CC Culinarian Techniques & Skills 3

Question 1

When making a velouté sauce, which stock is combined with a blonde roux?

Accepted Answer

White stock (chicken, veal, or fish)

Answer

Velouté is a mother sauce made by combining a light white stock (chicken, veal, or fish) with a blonde roux.

Question 2

What technique is used to prevent a béarnaise sauce from breaking during preparation?

Accepted Answer

Tempering the butter in slowly and maintaining low heat

Answer

Béarnaise is an emulsion sauce that requires slow incorporation of warm butter into tempered yolks over gentle heat to prevent separation.

Question 3

A stock made by first roasting bones and mirepoix in the oven before simmering is called:

Accepted Answer

Brown stock (Fond brun)

Answer

Brown stock is produced by roasting bones and aromatic vegetables before simmering, which develops deep color and rich Maillard-reaction flavors.

Question 4

Which ratio of fat to flour by weight is standard for producing a roux?

Accepted Answer

1:1

Answer

A standard roux is made with equal parts fat and flour by weight (1:1 ratio), cooked together to eliminate the raw starch flavor.

Question 5

What does the term 'mise en place' mean in a professional kitchen context?

Accepted Answer

Everything in its place — organizing and preparing before service

Answer

Mise en place is a foundational culinary concept meaning everything is prepped, measured, and organized before cooking begins.

(CC) Certified Culinarian Practice Test