ACF Stocks, Sauces, and Soups

Question 1

What is the primary purpose of blanching bones before making white stock?

Accepted Answer

To remove impurities and blood from the bones

Answer

Blanching bones removes blood, soluble proteins, and impurities that would cloud the finished stock.

Question 2

Which of the following is one of the five classical French mother sauces?

Accepted Answer

Hollandaise

Answer

Hollandaise is one of the five mother sauces codified by Escoffier, along with Béchamel, Velouté, Espagnole, and Sauce Tomat.

Question 3

What is the standard ratio of fat to flour by weight when making a roux?

Accepted Answer

1 part fat to 1 part flour

Answer

A standard roux is made with equal parts fat and flour by weight (1:1 ratio) to create a uniform thickening agent.

Question 4

Which type of stock is produced by using roasted bones and caramelized mirepoix?

Accepted Answer

Brown stock (fond brun)

Answer

Brown stock (fond brun) is made from roasted bones and caramelized mirepoix, which gives it a deep brown color and rich, complex flavor.

Question 5

What is a consommé?

Accepted Answer

A perfectly clarified, crystal-clear stock

Answer

Consommé is a stock that has been clarified using a clearmeat (ground meat, mirepoix, acid, and egg whites) to produce a perfectly clear liquid.

(ACF) American Culinary Federation Certification Practice Test