CMC Classical Cuisine Fundamentals 5

Question 1

What is the classical French term for the technique of cooking food slowly submerged in its own fat at low temperature?

Accepted Answer

Confit

Answer

Confit is a classical French preservation and cooking method where food—most classically duck legs—is slowly cooked submerged in its own rendered fat at low temperature.

Question 2

In classical French pastry, what is 'pâte feuilletée' and how many folds does the classical full-turn method require?

Accepted Answer

Laminated puff pastry dough; typically 6 turns (729 layers)

Answer

Pâte feuilletée is classic puff pastry made by encasing a butter block in dough and performing 6 letter folds, creating 729 alternating layers of dough and butter.

Question 3

Which classical sauce is made from fish velouté enriched with cream and finished with Hollandaise?

Accepted Answer

Sauce Normande

Answer

Sauce Normande is a classical French sauce built on fish velouté with mushroom cooking liquor and oyster liquor, enriched with cream and finished with Hollandaise sauce.

Question 4

What is the classical French term for the cooking method where food is cooked in butter in a covered pan without browning, often with aromatic vegetables?

Accepted Answer

Étuver (sweating)

Answer

Étuver or sweating involves cooking food, especially aromatics, in butter in a covered pan over low heat without allowing any browning to develop.

Question 5

In classical French cuisine, what is a 'quenelle' and what technique is used to shape it?

Accepted Answer

A delicate dumpling made from forcemeat, shaped between two spoons

Answer

A quenelle is a classical French dumpling made from a light forcemeat (traditionally pike or veal) formed into an oval shape using two spoons and poached in stock.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Classical Cuisine Fundamentals 5