CMC Culinary Techniques & Food Preparation

Question 1

What is the most accurate method for measuring ingredients?

Accepted Answer

Weighing on a kitchen scale

Answer

By volume using cups

Answer

Eyeballing measurements

Answer

Using measuring spoons

Question 2

What does mise en place mean in culinary preparation?

Accepted Answer

Preparing ingredients ahead of time

Answer

Cooking at high heat

Answer

Preheating the oven

Answer

Cleaning the kitchen

Question 3

Which cooking method uses dry heat and no added fat?

Accepted Answer

Roasting

Answer

Sautéing

Answer

Boiling

Answer

Steaming

Question 4

What is the recommended internal temperature for cooked poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

160°F (71°C)

Question 5

Which knife cut produces long, thin matchstick-shaped pieces?

Accepted Answer

Julienne

Answer

Dice

Answer

Chiffonade

Answer

Brunoise

Question 6

What is blanching?

Accepted Answer

Flash boiling followed by ice bath

Answer

Steaming with herbs

Answer

Cooking at low heat

Answer

Cooking in oil

Question 7

Which sauce is one of the French 'mother sauces'?

Accepted Answer

Béchamel

Answer

Pesto

Answer

Vinaigrette

Answer

Romesco

Question 8

Which method is best for clarifying a consommé?

Accepted Answer

Using egg white raft

Answer

Adding cream

Answer

Straining through cheesecloth

Answer

Pureeing and blending

Question 9

What is the purpose of resting meat after cooking?

Accepted Answer

To allow juices to redistribute

Answer

To cool the meat quickly

Answer

To finish cooking at high temp

Answer

To soften the outer crust