Culinary Techniques & Food Preparation Flashcards

Which knife cut produces a 1/8-inch cube, smaller than a small dice?

Answer: Brunoise

Brunoise is a 1/8-inch (3mm) cube cut, achieved by first cutting julienne strips then cross-cutting them.

What is the primary purpose of blooming spices in hot fat before adding other ingredients?

Answer: To release fat-soluble flavor compounds

Blooming spices in hot fat extracts and releases their fat-soluble aromatic compounds, intensifying flavor.

When making a beurre blanc, the sauce breaks because the butter was added too quickly. What is the best corrective action?

Answer: Remove from heat and whisk in cold butter pieces

Removing from heat and whisking in cold butter pieces helps re-emulsify a broken beurre blanc by cooling the fat phase.

Which moist-heat cooking method involves submerging food in liquid held between 160°F–180°F (71°C–82°C)?

Answer: Poaching

Poaching uses liquid held at 160°F–180°F, gentle enough for delicate proteins like fish, eggs, and fruit.

What is the Maillard reaction?

Answer: A chemical reaction between amino acids and reducing sugars producing browning

The Maillard reaction is a non-enzymatic browning between amino acids and reducing sugars that creates complex flavors and brown color.

In the production of a roux, equal parts by weight of fat and flour are cooked together. What does increasing the cooking time of a roux achieve?

Answer: Decreases thickening power but deepens flavor

Longer cooking of a roux darkens it and develops nutty flavors, but destroys starch granules, reducing its thickening capacity.

Which technique involves cutting herbs into thin ribbon-like strips by rolling stacked leaves and slicing crosswise?

Answer: Chiffonade

Chiffonade is a technique of stacking, rolling, and thinly slicing leafy herbs or greens into fine ribbons.