Culinary Techniques & Food Preparation Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Culinary Techniques & Food Preparation flashcards as text
What is the purpose of resting meat after cooking before carving?
Answer: To allow muscle fibers to relax and juices to redistribute throughout the meat
Resting allows contracted muscle fibers to relax and reabsorb juices, resulting in a moister, more evenly textured cut of meat.
Which thickening agent is derived from seaweed and used to create firm, sliceable gels that melt at a higher temperature than gelatin?
Answer: Agar-agar
Agar-agar, derived from red algae, sets firmer than gelatin and holds its gel structure at room temperature, melting only above 185°F.
A cook is preparing a pan sauce from the fond left in a sauté pan. What is the first step?
Answer: Deglaze the pan with wine or stock to dissolve the caramelized drippings
Deglazing dissolves the fond (caramelized drippings stuck to the pan) using liquid, which forms the flavorful base of a pan sauce.
In charcuterie, what is the role of sodium nitrite (curing salt/pink salt) in meat preservation?
Answer: Inhibits Clostridium botulinum growth, prevents rancidity, and contributes to cured flavor and color
Sodium nitrite in curing salts is essential for inhibiting C. botulinum, preventing oxidative rancidity, and producing the characteristic cured pink color and flavor.
Which cooking method best preserves water-soluble vitamins such as B vitamins and vitamin C in vegetables?
Answer: Steaming
Steaming preserves water-soluble vitamins best because the food never contacts water, minimizing nutrient leaching.
What does the term 'en papillote' describe?
Answer: Cooking food wrapped in parchment paper packets using steam generated from the food's own moisture
En papillote is a French technique of sealing food in parchment paper and baking it so the food steams in its own juices.
When preparing an emulsified vinaigrette, which ingredient acts as the emulsifier to keep oil and vinegar combined?
Answer: Dijon mustard (due to its lecithin content)
Dijon mustard contains lecithin and mucilage compounds that act as emulsifiers, bridging oil and water phases in vinaigrette.