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
What is the classical French term for the technique of wrapping lean meats in sheets of fat to prevent drying during roasting?
Answer: Barding
Barding involves tying thin sheets of fat (such as fatback or caul fat) around lean cuts to baste them internally during cooking and prevent moisture loss.
In classical cuisine, what is a 'roux' and how does the ratio of fat to flour affect its use?
Answer: Equal parts fat and flour cooked together; ratio determines sauce body and color
A roux is made of equal parts fat and flour cooked together; cooking time determines its color (white, blond, or brown) and affects the starch's thickening power and flavor contribution.
Which classical French term describes the process of cooking meat briefly in simmering water to remove impurities before further preparation?
Answer: Blanching
Blanching proteins involves a brief immersion in boiling or simmering water to coagulate surface proteins and purge blood and impurities before making stocks or braises.
What is the classical French term 'en papillote' and what cooking principle does it utilize?
Answer: Cooking food sealed in parchment paper using steam trapped inside
En papillote is a method where food is sealed in folded parchment paper and baked; the moisture from the food creates steam inside the packet, gently cooking the contents.
In the classical French five mother sauces, which sauce uses a brown roux and veal stock as its base?
Answer: Espagnole
Sauce Espagnole (brown sauce) is built on a brown roux combined with brown veal stock and is reduced to become the base for demi-glace and many classical derivatives.
What classical French technique involves repeatedly folding hot sugar or pulled sugar to develop a shiny, aerated texture?
Answer: Pulling sugar
Pulling sugar involves repeatedly folding and stretching cooked sugar at a precise temperature to incorporate air and develop a satin-like sheen and fibrous texture.
In classical French cooking, what is the purpose of 'monter au beurre' when finishing a sauce?
Answer: To add richness, gloss, and body to the sauce by whisking in cold butter off the heat
Monter au beurre means to mount a sauce with cold butter, whisking small pieces in off direct heat to create an emulsion that adds richness, body, and a glossy finish.