ACF Classic Cooking Techniques 2 — Questions and Answers
Question 1: Which moist-heat method involves submerging food in liquid held between 160°F and 180°F (71°C–82°C)?
- Simmering
- Poaching (Correct answer)
- Blanching
- Steaming
Correct answer: Poaching
Poaching uses a relatively low liquid temperature (160–180°F) that gently cooks delicate proteins without agitation.
Question 2: What is the primary purpose of 'resting' meat after roasting?
- To allow carryover cooking to finish
- To let juices redistribute throughout the muscle fibers (Correct answer)
- To firm up the crust before slicing
- To reduce the internal temperature before plating
Correct answer: To let juices redistribute throughout the muscle fibers
Resting allows muscle fibers to relax and reabsorb juices that were forced toward the center during cooking.
Question 3: When making a classical French mother sauce, which ratio is correct for a blond roux used in velouté?
- 1 part fat : 2 parts flour by weight
- Equal parts fat and flour by weight (Correct answer)
- 2 parts fat : 1 part flour by weight
- 3 parts fat : 1 part flour by weight
Correct answer: Equal parts fat and flour by weight
A standard roux uses equal parts fat and flour by weight to create a balanced thickening paste.
Question 4: Which technique involves coating food in flour, egg wash, and breadcrumbs before pan-frying?
- Dredging
- Breading (à l'anglaise) (Correct answer)
- Dusting
- Paner
Correct answer: Breading (à l'anglaise)
Breading à l'anglaise is a three-step process: flour, egg wash, then breadcrumbs, forming a protective crust.
Question 5: At what internal temperature should a beurre blanc sauce be held to prevent it from breaking?
- Below 100°F (38°C)
- Around 160°F (71°C)
- Between 130°F and 160°F (54°C–71°C) (Correct answer)
- Above 180°F (82°C)
Correct answer: Between 130°F and 160°F (54°C–71°C)
Beurre blanc is an emulsified butter sauce that breaks if it gets too cold (butter solidifies) or too hot (emulsion splits).
Question 6: What distinguishes a 'fond' in classical cooking?
- A cold stock used for aspic
- The caramelized bits stuck to the pan after searing (Correct answer)
- A clarified butter used for finishing sauces
- A reduction of cream and wine
Correct answer: The caramelized bits stuck to the pan after searing
Fond refers to the browned, caramelized proteins and sugars that stick to the pan and are the base of pan sauces via deglazing.
Question 7: Which cooking technique uses dry heat and hot air circulation in a sealed environment?
- Braising
- Baking/Roasting (Correct answer)
- En papillote
- Steaming
Correct answer: Baking/Roasting
Baking and roasting use dry oven heat with circulating hot air to cook food without added moisture.
ACF Classic Cooking Techniques 2
Which moist-heat method involves submerging food in liquid held between 160°F and 180°F (71°C–82°C)?