ACF Test Study Questions with Complete Verified Solutions 2024/2025, Exams of Nutrition

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ACF Test Study Questions with Complete Verified Solutions 2024/2025 What common kitchen ingredient is a by-product of fermented wine? 1)vinegar 2)soy sauce 3)Worcestershire sauce 4)demi-glace 1) Vinegar What is the general smoking point for vegetable oils? 1)400° Fahrenheit (204° Celsius) 2)350° Fahrenheit (177° Celsius) 3)450° Fahrenheit (232° Celsius) 4)300° Fahrenheit (149° Celsius) 1) 400° Fahrenheit (204° Celsius) What vegetable group contains a large number of toxic varieties and should be purchased only through reputable dealers? 1)root 2)mushrooms 3)tubers 4)cruciferous 2) Mushrooms Which of the following characteristics indicates the freshness of an egg? 1)color of the shell 2)color of the yolk 3)strength of yolk and firmness of white 4)firmness of the shell 3)strength of yolk and firmness of white Which of the following potatoes is most commonly used for making French fries? 1)red 2)Yukon gold 3)russet 4)fingerling 3) russet To refer to cheese as Roquefort, it must come from where? 1)New York 2)Wisconsin 3)Belgium 4)France 4) France Dungeness crab is indigenous to which large body of water? 1)Pacific Ocean 2)Gulf of Mexico 3)Caribbean Sea 4)Atlantic Ocean 1) Pacific Ocean What are mollusks with tentacles attached to the head called? 1)cephalopods 2)univalves 3)crustaceans 4)bivalves 1)cephalopods What variety of rice used extensively in Indian cuisine is aged as part of the production process to remove the moisture content? 1)basmati 2)brown 3)arborio 4)converted 1)basmati What dry heat cooking method is similar to sauteing in a wok? 1)pan fry 3)stainless steel 4)copper 4) Copper Which terms refers to the metal part of a kitchen knife that is fully embedded within the knife's handle? 1)hilt 2)bolt 3)bolster 4)tang 4)tang What component of a meat marinade tenderizes the product after several hours? 1)herbs and spices 2)acidic ingredients 3)vegetable oils 4)salty ingredients 2)acidic ingredients What primal cut of beef contains the sirloin? 1)round 2)rib 3)loin 4)chuck 3)loin Which of the following components of a whole chicken is required to make a chicken galantine? 1)bone 2)wing 3)skin 4)liver 3) Skin Which term refers to the tough membrane surrounding meat that should be removed? 1)silver skin 2)tendon 3)noisettes 4)gristle 1) silver skin What presentation technique uses equal numbers and shapes on both sides of a midpoint or line? 1)symmetrical 2)contrasting components 3)asymmetrical 4)focal point 1)symmetrical What is the purpose of lines and patterns in buffet presentations? 1)to group hot and cold foods together 2)to keep foods that might drip closest to the guest 3)to arrange the food neatly and logically 4)to save space on display trays 3)to arrange the food neatly and logically How should hot and cold foods be presented on a buffet? 1)in their own areas and grouped by temperature 2)in their own areas and grouped by main ingredients 3)in a single area and grouped by temperature 4)in a single area and grouped by main ingredients 1)in their own areas and grouped by temperature All of the following are essential to get a good sear on a protein EXCEPT which? 1)dry surface 2)high heat 3)small amount of oil 4)constantly moving the product 4)constantly moving the product Which item CANNOT be on an all wild menu? 1)Pacific salmon 2)pheasant 3)rattlesnake 4)goat 4)goat Which of the following is important to consider when testing a new recipe? 1)menu mix 2)customer demographics 3)form of recipe card for printing 4)receiving processes 1)menu mix Which of the following is NOT an example of non-enzymatic browning? 1)baking a loaf of bread 2)an apple turning brown when exposed to air? 3)searing a steak in a cast iron skillet 4)making a caramel sauce 2)an apple turning brown when exposed to air? What cooking technique involves simmering a liquid to thicken it and/or concentrate its flavor? 1)reducing 2)congealing 3)blanching 4)parboiling 1)reducing Which of the following cuisines includes meat and seafood paella? 1)Skandinavian 2)Spanish 3)French 4)Greek 2)Spanish Which technique involves wrapping a piece of meat in some form of fat for moisture or presentation? 1)deglazing 2)glacage 3)barding 4)larding 3)barding 2)Rinse with cold tap water. What do federal health codes require for a restaurant to produce charcuterie on the property? 1)separate cooler 2)recipe 3)variance 4)smoker 3)variance A chef is serving lunch to a group of residents in an assisted living facility. Many of the individuals belong to a high risk population. Which of the following items is NOT appropriate to serve? 1)peanut butter and jelly sandwiches 2)egg salad sandwiches with bean sprouts 3)build-your-own ice cream sundaes 4)pizza and beer 2)egg salad sandwiches with bean sprouts What is the minimum number of people sickened by a foodborne illness to be considered an outbreak? 1)5 2)12 3)2 4)10 3)2 According to the FDA Food Code, the person in charge is NOT responsible for which of the following? 1)being able to state the differences of quality levels of foods as assigned by the USDA 2)being able to state required temperatures for cold food storage, hot holding, cooling and reheating potentially hazardous foods 3)being able to describe specific foodborne illnesses and symptoms 4)being able to describe foods identified as major food allergens 1)being able to state the differences of quality levels of foods as assigned by the USDA When hot holding eggs for a buffet, what is the minimum internal cooking temperature that is recommended to reduce potential food borne illness? 1)165 degrees Fahrenheit 2)155 degrees Fahrenheit 3)135 degrees Fahrenheit 4)145 degrees Fahrenheit 2)155 degrees Fahrenheit A prep cook is wearing single use gloves while cleaning raw chicken to set up station. Service is not for another 8 hours. The cook has over 200 pounds of chicken to clean. How long can the cook wear the single use gloves without changing them? 1)6 hours 2)4 hours 3)2 hours 4)8 hours 2)4 hours Which of the following is NOT an effective means by which a sous chef can ensure that staff wash hands as required and appropriate? 1)monitor employee's handwashing behavior and issue reminders when necessary 2)discuss importance of handwashing at pre-shift meeting 3)have staff initial a log sheet every time they wash their hands 4)post signs based on the health code reminding employees of how and when they must wash their hands 3)have staff initial a log sheet every time they wash their hands How quickly must a potentially hazardous food be cooled from cooking to 70 degrees Fahrenheit to avoid jeopardizing the safety of the food? 1)4 hours 2)1 hour 3)6 hours 4)2 hours 4)2 hours Which of the following can be considered a monitoring phase of HACCP? 1)checking temperatures with a calibrated thermometer 2)taste testing all the food 3)checking the ticket machines for more orders 4)watching employees work 1)checking temperatures with a calibrated thermometer Which of the following is an example of a corrective action with regards to HACCP? 1)serving food that is not perfect for staff family meal 2)putting a roast chicken back in the oven because the internal temperature is not 165°F 3)spell checking menus 4)disciplining employees when they do something wrong 2)putting a roast chicken back in the oven because the internal temperature is not 165°F Which of the following kitchen safety plan criteria should be used to reduce fall hazards in the kitchen? 1)clean grease and spills as soon as they occur 2)wear hard leather slip-resistant shoes 3)warn coworkers when walking behind 4)team lift heavy or large items 1)clean grease and spills as soon as they occur Where is the first place contamination can occur when foods are ordered, received and stored? 1)Receiving areas outside restaurants 2)storage area inside restaurant 3)on delivery truck 4)vendor warehouse What method will prevent backflow from contaminating the water supply? 1)vacuum breaker 2)cross connection 3)air gap 4)proper drainage To comply with the monitoring portion of HACCP procedures, how often do temperatures of food held in a hot well (in the kitchen) need to be checked using a food thermometer? 1)never, as long as food is steaming 2)at least every 4 hours 3)at least every 8 hours 4)at least every 2 hours 2)at least every 4 hours A new seafood restaurant has an Herb-Crusted Fillet of Grouper on their menu. What is the best method to prevent an occurrence of a foodborne illness from ciguatera toxin? 1)bare hand contact with raw food 2)cross contamination 3)cross contact 4)proper thawing methods 3)cross contact Which of these ingredients is NOT a concern when dealing with a gluten allergy? 1)wheat 2)bran 3)oats 4)tapioca 4)tapioca Which of the following food products definitely contains a common allergen? 