CC Culinarian Techniques & Skills 5

Question 1

What is the correct technique for supreming a citrus fruit?

Accepted Answer

Peeling and then cutting segments free from the membranes

Answer

Supreming involves cutting away the peel and pith, then slicing between the membranes to release clean, seedless fruit segments.

Question 2

In garde manger, what does the term 'aspic' refer to?

Accepted Answer

A clarified, flavored gelatin used to coat or mold foods

Answer

Aspic is a clarified stock set with gelatin, used in garde manger to coat, glaze, or mold proteins and vegetables for buffet presentations.

Question 3

Which technique is used to clarify a cloudy stock into a crystal-clear consommé?

Accepted Answer

Using a clearmeat (ground meat, mirepoix, and egg whites) to form a raft

Answer

Consommé is clarified using a clearmeat that forms a raft, attracting impurities as it slowly simmers; the raft is then removed and the stock is strained.

Question 4

A recipe calls for 'folding' egg whites into a soufflé base. What is the key reason for this technique versus stirring?

Accepted Answer

Folding preserves the air bubbles whipped into the whites

Answer

Folding gently combines whipped egg whites with the base using a cutting and turning motion to preserve the air structure that causes soufflés to rise.

Question 5

What is the Maillard reaction, and at approximately what temperature does it begin?

Accepted Answer

A reaction between amino acids and reducing sugars producing browning, beginning around 280–330°F (140–165°C)

Answer

The Maillard reaction is a complex chemical reaction between amino acids and reducing sugars that begins around 280–330°F, creating hundreds of flavor and color compounds.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Culinarian Techniques & Skills 5