Practice Quiz

Red Seal Cook

Category - Garde-manger

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The procedure for infusing vinegar with herbs, spices or fruit is what?
  1. Place wine vinegar and flavouring ingredients into a non reactive container. Leave sealed for up to a week, strain and discard the flavouring ingredients.
  2. In a non-reactive pot, bring wine vinegar and flavouring ingredients to a simmer. Let cool, strain and discard the flavouring ingredients.
  3. In a non-reactive hotel pan, heat wine vinegar and flavouring ingredients in a 180 °C oven until the vinegar has reached an internal temperature of 80 °C.Allow to cool, strain and discard the flavouring ingredients.
  4. In a food processor, combine vinegar and flavouring ingredients. Strain, and discard solids.
Explanation
Answer: A - Infusing vinegar is a much simpler process than infusing oil, mainly because acid is an inhospitable environment for pathogens. To flavour vinegar, add flavouring ingredients to a wine vinegar and allow the mixture to infuse for several days.
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