CCE Culinary Competency & Skills Assessment 5

Question 1

A culinary instructor notices that a student consistently struggles with consistent brunoise cuts. Using Bloom's Taxonomy, which domain does this skill primarily fall under?

Accepted Answer

Psychomotor domain

Answer

Precise knife cuts are a physical, hands-on skill classified in the psychomotor domain of Bloom's Taxonomy.

Question 2

What is the key difference between a stock and a broth?

Accepted Answer

Stock is made from bones and has body from gelatin; broth is made from meat and is lighter

Answer

Stock derives its body from collagen/gelatin released by simmering bones, while broth is made from meat and is thinner and lighter.

Question 3

When scaling a recipe from 10 portions to 75 portions, a student multiplies every ingredient by 7.5. The baked product turns out dense and gummy. What most likely caused this?

Accepted Answer

Chemical leaveners, salt, and spices do not scale linearly and were over-measured

Answer

Chemical leaveners, salt, and spices do not scale linearly; multiplying them directly by the conversion factor often results in over-leavening or over-salting and off textures.

Question 4

Which HACCP principle involves establishing the procedures to follow when a critical limit is not met?

Accepted Answer

Establishing Corrective Actions

Answer

HACCP Principle 5 (Corrective Actions) specifies what to do when monitoring shows a critical limit has been exceeded to ensure no unsafe food reaches consumers.

Question 5

A culinary educator uses a summative rubric that scores knife skills, sauce consistency, and plating separately. This type of rubric is called:

Accepted Answer

Analytic rubric

Answer

An analytic rubric evaluates each criterion (knife skills, sauce, plating) separately with distinct scores, allowing detailed diagnostic feedback.

(CCE) Certified Culinary Educator Practice Test

(CCE) Certified Culinary Educator Practice Test

CCE Culinary Competency & Skills Assessment 5