Practice Test Geeks(ACF) American Culinary Federation Certification Practice Test
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Stocks, Sauces, and Soups Flashcards

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

Read the first 7 Stocks, Sauces, and Soups flashcards as text

  1. What is beurre blanc?

    Answer: A butter-based emulsion sauce built on a white wine and vinegar reduction

    Beurre blanc is made by mounting cold whole butter pieces into a reduction of white wine, vinegar, and shallots to form a stable emulsified butter sauce.

  2. What does the French technique 'monter au beurre' (mounting with butter) accomplish in sauce-making?

    Answer: Finishing a sauce by whisking cold whole butter pieces into it for richness and shine

    Mounting with butter (monter au beurre) involves whisking cold butter pieces into a finished sauce off heat to add gloss, body, and richness before service.

  3. What does 'skimming' a stock refer to during the simmering process?

    Answer: Removing fat, gray foam, and impurities that rise to the surface

    Skimming involves periodically removing the gray foam, fat, and impurities that accumulate on the stock's surface during simmering to produce a cleaner, clearer result.

  4. Which of the following is a small sauce (secondary sauce) derived directly from béchamel?

    Answer: Mornay

    Mornay sauce is béchamel enriched with Gruyère and Parmesan cheese, making it a classic derivative of the béchamel mother sauce.

  5. According to food safety standards, at what maximum temperature must cooked stocks be stored to prevent bacterial growth?

    Answer: 41°F (5°C) or below

    The FDA Food Code requires cooked stocks to be rapidly cooled and stored at 41°F (5°C) or below to remain outside the temperature danger zone.

  6. What is a court bouillon?

    Answer: A quickly prepared aromatic poaching liquid made with water, wine or vinegar, and mirepoix

    Court bouillon is a short-cook aromatic liquid containing water, wine or vinegar, mirepoix, and seasonings, used for poaching fish and delicate vegetables.

  7. What most commonly causes hollandaise sauce to break (separate) during preparation?

    Answer: Overheating the egg yolks or adding butter too quickly during emulsification

    Hollandaise breaks when egg yolks are overcooked and the proteins scramble, or when clarified butter is added too quickly, preventing a stable emulsion from forming.