CMC Classical Cuisine Fundamentals 2

Question 1

In classical French cuisine, what is the difference between a 'fond brun' and a 'fond blanc'?

Accepted Answer

Fond brun uses roasted bones; fond blanc uses raw or blanched bones

Answer

Fond brun is made with veal; fond blanc is made with chicken only

Answer

Fond brun is strained through cheesecloth; fond blanc is not

Answer

Fond brun uses white wine; fond blanc uses red wine

Question 2

Which classical sauce is made by finishing a velouté with a liaison of egg yolks and heavy cream?

Accepted Answer

Sauce Allemande

Answer

Sauce Béchamel

Answer

Sauce Hollandaise

Answer

Sauce Espagnole

Question 3

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?

Accepted Answer

Braising

Answer

Poêleing

Answer

Stewing

Answer

Glazing

Question 4

Which classical knife cut produces a 1/8-inch × 1/8-inch × 2-inch matchstick shape?

Accepted Answer

Julienne

Answer

Brunoise

Answer

Paysanne

Answer

Chiffonade

Question 5

In Escoffier's classical system, what is the role of the 'saucier' in the brigade de cuisine?

Accepted Answer

Responsible for all sautéed items and most sauces

Answer

Responsible only for soups and stocks

Answer

Responsible for cold preparations and garde manger

Answer

Responsible for roasted meats and poultry only

Question 6

What defines a 'consommé' in classical French cuisine?

Accepted Answer

A clarified, perfectly clear and richly flavored stock

Answer

A thickened cream soup strained through a fine sieve

Answer

A cold jellied stock served as an appetizer

Answer

A fortified wine-based sauce reduction

Question 7

Which classical French preparation involves cooking vegetables until they are tender and have absorbed all their braising liquid, resulting in a glazed finish?

Accepted Answer

Glacer à blanc

Answer

Confit

Answer

Mariner

Answer

Blanchir