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

Poaching uses a relatively low liquid temperature (160–180°F) that gently cooks delicate proteins without agitation.

Question 2

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

Accepted Answer

To let juices redistribute throughout the muscle fibers

Answer

Resting allows muscle fibers to relax and reabsorb juices that were forced toward the center during cooking.

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

A standard roux uses equal parts fat and flour by weight to create a balanced thickening paste.

Question 4

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

Accepted Answer

Breading (à l'anglaise)

Answer

Breading à l'anglaise is a three-step process: flour, egg wash, then breadcrumbs, forming a protective crust.

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

Beurre blanc is an emulsified butter sauce that breaks if it gets too cold (butter solidifies) or too hot (emulsion splits).

(ACF) American Culinary Federation Certification Practice Test