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Classical Cuisine and Technique Flashcards

7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Classical Cuisine and Technique flashcards as text

  1. In classical French cuisine, what is 'monter au beurre'?

    Answer: Whisking cold whole butter into a finished sauce to add richness and gloss

    Monter au beurre means to mount with butter — whisking cold butter pieces into a finished sauce off heat to enrich and emulsify it.

  2. What is the classical French term for larding, the process of inserting strips of fat into lean meat to baste it from within during cooking?

    Answer: Larder

    Larder refers to inserting strips of fatback (lardons) into the interior of lean cuts using a larding needle.

  3. The classical sauce 'Sauce Périgueux' gets its distinctive flavor from the addition of which luxury ingredient?

    Answer: Black truffles

    Sauce Périgueux is a demi-glace-based sauce flavored with black truffles, named after the Périgord region of France famous for truffles.

  4. In classical pastry work, what is the purpose of 'blind baking' a tart shell?

    Answer: To pre-bake the shell partially or fully before adding fillings that require little or no oven time

    Blind baking pre-bakes the shell (weighted to prevent puffing) so it is fully or partially cooked before moist or pre-cooked fillings are added.

  5. Which classical method of cooking involves placing food in a covered pot with a small amount of liquid and cooking gently in the oven or on the stovetop?

    Answer: Braising

    Braising uses a small amount of liquid in a covered vessel, combining moist and dry heat to tenderize tougher cuts of meat.

  6. The classical technique 'à la nage' refers to cooking food, typically shellfish, in:

    Answer: A seasoned aromatic court-bouillon and serving it in that liquid

    À la nage means 'swimming,' describing shellfish or fish poached in and served with a flavorful aromatic court-bouillon.

  7. In classical French terrine making, what is the function of the 'gorge' (fatback portion) in a forcemeat?

    Answer: To supply fat that keeps the forcemeat moist, smooth, and tender after cooking

    Gorge (pork fatback) provides the fat content essential for a smooth, moist, and tender texture in classical straight or country-style forcemeats.