Culinary Foundations Flashcards
7 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 7 Culinary Foundations flashcards as text
What is the Maillard reaction?
Answer: A chemical reaction between amino acids and reducing sugars that produces browning
The Maillard reaction is a chemical process between amino acids and reducing sugars that creates the characteristic brown color and complex flavors in cooked foods.
Which of the following is an example of a dry-heat cooking method?
Answer: Roasting
Roasting uses dry oven heat without added liquid, classifying it as a dry-heat cooking method.
What is the standard small dice cut size in classical culinary technique?
Answer: 1/4 inch × 1/4 inch × 1/4 inch
Small dice produces uniform 1/4-inch cubes and is used when a fine, consistent cut is needed for quick-cooking preparations.
Which ingredient acts as an emulsifier in a classic mayonnaise?
Answer: Egg yolk
Egg yolk contains lecithin, a natural emulsifier that binds oil and water-based ingredients together in mayonnaise.
What does FIFO stand for in professional kitchen stock rotation?
Answer: First In, First Out
FIFO (First In, First Out) is the inventory management practice of using older stock before newer deliveries to minimize waste and spoilage.
Which sauce is made by reducing white wine and shallots, then mounting with cold butter?
Answer: Beurre blanc
Beurre blanc is a classic French butter sauce made by reducing white wine and shallots, then whisking in cold butter pieces to create an emulsion.
What is the primary function of salt in bread baking?
Answer: To strengthen gluten structure and control fermentation
Salt strengthens gluten bonds and slows yeast fermentation, giving bread better structure and a more controlled rise.