Culinary Foundations & Cooking Techniques Flashcards
6 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Culinary Foundations & Cooking Techniques flashcards as text
Which knife is best suited for slicing bread?
Answer: Serrated knife
A serrated knife is ideal for slicing bread because its toothed blade allows for a clean cut without crushing the loaf.
Which cooking technique involves submerging food in hot liquid without letting it boil?
Answer: Poaching
Poaching is a gentle cooking method that involves submerging food in a liquid heated to around 160-180°F, preventing it from boiling.
What is the purpose of blanching vegetables before freezing?
Answer: To kill bacteria and preserve texture
Blanching stops enzyme actions, preserving color, texture, and flavor while slowing down spoilage.
Which method best preserves the nutrients in vegetables?
Answer: Steaming
Steaming preserves the most nutrients in vegetables as it minimizes water contact and retains vitamins and minerals.
What is the Maillard reaction in cooking?
Answer: A reaction between proteins and sugars causing browning
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor and color.
What is the correct order of the classical French sauce-making process?
Answer: Prepare a roux, add liquid, then season
The traditional process for making classic French sauces follows the sequence of preparing a roux, adding a liquid base, and then finishing with seasonings or reductions.