CCE Culinary Competency & Skills Assessment 3

Question 1

Which emulsification method is used to make a classic mayonnaise?

Accepted Answer

Permanent emulsion using egg yolk lecithin as an emulsifier

Answer

Mayonnaise is a permanent oil-in-water emulsion stabilized by lecithin in egg yolks, which surrounds oil droplets and keeps them dispersed.

Question 2

In culinary education, Bloom's Taxonomy is used primarily to:

Accepted Answer

Align learning objectives to measurable cognitive levels from recall to creation

Answer

Bloom's Taxonomy provides a framework for writing learning objectives across cognitive levels—from knowledge and comprehension up to evaluation and creation.

Question 3

What is the correct ratio of fat to flour (by weight) when making a standard roux?

Accepted Answer

1:1 (fat:flour)

Answer

A standard roux is made with equal parts fat and flour by weight (1:1), ensuring proper starch gelatinization without greasiness.

Question 4

A student's hollandaise breaks during service. Which corrective action is most appropriate?

Accepted Answer

Slowly whisk the broken sauce into a new egg yolk base

Answer

A broken hollandaise can be rescued by slowly whisking it into a freshly prepared egg yolk base, re-establishing the emulsion.

Question 5

Which of the following best describes the difference between braising and stewing?

Accepted Answer

Braising uses small cuts in less liquid; stewing uses large cuts fully submerged

Answer

Braising uses large cuts of meat partially covered with liquid, while stewing uses smaller cuts fully submerged in liquid.

(CCE) Certified Culinary Educator Practice Test

(CCE) Certified Culinary Educator Practice Test

CCE Culinary Competency & Skills Assessment 3