CCC Culinary Foundations & Cooking Techniques 2

Question 1

A chef is preparing a hollandaise sauce and it begins to break. What is the most likely cause?

Accepted Answer

The emulsion overheated, causing the butter to separate

Answer

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?

Accepted Answer

Sautéing

Answer

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?

Accepted Answer

1/8 inch × 1/8 inch × 1/8 inch cubes

Answer

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?

Accepted Answer

To develop flavor and color through the Maillard reaction

Answer

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?

Accepted Answer

Béchamel

Answer

Béchamel is the mother sauce made from milk thickened with a white roux.

CCC Practice Test