CMC Classical Cuisine Fundamentals Questions and Answers

Question 1

A chef is preparing a rich, clear soup from a brown stock. To achieve a perfectly clear final product, the chef uses a mixture of lean ground meat, mirepoix, and egg whites, which are simmered in the cold stock to form a 'raft'. What is this classical clarification process used to produce?

Accepted Answer

Consommé

Answer

The process described is the classic technique for clarifying stock to produce consommé. The egg whites, lean meat, and mirepoix create a 'raft' that traps impurities as it coagulates and rises, leaving behind a crystal-clear and intensely flavorful soup.

Question 2

In classical French cuisine, which of the following is NOT one of the five 'mother sauces' codified by Auguste Escoffier?

Accepted Answer

Béarnaise

Answer

The five mother sauces codified by Escoffier are Béchamel, Velouté, Espagnole, Sauce Tomate, and Hollandaise. Béarnaise is a 'daughter' or derivative sauce of Hollandaise.

Question 3

A chef is preparing a classic Beef Wellington. A key component is the duxelles, a finely chopped mixture of mushrooms, shallots, and herbs. What is the most critical objective when cooking the duxelles for this application?

Accepted Answer

Cooking off as much moisture as possible.

Answer

When preparing duxelles, especially for a dish like Beef Wellington where it will be enclosed in pastry, the most critical goal is to cook the mixture until the mushrooms' moisture has almost completely evaporated. This prevents the final pastry from becoming soggy.

Question 4

What is the classic French knife cut that transforms vegetables like potatoes or carrots into a seven-sided shape resembling a football?

Accepted Answer

Tourné

Answer

The tourné, which means 'turned' in French, is a classic knife cut that results in a seven-sided, barrel or football shape. This cut is valued for its elegant appearance and ability to promote even cooking.

Question 5

A chef is preparing a classic Béchamel sauce. The process begins with a roux of butter and flour, to which milk is slowly whisked in. Which of the following spices is traditionally added to a Béchamel for a subtle, aromatic warmth?

Accepted Answer

Nutmeg

Answer

A classic Béchamel sauce is traditionally seasoned with salt, white pepper, and a pinch of freshly grated nutmeg. The nutmeg provides a characteristic aromatic quality that complements the creamy sauce.

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Classical Cuisine Fundamentals Questions and Answers