Red Seal Cook

Answer: B - Due to a high level of risk of botulism, the CFIA approves only one method of flavoured oil preparation. The CFIA stipulates that no deviation from this method may occur due to the risk of botulism development. Therefore, the only way to infuse oil properly is to heat oil and flavouring ingredients in a 150 °C oven until the oil reaches 120 °C. For 500 mL of oil, it takes about 1 hour and 20 minutes to reach the correct temperature and roughly 20 minutes longer for every additional 500mL thereafter. It is important to note that these timings are only guidelines; the more flavour units there are in the oil, the longer it will take to process. Once the oil has been sufficiently infused, it should be cooled on a rack for 30 minutes, until just hot enough to handle safely, and strained through a coffee filter that has been presoaked with oil. Flavoured oil can be kept in a sealed glass jar in the fridge for a month.