CC Advanced Techniques & Methods 2

Question 1

Which technique involves cooking food in a vacuum-sealed bag submerged in a precisely temperature-controlled water bath?

Accepted Answer

Sous vide

Answer

Sous vide uses vacuum-sealed bags in a temperature-controlled water bath to cook food evenly and retain moisture.

Question 2

When making a classic French mother sauce, what is the ratio of fat to flour used to create a roux?

Accepted Answer

1:1 by weight

Answer

A standard roux uses equal parts fat and flour by weight to create proper thickening power.

Question 3

The Maillard reaction, which creates browning and complex flavors in cooked meat, occurs at approximately what temperature?

Accepted Answer

280°F (138°C)

Answer

The Maillard reaction begins at around 280–330°F (138–165°C), requiring higher heat than boiling water can provide.

Question 4

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

Accepted Answer

Brunoise

Answer

Brunoise produces 1/4-inch uniform cubes, typically achieved by first cutting julienne strips then cross-cutting them.

Question 5

In the process of emulsification, what role does lecithin play in making mayonnaise?

Accepted Answer

It acts as an emulsifier binding oil and water

Answer

Lecithin in egg yolks acts as an emulsifier, with one end attracted to oil and the other to water, binding the two together.

(CC) Certified Culinarian Practice Test