Classic Cooking Techniques Flashcards

In classical French cooking, what does 'singer' a braise mean?

Answer: Dusting browned meat with flour to thicken the braising liquid

Singer means to sprinkle flour over sautéed or browned meat and vegetables so the flour cooks in the fat and thickens the braising liquid.

Which emulsion is considered 'temporary' and breaks most quickly?

Answer: Vinaigrette

Vinaigrette is a temporary emulsion because it lacks a true emulsifier; the oil and water phases separate again within minutes.

What is the correct procedure for 'shocking' vegetables after blanching?

Answer: Immediately plunging them into ice water to halt cooking and preserve color

Ice water stops enzymatic activity and heat carryover instantly, preserving bright color, nutrients, and a crisp-tender texture.

When making a classic consommé, what is the role of the 'clearmeat' (ground meat, mirepoix, egg whites, and acid)?

Answer: To clarify the stock by trapping proteins and impurities as it coagulates

The clearmeat forms a raft as it heats; the egg white proteins trap suspended particles, resulting in a crystal-clear consommé.

Which knife technique produces a fine mince of fresh herbs known as 'chiffonade'?

Answer: Stacking, rolling, and slicing leaves into thin ribbons or shreds

Chiffonade is produced by stacking herb or leafy green leaves, rolling them tightly, then slicing crosswise into thin strips.

What is the ACF-recognized internal temperature for fully cooked poultry (whole bird)?

Answer: 165°F (74°C)

The USDA and ACF standards require poultry to reach a minimum internal temperature of 165°F (74°C) to ensure food safety.

In classical sauce-making, 'tomato sauce' is one of the five mother sauces. What is its primary thickening agent?

Answer: The natural reduction of tomatoes and stock alone

Classical French tomato sauce (sauce tomat) relies on the natural pectin and reduction of tomatoes and pork-enriched stock for its body, though some recipes begin with a light roux.