ACF Culinary Techniques & Food Preparation 4

Question 1

What is the term for the process of cooking pasta, rice, or vegetables briefly in boiling water then immediately cooling in ice water?

Accepted Answer

Blanching

Answer

Blanching involves briefly boiling food then shocking it in ice water to stop cooking, preserve color, and set texture.

Question 2

In sauce making, what does 'mounting with butter' (monter au beurre) accomplish?

Accepted Answer

Adds richness, sheen, and body by emulsifying cold butter into a finished sauce

Answer

Mounting with butter finishes a sauce by whisking cold butter pieces in off-heat, creating a glossy, rich, emulsified texture.

Question 3

Which cooking technique involves cooking food gently in fat at low temperatures (140°F–190°F) for an extended period?

Accepted Answer

Confit

Answer

Confit is the technique of slow-cooking food fully submerged in fat at low temperatures, traditionally used for duck legs.

Question 4

A recipe calls for a sachet d'épices. Which combination of ingredients would correctly make one?

Accepted Answer

Bay leaf, thyme, peppercorns, parsley stems, and garlic wrapped in cheesecloth

Answer

A sachet d'épices is a cheesecloth bag containing bay leaf, thyme, peppercorns, parsley stems, and garlic used to flavor stocks and sauces.

Question 5

What term describes the carryover cooking that occurs in a large roast after it is removed from the oven?

Accepted Answer

Carryover cooking

Answer

Carryover cooking refers to the continued rise in internal temperature after food is removed from the heat source due to stored thermal energy.

(ACF) American Culinary Federation Certification Practice Test