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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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10/12/24, 10:50 AMACF Test Study
Jeremiah
Terms in this set (100)
What common kitchen ingredient is a by- 1) Vinegar
product of fermented wine?
1)vinegar
2) soy sauce
3) Worcestershire sauce
4)demi-glace
What is the general smoking point for 1) 400° Fahrenheit (204° Celsius)
vegetable oils?
1) 400° Fahrenheit (204° Celsius)
2) 350° Fahrenheit (177° Celsius)
3) 450° Fahrenheit (232° Celsius)
4) 300° Fahrenheit (149° Celsius)
What vegetable group contains a large 2) Mushrooms
number of toxic varieties and should be
purchased only through reputable dealers?
1) root
2) mushrooms
3)tubers
4)cruciferous
Which of the following characteristics 3)strength of yolk and firmness of white
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
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Which of the following potatoes is most 3) russet
commonly used for making French fries?
1) red
2) Yukon gold
3)russet
4)fingerling
To refer to cheese as Roquefort, it must 4) France
come from where?
1)New York
2)Wisconsin
3)Belgium
4)France
Dungeness crab is indigenous to which 1) Pacific Ocean
large body of water?
1)Pacific Ocean
2)Gulf of Mexico
3)Caribbean Sea
4)Atlantic Ocean
What are mollusks with tentacles attached 1)cephalopods
to the head called?
1)cephalopods
2)univalves
3)crustaceans
4)bivalves
What variety of rice used extensively in 1)basmati
Indian cuisine is aged as part of the
production process to remove the moisture
content?
1)basmati
2)brown
3)arborio
4)converted
What dry heat cooking method is similar to 3)stir-fry
sauteing in a wok?
1)pan fry
2)braising
3)stir-fry
4)deep fry
What is the major difference between 3)location of the heat source
broiling and grilling?
1) time temperature ratio
2) appearance of the grill marks
3)location of the heat source
4)doneness of meat
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, 10/12/24, 10:50 AM ACF Test Study Flashcards | Quizlet
What cooking method should be used to 1)stewing
prepare a mature chicken?
1)stewing
2)baking
3)poaching
4)sauteing
Which type of cooking method is stewing? 4) Combination
1)slow
2)wet
3)dry
4)combination
Why do stock pots have tall, straight, 1)to slow the evaporation process of the stock
circular sides?
1) to slow the evaporation process of the
stock
2) to facilitate easy removal of fat and
straining of bones
3) to provide better heat transfer and
quicker reduction
4) to preserve aromas and increase the
density of the stock
Which piece of equipment can replace a 4)immersion blender
food processor for pureeing soups?
1) standing mixer
2) vertical chopping machine
3)buffalo chopper
4)immersion blender
What type of kitchen equipment is used 1)salamander
primarily to finish or glaze foods such as
broiling cheese on French onion soup or
caramelizing sugar for creme brulee?
1)salamander
2)microwave
3)rotisserie
4)combination oven
Which of the following is NOT an objective 3)to increase the iron in foods cooked in the pan
in seasoning a cast iron pan?
1)to extend the useful life of the pan
2)to seal the pores in the iron
3) to increase the iron in foods cooked in
the pan
4) to prevent food sticking to the pan
ACF Test Study
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