ACF Written Exam Study Guide: Culinary Fundamentals and Professional Skills Review

ACF Written Exam Study Guide: Culinary Fundamentals and Professional Skills
Review


coriander is the seed from what leaf plant that is also used as an herb?



a) cilantro

b) parsley

c) tarragon

d) basil - correct answer ✔✔a) cilantro



What is the French tern used to describe a bay leaf that has been stuck onto a section of raw
onion with a clove and is used to season soups and sauces?



a) onion brulee

b) onion pique

c) onion simmering

d) clove onion - correct answer ✔✔b) onion pique



Which soup is crystal clear with no trace of fat?



a) stock based

b) consomme

c) broth

d) chowder - correct answer ✔✔b) consomme



Which two procedures, when applied properly, help create the major color and flavor
differences between a white and brown stock?

, a) caramelization of the bones and mirepoix for the brown stock

b) type and age of animal used to make stock

c) cooking time and straining techniques; brown stock takes longer

d) cooking temp and size of pot - correct answer ✔✔a) caramelization of the bones and
mirepoix for the brown stock



Which of the following flowering vegetables shows signs of spoilage if yellow flower buds start
to open on the green crown?



a) summer squash

b) broccoli

c) zucchini

d) cauliflower - correct answer ✔✔b) broccoli



What name is given to very small herrings that are often canned in oil or sauce and serve as an
appetizer, sandwich or salad component?



a) minnows

b) shiners

c) anchovies

d) sardines - correct answer ✔✔d) sardines



What are prepared mustard, ketchup and soy sauce examples of?



a) condiments

b) relishes