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ACF Pratice Test questions
onion pique - correct answer What seasoning is made by fastening a bay leaf to the onion with a whole clove? Onion Brulee - correct answer French for "burnt onion" A halved onion seared on a flat-top or in a skillet and used to enhance the color of a stock and consommé sucralose - correct answer Which of the following ingredients would accommodate the dietary needs of a diabetic guest? Sucralose - correct answer is an artificial sweetener and sugar substitute concept - correct answer Which of the following marketing strategies will provide an alternative venue for customers who wish to consume "low fat" products? marketing concept - correct answer is the philosophy that firms should analyze the needs of their customers and then make decisions to satisfy those needs, better than the competition. Brand strategy - correct answer the marketing practice of creating a name, symbol or design that identifies and differentiates a product from other products 6 inches off the floor - correct answer minimum height for storing clean utensils and silverware increases toughness - correct answer What is the effect of reducing the total amount of fat in baked goods? storage container - correct answer Which of the following factors determines how quickly a food will cool
standard operating procedures - correct answer What document establishes and defines the steps people should take in certain operation situations? standard operating procedure - correct answer offers detailed, written instructions on how to perform a routine business activity and explain the process being described Screening - correct answer Which type of interview is conducted early in the recruitment process to determine if a candidate meets basic job requirements? Evaluate - correct answer What does the "E" represent in ADDIE, the five step model for training employees, where the first four letters represent analyze, design, develop, and implement? Protein - correct answer important building block of bones, muscles, cartilage, skin, and blood. Vinegar - correct answer What common kitchen product is technically a by-product of fermented wine? grapeseed oil - correct answer Improved Cardiovascular Health, Burnpoint of Grapeseed Oil is above Olive Oil at 420 F (olive oil is around 350), High in omega- fatty acids in the form of linoleic acid, Rich in polyunsaturated fats, which are better than fats from butter and margarine vinegar - correct answer fermentation of natural sugars to alcohol and then secondary fermentation Malt vinegar - correct answer aged and filtered product obtained from the acetous fermentation of distilled infusion of malt and is a good example of vinegar originating from cereals commissary - correct answer Which purchasing method is most commonly used by large foodservice chains and franchised restaurants?
The campagne or country-style - correct answer is the most basic and has a rustic texture, pork fat, pork liver and seasinings. straight forcemeat - correct answer is smoother and more refined: lean pork meat and a dominat meat (duck, veal, pheasant) Gratin forcemeats - correct answer fully or partially cooking the proteins before processing and are commonly prepared with pork or poultry livers Mousseline forcemeat - correct answer light and delicate being emulsified with egg and cream with lean meat, fish or poultry. 1-2 egg whits per pound of meat 5/4/3 forcemeat - correct answer refers to the ratio of ingredients, 5 parts lean, four parts fat, and three parts ice used to make emulsified sausages like bologna and frankfurters Forcemeats - correct answer emulsions produced by combining the correct ratio of lean ground meats and fats Stand Forcemeat a ratio - correct answer two parts lean to one part fat will give the right balance of flavor, richness, and taste along with a smooth texture that coats the palate and provide a nice finish. Other forcemeat ratios - correct answer The ratios can vary with fats being as high as 50% of the total make up or a 1:1 ratio. Binding agents are sometimes used to absorb the extra fat. panada - correct answer paste prepared from flour, bread, rice, or other starch product and used as a binding agent in forcemeats, pates, terrines and sausages Proper ratio for a panda - correct answer 4:1 ratio of meat to panada by weight
target market's desires - correct answer What is the FIRST consideration when developing a restaurant menu concept? Applesauce - correct answer Which of the following ingredients can be used to replace fat in baked foods? intended use of the product - correct answer When purchasing ingredients, the quality level necessary for a product should be determined PRIMARILY by which of the following? They lack animal protein - correct answer Why do vegetable stocks have less body than animal stocks? product availability and finances - correct answer Which of the following is an influence on the eating choices of people around the United States? They provide a dramatic backdrop for the food. - correct answer What is the purpose of large mirrors or platters during buffet service? almonds - correct answer Which nut can block the negative effects of saturated fats before eating sausage? Kilojoules - correct answer Australian measure of how much energy people get from consuming a food or drink. Calories: 1 kJ = 0.2 Calories (Cals) 1 Calorie = 4.2 kJs. the mouth and nose share the same airway - correct answer Why are taste and smell directly related? Yield - correct answer Which of the following is one of the the criteria for grading in beef? Bavarian cream has the addition of whipped cream and gelatin. - correct answer What distinguishes a custard from a Bavarian cream?
