Culinary Techniques & Cooking Methods Flashcards

At roughly what surface temperature does the Maillard reaction begin to produce noticeable browning on meat?

Answer: Around 300°F

Maillard browning speeds up noticeably once surface moisture is gone and temperatures reach about 280–330°F.

Which characteristic best distinguishes a braise from a stew?

Answer: Braising uses larger cuts partially submerged in liquid, while stewing uses bite-size pieces fully covered

A braise uses larger portions cooked in a small amount of liquid, while a stew uses smaller pieces fully covered in liquid.

What liquid temperature range is correct for poaching delicate items such as fish or eggs?

Answer: 160–180°F

Poaching uses liquid at about 160–180°F, below a simmer, so delicate proteins stay tender.

A chef is making duck leg confit the traditional way. Which method is correct?

Answer: Cure the legs, then cook them slowly fully submerged in fat at about 200°F

Traditional confit cures the meat and then cooks it slowly while fully submerged in its own fat at a low temperature.

Why can sous vide chicken breast held at 145°F be safe even though it is below 165°F?

Answer: Pathogen reduction depends on both temperature and time, so a long enough hold reaches the same lethality

Pasteurization is a time-and-temperature function, so a longer hold at a lower temperature can reach the same log reduction as 165°F instantly.

A hollandaise has broken from overheating. What is the best way to save it?

Answer: Whisk the broken sauce slowly into a fresh yolk or a little warm water

Slowly whisking the broken sauce into a new yolk or a small amount of liquid brings the emulsion back together.

What is the main culinary reason for searing meat before braising?

Answer: To develop flavor and color through Maillard browning and build fond

Searing adds flavor and color and leaves fond in the pan, but it does not seal in juices.