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ACF Test Study 2024 |100 Questions| With Correct Solutions!!
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ACF Test Study 2024 |100 Questions| With Correct Solutions!!
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Name: Score:98 Multiple choice questions
Term 1 of 98
What are the guidelines for proper food dry storage conditions?
product kept 6 inches off the floor in a well-ventilated area of 50-70 degrees Fahrenheit
product kept 4 in inches off the floor in a well-ventilated area at 50-70 degrees Fahrenheit
product kept 6 inches off the floor in well-lit area at 60-80 degrees Fahrenheit
product kept 4 inches off the floor in well-lit area at 40-60 degrees Fahrenheit
Term 2 of 98
A New York strip yield eighteen 12-ounce steaks. How many strips need to be requisitioned to
serve 275 guests?
17
14
15
16
Term 3 of 98
What is the best way to clean fruits and vegetables in order to make them safe while maintaining
quality?
Wash with mild soapy solution.
Rinse with cold tap water.
Wash with vinegar solution
Rinse with warm tap water.
,Term 4 of 98
What is the temperature danger zone?
0 to 165 degrees Fahrenheit
32 to 212 degrees Fahrenheit
45 to 140 degrees Fahrenheit
41 to 135 degrees Fahrenheit
Term 5 of 98
Which of the following is NOT an effective means by which a sous chef can ensure that staff wash
hands as required and appropriate?
monitor employee's handwashing behavior and issue reminders when necessary
discuss importance of handwashing at pre-shift meeting
have staff initial a log sheet every time they wash their hands
post signs based on the health code reminding employees of how and when they must
wash their hands
Term 6 of 98
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
19.64%
18.18%
32%
55%
,Term 7 of 98
Which item CANNOT be on an all wild menu?
Pacific salmon
pheasant
rattlesnake
goat
Term 8 of 98
Which of the following ingredients are considered two of the eight major allergens?
soy milk and strawberries
soy milk and sugar
soy milk and dry milk powder
dry milk powder and sugar
Term 9 of 98
Which of the following ingredients should be avoided when dealing with a milk allergy?
globulin
wheat germ
monosodium glutamate
casein
, Term 10 of 98
What cooking method should be used to prepare a mature chicken?
stewing
baking
poaching
sauteing
Term 11 of 98
Which food group provides the most vitamin C?
milk, yogurt and cheese
fruit
bread, cereal, rice and pasta
vegetable
Term 12 of 98
Which terms refers to the metal part of a kitchen knife that is fully embedded within the knife's
handle?
hilt
bolt
bolster
tang
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