ACF PRATICE TEST QUESTIONS 100% VERIFIED ANSWERS 2024/2025 CORRECT STUDY SET, Exams of Food Science and Technology

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ACF PRATICE TEST QUESTIONS

100% VERIFIED ANSWERS

2024/2025 CORRECT STUDY

SET

onion pique What seasoning is made by fastening a bay leaf to the onion with a whole clove? Onion Brulee 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 Which of the following ingredients would accommodate the dietary needs of a diabetic guest? Sucralose is an artificial sweetener and sugar substitute concept Which of the following marketing strategies will provide an alternative venue for customers who wish to consume "low fat" products? marketing concept 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

the marketing practice of creating a name, symbol or design that identifies and differentiates a product from other products 6 inches off the floor minimum height for storing clean utensils and silverware increases toughness What is the effect of reducing the total amount of fat in baked goods? storage container Which of the following factors determines how quickly a food will cool standard operating procedures What document establishes and defines the steps people should take in certain operation situations? standard operating procedure offers detailed, written instructions on how to perform a routine business activity and explain the process being described Screening Which type of interview is conducted early in the recruitment process to determine if a candidate meets basic job requirements? Evaluate 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 important building block of bones, muscles, cartilage, skin, and blood. Vinegar What common kitchen product is technically a by-product of fermented wine?

grapeseed oil Improved Cardiovascular Health, Burnpoint of Grapeseed Oil is above Olive Oil at 420 F (olive oil is around 350), High in omega-6 fatty acids in the form of linoleic acid, Rich in polyunsaturated fats, which are better than fats from butter and margarine vinegar fermentation of natural sugars to alcohol and then secondary fermentation Malt vinegar 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 Which purchasing method is most commonly used by large foodservice chains and franchised restaurants? Purchasing by Requirement refers to those goods which are purchased only when needed and in required quantity Market purchasing buying goods for taking advantages of favourable market situations Speculative purchasing purchases at lower prices with a view to sell them at higher prices in future Contract Purchasing specific quantity of materials is contracted to be purchased and delivery is taken in future Scheduled Purchasing suppliers are supplied a probable time schedule for material requirements so that they are in a position to arrange these in time Co-operative Purchasing

Small industrial units may join to pool their requirements and then place bulk orders with dealers Commissary Purchasing vendor within your organization that produces menu or prep items, such as pies, pizza dough, sauces, etc., and ships them to restaurant entities within the organization or sells them retail making hiring decisions based on demographic factors that have nothing to do with a person's ability to do the job Which of the following actions is discrimination in the workplace? the diameter of the tenderloin What is the difference between a porterhouse and a T-bone steak? panada Which of the following methods did Escoffier favor for binding forcemeat to give it a firm texture? Forcemeat ground mixtures of meats, poultry, fish or vegetables combined with fats, seasoning and other flavoring ingredients The campagne or country-style is the most basic and has a rustic texture, pork fat, pork liver and seasinings. straight forcemeat is smoother and more refined: lean pork meat and a dominat meat (duck, veal, pheasant) Gratin forcemeats fully or partially cooking the proteins before processing and are commonly prepared with pork or poultry livers Mousseline forcemeat 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 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 emulsions produced by combining the correct ratio of lean ground meats and fats Stand Forcemeat a ratio 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 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 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 4:1 ratio of meat to panada by weight target market's desires What is the FIRST consideration when developing a restaurant menu concept? Applesauce Which of the following ingredients can be used to replace fat in baked foods? intended use of the product When purchasing ingredients, the quality level necessary for a product should be determined PRIMARILY by which of the following? They lack animal protein

Why do vegetable stocks have less body than animal stocks? product availability and finances 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. What is the purpose of large mirrors or platters during buffet service? almonds Which nut can block the negative effects of saturated fats before eating sausage? Kilojoules 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 Why are taste and smell directly related? Yield Which of the following is one of the the criteria for grading in beef? Bavarian cream has the addition of whipped cream and gelatin. What distinguishes a custard from a Bavarian cream? Bavarian cream dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded Bend at the knees to lift heavy objects. Which of the following kitchen safety plan criteria should be used to reduce back injuries in the kitchen? dedicated space for preparing allergen-free items

