Culinary Techniques & Cooking Methods Flashcards
7 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Culinary Techniques & Cooking Methods flashcards as text
What is the standard ratio for making a roux?
Answer: Equal parts fat and flour by weight
A classic roux is equal parts fat and flour by weight.
How does cooking a roux to a dark brown color affect its thickening power?
Answer: It reduces the thickening power because the starch breaks down
Longer browning breaks down the starch, so a dark roux thickens less than a white roux.
Which mother sauce is made from brown stock thickened with brown roux and flavored with mirepoix and tomato?
Answer: Espagnole
Espagnole is the brown mother sauce, made from brown stock, brown roux, mirepoix, and tomato purée.
When finishing a sauce with a liaison of egg yolks and cream, what must the chef avoid after adding it?
Answer: Letting the sauce get above about 185°F
Above about 180–185°F, the yolks curdle, so a sauce finished with a liaison must never boil.
A large prime rib roast is pulled from the oven. Roughly how much will its internal temperature rise from carryover cooking?
Answer: 5–15°F
Large roasts usually rise about 5–15°F during resting, so they should be pulled early.
What is the difference between barding and larding a lean roast?
Answer: Barding wraps fat around the outside, while larding inserts strips of fat into the meat
Barding covers the surface with sheets of fat, while larding threads strips of fat through the muscle with a larding needle.
Which statement correctly contrasts grilling and broiling?
Answer: Broiling uses heat from above, while grilling uses heat from below
Both are dry-heat radiant methods, but the broiler heats from above and the grill heats from below.