CCA CCA Cooking Methods & Equipment 3

Question 1

What is 'en papillote' cooking?

Accepted Answer

Cooking food wrapped in parchment paper or foil to steam in its own juices

Answer

Grilling food on a flat griddle surface

Answer

Deep-frying food in a paper bag

Answer

Cooking food in a tightly sealed pressure cooker

Question 2

What is the correct honing technique for a chef's knife?

Accepted Answer

Stroke the edge along the steel at a 15–20° angle to realign the edge

Answer

Run the edge along the steel at 45° to remove metal

Answer

Use the steel to sharpen a completely dull blade

Answer

Press the blade flat against the steel and push forward

Question 3

What is 'sous vide' cooking?

Accepted Answer

Cooking vacuum-sealed food in a precisely temperature-controlled water bath

Answer

A French term for grilling over an open flame

Answer

Cooking food in a covered pot at very low heat

Answer

A method of drying food at low temperature

Question 4

What is the difference between a 'stockpot' and a 'rondeau' (brazier)?

Accepted Answer

A stockpot is tall and narrow for making stocks; a rondeau is wide and shallow for braising and sautéing large quantities

Answer

A rondeau has a lid; a stockpot does not

Answer

A stockpot is made of copper; a rondeau is stainless steel

Answer

They are identical in form and function

Question 5

What is 'mise en place' in the context of station setup and cooking methods?

Accepted Answer

Having all ingredients prepared, measured, and organized before cooking begins

Answer

A method of cooking several dishes simultaneously

Answer

The order in which dishes are sent from the kitchen

Answer

A French technique for plating food

Question 6

What does 'al dente' mean when cooking pasta or vegetables?

Accepted Answer

Cooked until just tender but still offering slight resistance to the bite

Answer

Fully cooked until very soft

Answer

Raw and uncooked

Answer

Cooked with olive oil added to the water