CRC Culinary Arts Fundamentals 2

Question 1

A brunoise cut is a dice of which approximate size?

Accepted Answer

1/8 inch

Answer

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

Question 2

The Maillard reaction becomes significant at roughly what surface temperature?

Accepted Answer

Above about 300°F (150°C)

Answer

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

Question 3

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

Accepted Answer

Béchamel

Answer

Béchamel is milk thickened with white roux.

Question 4

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

Accepted Answer

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

Answer

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

Question 5

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

Accepted Answer

Stop cooking and set color

Answer

Rapid chilling halts carryover cooking and preserves color and texture.

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