ACF Culinary Techniques & Food Preparation 2

Question 1

Which knife cut produces a 1/8-inch cube, smaller than a small dice?

Accepted Answer

Brunoise

Answer

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?

Accepted Answer

To release fat-soluble flavor compounds

Answer

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?

Accepted Answer

Remove from heat and whisk in cold butter pieces

Answer

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)?

Accepted Answer

Poaching

Answer

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?

Accepted Answer

A chemical reaction between amino acids and reducing sugars producing browning

Answer

The Maillard reaction is a non-enzymatic browning between amino acids and reducing sugars that creates complex flavors and brown color.

(ACF) American Culinary Federation Certification Practice Test