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ACF Written Test 2024 100- Questions With Correct Solutions.
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ACF Written Test 2024 100- Questions With Correct Solutions.
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10/12/24, 10:50 AMACF Written Test
Jeremiah
Terms in this set (117)
A. Use very thin sauces that coat the food
What rule is widely used when using two B. choose sauces with different viscosities
sauce techniques on plated food? C. use dark brown sauces such as espagnole and demi-glace
D. choose flavors and colors that complement the main food item
A. fresh ham
What primal cut of pork contains the B. shoulder butt
tenderloin? C. picnic shoulder
D. loin
A. How old are your children?
What question is acceptable to ask of a job B. Can you work 6 - 10 pm?
candidate? C. Where were you born?
D. Are you married?
A. intranet-based job database
What is an example of an external B. posting on employee bulletin board
employee recruiting source? C. Internet-based job database
D. employee referral program
A. let food sit on counter at room temperature
Which of the following methods should be B. place food in a steam table
used to thaw food products safely? C. place food in refrigerator
D. submerge food in tap water
A. leave at room temperature on counter; place in leakproof bag, then immerse in
warm water; place in proof box
B. place in refrigerator; place in leakproof bag, then immerse in cold water; place in
What practices are safe methods to defrost microwave
frozen food items? C. place in refrigerator; place in leakproof bag, then immerse in cold water; place in
proof box
D. leave at room temperature on counter; place in leakproof bag, then immerse in
warm water; place in microwave
ACF Written Test
1/10
, 10/12/24, 10:50 AM
What is the ending value for filet based on A. $178.00
the inventory usage chart? B. $400.50
Beginning: 15 C. $267.00
Purchase: 30 D. $44.50
Total: 45
Ending: 20
Usage: 25
Unit $: $8.90
A salmon weighs 10.25 lbs. The yield factor A. 8
on whole salmon to fillet is 77%. In order to B. 6
serve 142 guests each a 6-ounce fillet, how C. 7
many salmon would be required? D. 4
A. accurately representing professional training
Which of the following actions could be
B. competing against a former employee in a culinary salon
perceived as a professional conflict of
C. teaching a culinary technique at a local ACF meeting
interest?
D. endorsing products for personal gain
A. males preferred
When advertising for a new restaurant
B. 25-35 year olds preferred
employee, what wording is acceptable to
C. Chinese heritage preferred
include?
D. two years experience preferred
A. raw pork
The anisakis roundworm is usually B. marine fish
associated with what type of foods? C. contaminated raw eggs
D. all forms of poultry
A. class A
What class of fires is fueled by paper, B.class B
wood, cloth or cardboard? C. class C
D. class D
Using the following data what is the actual A. 39.88%
food cost percentage for the first quarter? B. 32.45%
Beginning of the month inventory in C. 30.21%
January: $14,000 D. 30.82%
Food purchases were as follows:
January: $29,000 Beginning inventory
February: $34,000 +Purchases
March: $39,000 --------------
Food sales were as follows: Total
January: $111,000 - End inventory
February: $118,000 ------------------
March: $102,000 Total / Total Sales
End of the month inventory in March: ----------------
$16,000 Final Answer
A. The flavor will be flat.
When the base of a hollandaise sauce is
B. The sauce will break.
colder than the butter to be emulsified,
C. The sauce will become thick.
which of the following will the chef notice?
D. The sauce will be too thin.
A. conduction
Which term describes the way heat travels
B. convection
through food by way of fluids, liquids or
C. radiation
gases that pass on their energy?
D. induction
2/10
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