CCC Culinary Foundations & Cooking Techniques 3

Question 1

A cook's stock is cloudy after simmering. Which mistake most likely caused this?

Accepted Answer

The stock was boiled instead of gently simmered

Answer

Boiling emulsifies fat and impurities into the liquid, clouding the stock, while gentle simmering keeps it clear.

Question 2

Which ratio correctly describes a classic mirepoix?

Accepted Answer

50% onion, 25% carrot, 25% celery

Answer

A standard mirepoix is 2 parts onion to 1 part carrot and 1 part celery by weight.

Question 3

What happens to green vegetables when they are cooked with acid in the cooking liquid?

Accepted Answer

Chlorophyll converts to pheophytin, turning them olive-drab

Answer

Acid converts chlorophyll to pheophytin, dulling green vegetables to an olive or army-green color.

Question 4

Which technique describes cooking food slowly in fat at a low temperature, such as duck legs in duck fat?

Accepted Answer

Confit

Answer

Confit is the technique of slowly cooking food submerged in fat at low temperature, traditionally for preservation.

Question 5

A velouté sauce made with chicken stock and finished with a liaison of egg yolks and cream becomes which classical sauce?

Accepted Answer

Allemande (or suprême-style enrichment)

Answer

A velouté enriched with an egg yolk and cream liaison is classically known as sauce allemande.

CCC Practice Test