National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What commonly causes cream soups and sauces to curdle?

Not enough cream in the recipe
Insufficient starch to stabilize the milk
Cooking temperature too high
Failure to thoroughly mix the thickeners

The correct answer is: Cooking temperature too high

The correct answer relates to the fact that cooking a cream soup or sauce at a temperature that is too high can cause the proteins in the dairy to denature rapidly. When these proteins denature, they can aggregate and form clumps, leading to curdling. Cream and milk are sensitive to heat; therefore, maintaining a gentle simmer rather than boiling is essential to preserve the creamy texture of the soup or sauce. Additionally, if the cooking temperature exceeds a certain threshold, it can also break down any starch thickener used, compounding the problem. Although other factors like the proportion of cream or stabilizing starch can contribute to texture, they do not primarily lead to curdling the same way that excessive heat does. Thus, controlling the cooking temperature is crucial for achieving a smooth and homogenous cream soup or sauce.