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 (brown stock) uses bones that have been roasted for color and depth, while fond blanc (white stock) uses raw or blanched bones to produce a pale, delicate stock.

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 Allemande is a classical secondary sauce made by enriching a velouté—typically veal—with a liaison of egg yolks and cream, then finishing with lemon juice.

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

Braising involves initial searing in fat to develop color, then slow cooking in a covered vessel with a small amount of liquid to tenderize tough cuts.

Question 4

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

Accepted Answer

Julienne

Answer

Julienne is the classical French knife cut that produces uniform matchstick-shaped pieces measuring approximately 1/8 × 1/8 × 2 inches.

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

The saucier is considered one of the most prestigious stations, responsible for sautéed dishes, most hot sauces, and stews in the classical brigade system.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Classical Cuisine Fundamentals 2