ACF Classic Cooking Techniques 4

Question 1

Which of the following best describes the 'en papillote' cooking method?

Accepted Answer

Baking food sealed in a parchment or foil packet using steam from the food itself

Answer

Cooking food submerged in clarified butter at low temperature

Answer

Grilling food wrapped in banana leaves over an open fire

Answer

Roasting food in a covered Dutch oven with added liquid

Question 2

What is the function of a 'sachet d'épices' in stock or braise production?

Accepted Answer

A cheesecloth bag of aromatics tied together for easy removal after cooking

Answer

A marinade mixture rubbed onto meat before roasting

Answer

A dry spice blend incorporated into a roux

Answer

A packet of powdered gelatin added to clarify consommé

Question 3

In sauce espagnole (classical Spanish sauce/brown sauce), what is the primary thickening agent?

Accepted Answer

Dark roux

Answer

Arrowroot slurry

Answer

Reduction of brown stock only

Answer

Tomato paste alone

Question 4

What distinguishes 'pan-steaming' (also called 'covered sautéing' or 'étouffée') from traditional sautéing?

Accepted Answer

A lid is added mid-cook to trap steam and finish the food through moist heat

Answer

Food is cooked in deep fat rather than a shallow pan

Answer

Food is blanched in water before being placed in the sauté pan

Answer

The pan is tilted to submerge one side of the food

Question 5

Which acid is traditionally used to acidulate water when poaching eggs to help the whites coagulate quickly?

Accepted Answer

White vinegar

Answer

Citric acid crystals

Answer

Lemon juice

Answer

Cream of tartar

Question 6

What is the term for the light egg-and-cream mixture used to finish and enrich cream soups and sauces?

Accepted Answer

Liaison

Answer

Gastrique

Answer

Monter au beurre

Answer

Tempering

Question 7

Which classical sauce is produced by reducing white wine and shallots, then finishing with whole butter (monter au beurre)?

Accepted Answer

Beurre blanc

Answer

Hollandaise

Answer

Béarnaise

Answer

Sauce suprême