado) from a plain fish stock?

• AThe bones are boiled hard for at least four hours to extract all of their gelatin and fla…
• BIt is made only from oily fish such as mackerel and sardines
• CBones and white mirepoix are sweated in butter, wine is added, and it simmers briefly
• DPowdered gelatin is dissolved in cold water to give it body

What is the standard proportion of fat (traditionally clarified butter) to flour in a classical roux?

• ATwo parts fat to one part flour
• BRoughly equal parts fat and flour by weight
• COne part fat to three parts flour, for a stiffer paste
• DFour parts fat to one part flour

How does beurre manié differ from a roux as a sauce thickener?

• AIt is flour and butter cooked in the oven until dark brown, then stored for use
• BIt is cornstarch mixed with rendered lard and a little cold water
• CIt is a paste stirred into cold stock before the stock is brought to the boil
• DIt is an uncooked butter-and-flour paste, whisked in bit by bit near the end of cooking

Which of the five classical mother sauces is thickened by an egg-yolk emulsion rather than by a roux?

• AHollandaise
• BBéchamel
• CVelouté
• DEspagnole

What are the two components of a classical velouté sauce?

• AMilk thickened with a white roux
• BBrown veal stock thickened with a brown roux
• CA white stock (veal, chicken or fish) thickened with a blond roux
• DClarified butter emulsified into egg yolks with lemon juice

A cook holds a finished hollandaise directly over a strong flame, and it suddenly turns grainy and separates. What is the most likely cause?

• AThe acid in the lemon juice reacted with the butterfat and curdled it
• BThe yolk proteins overheated and coagulated, so they could no longer hold the emulsion
• CThe sauce was too cool, so the butter solidified into lumps
• DThe starch in the egg yolks gelatinized in the heat and over-thickened the whole sauce

Which classical small sauce is made by mounting butter into warm egg yolks flavoured with a reduction of white wine, tarragon vinegar and shallots, and finishing it with fresh tarragon and chervil?

• ASauce Mornay
• BSauce Soubise
• CSauce Robert
• DSauce Béarnaise

In beef butchery, from which primal cut is the tenderloin (filete, the psoas major muscle) taken?

• ALoin (lomo), short loin and sirloin
• BChuck (diezmillo), the shoulder
• CRound (pierna), the hind leg
• DBrisket (pecho), the breast

Why do tough, collagen-rich cuts such as beef shank (chambarete) or brisket become tender after long, moist, low-temperature cooking?

• AThe muscle proteins actin and myosin dissolve into gelatin, while the collagen tightens
• BThe elastin in the silver skin melts, while the collagen stays intact
• CCollagen breaks down into soluble gelatin with time, heat and moisture; elastin does not
• DSurface browning reactions break down the connective tissue throughout the cut

Poaching (pochar) differs from simmering and boiling mainly in the temperature of the liquid. Which range is the usual poaching range?

• AAround 100 °C, at a rolling boil
• BAbout 71–82 °C, with the liquid barely moving
• CAbout 85–96 °C, with small bubbles breaking the surface
• DAbout 40–50 °C, just warm to the touch

A cook overloads the fryer with battered fish, and the oil temperature drops to about 140 °C. What is the most likely result?

• AThe batter burns quickly while the fish stays raw inside
• BThe fish cooks faster and the coating stays extra crisp
• CThe oil starts to smoke and must be discarded immediately
• DThe coating absorbs excess oil and comes out pale and greasy

When cooking methods are classified by the medium that carries the heat (dry, water or fat), which of these is a method in fat?

• AConfit (confitar)
• BSteaming (al vapor)
• COven roasting (asar al horno)
• DPoaching (pochar)

As a baker kneads a bolillo dough, which pair of wheat proteins takes up water and links together to build the gluten network?

• AAlbumin and casein
• BGliadin and glutenin
• CMyosin and actin
• DCollagen and elastin

In baking, why does baking soda (sodium bicarbonate) need an acidic ingredient in the batter to work well as a leavener?

• AIt needs an acid to dissolve in the water or milk of the batter
• BIt needs an acid to activate the yeast naturally present in the flour
• CIt needs an acid to release carbon dioxide; excess soda leaves a soapy, metallic taste
• DThe acid converts it into table salt, which then sets the egg proteins quickly in the oven

At roughly what dough temperature is baker's yeast (Saccharomyces cerevisiae) killed, ending fermentation in the oven?

• AAround 25–28 °C
• BOnly above 100 °C
• CAround 0 °C in the refrigerator
• DAbout 55–60 °C

Which heat-transfer mechanism mainly cooks food placed on a hot comal, griddle or sauté pan?