ordering, receiving, storing, inventorying, issuing and delivering of food, materials, supplies, tools and equipment? 28.5 - correct answer To convert grams to ounces, divide grams by which of the following? backdoor selling - correct answer What term is used when a cook makes a purchase deal with a vendor prior to an authorized contract being signed? Sauce Maltaise - correct answer Which of the following is one of the sauces that Escoffier suggests to accompany asparagus? It contains a common allergen - correct answer A new special item is popular with customers. What is a reason a chef would decide against putting the special item on the permanent menu? 10 slices of lobster tail, 10 slices of very black truffle, 2 oz of sliced lobster flesh, 2 oz of diced truffle and sauce cardinal - correct answer According to Escoffier, what is included in garnish a la Cardinal? Red - correct answer Which type of onion has the most flavonoids? botulinum - correct answer Reduced oxygen packaged (ROP) frozen fish fillets must be removed from the packaging before thawing under refrigeration or immediately after thawing under cold running water to help prevent the growth of which anerobic bacteria? braise - correct answer Which cooking method is best suited for venison leg meat? point of sale (POS) - correct answer What is the computer-based system that aids in sales and volume forecasting? exit interview - correct answer What communication tool can be used to provide information about retention of employees?
tomatoes and mushrooms - correct answer According to Escoffier, what two ingredients are acceptable to use more than once when developing a menu? Food Safety Manager certification - correct answer According to the 2013 FDA Model Food Code, the person in charge must possess what credential when the Health Inspector shows up? to remove the natural bitterness contained in some vegetables - correct answer Which of the following is a purpose for blanching? dried legumes - correct answer Which food combines with grains to form a complete protein? "5-7 days at 41°F - correct answer How long and at what temperature do fresh cheeses keep? amount of usable meat on the carcass - correct answer Which of the following factors helps determine the USDA yield grades for meat? create a HACCP team - correct answer when developing a HACCP plan for an operation, what should the chef do to improve the effective implementation of the plan? The Family and Medical Leave Act - correct answer Which act is a federal law requiring employers with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees? analyze, design, develop, implement and evaluate - correct answer Which of the following is the correct order of elements in the commonly used five-step training development model? Collagen - correct answer Which type of connective tissue will break down during the cooking process?
oblique - correct answer Which is the BEST method to cut long, cylindrical vegetables to obtain a 35-40 degree angle? 160°F (71°C) - correct answer To what minimum internal temperature must ratites (emu, ostrich, etc.) be cooked? Civil Rights Office - correct answer Which of the following was established in 1978 as a central authority, responsible for leading and coordinating the efforts of federal departments and agencies to enforce all laws relating to equal employment opportunity? I pledge to share my professional knowledge and skill with all culinarians. - correct answer Which of the following is included in the ACF Culinarians' Code? analysis, design, development, implementation and evaluation - correct answer It is important to determine, before hiring personnel, what the training needs for the position will be. A commonly used training model is the A.D.D.I.E. instructional systems development model. What does the acronym A.D.D.I.E. stand for? conveniently located freezer space - correct answer What would best practices suggest is the primary concern for including frozen desserts on a dessert menu? Glazed - correct answer Which answer best describes fish that have been dipped in water, then frozen? the sauce will break - correct answer When the base of a hollandaise sauce is colder than the butter to be emulsified, which of the following will the chef notice? cross contact - correct answer In the walk-in cooler, the chef wants everything that is ready-to-eat on the top shelf. The cook decides to place the salami and the provolone on the same sheet pan and then cover and label the entire pan. The cook then places the pan on the top shelf. What is the cook not considering? Skirt - correct answer The cuts of beef found in the short plate is are the short rib and what?
cashew - correct answer Which nut grows underground in the root system of the plant? Culinarian's Code - correct answer Where can the statement, "I will place honor, fairness, cooperation, and consideration first when dealing with my colleagues," be found? creating excitement for the food - correct answer Which of the following is the goal in writing the descriptive representation of menu items? food cost percentage - correct answer What information does a menu item's cost divided by its revenue produce? clearly defined and communicated to the entire team, with tracking and follow-up - correct answer In order for a kitchen team to buy into performance goals, the goals must be which of the sales mix - correct answer contribution profit selling price - correct answer is computed as the selling price per unit, minus the variable cost per unit The contribution margin - correct answer is the foundation for break-even analysis used in the overall cost and sales price planning for products le guide culinare - correct answer escoffier's attempt to codify and streamline the French restaurant food of the day. culinarian code - correct answer As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation.