Which of the following is a critical component of an allergen prevention plan for a food service operation? cost and quality control What is the MOST important reason for developing and writing food/product specifications? less than 10% According to the Dietary Guidelines for Americans 2010, what percentage of a person's daily caloric intake should come from saturated fat? use an underliner How should wait staff prevent containers with food, such as soups and stews, from slipping on the plate when carrying to a table? temperature of 1 kilogram of water 1 degree Celsius A kilocalorie indicates the energy required to raise what? large clam native to the Pacific Northwest coast of the United States What is a geoduck? carbohydrates and proteins Which of the following meet the PRIMARY needs of the body's energy and building blocks? grapefruit Which popular citrus fruit is the result of an 18th century crossbreed of the orange and pummelo? storeroom manager Which of the following is an employee that supervises and coordinates the activities of all storeroom employees, including the ordering, receiving, storing, inventorying, issuing and delivering of food, materials, supplies, tools and equipment? 28. To convert grams to ounces, divide grams by which of the following?

backdoor selling What term is used when a cook makes a purchase deal with a vendor prior to an authorized contract being signed? Sauce Maltaise Which of the following is one of the sauces that Escoffier suggests to accompany asparagus? It contains a common allergen 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 According to Escoffier, what is included in garnish a la Cardinal? Red Which type of onion has the most flavonoids? botulinum 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 Which cooking method is best suited for venison leg meat? point of sale (POS) What is the computer-based system that aids in sales and volume forecasting? exit interview What communication tool can be used to provide information about retention of employees? tomatoes and mushrooms

According to Escoffier, what two ingredients are acceptable to use more than once when developing a menu? Food Safety Manager certification 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 Which of the following is a purpose for blanching? dried legumes Which food combines with grains to form a complete protein? "5-7 days at 41°F How long and at what temperature do fresh cheeses keep? amount of usable meat on the carcass Which of the following factors helps determine the USDA yield grades for meat? create a HACCP team 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 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 Which of the following is the correct order of elements in the commonly used five-step training development model? Collagen Which type of connective tissue will break down during the cooking process?

MSDS

Which of the following sheets provides information about the chemical content and instructions of cleaning materials? cook small test batch How should a chef safely taste potentially hazardous food? Alcohol What ingredient will lower the freezing point in frozen desserts? lean fish, such as sole Which source provides the best bones for fish stock? Poultry A gallantine is usually made of what protein? father and son A family of six has just been seated in the dining room. This family consists of a mother (expecting her third child), father, 14-year-old son, 2-year-old daughter, and grandparents. The occasion is a celebration of the grandparents' 50th wedding anniversary. If a foodborne disease outbreak should happen to occur, who would be the least likely to be affected? oignon brulee Which of the following should be used to enhance the color of a stock? Recognition According to Herzberg's Two-Factor theory, which of the following is an example of a Motivation Factor? cocoa solids White chocolate does NOT contain which of the following?

Submit to the Certification Commission, in writing, the complaint listing the alleged activities, the chef's basis of knowledge, names of those involved, the specific section of the code violated, and the chef's signature." If a chef alleges that there has been a violation of the American Culinary Federation code of ethics, the chef is requested to do which of the following? oblique Which is the BEST method to cut long, cylindrical vegetables to obtain a 35-40 degree angle? 160°F (71°C) To what minimum internal temperature must ratites (emu, ostrich, etc.) be cooked? Civil Rights Office 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. Which of the following is included in the ACF Culinarians' Code? analysis, design, development, implementation and evaluation 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 What would best practices suggest is the primary concern for including frozen desserts on a dessert menu? Glazed Which answer best describes fish that have been dipped in water, then frozen? the sauce will break

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 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 The cuts of beef found in the short plate is are the short rib and what? cashew Which nut grows underground in the root system of the plant? Culinarian's Code 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 Which of the following is the goal in writing the descriptive representation of menu items? food cost percentage 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 In order for a kitchen team to buy into performance goals, the goals must be which of the sales mix contribution profit selling price is computed as the selling price per unit, minus the variable cost per unit The contribution margin

is the foundation for break-even analysis used in the overall cost and sales price planning for products le guide culinare escoffier's attempt to codify and streamline the French restaurant food of the day. culinarian code 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. peanuts do not grow on trees like pecans or walnuts. are legumes, not nuts. it flowers above ground but the nut grows below ground. Planted in the early spring, the peanut grows best in calcium rich sandy soil. cashew While many of the cashews produced for commerce come from Africa and India, the cashew tree is native to tropical regions of Brazil. The tree produces a long, fleshy stalk, called a cashew apple, which resembles a small pear. Cashew nuts are protected from hungry passerby by a double shell containing a potent poison called anacardic acid. explored the possibility of using the toxic oil found in the nut's shell as an antibiotic
Walnuts Harvesting begins in late August, when the drying green hulls start to split

