Culinary Arts and Techniques Flashcards

A cook's hollandaise has broken after sitting too warm on the line. Which is the most reliable way to re-emulsify it?

Answer: Whisk the broken sauce slowly into a fresh egg yolk or a spoonful of warm water

A new yolk or a little warm water gives the separated fat a fresh emulsifying base to rebuild the emulsion.

Which braising cut is best suited to a long, moist-heat preparation because of its high collagen content?

Answer: Beef chuck

Chuck comes from a heavily worked shoulder muscle rich in connective tissue, which breaks down into gelatin during braising.

What is the primary purpose of blanching and shocking green vegetables before service?

Answer: To set the bright color and stop carryover cooking

Brief boiling sets chlorophyll color and the ice bath stops cooking so vegetables stay crisp and vivid.

Which mother sauce is thickened with a white roux and based on milk?

Answer: Béchamel

Béchamel is milk thickened with a white roux, classically flavored with onion piqué.

When poaching salmon, what liquid temperature range is generally recommended?

Answer: 160–180°F (71–82°C), barely moving liquid

Poaching at 160–180°F gently cooks delicate fish without toughening proteins or breaking the flesh.

Which knife cut produces a 1/8 × 1/8 × 1–2 inch stick?

Answer: Julienne

Julienne (allumette) measures roughly 1/8 inch square by 1 to 2 inches long.

Why is a court bouillon acidified with vinegar or wine when used for poaching fish?

Answer: To help firm and whiten the flesh and add flavor

Acid helps coagulate surface proteins, keeping fish white and firm while seasoning it.