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AAFCS CULINARY ARTS SET #2 EXAM QUESTIONS AND ANSWERS
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AAFCS CULINARY ARTS SET #2 EXAM QUESTIONS AND ANSWERS
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AAFCS CULINARY ARTS SET #2 EXAMQUESTIONS AND ANSWERS
A long, slow cooking process that sears the food and then cooks it in a small amount of
liquid - Answer-braising
When serving drinks/beverages - Answer-use the right hand and place drinks on right
side of place setting
How much a recipe makes - Answer-yield
The conversion factor, if you have a recipe with a total yield of 20 portions and you need
5 portions, is - Answer-4 (20 divided by 5=4) Old yield divided by New Yield
When changing a recipe from a yield of 13 to 26 do you multiply or divide your recipe? -
Answer-multiply because you are increasing it
Your recipe calls for 1 lb beef to make 6 patties, how many pounds would you need to
make 36 patties? - Answer-6 pounds (6x6=36)
Type of burn causing blisters to form on the skin - Answer-2nd degree
Type of wound causing a cut or a tear to the skin - Answer-laceration
Buffet style service wastes the most food - Answer-true
Type of food that MUST come up to 165 degrees F - Answer-poultry
Sauce known as a blonde sauce; typically seafood - Answer-veloute (Vah loo tay)
Sauce known to be red - Answer-tomato sauce
Sauce known as the Spanish sauce - Answer-espagnol
Sauce made mostly of emulsified egg yolks and butter - Answer-hollandaise
Known as the White Sauce, containing a roux and milk - Answer-bechamel (bay shah
mel)
What part of the recipe is a description of the product being created? - Answer-product
name
Type of service where the food is attractively displayed on the table - Answer-buffet
style service
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