California walnuts are produced under stringent quality controls that exceed California inspection standards, reputed to be the world's toughest. Hazelnut also known as filbert or cob nut, has native species that are widespread over North America, Europe and Asia. Short Plate found from skirt, tenderloin, bacon Chuck boneless check eye., arm pot roast, ground beef Rib roast rib eye, rib steak, rib eye Short loin top loin steak, t-bone steak, poterhoue steak, tenderloin Sirloin pin bone sirloin steak, flat bone steak, bonless sirloin steak Round round steak, bonelsee rump roast, cubed steak Fore shank shank cross cuts Brisket fresh brisket, corned beef Flank

ground beef, flank steak, Tip top steak, tip roast Short plate short ribs, skirt steak Equal opportunity commission 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 fish dipped in water then frozen Oblique long cylindrical vegetable cut to obtain a 35-40 degree angle Diagonal cutting vegetables exposes more of the vegetable's surface area to the heat Rondelle round, or circular CUT Torne 2 inch length with 7 sides Amount of usable meat on the carcass yield grades for meat of USDA POS computer based system that aids in sales and volume forecasting

Botulism Reduced oxygen packaging food Listeria bacteria found in poultry and cattle Can grow in cold temperature Killed by cooking and pasteruization Red onion has most flavonoids Family and medical leave act federal law requiring employers with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees. Seat turnover what should managers compare to the actual hours worked to check the accuracy of labor forecasts Self actualization- peoples belief about the nature life Tomatoes and mushrooms two ingredients Escoffier would use more than once on a menu Mango grown in southeast asia Meatals- aluminum, stainless steel, cast iron, copper Cussion shallow poaching liquid that may be used as base for item's sauce Thickening gumbo cornstarch Shallow poaching temperature

150 degrees Nappe to coat the back of the spoon Sauce maltise accompanies asparagus Grapefruit Cross bread of orange and pummelo Geoduck large clam native to Pacific Northwest coast of the U.S. Kilocalorie the about of energy required to raise the temperature of 1 kilogram of water 1 degree Celsius Teres major cut of meat from the shoulder Flat iron cut of meat from the shoulder Spirit Has a fortified wine added to it Mash The type of yeast you use will play a large role in the amount of time it takes for a mash to ferment Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. B vitamins

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 used in building bones and in releasing energy from muscles Zinc necessary for biochemical reactions and helps the immune system function properly. EPA and DHA 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 a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. rare 115 - 120 degrees spongy and very slight resistance medium 130 - 140 degrees slightly firm and slightly spingy medium well 155 - 165 degrees firm springy barding 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 process of insterting small strips of pork fat into meat with a larding needle.

Grades of Beef USDA prime, choice, select, standard, commericail, utility, cutter and canner Grades of Veal USDA Prime, Choice, Good, Standard, Utility Grades of Lamb USDA Prime, Choice, Good and Utility Grades of Pork USDA NO. 1, No. 2, No. 3, Utility Elastin will not break down under normal cooking conditions a protein found in connective tissues, particualry ligaments and tendons Silver skin tough connective tissue that surrounds certain muscles Fish inspections are mandatory True or False False Grades of Fish by Type 1 A,B,C Fancy previously frozen Fresh frozen the item was quick-frozen while still fresh but not as quickly as fast frozen Flash-frozen

the item was quickly frozen on-bard ship or at processing plat within hours of being caught Battuto 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. Title VII of the civil rights act of 1964 a federal law that prohibits employers from discriminating against employees on the basis of sex, race, color, national origin and religion. It generally applies to employers with 15 or more employees, including federal, state and local governments. Equal pay act is a United States labor law amending the Fair Labor Standards Act, aimed at abolishing wage disparity based on sex The FLSA child labor law The family and medical leave act federal law that requires employees with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees. Best method for cooking venison leg Best method for cooking venison breast braise Best method for cooking venison loin Sauté Best method for cooking venison leg, loin, shoulder grill

roast cooking methods for lamb Salmonella found in eggs, poultry, milk, meats, and fecal contamination E.coli found in any food especially raw milk, raw vegetables, raw or rare beef, humans Flavonoids any of a large class of plant pigments having a structure based on or similar to that of flavone. Folate frozen vegetables the before cooking, they will lose this nutrient Magnesium found in leafy greens, whole grains, fish and cooa Muscle contartion assists energy metabolism bone formation Calcium bones and teeth Vitamin D sunshine vitamin variable costs costs that vary with the quantity of output produced magarine consists of vegetable or animal fats

vegetable shortening solid fat