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 cooking food slowly submerged in its own fat at low temperature?
Answer: Confit
Confit is a classical French preservation and cooking method where food—most classically duck legs—is slowly cooked submerged in its own rendered fat at low temperature.
In classical French pastry, what is 'pâte feuilletée' and how many folds does the classical full-turn method require?
Answer: Laminated puff pastry dough; typically 6 turns (729 layers)
Pâte feuilletée is classic puff pastry made by encasing a butter block in dough and performing 6 letter folds, creating 729 alternating layers of dough and butter.
Which classical sauce is made from fish velouté enriched with cream and finished with Hollandaise?
Answer: Sauce Normande
Sauce Normande is a classical French sauce built on fish velouté with mushroom cooking liquor and oyster liquor, enriched with cream and finished with Hollandaise sauce.
What is the classical French term for the cooking method where food is cooked in butter in a covered pan without browning, often with aromatic vegetables?
Answer: Étuver (sweating)
Étuver or sweating involves cooking food, especially aromatics, in butter in a covered pan over low heat without allowing any browning to develop.
In classical French cuisine, what is a 'quenelle' and what technique is used to shape it?
Answer: A delicate dumpling made from forcemeat, shaped between two spoons
A quenelle is a classical French dumpling made from a light forcemeat (traditionally pike or veal) formed into an oval shape using two spoons and poached in stock.
What classical French preparation is 'sole Véronique,' and what ingredient makes it distinctive?
Answer: Poached sole in white wine sauce garnished with peeled white grapes
Sole Véronique is a classical French dish of poached sole in white wine velouté sauce garnished with peeled, seedless white (Muscat) grapes, making it a distinctive sweet-savory combination.
In classical cuisine, what is the definition of 'nappe' as it relates to sauce consistency?
Answer: A sauce thick enough to coat and cling to the back of a spoon
Nappe describes the consistency where a sauce is thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through it, indicating proper sauce body.