Batonnet cut - Study guides, Class notes & Summaries

Al dente Correct Answer to Cook to the bite Alkaline Correct Answer base, found in baking soda, turns veggies brown and breaks them down Appareil/Duxelle Correct Answer Minced mushrooms and shallots cooked in clarified butter till moisture leaves. Fill that mixture into a split concasse, then topped persillade. Are cream soups strained? Why? Correct Answer Cream soups are strained because one wants to create a velvety smooth texture. Aromatic Correct Answer Ingredients, such are herb...

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 moistu...

ACF Certification Final Exam Questions and Answers |100% Correct| 2025/2024 Latest Version!! What is the ideal temperature range for proofing yeast dough? - 65°F to 75°F - 75°F to 85°F - 85°F to 95°F - 100°F to 110°F Which of the following is the most suitable fat for making laminated dough, such as puff pastry? - Margarine - Butter - Vegetable oil - Lard When preparing a consommé, which ingredient helps clarify the stock? - Gelatin - Flour - Egg whites - Cornstarch ...