CC Culinarian Techniques & Skills 2 — Questions and Answers
Question 1: Which knife cut produces uniform cubes measuring approximately 1/4 inch on each side?
- Brunoise (Correct answer)
- Small dice
- Julienne
- Chiffonade
Correct answer: Brunoise
Brunoise is a fine knife cut producing 1/8- to 1/4-inch cubes, typically used as a garnish or flavoring base.
Question 2: When blanching vegetables, what is the purpose of shocking them in ice water immediately after boiling?
- To add flavor
- To stop cooking and preserve color (Correct answer)
- To remove excess salt
- To soften the texture further
Correct 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.
Question 3: What is the correct internal temperature for medium-rare beef according to USDA guidelines?
- 125°F (52°C)
- 130°F (54°C)
- 145°F (63°C) (Correct answer)
- 160°F (71°C)
Correct 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.
Question 4: Which emulsification method uses egg yolk as the primary emulsifier to create mayonnaise?
- Temporary emulsion
- Permanent emulsion (Correct answer)
- Semi-permanent emulsion
- Mechanical emulsion
Correct answer: Permanent emulsion
Mayonnaise is a permanent emulsion because the lecithin in egg yolk permanently bonds oil and water-based ingredients.
Question 5: In the context of pastry, what does 'blind baking' a pie shell mean?
- Baking without any filling
- Baking with weights to prevent puffing
- Both baking without filling and using weights (Correct answer)
- Baking at a reduced temperature
Correct 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.
Question 6: What is the purpose of deglazing a pan after sautéing proteins?
- To clean the pan for reuse
- To dissolve and incorporate the fond into a sauce (Correct answer)
- To reduce excess fat in the pan
- To lower the pan temperature quickly
Correct 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.
Question 7: Which cooking method involves submerging food in fat at a temperature between 250–325°F for extended periods?
- Deep frying
- Confit (Correct answer)
- Shallow frying
- Tempering
Correct answer: Confit
Confit involves slow-cooking food (traditionally duck or pork) submerged in its own fat at low temperatures to tenderize and preserve it.
CC Culinarian Techniques & Skills 2
Which knife cut produces uniform cubes measuring approximately 1/4 inch on each side?