ACF Written Test
What is the ending value for filet based on the inventory usage chart? Beginning: 15 Purchase: 30 Total: 45 Ending: 20 Usage: 25 Unit $: $8.90
*A.* $178.00 B. $400.50 C. $267.00 D. $44.50
If the raw food cost is $18.25 and the desired food cost is 35%, what is the desired menu price if using the mark up pricing technique?
*A.* $52.14 B. $24.64 C. $33.25 D. $36.50
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
*A.* 18.18% B. 55% C. 19.64% D. 32.14% