CCA Culinary Foundations 2

Question 1

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

Accepted Answer

Deep frying

Answer

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

Question 2

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

Accepted Answer

Al dente

Answer

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

Question 3

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

Accepted Answer

Espagnole

Answer

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

Question 4

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

Accepted Answer

Julienne

Answer

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

Question 5

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

Accepted Answer

165°F (74°C)

Answer

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

(CCA) Certified Chef Associate Practice Test