• AConvection: heat carried by moving air, water or oil
• BConduction: heat passed directly through contact
• CRadiation: infrared energy, as from a salamander or glowing coals
• DInduction: the food itself is heated by a magnetic field

Which sequence correctly describes a classical braise (braseado)?

• APut the raw meat in a covered pot with plenty of cold water, bring it to the boil and coo…
• BRoast the meat uncovered in a hot oven until well browned and cooked through
• CSear the meat, sweat the aromatics, deglaze, add liquid partway up the meat, cover and co…
• DBrown the meat, then finish it quickly in a very hot pan without any liquid

In sous-vide cooking, what is the main culinary reason for vacuum-sealing the food before it goes into the water bath?

• AIt sterilizes the food, so the cooked, sealed bags can be stored safely at room temperatu…
• BIt removes insulating air so heat transfers evenly, and keeps juices and aromas in the bag
• CIt raises the boiling point of the water bath, so the food cooks faster
• DIt tenderizes the meat by mechanically compressing the muscle fibres

The crust on a seared steak and a pan of sugar cooked to amber both brown with heat. What chemical difference separates these two browning reactions?

• ACaramelization needs proteins, while the Maillard reaction involves only sugars
• BThe Maillard reaction happens only in boiling liquids, while caramelization happens only…
• CThey are the same reaction under two different names
• DMaillard needs reducing sugars plus amino acids; caramelization is sugar alone breaking d…

When a cornstarch slurry is heated in a sauce, what happens during starch gelatinization?

• AThe granules absorb water, swell and lose their ordered structure, thickening the liquid
• BThe starch breaks down into glucose, making the sauce sweeter and thinner
• CThe starch molecules realign into ordered crystals as the sauce heats up
• DThe starch reacts with the fat in the sauce to form a stable, glossy emulsion that thicke…

Why does raw fish marinated in lime juice for a ceviche turn opaque and firm without any heat?

• AThe citric acid cooks the fish by releasing heat
• BSalt in the marinade draws out all the water and dries the fish
• CThe acid denatures the fish proteins, which unfold and coagulate much as they do in cooki…
• DThe lime juice kills all the parasites and bacteria present, and the dead cells turn the…

In the Spanish-language table-service terminology used in Mexican hospitality training, what characterizes servicio a la francesa?

• ADishes are plated in the kitchen and set down in front of each guest
• BThe waiter serves each guest from a platter onto their plate using a serving spoon and fo…
• CFood is finished, carved or portioned on an auxiliary cart (gueridón) beside the table
• DThe waiter presents a platter at the guest's left, and the guest serves themselves with t…

In servicio americano (plated service), where is the food portioned, and from which side is the plate usually set down?

• AIn the kitchen; the plate is served from the guest's right
• BAt the table from a platter; the food is served from the guest's left
• COn a gueridón beside the table; the plate is served from the left
• DAt a buffet; guests serve themselves

What is the usual service temperature for a full-bodied red wine such as Cabernet Sauvignon or Syrah?

• A4–6 °C
• B0–2 °C
• C16–18 °C
• D25–28 °C

What is the main reason a sommelier decants an old red wine that has spent many years in the bottle?

• ATo bring the wine down to serving temperature quickly
• BTo separate the clear wine from its sediment
• CTo remove cork taint (TCA) by exposing the wine to air
• DTo aerate the wine so its alcohol content drops

Which physical property lets a still separate alcohol from a fermented wash, as in making tequila, mezcal or brandy?

• AEthanol is denser than water, so it sinks and can be drawn off
• BWater boils at about 50 °C, so it evaporates and leaves the ethanol
• CWater freezes before ethanol, so it can be removed as ice
• DEthanol boils at about 78 °C, below water, so its vapour comes off first

In a formal table setting (montaje), what is the general rule for arranging the cutlery around the service plate?

• AIn order of use from the outside in, so first-course pieces sit farthest from the plate
• BForks go on the right and knives on the left
• CAll the cutlery for every course goes on the left of the plate
• DIt is laid from the inside out, so the first-course utensils sit closest to the plate

Under NOM-251-SSA1-2009, which sequence matches the handwashing procedure required of food workers?

• ARinse, soap, rub hands and between fingers (nail brush if needed), rinse, optionally disi…
• BApply alcohol gel only, without water, whenever the hands look clean and have not touched…
• CRinse with water, dry the hands on the apron and put on gloves, because wearing gloves re…
• DSoak the hands in undiluted bleach for one full minute to kill all germs, then rinse them…

Under NOM-251-SSA1-2009, what applies to a cook who has diarrhoea, vomiting, fever, jaundice or a lesion on a part of the body that touches food?

