Culinarian Techniques & Skills Flashcards

Which knife cut produces uniform cubes measuring approximately 1/4 inch on each side?

Answer: Brunoise

Brunoise is a fine knife cut producing 1/8- to 1/4-inch cubes, typically used as a garnish or flavoring base.

When blanching vegetables, what is the purpose of shocking them in ice water immediately after boiling?

Answer: To stop cooking and preserve color

Shocking in ice water halts carryover cooking and preserves the vibrant color and crisp texture of blanched vegetables.

What is the correct internal temperature for medium-rare beef according to USDA guidelines?

Answer: 145°F (63°C)

USDA recommends a minimum internal temperature of 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest.

Which emulsification method uses egg yolk as the primary emulsifier to create mayonnaise?

Answer: Permanent emulsion

Mayonnaise is a permanent emulsion because the lecithin in egg yolk permanently bonds oil and water-based ingredients.

In the context of pastry, what does 'blind baking' a pie shell mean?

Answer: Both baking without filling and using weights

Blind baking means pre-baking a pie crust without filling, typically using pie weights or dried beans to prevent the crust from puffing up.

What is the purpose of deglazing a pan after sautéing proteins?

Answer: To dissolve and incorporate the fond into a sauce

Deglazing dissolves the caramelized fond (browned bits) stuck to the pan, incorporating rich flavor compounds into a sauce.

Which cooking method involves submerging food in fat at a temperature between 250–325°F for extended periods?

Answer: Confit

Confit involves slow-cooking food (traditionally duck or pork) submerged in its own fat at low temperatures to tenderize and preserve it.