Practice Test GeeksCCC Practice Test
← All CCC Flashcard Decks

Advanced Culinary Execution Flashcards

7 cards from real CCC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Advanced Culinary Execution flashcards as text

  1. A chef executing a large banquet must hold seared beef medallions for 45 minutes before plating. Which method best preserves doneness?

    Answer: Undercook slightly and hold at 130-140°F in a low holding oven, sauce at the pass

    Slight undercooking with low-temperature holding lets carryover finish the meat without overshooting doneness.

  2. During execution of a fish fumet, why is the cooking time limited to roughly 30-45 minutes unlike meat stocks?

    Answer: Fish bones release gelatin quickly and turn bitter with extended simmering

    Delicate fish bones give up their gelatin and flavor fast, and prolonged cooking extracts bitter, off flavors.

  3. When executing a chocolate tempering by the seeding method, dark chocolate must be worked to what final temperature range?

    Answer: 88-90°F (31-32°C)

    Dark chocolate is tempered when brought back to 88-90°F, ensuring stable beta crystals for snap and shine.

  4. A chef executing a pan sauce deglazes with wine but the finished sauce tastes harshly alcoholic. What step was missed?

    Answer: Reducing the wine sufficiently to cook off the alcohol before adding stock

    Wine must be reduced substantially after deglazing so the raw alcohol evaporates before the sauce is built.

  5. In executing crudo or other raw-fish presentations, what sourcing and handling standard applies to wild fish intended for raw service in the US?

    Answer: Freezing at -4°F (-20°C) for 7 days or -31°F (-35°C) until solid plus 15 hours to kill parasites

    FDA parasite-destruction guidance requires specified freezing times and temperatures for most fish served raw.

  6. When executing a paella for an à la carte station, what defines the prized socarrat and how is it achieved?

    Answer: A caramelized crust of rice on the pan bottom, formed by increasing heat briefly at the end without stirring

    Socarrat is the toasted bottom crust created by a final blast of heat on unstirred rice.

  7. A chef executing gnocchi finds them dense and gummy. Which execution change produces lighter gnocchi?

    Answer: Rice the potatoes while hot and mix minimally with less flour

    Hot-riced potatoes absorb less flour, and minimal mixing prevents gluten development that toughens gnocchi.