CEC Culinary Arts and Techniques 2

Question 1

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

Accepted Answer

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

Answer

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

Question 2

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

Accepted Answer

Beef chuck

Answer

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

Question 3

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

Accepted Answer

To set the bright color and stop carryover cooking

Answer

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

Question 4

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

Accepted Answer

Béchamel

Answer

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

Question 5

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

Accepted Answer

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

Answer

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

CEC - Certified Executive Chef Practice Test