Approved ACF Test Study Guide
2025/2024 |Verified Q&A|
What is the primary purpose of a mise en place in a professional kitchen? To ensure
efficiency and organization during food preparation.
Which cooking method involves submerging food in hot fat, typically at temperatures between
350°F ...
Approved ACF Test Study Guide
2025/2024 |Verified Q&A|
What is the primary purpose of a mise en place in a professional kitchen? To ensure
efficiency and organization during food preparation.
Which cooking method involves submerging food in hot fat, typically at temperatures between
350°F to 375°F? Deep frying.
In pastry making, what is the term for the process of incorporating air into a mixture to increase
volume and create a light texture? Whipping.
What type of cuisine is characterized by the use of fresh herbs, citrus, and olive oil, originating
from the Mediterranean region? Mediterranean cuisine.
What is the name of the culinary technique that involves cooking food slowly in a small amount
of liquid, usually in a covered pot? Braising.
In baking, what does the term "proofing" refer to? The process of allowing yeast dough to
rise before baking.
1
,Which ingredient is primarily responsible for the leavening action in traditional bread recipes?
Yeast.
What culinary term describes the process of finely chopping herbs or vegetables and mixing
them with salt to create a seasoning? Salting.
What is the primary difference between a stock and a broth in culinary terms? Stock is made
from bones, while broth is made from meat or vegetables.
In the context of food safety, what is the danger zone temperature range where bacteria can grow
rapidly? 41°F to 135°F.
What is the classic French sauce that is made from a roux and milk, often used in macaroni and
cheese? Béchamel sauce.
What is the primary purpose of tempering chocolate? To stabilize it for a shiny finish and
prevent blooming.
Which type of knife is best suited for slicing through tough-skinned fruits like watermelon?
A serrated knife.
2
,What is the culinary term for a dish that is prepared using a technique where ingredients are
submerged in a cold liquid to infuse flavors? Cold infusion.
In culinary terms, what is a "garnish"? An edible decorative element added to a dish for
presentation and flavor enhancement.
What does the term "al dente" refer to in pasta cooking? Pasta that is cooked to be firm to the
bite.
What is the main characteristic of a confit preparation? Food is slowly cooked in its own fat
or oil.
Which herb is traditionally used to flavor pesto sauce? Basil.
What is the cooking technique that involves quickly cooking food in a small amount of hot oil
while stirring continuously? Stir-frying.
In terms of food plating, what does the term "height" refer to? Creating a vertical element to
enhance the visual appeal of a dish.
What is the process of caramelizing sugar called when it is done at high temperatures until it
reaches a dark, rich color? Browning.
3
, What is the function of an emulsifier in cooking? To help mix two immiscible liquids, such
as oil and water.
What type of pastry is made with equal parts flour, butter, and water, known for its flaky texture?
Puff pastry.
What is the key ingredient in traditional hollandaise sauce? Egg yolks.
What does the term "deglazing" mean in culinary practice? Adding liquid to a pan to dissolve
browned food particles after cooking.
What is the most common type of seafood found in a traditional bouillabaisse? Fish,
specifically white fish varieties.
What common kitchen ingredient is a by-product of fermented wine?
1)vinegar
2)soy sauce
3)Worcestershire sauce
4)demi-glace 1) Vinegar
What is the general smoking point for vegetable oils?
4
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