Culinary Arts Fundamentals Flashcards

A brunoise cut is a dice of which approximate size?

Answer: 1/8 inch

Brunoise is a small dice of about 1/8 inch, made from julienne.

The Maillard reaction becomes significant at roughly what surface temperature?

Answer: Above about 300°F (150°C)

Maillard browning proceeds rapidly above about 300°F once surface moisture has evaporated.

Which mother sauce is made from milk thickened with a white roux?

Answer: Béchamel

Béchamel is milk thickened with white roux.

Why are bones typically started in cold water when making stock?

Answer: To extract proteins gradually so impurities can be skimmed and the stock stays clear

Slow heating coagulates proteins gradually, letting impurities rise for skimming and keeping the stock clear.

What is the main purpose of shocking vegetables in ice water after blanching?

Answer: Stop cooking and set color

Rapid chilling halts carryover cooking and preserves color and texture.

Which component of egg yolk acts as the key emulsifier in hollandaise?

Answer: Lecithin

Lecithin in the yolk stabilizes the butter-and-water emulsion.

Which of the following is a dry-heat cooking method?

Answer: Roasting

Roasting uses hot air without added liquid, making it dry-heat.