ACF Classic Cooking Techniques 5

Question 1

In classical French cooking, what does 'singer' a braise mean?

Accepted Answer

Dusting browned meat with flour to thicken the braising liquid

Answer

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?

Accepted Answer

Vinaigrette

Answer

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?

Accepted Answer

Immediately plunging them into ice water to halt cooking and preserve color

Answer

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)?

Accepted Answer

To clarify the stock by trapping proteins and impurities as it coagulates

Answer

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'?

Accepted Answer

Stacking, rolling, and slicing leaves into thin ribbons or shreds

Answer

Chiffonade is produced by stacking herb or leafy green leaves, rolling them tightly, then slicing crosswise into thin strips.

(ACF) American Culinary Federation Certification Practice Test