100% Correct: ACF Written Test *Q&A*
|Verified Study Set| 2025/2024
What is the primary purpose of blanching vegetables before freezing?
a) Enhancing flavor
b) Reducing moisture content
c) Inactivating enzymes
d) Improving color retention
Which knife cut is typically used for dicing ve...
100% Correct: ACF Written Test *Q&A*
|Verified Study Set| 2025/2024
What is the primary purpose of blanching vegetables before freezing?
a) Enhancing flavor
b) Reducing moisture content
c) Inactivating enzymes
d) Improving color retention
Which knife cut is typically used for dicing vegetables into 1/8 inch cubes?
a) Julienne
b) Batonnet
c) Brunoise
d) Paysanne
What is the main function of gluten in doughs?
a) Providing flavor
b) Developing structure
c) Adding moisture
d) Reducing stickiness
Which cooking method is best for tender cuts of meat like filet mignon?
a) Braising
1
,b) Steaming
c) Grilling
d) Poaching
What is the primary ingredient in a beurre blanc sauce?
a) Stock
b) Flour
c) Cream
d) Butter
Which of the following is a dry-heat cooking method?
a) Poaching
b) Roasting
c) Braising
d) Steaming
What is the ideal internal temperature for medium-rare beef?
a) 120°F
b) 130°F
c) 135°F
d) 145°F
The Maillard reaction primarily affects which aspect of food?
2
,a) Moisture retention
b) Nutritional value
c) Flavor and browning
d) Shelf life
Which herb is commonly used in a bouquet garni?
a) Cilantro
b) Thyme
c) Sage
d) Basil
What does the term "mise en place" mean in culinary practice?
a) Cooking ingredients to order
b) Preparing and organizing all ingredients before cooking
c) Using seasonal ingredients
d) Garnishing a dish before serving
Which type of flour contains the highest gluten content?
a) Cake flour
b) Bread flour
c) All-purpose flour
d) Pastry flour
3
, Which of the following is an example of a fermented food?
a) Grilled chicken
b) Sautéed spinach
c) Sauerkraut
d) Roasted garlic
What is the ideal oil temperature for deep-frying?
a) 250°F
b) 350°F
c) 400°F
d) 450°F
Which of the following cuts of beef is considered the most tender?
a) Chuck
b) Brisket
c) Tenderloin
d) Shank
What is the ratio of oil to vinegar in a classic vinaigrette?
a) 2:1
b) 3:1
c) 4:1
d) 5:1
4
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