CCA Culinary Foundations 1

Question 1

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

Accepted Answer

Roasting

Answer

Boiling

Answer

Steaming

Answer

Poaching

Question 2

What is the correct angle for holding a chef’s knife during honing?

Accepted Answer

20 degrees

Answer

10 degrees

Answer

15 degrees

Answer

30 degrees

Question 3

Which term refers to cutting food into long, thin matchstick-like strips?

Accepted Answer

Julienne

Answer

Brunoise

Answer

Chiffonade

Answer

Dice

Question 4

Which cooking method is best suited for tender cuts of meat?

Accepted Answer

Grilling

Answer

Stewing

Answer

Braising

Answer

Boiling

Question 5

What is the purpose of blanching vegetables?

Accepted Answer

To preserve color and texture

Answer

To fully cook the vegetables

Answer

To caramelize the sugars

Answer

To make them crispy

Question 6

Which knife is best suited for slicing bread?

Accepted Answer

Serrated knife

Answer

Paring knife

Answer

Chef’s knife

Answer

Boning knife