ACF Stocks, Sauces, and Soups 2

Question 1

What ingredient forms the 'raft' that clarifies consommé during the clarification process?

Accepted Answer

Clearmeat of ground lean meat, mirepoix, acid, and egg whites

Answer

The clearmeat mixture rises to form a raft as proteins coagulate, trapping impurities and clarifying the stock beneath it.

Question 2

Demi-glace is traditionally produced by combining and reducing equal parts of which two components?

Accepted Answer

Espagnole sauce and brown veal stock

Answer

Demi-glace is made by combining equal parts Espagnole sauce and brown veal stock and reducing the mixture by half to concentrate flavor.

Question 3

Velouté sauce is prepared by thickening which liquid with a blond roux?

Accepted Answer

White stock (veal, chicken, or fish)

Answer

Velouté is a mother sauce made by thickening a white stock — veal, chicken, or fish — with a blond roux, resulting in a smooth, velvety texture.

Question 4

Why is an acid such as vinegar or white wine sometimes added when preparing stock?

Accepted Answer

To extract collagen from bones and convert it to gelatin

Answer

Adding an acid helps break down collagen in the bones, facilitating its conversion to gelatin, which gives stock its body and richness.

Question 5

What is the correct sequence of steps when preparing a cream of vegetable soup?

Accepted Answer

Sweat aromatics → add liquid → cook vegetable → purée → add cream

Answer

Cream soups follow the sequence of sweating aromatics first to develop flavor, then adding liquid and cooking the vegetable, puréeing, and finishing with cream.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Stocks, Sauces, and Soups 2