Culinary Foundations Flashcards

What is the purpose of blanching vegetables before freezing?

Answer: To deactivate enzymes that cause deterioration and color loss

Blanching briefly in boiling water deactivates enzymes that would otherwise continue breaking down color, texture, and nutrients during frozen storage.

Which of the following describes the classical ratio for a standard vinaigrette?

Answer: 1 part acid to 3 parts oil

The classic French vinaigrette ratio is 1 part acid (vinegar or citrus) to 3 parts oil, balancing brightness with richness.

What is the culinary term for the initial step of cooking aromatics in fat at the beginning of many dishes?

Answer: Sweating

Sweating cooks aromatics like onions and celery in fat over low heat until softened and translucent without browning.

Which type of roux is used to make a classic béchamel sauce?

Answer: White roux

Béchamel uses a white roux (butter and flour cooked briefly without color) combined with hot milk to create this pale cream-colored mother sauce.

What does the term 'mise en place' mean in professional cooking?

Answer: Everything in its place — having all ingredients prepped and organized before cooking

Mise en place, French for 'everything in its place,' is the practice of measuring, cutting, and organizing all ingredients before cooking begins.

Which leavening agent produces carbon dioxide through a chemical reaction between an acid and a base?

Answer: Baking powder

Baking powder contains both an acid (cream of tartar or similar) and a base (baking soda), which react to produce CO₂ when moistened and heated.

What is the correct hand position (the 'claw grip') when using a chef's knife to ensure safety?

Answer: Fingertips curled under with knuckles guiding the blade

The claw grip curls fingertips under so knuckles face the blade, preventing cuts while providing a stable guide for consistent slicing.