ACF Stocks, Sauces, and Soups 3

Question 1

What is beurre blanc?

Accepted Answer

A butter-based emulsion sauce built on a white wine and vinegar reduction

Answer

Beurre blanc is made by mounting cold whole butter pieces into a reduction of white wine, vinegar, and shallots to form a stable emulsified butter sauce.

Question 2

What does the French technique 'monter au beurre' (mounting with butter) accomplish in sauce-making?

Accepted Answer

Finishing a sauce by whisking cold whole butter pieces into it for richness and shine

Answer

Mounting with butter (monter au beurre) involves whisking cold butter pieces into a finished sauce off heat to add gloss, body, and richness before service.

Question 3

What does 'skimming' a stock refer to during the simmering process?

Accepted Answer

Removing fat, gray foam, and impurities that rise to the surface

Answer

Skimming involves periodically removing the gray foam, fat, and impurities that accumulate on the stock's surface during simmering to produce a cleaner, clearer result.

Question 4

Which of the following is a small sauce (secondary sauce) derived directly from béchamel?

Accepted Answer

Mornay

Answer

Mornay sauce is béchamel enriched with Gruyère and Parmesan cheese, making it a classic derivative of the béchamel mother sauce.

Question 5

According to food safety standards, at what maximum temperature must cooked stocks be stored to prevent bacterial growth?

Accepted Answer

41°F (5°C) or below

Answer

The FDA Food Code requires cooked stocks to be rapidly cooled and stored at 41°F (5°C) or below to remain outside the temperature danger zone.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Stocks, Sauces, and Soups 3