ACF Certification Exam Prep Questions and Answers 2022
Cleaning >>>>Is the process of removing food and residue from a surface.
Chemical >>>>Quats , chlorine , and iodine are types of _________ sanitizers used in
the
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ACF Certification Exam Prep Questions and Answers 2022
Cleaning >>>>Is the process of removing food and residue from a surface.
Chemical >>>>Quats , chlorine , and iodine are types of _________ sanitizers used in
the professional kitchens.
Buffalo Chopper >>>>A(n) ________ is an appliance used to process larger amounts of
a product into roughly equal-size pieces.
Parasite >>>>A ___________ is a pathogen that relies on a host for a survival in a way
that benefits the organism and harms the host.
Preventive >>>>____________ maintenance is the systematic servicing of a facility in
order to maintain safe operating conditions.
Ventilation >>>>A ________ system is a large exhaust system that draws heat , smoke
, and fumes out of the kitchen.
Food Processor >>>>A(n) __________ is an appliance with an S- shaped blade and a
removable bowl and lid that can be used to quickly chop , puree , blend , or emulsify
foods.
Sanitizing >>>>__________ is the process of using chemicals or heat to destroy or
reduce harmful microorganisms to a safe level.
Steam - jacketed kettle >>>>A _________ is a large cooking kettle that has a hollow
lining into which steam is injected to rapidly and uniformly cook food.
steaming >>>>A combi oven is an oven that has both convection and ________
capabilities.
ServSafe >>>>Most states require food service managers to complete _________
manger certification training and pass a certification exam.
Foodborne Illness >>>>A _________ is a illness that is carried or transmitted to people
though contact with or consumption of contaminated food.
Warewashing >>>>_________ is the process of cleaning and sanitizing all items used
to prepare and serve food.
HACCP >>>>A _____ plan is a written document detailing what policies and procedures
will be followed to help ensure the safety of food.
K >>>>Class A , Class C , and Class _____ fire extinguishers are commonly used in
foodservice operations.moisture >>>>FAT TOM stands for food, acidity, time, temperature, oxygen, and
_________.
First - In , First - Out (FIFO) >>>>_________ is the process of dating new items as they
are placed into inventory and placing them behind or below older items to ensure that
older items are used first.
CCP(Critical Control Point) >>>>A _______ is the point where a hazard can be
prevented, eliminated or reduced .
PASS(Pull, Aim, Squeeze, Sweep) >>>>The proper procedure for using a fire
extinguisher is known by the acronym "_______"
Hazardous >>>>A _____ material is a chemical present workplace that is capable of
causing harm.
folded omelet >>>>A ____ is an omelet that is cooked until nearly done and then folded
before service.
AA >>>>Grade ______ eggs are the highest quality and have a firm yolk and white that
both stand tall when broken onto a flat surface.
fluffiness >>>>An omelet loses ___ and becomes tough and rubbery if it is prepared too
far in advance.
Pancakes >>>>A food item that consists of flour, sugar, salt, baking soda, milk, eggs,
and butter or oil.
saute pan >>>>A nonstick ____ is the tool of choice for cooking omelets.
too low of a >>>>Egg whites spread too rapidly when cooked at _____ temperature.
sausage, bacon, and canadian bacon, >>>>Pre-cooked breakfast meats include ham,
____
Large >>>>_____eggs are the most common size of egg used in foodservice
establishments and most recipes use this size as the standard
meats, potatoes, and eggs >>>>A griddle is often used to prepare breakfast
English Muffin >>>>Eggs Benedict is traditionally served on a(n)
Fruits >>>>_______ can be served fresh, frozen, or canned
Oatmeal >>>>____is a hot breakfast cerealViennese >>>>A common type of coffee named after an Italian City.
Croissants, biscuits, tortillas >>>>____and bagels can be used to make breakfast
sandwiches.
Vinegar >>>>___is used to set egg white around the yolk when an egg is poached.
savory >>>>A quiche is composed of a ____ custard baked in a precooked piecrust.
blintz >>>>A(n) ____ is a crepe that can be filled with sweet or savory fillings.
tea >>>>Black ___is graded according to the shape and size of its leaves.
garnishes >>>>Simple ____add color and freshness to plates.
plate >>>>A successful ____is dependent on the overall design as well as the food.
Root >>>>____ vegetables include beets, carrots, celeriac, jicama, lotus roots,
parsnips, radishes, rutabagas and turnips.
fresh >>>>The USDA voluntary grading system for ___ vegetables includes U.S. Extra
Fancy, U.S. No.2, and U.S. No.3.
spine >>>>The ___ is the unsharpened top part of a knife blade that is the opposite
edge.
drupe >>>>A ___ ,also known as stone fruit, is a type of fruit that contains one hard
seed or pit.
fruit >>>>The USDA has a voluntary grading program or fresh ___ based on uniformity
of shape, size, color, texture, and the absence of defects.
salt >>>>Adding ___ or an acid such as lemon juice to fruit can help prevent it from
becoming mushy in the cooking process.
2 >>>>The conventional clock system of plating consists of: vegetables at ___ o'clock.
6 >>>>The conventional clock system of plating consists of: proteins at ___ o'clock.
11 >>>>The conventional clock system of plating consists of: o'clock , and starches at
__ o'clock.
middle >>>>When properly positioning a knife, the side of the blade should rest against
the knuckle of the___ finger of the guiding hand.julienne >>>>A ___ cut is a stick cut that produces a stick-shaped item 1/8" x 1/8" x 2"
inches long.
tortellini >>>>When making___, thin pasta dough is cut into circles and a filling is placed
in the center of each circle.
Mealy >>>>___ potatoes are the preferred typ
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