CCA Cooking Methods & Techniques Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Cooking Methods & Techniques flashcards as text
What is 'stir-frying' and from which culinary tradition does it originate?
Answer: A high-heat, quick cooking method from Chinese cuisine using a wok and a small amount of oil with constant stirring
Stir-frying is a high-heat, fast Chinese cooking technique where small, uniform pieces of food are cooked in a hot wok with minimal oil and constant motion, preserving color, texture, and nutrients.
What is the difference between 'steaming' and 'en papillote' as cooking methods?
Answer: Steaming exposes food directly to steam from boiling water below; en papillote traps steam generated by the food itself within a sealed packet
Steaming uses vapor from boiling water beneath the food in an open or covered setup, while en papillote seals the food in a packet where it steams in its own natural moisture and aromatics.
What is a 'court-bouillon' and when is it used?
Answer: A quickly made, acidulated poaching liquid used for cooking fish and shellfish
Court-bouillon is an aromatic poaching liquid made with water, acid (wine or vinegar), vegetables, and herbs, cooked briefly and used to poach fish and shellfish.
What is 'confit' as a cooking technique?
Answer: Slowly cooking and then storing food submerged in its own fat at a low temperature
Confit is a preservation technique where food (classically duck legs) is slowly cooked at low temperature submerged in fat, then stored in that same fat, inhibiting bacterial growth.
What is the principle behind sous vide cooking?
Answer: Cooking vacuum-sealed food in a precisely temperature-controlled water bath for extended times
Sous vide cooks vacuum-sealed food in a precisely controlled water bath, typically at the exact target serving temperature, producing perfectly even doneness throughout the food.
What is 'reduction' as a culinary technique?
Answer: Simmering a liquid to evaporate water content, concentrating flavors and thickening the consistency
Reduction simmers a liquid without a lid to evaporate water, concentrating the flavors, sugars, and other solutes while naturally thickening the sauce without added starch.