CMC Classical Cuisine and Technique 2 — Questions and Answers
Question 1: In classical French brigade terminology, which station is responsible for preparing soups and stocks?
- Poissonnier
- Saucier
- Potager (Correct answer)
- Entremetier
Correct answer: Potager
The potager is the classical brigade station responsible for soups and stocks.
Question 2: Which classical sauce is produced by mounting cold butter into a reduction of white wine and shallots to create an emulsified butter sauce?
- Hollandaise
- Beurre blanc (Correct answer)
- Velouté
- Beurre noisette
Correct answer: Beurre blanc
Beurre blanc is made by whisking cold butter into a white wine and shallot reduction to form an emulsified sauce.
Question 3: What is the classical French term for the technique of encasing a forcemeat in a thin layer of fat (usually fatback) before cooking?
- Larding
- Barding (Correct answer)
- En croûte
- Ballotine
Correct answer: Barding
Barding involves wrapping meat or forcemeat with thin sheets of fat to protect and baste during cooking.
Question 4: A consommé double differs from standard consommé primarily because it contains:
- Double the amount of clarification raft
- Twice the gelatin content from extra bones (Correct answer)
- No mirepoix in the clarification
- A secondary reduction after clarification
Correct answer: Twice the gelatin content from extra bones
Consommé double is a reinforced consommé made with additional meat and bones, yielding twice the richness and body.
Question 5: In pâté de campagne, the term 'campagne' indicates the pâté is:
- Prepared in a ceramic terrine mold
- A rustic country-style preparation with coarser texture (Correct answer)
- Made exclusively from pork liver
- Wrapped in pastry dough
Correct answer: A rustic country-style preparation with coarser texture
Campagne means 'country' in French, indicating a coarser, rustic grind with visible texture rather than a smooth forcemeat.
Question 6: Which cooking method is defined as cooking food submerged in fat or oil at temperatures between 325°F and 375°F?
- Confit
- Sauté
- Deep frying (Correct answer)
- Braising
Correct answer: Deep frying
Deep frying submerges food completely in hot fat at 325–375°F, producing a crispy exterior through rapid moisture evaporation.
Question 7: What is the proper classical ratio for a standard mirepoix by weight?
- 1 part onion : 1 part carrot : 1 part celery
- 2 parts onion : 1 part carrot : 1 part celery (Correct answer)
- 1 part onion : 2 parts carrot : 1 part celery
- 3 parts onion : 1 part carrot : 2 parts celery
Correct answer: 2 parts onion : 1 part carrot : 1 part celery
Classical mirepoix is a 2:1:1 ratio of onion to carrot to celery by weight.
CMC Classical Cuisine and Technique 2
In classical French brigade terminology, which station is responsible for preparing soups and stocks?