Culinary Competency & Skills Assessment Flashcards
7 cards from real CCE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Culinary Competency & Skills Assessment flashcards as text
Which emulsification method is used to make a classic mayonnaise?
Answer: Permanent emulsion using egg yolk lecithin as an emulsifier
Mayonnaise is a permanent oil-in-water emulsion stabilized by lecithin in egg yolks, which surrounds oil droplets and keeps them dispersed.
In culinary education, Bloom's Taxonomy is used primarily to:
Answer: Align learning objectives to measurable cognitive levels from recall to creation
Bloom's Taxonomy provides a framework for writing learning objectives across cognitive levels—from knowledge and comprehension up to evaluation and creation.
What is the correct ratio of fat to flour (by weight) when making a standard roux?
Answer: 1:1 (fat:flour)
A standard roux is made with equal parts fat and flour by weight (1:1), ensuring proper starch gelatinization without greasiness.
A student's hollandaise breaks during service. Which corrective action is most appropriate?
Answer: Slowly whisk the broken sauce into a new egg yolk base
A broken hollandaise can be rescued by slowly whisking it into a freshly prepared egg yolk base, re-establishing the emulsion.
Which of the following best describes the difference between braising and stewing?
Answer: Braising uses small cuts in less liquid; stewing uses large cuts fully submerged
Braising uses large cuts of meat partially covered with liquid, while stewing uses smaller cuts fully submerged in liquid.
What is the primary function of salt in bread dough beyond flavor?
Answer: It strengthens gluten structure and controls yeast activity
Salt tightens the gluten network for better structure and slows yeast fermentation, providing better flavor development and dough control.
When evaluating a student's plating during a practical exam, which criterion is MOST aligned with professional industry standards?
Answer: Balance of color, texture, height, and sauce placement on the plate
Professional plating is evaluated on visual balance including color contrast, textural variety, height variation, and sauce placement—not mimicry or speed.