CCA CCA Vegetable & Starch Preparation

Question 1

What cooking technique involves briefly submerging vegetables in boiling water and then immediately transferring them to ice water?

Accepted Answer

Blanching

Answer

Blanching uses a quick boil followed by an ice bath to stop cooking, set color, and partially cook vegetables.

Question 2

Which potato variety is best suited for fluffy mashed potatoes due to its high starch content?

Accepted Answer

Russet

Answer

Russet potatoes are high-starch, low-moisture potatoes that break down easily, producing a light and fluffy mash.

Question 3

What does the term 'al dente' mean when applied to cooking pasta or vegetables?

Accepted Answer

Firm to the bite

Answer

Al dente is an Italian phrase meaning 'to the tooth,' indicating food that is cooked but still offers slight resistance when bitten.

Question 4

What is the standard water-to-rice ratio when cooking long-grain white rice using the absorption method?

Accepted Answer

1 part rice to 2 parts water

Answer

The standard absorption method uses a 1:2 ratio (rice to water), ensuring all water is absorbed and the rice cooks evenly.

Question 5

Which knife cut produces a fine dice of approximately 1/8-inch (3mm) cubes?

Accepted Answer

Brunoise

Answer

Brunoise is the finest standard dice cut, measuring 1/8 inch on each side, often produced by first cutting julienne strips then cross-cutting.

(CCA) Certified Chef Associate Practice Test