1)chicken salad with egg-free dressing 2)beef barley soup 3)quinoa pilaf 4)almond milk 4)almond milk Which of the following is an effective method to avoid cross contamination with allergens during food production? 1)color coded utensils for use with identified allergens 2)labeling shelves for storing items containing allergens 3)segregating employees who work with allergens 4)labeling food and equipment with raw products 1)color coded utensils for use with identified allergens Which digestive organ passes waste to be excreted and reabsorbs water and minerals? 1)large intestine 2)stomach 3)liver 4)small intestine 1)large intestine Which food group provides the most vitamin C? 1)milk, yogurt and cheese 2)fruit 3)bread, cereal, rice and pasta 4)vegetable 2) Fruit How does the basal metabolic rate differ from a middle-aged person to an elderly person? 1)unchanged 2)increases with age 3)rate is 100 4)decreases with age 4)decreases with age Given the following data, what is the total labor cost percentage? Kitchen labor: $11,000 Service labor: $7,000 Beverage sales: $43,000 Food sales: $56,000 1)19.64% 2)18.18% 3)32% 4)55% 2)18.18% Which of the following reports are most commonly produced by a point-of-sale system? 1)profit and loss 2)menu mix percent 3)fixed cost summary 4)accounts receivable 2)menu mix percent Which of the following tools will assist the chef in calculating quantities needed for food preparation? 1)HACCP log 2)point of sale ('Z') report 3)employee work schedule 4)production ('par') sheet 4)production ('par') sheet Which of the following actions is referred to as "padding" inventory? 1)decreasing numbers on physical inventory amount to show a lower food cost percentage 2)insulating dry storage ingredients to extend their shelf life 3)increasing numbers on physical inventory amount to show a lower food cost percentage 4)monitoring food waste to encourage best yield 3)increasing numbers on physical inventory amount to show a lower food cost percentage Projected sales for the month are $55,000. The food cost objective is 28 percent. What would be the maximum food purchase total to remain within budget? 1)$15,400 2)$17,300 3)$1,964 4)$5,090 1)$15,400 Which type of inventory requires counting or weighing the products on hand? 1)physical 2)perpetual 3)terminal 4)theoretical 1)physical What is the formula to find the conversion factor to scale a recipe? 1)EP quantity/AP quantity 2)AP quantity/percent yield 3)EP quantity/percent yield 4)desired yield/original yield 4)desired yield/original yield A New York strip yield eighteen 12-ounce steaks. How many strips need to be requisitioned to serve 275 guests? 1)17 2)14 3)15 4)16 4)16 3)poissonier 4)saucier 3)poissonier Title VII of the Civil Rights Act of 1964, as amended, makes it unlawful to discriminate among job applicants on the basis of which characteristics? 1)gender, age and political affiliation 2)religion, skills and disabilities 3)national origin, skills and political affiliation 4)race, religion and gender 4)race, religion and gender Which of the following is an acceptable topic to ask a potential employee about during an interview? 1)marital status 2)national origin or ancestry 3)job-specific qualifications 4)religion or religious beliefs 3)job-specific qualifications When interviewing a potential employee, which of the following questions is permissible? 1)Do you have a car? 2)Do you have a reliable way to get to work? 3)How old are you? 4)What is your ethnic background? 2)Do you have a reliable way to get to work? Which of the following purchase practices is considered unethical? 1)sending product back when it is not up to specifications 2)accepting physical gifts from suppliers 3)using company's buying power to get a better deal 4)using two or more companies/farms for the purchase of proteins 2)accepting physical gifts from suppliers Which of the following actions could be perceived as a professional conflict of interest? 1)competing against a former employee in a culinary salon 2)teaching a culinary technique at a local ACF meeting 3)accurately representing professional training 4)endorsing products for personal gain 4)endorsing products for personal gain What is the first step in responding to a customer complaint of foodborne illness? 1)contact local health department to assist investigation 2)take complaint seriously and express concern without admitting responsibility 3)contact crisis management for assistance 4)develop crisis communication plan specific to the event 2)take complaint seriously and express concern without admitting responsibility