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ACF Written Test (Questions & Answers) Solved 100% Correct!!
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ACF Written Test (Questions & Answers) Solved 100% Correct!!
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Name: Score:117 Multiple choice questions
Term 1 of 117
What is the minimum number of people sickened by a foodborne illness to be considered an
outbreak?
A. sirloin
B. short loin
C. chuck
D. flank
A. 32
B. 8
C. 64
D. 16
A. 10
B. 12
C. 5
D. 2
A. 88%
B. 18%
C. 84%
D. 82%
,Term 2 of 117
In top-to-bottom-order, how should a raw fresh pork roast, raw fresh whole salmon, a carton of
lettuce, and a pan of raw fresh chicken breast be stored in a cooler?
A. Keep it quiet so as not to embarrass the customer.
B. Segregate the customer from the rest of the dining room.
C. Tell management to be on the lookout.
D. Communicate effectively.
A. preparer's name
B. time made
C. list of contents
D. nutritional information
A. requires only managers to report any harassment
B. defines harassment in specific forms
C. requires a cooling off period if harassment is reported
D. requires all employees to report any harassment
A. lettuce, chicken, pork roast, salmon
B. salmon, pork roast, chicken, lettuce
C. lettuce, salmon, pork roast, chicken
D. salmon, lettuce, chicken, pork roast
,Term 3 of 117
What actions will prevent equipment-to-food contamination from pathogens such as salmonella?
A. Carbon steel does not stain.
B. Carbon steel remains sharp longer.
C. Carbon steel is less expensive than stainless steel
D. Carbon steel is lighter than stainless steel.
A. males preferred
B. 25-35 year olds preferred
C. Chinese heritage preferred
D. two years experience preferred
A. baking with steam inside the oven
B. proofing the dough to 2/3 the desired height and flash baking at high temperature
C. brushing extra water on top the dough before baking
D. folding technique which traps in small gas pockets in the raw crust
A. wash, sanitize and air dry the equipment
B. wash, rinse and wipe the equipment
C. wash, wipe and air dry the equipment
D. wash, rinse and sanitize the equipment
, Term 4 of 117
Which term describes how heat travels to food from one molecule to an adjacent molecule while
the molecules themselves remain in place?
A. radiation
B. induction
C. convection
D. conduction
A. baked rhubarb
B. steamed escarole
C. pureed watercress
D. caramelized onions
A. poaching
B. sweating
C. steaming
D. simmering
A. 14.19 lbs
B. 240.3 lbs
C. 20.09 lbs
D. 321.42 lbs
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