Rib roast - correct answer rib eye, rib steak, rib eye Short loin - correct answer top loin steak, t-bone steak, poterhoue steak, tenderloin Sirloin - correct answer pin bone sirloin steak, flat bone steak, bonless sirloin steak Round - correct answer round steak, bonelsee rump roast, cubed steak Fore shank - correct answer shank cross cuts Brisket - correct answer fresh brisket, corned beef Flank - correct answer ground beef, flank steak, Tip - correct answer top steak, tip roast Short plate - correct answer short ribs, skirt steak Equal opportunity commission - correct answer 1978 as central authority, responsible for leading and coordinating the efforts of federal departments and agencies to enforce all laws relating to equal employment opportunities. Glazed - correct answer fish dipped in water then frozen Oblique - correct answer long cylindrical vegetable cut to obtain a 35-40 degree angle Diagonal - correct answer cutting vegetables exposes more of the vegetable's surface area to the heat
Rondelle - correct answer round, or circular CUT Torne - correct answer 2 inch length with 7 sides Amount of usable meat on the carcass - correct answer yield grades for meat of USDA POS - correct answer computer based system that aids in sales and volume forecasting Botulism - correct answer Reduced oxygen packaging food Listeria - correct answer bacteria found in poultry and cattle Can grow in cold temperature Killed by cooking and pasteruization Red onion - correct answer has most flavonoids Family and medical leave act - correct answer federal law requiring employers with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees. Seat turnover - correct answer what should managers compare to the actual hours worked to check the accuracy of labor forecasts Self actualization- - correct answer peoples belief about the nature life Tomatoes and mushrooms - correct answer two ingredients Escoffier would use more than once on a menu Mango - correct answer grown in southeast asia
Proteins - correct answer function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. B vitamins - correct answer in this food group serve a variety of functions in the body. They help the body release energy, play a vital role in the function of the nervous system, aid in the formation of red blood cells, and help build tissues. Magnesium - correct answer used in building bones and in releasing energy from muscles Zinc - correct answer necessary for biochemical reactions and helps the immune system function properly. EPA and DHA - correct answer are omega-3 fatty acids found in varying amounts in seafood. Eating 8 ounces per week of seafood may help reduce the risk for heart disease. sinew - correct answer a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. rare - correct answer 115-120 degrees spongy and very slight resistance medium - correct answer 130-140 degrees slightly firm and slightly spingy medium well - correct answer 155-165 degrees firm springy barding - correct answer is the prosccess of covering the surface of meat or poultry with thin slices of pork fatback and tying them in place with nutcher's twine Larding - correct answer process of insterting small strips of pork fat into meat with a larding needle. Grades of Beef - correct answer USDA prime, choice, select, standard, commericail, utility, cutter and canner
Grades of Veal - correct answer USDA Prime, Choice, Good, Standard, Utility Grades of Lamb - correct answer USDA Prime, Choice, Good and Utility Grades of Pork - correct answer USDA NO. 1, No. 2, No. 3, Utility Elastin - correct answer will not break down under normal cooking conditions a protein found in connective tissues, particualry ligaments and tendons Silver skin - correct answer tough connective tissue that surrounds certain muscles Fish inspections are mandatory True or False - correct answer False Grades of Fish by Type 1 - correct answer A,B,C Fancy - correct answer previously frozen Fresh frozen - correct answer the item was quick-frozen while still fresh but not as quickly as fast frozen Flash-frozen - correct answer the item was quickly frozen on-bard ship or at processing plat within hours of being caught Battuto - correct answer Italian term for finely chopped aromatics. Usually it's a combo of onions, celery, carrots, garlic and parsley cooked in fat such as lard or, more recently, butter or olive oil, and it can sometimes includes a meat like pancetta, bacon or prosciutto. Freezing point with Alcohol The lower the alcohol content, the warmer the freezing point. - correct answer
Magnesium - correct answer found in leafy greens, whole grains, fish and cooa Muscle contartion assists energy metabolism bone formation Calcium - correct answer bones and teeth Vitamin D - correct answer sunshine vitamin variable costs - correct answer costs that vary with the quantity of output produced magarine - correct answer consists of vegetable or animal fats vegetable shortening - correct answer solid fat
