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Culinary Foundations Flashcards

7 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Culinary Foundations flashcards as text

  1. Which cooking method involves submerging food in hot fat at temperatures between 325°F and 375°F?

    Answer: Deep frying

    Deep frying submerges food completely in hot fat, typically between 325°F and 375°F, producing a crispy exterior.

  2. What is the culinary term for cooking pasta until it is firm to the bite but not hard?

    Answer: Al dente

    Al dente, Italian for 'to the tooth,' describes pasta cooked so it retains a slight firmness when bitten.

  3. Which mother sauce is made from a brown stock thickened with a brown roux?

    Answer: Espagnole

    Espagnole (brown sauce) is one of the five French mother sauces, made from brown veal stock and a dark roux.

  4. What technique involves cutting vegetables into thin, uniform matchstick shapes approximately 1/8 inch × 1/8 inch × 2 inches?

    Answer: Julienne

    Julienne is a knife cut producing thin matchstick-shaped pieces of 1/8 inch × 1/8 inch × 2 inches.

  5. At what internal temperature should whole poultry be cooked to ensure food safety according to FDA guidelines?

    Answer: 165°F (74°C)

    The FDA requires whole poultry to reach an internal temperature of 165°F (74°C) to destroy harmful pathogens.

  6. Which type of flour has the highest protein content and is best suited for making yeast breads?

    Answer: Bread flour

    Bread flour contains 12–14% protein, which develops strong gluten networks essential for yeast-leavened breads.

  7. What is the purpose of resting meat after cooking?

    Answer: To allow juices to redistribute throughout the meat

    Resting meat allows muscle fibers to relax and reabsorb juices that were pushed to the center during cooking.