CMC Classical Cuisine and Technique 2

Question 1

In classical French brigade terminology, which station is responsible for preparing soups and stocks?

Accepted Answer

Potager

Answer

Poissonnier

Answer

Saucier

Answer

Entremetier

Question 2

Which classical sauce is produced by mounting cold butter into a reduction of white wine and shallots to create an emulsified butter sauce?

Accepted Answer

Beurre blanc

Answer

Hollandaise

Answer

Velouté

Answer

Beurre noisette

Question 3

What is the classical French term for the technique of encasing a forcemeat in a thin layer of fat (usually fatback) before cooking?

Accepted Answer

Barding

Answer

Larding

Answer

En croûte

Answer

Ballotine

Question 4

A consommé double differs from standard consommé primarily because it contains:

Accepted Answer

Twice the gelatin content from extra bones

Answer

Double the amount of clarification raft

Answer

No mirepoix in the clarification

Answer

A secondary reduction after clarification

Question 5

In pâté de campagne, the term 'campagne' indicates the pâté is:

Accepted Answer

A rustic country-style preparation with coarser texture

Answer

Prepared in a ceramic terrine mold

Answer

Made exclusively from pork liver

Answer

Wrapped in pastry dough

Question 6

Which cooking method is defined as cooking food submerged in fat or oil at temperatures between 325°F and 375°F?

Accepted Answer

Deep frying

Answer

Confit

Answer

Sauté

Answer

Braising

Question 7

What is the proper classical ratio for a standard mirepoix by weight?

Accepted Answer

2 parts onion : 1 part carrot : 1 part celery

Answer

1 part onion : 1 part carrot : 1 part celery

Answer

1 part onion : 2 parts carrot : 1 part celery

Answer

3 parts onion : 1 part carrot : 2 parts celery