CC Culinarian Techniques & Skills 2

Question 1

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

Accepted Answer

Brunoise

Answer

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?

Accepted Answer

To stop cooking and preserve color

Answer

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?

Accepted Answer

145°F (63°C)

Answer

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?

Accepted Answer

Permanent emulsion

Answer

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?

Accepted Answer

Both baking without filling and using weights

Answer

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

(CC) Certified Culinarian Practice Test