CCA Culinary Foundations 2 — Questions and Answers
Question 1: Which cooking method involves submerging food in hot fat at temperatures between 325°F and 375°F?
- Sautéing
- Deep frying (Correct answer)
- Braising
- Poaching
Correct answer: Deep frying
Deep frying submerges food completely in hot fat, typically between 325°F and 375°F, producing a crispy exterior.
Question 2: What is the culinary term for cooking pasta until it is firm to the bite but not hard?
- Al dente (Correct answer)
- Al forno
- Al cartoccio
- Al vapore
Correct answer: Al dente
Al dente, Italian for 'to the tooth,' describes pasta cooked so it retains a slight firmness when bitten.
Question 3: Which mother sauce is made from a brown stock thickened with a brown roux?
- Béchamel
- Velouté
- Espagnole (Correct answer)
- Hollandaise
Correct answer: Espagnole
Espagnole (brown sauce) is one of the five French mother sauces, made from brown veal stock and a dark roux.
Question 4: What technique involves cutting vegetables into thin, uniform matchstick shapes approximately 1/8 inch × 1/8 inch × 2 inches?
- Brunoise
- Julienne (Correct answer)
- Chiffonade
- Tourné
Correct answer: Julienne
Julienne is a knife cut producing thin matchstick-shaped pieces of 1/8 inch × 1/8 inch × 2 inches.
Question 5: At what internal temperature should whole poultry be cooked to ensure food safety according to FDA guidelines?
- 145°F (63°C)
- 155°F (68°C)
- 160°F (71°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
The FDA requires whole poultry to reach an internal temperature of 165°F (74°C) to destroy harmful pathogens.
Question 6: Which type of flour has the highest protein content and is best suited for making yeast breads?
- Cake flour
- Pastry flour
- All-purpose flour
- Bread flour (Correct answer)
Correct answer: Bread flour
Bread flour contains 12–14% protein, which develops strong gluten networks essential for yeast-leavened breads.
Question 7: What is the purpose of resting meat after cooking?
- To continue browning the exterior
- To allow juices to redistribute throughout the meat (Correct answer)
- To reduce internal temperature quickly
- To firm up the exterior crust
Correct answer: To allow juices to redistribute throughout the meat
Resting meat allows muscle fibers to relax and reabsorb juices that were pushed to the center during cooking.
CCA Culinary Foundations 2
Which cooking method involves submerging food in hot fat at temperatures between 325°F and 375°F?