• AThey may keep working if they take anti-diarrhoea medication and wear a face mask and glo…
• BThey may keep working, but only on cold dishes, salads and desserts that need no further…
• CThey must stay out of any operation where they could contaminate food until healthy or fr…
• DThey may keep working in the kitchen as long as they do not serve, greet or talk to any c…

Under NOM-251-SSA1-2009, at what temperatures must ready-to-serve prepared foods, including those on display counters, be kept?

• AHot foods above 50 °C; cold foods at 10 °C or less
• BHot foods above 60 °C; cold foods at 7 °C or less
• CHot foods above 74 °C; cold foods at 0 °C or less
• DHot foods above 40 °C; cold foods at 12 °C or less

According to NOM-251-SSA1-2009, what is the minimum internal cooking temperature for poultry and for meat, poultry or fish stuffings?

• A63 °C (145 °F)
• B68 °C (154 °F)
• C60 °C (140 °F)
• D74 °C (165 °F)

A cook assumes that every whole cut needs only 63 °C. Under NOM-251-SSA1-2009, which items actually require at least 68 °C (154 °F) internally?

• APork in pieces, ground beef, pork or fish, and injected meats
• BFish fillets and beef steaks
• CChicken breast and turkey
• DShell eggs broken to order for immediate consumption

A dish contains 30 g of carbohydrate, 20 g of protein and 10 g of fat. Using the standard energy factors, what is its approximate energy content?

• A240 kcal
• B60 kcal
• C290 kcal
• D390 kcal

A banquet menu is being adapted for guests with high blood pressure. Following WHO guidance, which change best addresses their main dietary risk?

• AReplace the fats in each dish with sugar-based glazes and sweet sauces to keep the flavou…
• BCut sodium (added salt, cured meats, bouillon, salty sauces) and season with herbs, spice…
• CRemove fruit and vegetables from the menu entirely because of their natural sugar content
• DServe more cured ham, chorizo and aged cheese in place of fresh red meat to add flavour

Under NOM-251-SSA1-2009, which rules apply to reheating prepared food and to reusing the day's leftovers?

• AReheat to at least 60 °C; leftovers may be reused any number of times if refrigerated
• BReheat to at least 68 °C; leftovers may be served cold the next day
• CReheated food only needs to feel warm, as long as it was properly cooked the first time
• DReheat to at least 74 °C; reuse the day's leftovers only once, in dishes that will be coo…

Which thawing method does NOM-251-SSA1-2009 say must be avoided in all cases?

• AThawing in refrigeration
• BThawing by cooking the product directly from frozen
• CThawing at room temperature on a work table
• DThawing under a stream of cold running water

Under NOM-251-SSA1-2009, what is the maximum temperature for refrigeration equipment, and at what temperature must refrigerated raw materials be received?

• AEquipment at no more than 7 °C; refrigerated raw materials received at 4 °C or less
• BEquipment at no more than 10 °C; refrigerated raw materials received at 8 °C or less
• CEquipment at exactly 0 °C; refrigerated raw materials received already frozen
• DEquipment at no more than 4 °C; refrigerated raw materials received at 7 °C or less

Why do many professional kitchens use colour-coded or otherwise marked cutting boards and knives?

• ATo match the colour scheme and décor of the dining room and open kitchen
• BTo keep raw foods apart from cooked or ready-to-eat foods, preventing cross-contamination
• CTo show which shift or cook is assigned to each station and board
• DTo tell apart boards of different hardness, each suited to a different type of knife edge

A guest with lactose intolerance (not a milk allergy) asks for a cheese course. Which option is generally best tolerated?

• AFresh ricotta
• BA glass of whole milk
• CA sauce made with fresh cream (crema)
• DA long-aged hard cheese such as Parmesan

In a HACCP system, as described in the HACCP appendix of NOM-251-SSA1-2009, what is a Critical Control Point (Punto Crítico de Control, PCC)?

• AAny point in the process where a quality check is made, such as tasting for seasoning
• BThe maximum or minimum value that separates acceptable from unacceptable, such as 74 °C
• CA step where control is essential to prevent, eliminate or reduce a food-safety hazard
• DThe planned series of observations or measurements used to check that a step is under con…

Which dangerous foodborne pathogen is a spore-forming anaerobic bacterium associated with temperature-abused garlic-in-oil, home-canned low-acid vegetables and vacuum-packed smoked fish?

• ACampylobacter jejuni
• BClostridium botulinum
• CVibrio cholerae
• DEscherichia coli O157:H7

Which foodborne bacterium is most commonly linked to undercooked poultry, raw or undercooked eggs, and cross-contamination from raw chicken juices?

• ASalmonella (non-typhoidal)
• BTrichinella spiralis
• CAnisakis simplex
• DClostridium perfringens