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ACF Sous Chef Exam Terms 2024 100- Questions With Correct Solutions.
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ACF Sous Chef Exam Terms 2024 100- Questions With Correct Solutions.
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10/12/24, 10:52 AMACF Sous Chef Exam Terms
Jeremiah
Terms in this set (49)
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in
Braise
very little liquid.
Poaching is a type of moist-heat cooking technique that involves cooking by
submerging food in a liquid, such as water, milk, stock or wine. Poaching is
Poach
differentiated from the other "moist heat" cooking methods, such as simmering and
boiling, in that it uses a relatively low temperature 160-180 °F
Simmer To cook it in liquid at a temperature ranging from 180°F to 205°
Boil
Court Bouillon A stock made from wine and vegetables, typically used in fish dishes.
to cook food quickly over relatively high heat, literally meaning "to jump" as the food
Saute
does when placed in a hot pan
Fumet A concentrated stock, especially of game or fish, used as flavoring.
A specialized variant of French Roasting, where the food to be cooked is placed in a
Poeling closed container and is Basted with Whole Butter (sometimes including Herbs and
Vegetable flavors)
Inserting thin slices of fat, such as pork fatback, into low-fat meats in order to add
Larding
moisture
A method of placing fat, such as bacon or fatback, around lean meats or fowl that
Barding are to be roasted so they will absorb additional moisture and fat to keep them from
drying out.
A mixture of coarsely chopped onions, carrots and celery used to flavor stocks,
Mirepoix
stews, and other foods. Generally 50% onions, 25% carrots and 25% celery
Standard mirepoix plus diced smoke bacon or smoked ham and, depending on the
Matignon
dish, mushrooms and herbs. Usually cut more uniformly.
A white mirepoix for light-colored dishes substitutes the white part of leeks for the
White mirepoix
ACF Sous Chef Exam Terms
carrots.
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