ACF Classic Cooking Techniques 2

Question 1

Which moist-heat method involves submerging food in liquid held between 160°F and 180°F (71°C–82°C)?

Accepted Answer

Poaching

Answer

Simmering

Answer

Blanching

Answer

Steaming

Question 2

What is the primary purpose of 'resting' meat after roasting?

Accepted Answer

To let juices redistribute throughout the muscle fibers

Answer

To allow carryover cooking to finish

Answer

To firm up the crust before slicing

Answer

To reduce the internal temperature before plating

Question 3

When making a classical French mother sauce, which ratio is correct for a blond roux used in velouté?

Accepted Answer

Equal parts fat and flour by weight

Answer

1 part fat : 2 parts flour by weight

Answer

2 parts fat : 1 part flour by weight

Answer

3 parts fat : 1 part flour by weight

Question 4

Which technique involves coating food in flour, egg wash, and breadcrumbs before pan-frying?

Accepted Answer

Breading (à l'anglaise)

Answer

Dredging

Answer

Dusting

Answer

Paner

Question 5

At what internal temperature should a beurre blanc sauce be held to prevent it from breaking?

Accepted Answer

Between 130°F and 160°F (54°C–71°C)

Answer

Below 100°F (38°C)

Answer

Around 160°F (71°C)

Answer

Above 180°F (82°C)

Question 6

What distinguishes a 'fond' in classical cooking?

Accepted Answer

The caramelized bits stuck to the pan after searing

Answer

A cold stock used for aspic

Answer

A clarified butter used for finishing sauces

Answer

A reduction of cream and wine

Question 7

Which cooking technique uses dry heat and hot air circulation in a sealed environment?

Accepted Answer

Baking/Roasting

Answer

Braising

Answer

En papillote

Answer

Steaming