Ready to graduate from Culinary School?

I frequently have dreams of attending culinary school. I dream of buttoning my pristine white chef's jacket with the words "Le Cordon Bleu" emblazoned on my chest and making souffle next to the big dogs.. But my feet come back to the ground when I read this portion of a written exam from the famed Cordon Bleu... how well would you do in culinary school? If you dare, email me your answers and I'll tell you how you did! Bonne chance et Bon Appetit!

1. What is meant of the terms fortified and enriched in relation to flour?
2. For a classical vinaigrette ratio, how much oil would be added to 2.5 cups of vinegar?
3. Give two examples of each: Round fish, flat fish, non-bony fish, fresh water fish.
4. Describe the differences between hard and soft flours. List three types of flour and an example of usage for each.
5. What are three basic methods of leavening and give an example of each?
6. What are four sources of calories and their respective daily intake percentage?
7. Describe the tempering process for chocolate and what benefits it gives you.
8. Give the minimum internal cooking temperatures for: Chicken, stuffed meats, duck, ground pork, brined ham, pork chops, strip steak, ground halibut, salmon fillet, salmon steak
9. Why do we sift dry ingredients?
10. Draw and list six components of an egg’s structure.
11. Give examples of two stabilizers and two liquifers in bakeshop.
12. What is the purpose of a spread in sandwich making?
13. Name three species of commercial west coast crab.
14. What are the three basic components of a whole grain?
15. Give an advantage of each in relation to beef: dry aging and wet aging.
16. ________ and ________ can be eaten together to form a complete protein not involving meat.
17. List two shapes of forcemeats.
18. List two styles of forcemeats.
19. Compare and contrast pros and cons of pasture raised beef and grain fed beef.
20. What is the most accurate way to measure ingredients in bakeshop?
21. Explain why you can cook an egg over easy with the white and the yolk being different?
22. List the three types of contaminants and give an example of each.
23. List the basic shapes of crustaceans.
24. Describe the two types of infusion and the three factors that impact the strength of an infused product.
25. Describe two of the following baking methods: Biscuit method, muffin method, laminated dough, creaming method, foaming method, pate a choux.