CRM Advanced Cooking Techniques & Methods 3

Question 1

What distinguishes 'dry heat' cooking methods from 'moist heat' methods?

Accepted Answer

Dry heat uses fats or air; moist heat uses water-based liquids

Answer

Dry heat cooking (roasting, grilling, sautéing) uses hot air, radiation, or fat, while moist heat (braising, poaching, steaming) uses water or stock as the cooking medium.

Question 2

A chef uses transglutaminase ('meat glue') in a fine dining preparation. What is the primary purpose?

Accepted Answer

To bind protein pieces together seamlessly

Answer

Transglutaminase is an enzyme that creates bonds between protein molecules, allowing chefs to fuse trim or multiple cuts into a seamless, uniform piece.

Question 3

Which of the following best explains the Maillard reaction?

Accepted Answer

A chemical reaction between amino acids and reducing sugars producing brown color and complex flavors

Answer

The Maillard reaction is a chemical interaction between amino acids and reducing sugars at high temperatures that creates hundreds of flavor and aroma compounds plus brown color.

Question 4

In molecular gastronomy, 'spherification' is used to create caviar-like spheres. What gelling agent is traditionally used in basic spherification?

Accepted Answer

Sodium alginate and calcium chloride

Answer

Basic spherification uses sodium alginate dissolved in liquid, which forms a gel membrane when dropped into a calcium chloride bath.

Question 5

What is the key difference between 'braising' and 'stewing'?

Accepted Answer

Braising uses whole or large cuts partially submerged; stewing uses small pieces fully submerged

Answer

Braising uses larger cuts partially covered in liquid with a tight lid, while stewing uses smaller, uniform pieces fully submerged in liquid.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Advanced Cooking Techniques & Methods 3