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

The potager is the classical brigade station responsible for soups and stocks.

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

Beurre blanc is made by whisking cold butter into a white wine and shallot reduction to form an emulsified sauce.

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

Barding involves wrapping meat or forcemeat with thin sheets of fat to protect and baste during cooking.

Question 4

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

Accepted Answer

Twice the gelatin content from extra bones

Answer

Consommé double is a reinforced consommé made with additional meat and bones, yielding twice the richness and body.

Question 5

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

Accepted Answer

A rustic country-style preparation with coarser texture

Answer

Campagne means 'country' in French, indicating a coarser, rustic grind with visible texture rather than a smooth forcemeat.

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