ACF Culinary Techniques & Food Preparation 2 — Questions and Answers
Question 1: Which knife cut produces a 1/8-inch cube, smaller than a small dice?
- Brunoise (Correct answer)
- Julienne
- Chiffonade
- Paysanne
Correct answer: Brunoise
Brunoise is a 1/8-inch (3mm) cube cut, achieved by first cutting julienne strips then cross-cutting them.
Question 2: What is the primary purpose of blooming spices in hot fat before adding other ingredients?
- To sterilize the spices
- To release fat-soluble flavor compounds (Correct answer)
- To rehydrate dried spices
- To reduce spice bitterness
Correct answer: To release fat-soluble flavor compounds
Blooming spices in hot fat extracts and releases their fat-soluble aromatic compounds, intensifying flavor.
Question 3: When making a beurre blanc, the sauce breaks because the butter was added too quickly. What is the best corrective action?
- Add cream and whisk vigorously
- Remove from heat and whisk in cold butter pieces (Correct answer)
- Restart with new butter and a fresh reduction
- Add an egg yolk to re-emulsify
Correct answer: Remove from heat and whisk in cold butter pieces
Removing from heat and whisking in cold butter pieces helps re-emulsify a broken beurre blanc by cooling the fat phase.
Question 4: Which moist-heat cooking method involves submerging food in liquid held between 160°F–180°F (71°C–82°C)?
- Simmering
- Poaching (Correct answer)
- Blanching
- Steaming
Correct answer: Poaching
Poaching uses liquid held at 160°F–180°F, gentle enough for delicate proteins like fish, eggs, and fruit.
Question 5: What is the Maillard reaction?
- Caramelization of sugars at high heat
- A chemical reaction between amino acids and reducing sugars producing browning (Correct answer)
- Enzymatic browning in cut fruits
- Protein coagulation during cooking
Correct answer: A chemical reaction between amino acids and reducing sugars producing browning
The Maillard reaction is a non-enzymatic browning between amino acids and reducing sugars that creates complex flavors and brown color.
Question 6: In the production of a roux, equal parts by weight of fat and flour are cooked together. What does increasing the cooking time of a roux achieve?
- Increases thickening power
- Decreases thickening power but deepens flavor (Correct answer)
- Increases gluten development
- Causes the fat to separate
Correct answer: Decreases thickening power but deepens flavor
Longer cooking of a roux darkens it and develops nutty flavors, but destroys starch granules, reducing its thickening capacity.
Question 7: Which technique involves cutting herbs into thin ribbon-like strips by rolling stacked leaves and slicing crosswise?
- Brunoise
- Julienne
- Chiffonade (Correct answer)
- Concassé
Correct answer: Chiffonade
Chiffonade is a technique of stacking, rolling, and thinly slicing leafy herbs or greens into fine ribbons.
ACF Culinary Techniques & Food Preparation 2
Which knife cut produces a 1/8-inch cube, smaller than a small dice?