CMC Classical Cuisine Fundamentals 3

Question 1

What is the classical French term for the technique of wrapping lean meats in sheets of fat to prevent drying during roasting?

Accepted Answer

Barding

Answer

Barding involves tying thin sheets of fat (such as fatback or caul fat) around lean cuts to baste them internally during cooking and prevent moisture loss.

Question 2

In classical cuisine, what is a 'roux' and how does the ratio of fat to flour affect its use?

Accepted Answer

Equal parts fat and flour cooked together; ratio determines sauce body and color

Answer

A roux is made of equal parts fat and flour cooked together; cooking time determines its color (white, blond, or brown) and affects the starch's thickening power and flavor contribution.

Question 3

Which classical French term describes the process of cooking meat briefly in simmering water to remove impurities before further preparation?

Accepted Answer

Blanching

Answer

Blanching proteins involves a brief immersion in boiling or simmering water to coagulate surface proteins and purge blood and impurities before making stocks or braises.

Question 4

What is the classical French term 'en papillote' and what cooking principle does it utilize?

Accepted Answer

Cooking food sealed in parchment paper using steam trapped inside

Answer

En papillote is a method where food is sealed in folded parchment paper and baked; the moisture from the food creates steam inside the packet, gently cooking the contents.

Question 5

In the classical French five mother sauces, which sauce uses a brown roux and veal stock as its base?

Accepted Answer

Espagnole

Answer

Sauce Espagnole (brown sauce) is built on a brown roux combined with brown veal stock and is reduced to become the base for demi-glace and many classical derivatives.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Classical Cuisine Fundamentals 3