CC Foundational Concepts & Principles 5

Question 1

What is the difference between a stock and a broth?

Accepted Answer

Stock is made primarily from bones; broth is made primarily from meat

Answer

Stock is made primarily from bones (providing gelatin and body), while broth is made primarily from meat and is generally seasoned and consumed on its own.

Question 2

What is the function of eggs as an emulsifier in mayonnaise?

Accepted Answer

Egg yolk lecithin stabilizes the oil-water mixture

Answer

Egg yolk contains lecithin, a natural phospholipid emulsifier that allows oil and water (vinegar/lemon juice) to combine into a stable emulsion like mayonnaise.

Question 3

Which term describes cooking food in fat at temperatures between 250°F and 375°F until tender and then storing it in that same fat?

Accepted Answer

Confit

Answer

Confit is a preservation method where food (typically duck leg or garlic) is slow-cooked in fat at low temperatures and then stored submerged in the same fat.

Question 4

In flavor development, what is 'umami' commonly described as?

Accepted Answer

A savory, meaty, or brothy taste associated with glutamates

Answer

Umami is the fifth basic taste, described as savory, meaty, or brothy, and is associated with glutamate compounds found in aged cheeses, cured meats, tomatoes, and mushrooms.

Question 5

What is the correct internal temperature for safely cooked whole poultry according to USDA guidelines?

Accepted Answer

165°F (74°C)

Answer

The USDA recommends cooking whole poultry to an internal temperature of 165°F (74°C) to ensure destruction of Salmonella and other pathogens.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Foundational Concepts & Principles 5