CMC Classical Cuisine Fundamentals 2 — Questions and Answers
Question 1: In classical French cuisine, what is the difference between a 'fond brun' and a 'fond blanc'?
- Fond brun uses roasted bones; fond blanc uses raw or blanched bones (Correct answer)
- Fond brun is made with veal; fond blanc is made with chicken only
- Fond brun is strained through cheesecloth; fond blanc is not
- Fond brun uses white wine; fond blanc uses red wine
Correct answer: Fond brun uses roasted bones; fond blanc uses raw or blanched bones
Fond brun (brown stock) uses bones that have been roasted for color and depth, while fond blanc (white stock) uses raw or blanched bones to produce a pale, delicate stock.
Question 2: Which classical sauce is made by finishing a velouté with a liaison of egg yolks and heavy cream?
- Sauce Allemande (Correct answer)
- Sauce Béchamel
- Sauce Hollandaise
- Sauce Espagnole
Correct answer: Sauce Allemande
Sauce Allemande is a classical secondary sauce made by enriching a velouté—typically veal—with a liaison of egg yolks and cream, then finishing with lemon juice.
Question 3: What cooking technique is defined as browning food in fat then finishing it by simmering in a small amount of liquid in a covered pan?
- Braising (Correct answer)
- Poêleing
- Stewing
- Glazing
Correct answer: Braising
Braising involves initial searing in fat to develop color, then slow cooking in a covered vessel with a small amount of liquid to tenderize tough cuts.
Question 4: Which classical knife cut produces a 1/8-inch × 1/8-inch × 2-inch matchstick shape?
- Julienne (Correct answer)
- Brunoise
- Paysanne
- Chiffonade
Correct answer: Julienne
Julienne is the classical French knife cut that produces uniform matchstick-shaped pieces measuring approximately 1/8 × 1/8 × 2 inches.
Question 5: In Escoffier's classical system, what is the role of the 'saucier' in the brigade de cuisine?
- Responsible for all sautéed items and most sauces (Correct answer)
- Responsible only for soups and stocks
- Responsible for cold preparations and garde manger
- Responsible for roasted meats and poultry only
Correct answer: Responsible for all sautéed items and most sauces
The saucier is considered one of the most prestigious stations, responsible for sautéed dishes, most hot sauces, and stews in the classical brigade system.
Question 6: What defines a 'consommé' in classical French cuisine?
- A clarified, perfectly clear and richly flavored stock (Correct answer)
- A thickened cream soup strained through a fine sieve
- A cold jellied stock served as an appetizer
- A fortified wine-based sauce reduction
Correct answer: A clarified, perfectly clear and richly flavored stock
Consommé is a stock that has been clarified through the raft method using a clearmeat mixture, producing a crystal-clear, intensely flavored liquid.
Question 7: Which classical French preparation involves cooking vegetables until they are tender and have absorbed all their braising liquid, resulting in a glazed finish?
- Glacer à blanc (Correct answer)
- Confit
- Mariner
- Blanchir
Correct answer: Glacer à blanc
Glacer à blanc (or glacer à brun for brown-glazed) involves cooking vegetables like pearl onions or turnips in butter, stock, and sugar until the liquid reduces to a shiny glaze coating the vegetables.
CMC Classical Cuisine Fundamentals 2
In classical French cuisine, what is the difference between a 'fond brun' and a 'fond blanc'?