ACF Classic Cooking Techniques 5 — Questions and Answers
Question 1: In classical French cooking, what does 'singer' a braise mean?
- Flambéing the protein with brandy before adding stock
- Dusting browned meat with flour to thicken the braising liquid (Correct answer)
- Browning the mirepoix separately before combining with meat
- Skimming impurities from the surface of the braising liquid
Correct answer: Dusting browned meat with flour to thicken the braising liquid
Singer means to sprinkle flour over sautéed or browned meat and vegetables so the flour cooks in the fat and thickens the braising liquid.
Question 2: Which emulsion is considered 'temporary' and breaks most quickly?
- Hollandaise sauce
- Mayonnaise
- Vinaigrette (Correct answer)
- Beurre blanc
Correct answer: Vinaigrette
Vinaigrette is a temporary emulsion because it lacks a true emulsifier; the oil and water phases separate again within minutes.
Question 3: What is the correct procedure for 'shocking' vegetables after blanching?
- Transferring them directly to a hot sauté pan with butter
- Immediately plunging them into ice water to halt cooking and preserve color (Correct answer)
- Allowing them to steam-dry on a rack before refrigerating
- Rinsing under cold running tap water for 30 seconds
Correct answer: Immediately plunging them into ice water to halt cooking and preserve color
Ice water stops enzymatic activity and heat carryover instantly, preserving bright color, nutrients, and a crisp-tender texture.
Question 4: When making a classic consommé, what is the role of the 'clearmeat' (ground meat, mirepoix, egg whites, and acid)?
- To add body and richness to the finished broth
- To clarify the stock by trapping proteins and impurities as it coagulates (Correct answer)
- To season and color the consommé amber-brown
- To provide gelatin for the consommé to set when chilled
Correct answer: To clarify the stock by trapping proteins and impurities as it coagulates
The clearmeat forms a raft as it heats; the egg white proteins trap suspended particles, resulting in a crystal-clear consommé.
Question 5: Which knife technique produces a fine mince of fresh herbs known as 'chiffonade'?
- Rocking the knife over a pile of leaves in a fanning motion
- Stacking, rolling, and slicing leaves into thin ribbons or shreds (Correct answer)
- Chopping herbs with a mezzaluna in a circular motion
- Bruising leaves with the flat of the blade before mincing
Correct answer: Stacking, rolling, and slicing leaves into thin ribbons or shreds
Chiffonade is produced by stacking herb or leafy green leaves, rolling them tightly, then slicing crosswise into thin strips.
Question 6: What is the ACF-recognized internal temperature for fully cooked poultry (whole bird)?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 175°F (79°C)
Correct answer: 165°F (74°C)
The USDA and ACF standards require poultry to reach a minimum internal temperature of 165°F (74°C) to ensure food safety.
Question 7: In classical sauce-making, 'tomato sauce' is one of the five mother sauces. What is its primary thickening agent?
- Roux
- The natural reduction of tomatoes and stock alone (Correct answer)
- Arrowroot
- Egg yolks
Correct answer: The natural reduction of tomatoes and stock alone
Classical French tomato sauce (sauce tomat) relies on the natural pectin and reduction of tomatoes and pork-enriched stock for its body, though some recipes begin with a light roux.
ACF Classic Cooking Techniques 5
In classical French cooking, what does 'singer' a braise mean?