CMC Culinary Techniques & Food Preparation 2

Question 1

Which emulsification technique is used when making a classical hollandaise sauce?

Accepted Answer

Hot emulsion using clarified butter whisked into egg yolks over a bain-marie

Answer

Hollandaise is a hot emulsion made by whisking clarified butter into egg yolk reduction over indirect heat, using the yolk proteins and lecithin as emulsifiers.

Question 2

When fabricating a saddle of lamb, what is the correct term for removing the silver skin and excess fat while leaving the eye muscle intact?

Accepted Answer

Denuding

Answer

Denuding refers to completely removing the silver skin, fell, and excess fat from a primal or sub-primal cut while preserving the primary muscle.

Question 3

In the preparation of a classic consommé, what is the primary role of the 'clearmeat' (ground meat, mirepoix, acid, and egg whites)?

Accepted Answer

To clarify the stock by attracting and trapping impurities as the raft forms

Answer

The clearmeat forms a raft as proteins coagulate, acting as a filter that attracts and traps fat and suspended particles to produce a crystal-clear consommé.

Question 4

A chef is fabricating fish using the 'en portefeuille' technique. What does this involve?

Accepted Answer

Butterflying a fillet and folding it around a stuffing like a wallet

Answer

En portefeuille (French for 'wallet') involves butterflying a fish fillet so it opens like a wallet, then enclosing a stuffing within the folded fillet.

Question 5

Which stage of sugar cooking produces a product that, when a small amount is dropped into cold water, forms a firm ball that holds its shape but is still pliable?

Accepted Answer

Firm-ball stage (245–250°F)

Answer

The firm-ball stage (245–250°F) produces sugar that forms a firm yet pliable ball in cold water, used for caramels and nougat.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Culinary Techniques & Food Preparation 2