Classic Cooking Techniques Flashcards

What happens chemically when an egg white foam is heated, causing it to set permanently?

Answer: Coagulation

Heat causes egg white proteins (primarily ovalbumin) to denature and coagulate, forming a permanent solid foam structure.

In the classical brigade system, which cook is responsible for all sautéed items and their sauces?

Answer: Saucier

The saucier (sauté cook) is considered one of the most skilled positions, responsible for sautéed dishes and most hot sauces.

Which fat has the highest smoke point and is most suitable for high-heat sautéing?

Answer: Clarified butter (ghee)

Clarified butter has milk solids removed, raising its smoke point to approximately 450°F (232°C) compared to whole butter's ~300°F.

What is the correct method for 'turning' vegetables in classical French cuisine?

Answer: Carving vegetables into uniform barrel or football shapes with seven sides

Turning (tourner) is a classical knife technique producing a seven-sided football shape for uniform cooking and elegant presentation.

When deglazing a pan, what is the correct sequence?

Answer: Add liquid, scrape fond, reduce

Deglazing involves adding liquid to a hot pan and scraping up the fond, then reducing to concentrate flavors into a sauce.

Which method correctly describes 'à la nage' cooking?

Answer: Cooking shellfish in a flavored, aromatic court-bouillon and serving in the broth

À la nage ('swimming') means poaching shellfish in a court-bouillon and presenting it submerged in the aromatic broth.

What is the purpose of the 'nappe' test when evaluating sauce consistency?

Answer: To verify the sauce coats the back of a spoon and a line drawn holds clean

The nappe test confirms a sauce has thickened enough to coat a spoon; a clean line drawn through the coating should hold.