Classical Cuisine Fundamentals 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 Fundamentals flashcards as text
In classical French cuisine, what is the difference between a 'fond brun' and a 'fond blanc'?
Answer: Fond brun uses roasted bones; fond blanc uses raw or blanched bones
Fond brun (brown stock) uses bones that have been roasted for color and depth, while fond blanc (white stock) uses raw or blanched bones to produce a pale, delicate stock.
Which classical sauce is made by finishing a velouté with a liaison of egg yolks and heavy cream?
Answer: Sauce Allemande
Sauce Allemande is a classical secondary sauce made by enriching a velouté—typically veal—with a liaison of egg yolks and cream, then finishing with lemon juice.
What cooking technique is defined as browning food in fat then finishing it by simmering in a small amount of liquid in a covered pan?
Answer: Braising
Braising involves initial searing in fat to develop color, then slow cooking in a covered vessel with a small amount of liquid to tenderize tough cuts.
Which classical knife cut produces a 1/8-inch × 1/8-inch × 2-inch matchstick shape?
Answer: Julienne
Julienne is the classical French knife cut that produces uniform matchstick-shaped pieces measuring approximately 1/8 × 1/8 × 2 inches.
In Escoffier's classical system, what is the role of the 'saucier' in the brigade de cuisine?
Answer: Responsible for all sautéed items and most sauces
The saucier is considered one of the most prestigious stations, responsible for sautéed dishes, most hot sauces, and stews in the classical brigade system.
What defines a 'consommé' in classical French cuisine?
Answer: A clarified, perfectly clear and richly flavored stock
Consommé is a stock that has been clarified through the raft method using a clearmeat mixture, producing a crystal-clear, intensely flavored liquid.
Which classical French preparation involves cooking vegetables until they are tender and have absorbed all their braising liquid, resulting in a glazed finish?
Answer: Glacer à blanc
Glacer à blanc (or glacer à brun for brown-glazed) involves cooking vegetables like pearl onions or turnips in butter, stock, and sugar until the liquid reduces to a shiny glaze coating the vegetables.