Register

Culinary I – Stocks, Sauces, Soups, & Knife Cuts Common Assessment 1 (CA1) Practice Test

Access More Questions
What cooking technique involves placing bones in cold water and bringing to a slow boil, then skimming to remove impurities?
Correct Answer:
Blanching
Explanation:
This technique is blanching. Starting bones in cold water and bringing them to a gentle boil causes impurities and proteins to rise to the surface as foam, which you skim off. This cleans the bones and yields a clearer stock once you continue with the proper simmering in fresh water and aromatics. Deglazing is about loosening browned bits with liquid after sautéing, simmering is the ongoing gentle cooking itself, and braising is cooking with liquid in a covered pot until tender. The skimming step to remove impurities is the hallmark of blanching.

Access more questions from this quiz

Continue to Culinary I – Stocks, Sauces, Soups, & Knife Cuts Common Assessment 1 (CA1) Practice Test for more practice questions and the full quiz experience.

Access More Questions