CEC Culinary Techniques & Cooking Methods 2

Question 1

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

Accepted Answer

Around 300°F

Answer

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

Question 2

Which characteristic best distinguishes a braise from a stew?

Accepted Answer

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

Answer

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

Question 3

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

Accepted Answer

160–180°F

Answer

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

Question 4

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

Accepted Answer

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

Answer

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

Question 5

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

Accepted Answer

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

Answer

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.

CEC - Certified Executive Chef Practice Test