Culinary Arts Techniques & Menu Planning Flashcards

Which cooking method is classified as a dry-heat technique?

Answer: Roasting

Roasting uses dry oven heat without added liquid, making it a dry-heat cooking method.

When planning a balanced menu for a culinary education program, which principle ensures nutritional variety across all food groups?

Answer: Cycle menu rotation

Cycle menu rotation systematically rotates offerings over a set period to ensure students are exposed to all food groups and varied nutrients.

What is the Maillard reaction and why is it important for culinary educators to teach?

Answer: A browning reaction between amino acids and sugars that develops flavor and color

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates browning and complex flavors when food is cooked at high heat.

Which knife cut produces a 1/4-inch square vegetable shape?

Answer: Brunoise

Brunoise is a fine dice cut that produces uniform 1/4-inch (about 3mm) cubes from vegetables.

A culinary educator is teaching stock preparation. Which statement about stock is correct?

Answer: Stock is made by simmering bones, aromatics, and water to extract gelatin and flavor

Stock is an unseasoned liquid made by simmering bones (which release gelatin) with aromatics and water, forming the foundation of many sauces and soups.

When calculating food cost percentage for menu planning, what is the correct formula?

Answer: Food cost ÷ selling price × 100

Food cost percentage is calculated by dividing the food cost by the selling price and multiplying by 100 to express it as a percentage.

Which of the mother sauces is made from a white stock thickened with a white roux?

Answer: Velouté

Velouté is a mother sauce made from a light (white) stock—such as chicken, veal, or fish—thickened with a blond roux.