Culinary Arts and Techniques Flashcards

Sous vide cooking of a steak at 131°F (55°C) primarily offers which advantage?

Answer: Precise, edge-to-edge doneness at the target temperature

A precisely controlled water bath brings the whole piece to the target temperature, producing uniform doneness.

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

Answer: Stock is made mainly from bones; broth is made mainly from meat

Stocks rely on bones for body and gelatin, while broths use meat for flavor and are often served on their own.

Which technique best describes 'monter au beurre'?

Answer: Swirling cold butter into a sauce at the end to enrich and thicken it

Mounting with cold butter adds shine, body, and richness to a finished sauce.

A chef wants to tenderize a tough cut of flank steak served grilled. Which approach is most effective at service?

Answer: Slice thinly against the grain

Cutting against the grain shortens the muscle fibers, making each bite more tender.

Which statement best describes clarified butter?

Answer: Butter with water and milk solids removed, giving a higher smoke point

Removing water and milk solids leaves pure butterfat that tolerates higher heat without burning.

In a classic pâte à choux, what causes the pastry to puff and become hollow?

Answer: Steam from the high moisture content

The water in the paste turns to steam in a hot oven, inflating the egg-set dough into hollow shells.

Which cooking method uses a small amount of fat over high heat with food kept in motion?

Answer: Sautéing

Sauté means 'to jump,' using high heat, little fat, and frequent tossing.