ACF ACF Garde Manger and Charcuterie Questions and Answers 2

Question 1

A galantine differs from a ballotine primarily because a galantine is:

Accepted Answer

Served cold and made from deboned poultry stuffed and poached

Answer

A galantine is a cold preparation made from deboned poultry stuffed with forcemeat, poached in stock, and served cold in aspic.

Question 2

What is the purpose of the 'flushing' step when stuffing sausage casings?

Accepted Answer

To remove salt and check casing integrity before filling

Answer

Flushing natural casings with water removes excess salt used in preservation and reveals any tears or holes before stuffing.

Question 3

Which fat is most commonly used as the barding fat wrapped around lean roasts to prevent them from drying out?

Accepted Answer

Fatback

Answer

Fatback, the firm fat from a pig's back, is the classic choice for barding lean cuts because of its mild flavor and high fat content.

Question 4

In garde manger, what is a 'liner' in relation to pâté en croûte?

Accepted Answer

The pastry dough that lines the mold before filling

Answer

In pâté en croûte, the liner refers to the pastry dough pressed into the mold that fully encases the forcemeat filling.

Question 5

What is the key characteristic of a mousseline forcemeat compared to other forcemeat styles?

Accepted Answer

It is the lightest and most delicate, made with cream and eggs

Answer

Mousseline forcemeat is the lightest style, made by emulsifying lean meat or fish with cream and eggs for an airy, delicate texture.

(ACF) American Culinary Federation Certification Practice Test