CCC Culinary Foundations & Cooking Techniques 2 — Questions and Answers
Question 1: A chef is preparing a hollandaise sauce and it begins to break. What is the most likely cause?
- The emulsion overheated, causing the butter to separate (Correct answer)
- Too much lemon juice was added at the start
- The egg yolks were too fresh
- The butter was clarified before use
Correct answer: The emulsion overheated, causing the butter to separate
Hollandaise breaks most often when overheated, which destabilizes the egg yolk emulsion and separates the butterfat.
Question 2: Which cooking method uses dry heat and involves cooking food quickly in a small amount of fat over high heat?
- Sautéing (Correct answer)
- Braising
- Poaching
- Steaming
Correct answer: Sautéing
Sautéing is a dry-heat method that cooks food rapidly in a small amount of fat over relatively high heat.
Question 3: What is the correct knife cut for a brunoise?
- 1/8 inch × 1/8 inch × 1/8 inch cubes (Correct answer)
- 1/4 inch × 1/4 inch × 2 inch sticks
- 1/2 inch × 1/2 inch × 1/2 inch cubes
- Thin ribbon-like strips of leafy greens
Correct answer: 1/8 inch × 1/8 inch × 1/8 inch cubes
A brunoise is a precise 1/8-inch cube, typically cut from a julienne.
Question 4: During a braise, why is the main item first seared at high heat?
- To develop flavor and color through the Maillard reaction (Correct answer)
- To seal in all the juices permanently
- To reduce the total cooking time by half
- To sterilize the surface of the meat
Correct answer: To develop flavor and color through the Maillard reaction
Searing develops deep flavor and color via the Maillard reaction; it does not actually seal in juices.
Question 5: Which mother sauce is made by thickening milk with a white roux?
- Béchamel (Correct answer)
- Velouté
- Espagnole
- Tomato sauce
Correct answer: Béchamel
Béchamel is the mother sauce made from milk thickened with a white roux.
Question 6: A chef needs to hold a delicate fish fillet at a gentle, consistent temperature in liquid between 160°F and 180°F. Which technique is this?
- Poaching (Correct answer)
- Simmering
- Boiling
- Blanching
Correct answer: Poaching
Poaching cooks delicate foods gently in liquid held at approximately 160°F to 180°F.
Question 7: What is the primary purpose of resting a roasted cut of meat before carving?
- To allow juices to redistribute throughout the meat (Correct answer)
- To let the internal temperature drop below 100°F
- To make the exterior crust softer
- To allow the fat cap to fully render
Correct answer: To allow juices to redistribute throughout the meat
Resting lets juices redistribute so less moisture is lost when the meat is carved.
CCC Culinary Foundations & Cooking Techniques 2
A chef is preparing a hollandaise sauce and it begins to break.
What is the most likely cause?