Culinary Foundations & Cooking Techniques Flashcards

A brigade cook notices the beurre blanc has become greasy and separated during service. What most likely went wrong?

Answer: The sauce got too hot, breaking the butter emulsion

Beurre blanc is a fragile butter emulsion that separates when held or heated above roughly 135°F.

Which statement about sous vide cooking is accurate?

Answer: Food is vacuum-sealed and cooked in a precisely controlled water bath

Sous vide cooks vacuum-sealed food in a water bath held at a precise target temperature, often followed by a finishing sear.

What is the culinary purpose of sweating vegetables rather than sautéing them?

Answer: To soften them and release flavor without browning

Sweating cooks vegetables gently over low heat, often covered, to soften them and draw out flavor without color.

Which cut produces long, thin matchstick-shaped pieces approximately 1/8 inch × 1/8 inch × 2 inches?

Answer: Julienne

Julienne is the classic matchstick cut measuring about 1/8 inch by 1/8 inch by 2 inches.

A chef adds a sachet d'épices to a simmering stock. What does it typically contain?

Answer: Parsley stems, thyme, bay leaf, and peppercorns tied in cheesecloth

A sachet d'épices is a cheesecloth bundle of aromatics such as parsley stems, thyme, bay leaf, and cracked peppercorns.

Why should a roux be cooked before liquid is added?

Answer: To eliminate the raw starchy flour taste

Cooking the roux removes the raw flour flavor; note that longer cooking actually decreases its thickening power.

Which method is best for cooking tough, collagen-rich cuts like beef shank?

Answer: Slow, moist-heat cooking such as braising

Long, moist-heat cooking converts collagen into gelatin, tenderizing tough, well-exercised cuts.