ACF Sous Chef Exam Terms | 50 Questions with 100 % correct Answers | Verified

ACF Sous Chef Exam Terms Braise - ✔✔to cook (meat, fish, or vegetables) by saut éeing in fat and then simmering slowly in very little liquid. Poach - ✔✔Poaching is a type of moist -heat cooking technique that involves cooking by submerging food in a liq uid, such as water, milk, stock or wine. Poaching is 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 rangin g from 180°F to 205° Boil - ✔✔ Court Bouillon - ✔✔A stock made from wine and vegetables, typically used in fish dishes. Saute - ✔✔to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan Fume t - ✔✔A concentrated stock, especially of game or fish, used as flavoring. Poeling - ✔✔A specialized variant of French Roasting, where the food to be cooked is placed in a closed container and is Basted with Whole Butter (sometimes including Herbs and Veg etable flavors) Larding - ✔✔Inserting thin slices of fat, such as pork fatback, into low -fat meats in order to add moisture Barding - ✔✔A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absor b additional moisture and fat to keep them from drying out. Mirepoix - ✔✔A mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews, and other foods. Generally 50% onions, 25% carrots and 25% celery Matignon - ✔✔Standard mirepoix plus diced smoke bacon or smoked ham and, depending on the dish, mushrooms and herbs. Usually cut more uniformly. White mirepoix - ✔✔A white mirepoix for light -colored dishes substitutes the white part of leeks for the carro ts. Remouillage - ✔✔A stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glaze. Depouillage - ✔✔French culinary term which means "to skim fat" which is done to remove the fat that rises to the top of sauces, stocks and other cooking liquid during cooking. Deglaze - ✔✔The process of loosening, reducing, and dissolving t he residue remaining in a pan after meat has been sautéed. After cooking, the meat is removed from the pan and a liquid such as wine, vinegar, stock, or juice is added to the remaining meat juices and bits, often sticking to the bottom of the pan. This fla vorful residue is heated and combines with the liquid to produce a sauce or gravy for the meat. Fond - ✔✔The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked. Types of Roux - ✔✔There are three basic types: White - This roux is cooked briefly and should be removed from heat as soon as it develops a bubbly, frothy appearance. White roux's are used in white sauces such as a bechamel or in dishes where color is undesirable. Blond roux - Cooked a bit longer than white roux in order to produce a blond coloring, a blond roux is at the beginning stages of caramelization. A veloute is typical for the requirements of a blond roux Brown roux - A brown roux is cooked until it is much more caramelized and will turn a distinct brown color. This roux will impart a nutty aroma and flavor and is used in brown sauces or dishes where a dark color is desired. Because the starches break down during prolonged cooking, more roux will be required to ac hieve a similar thickening power.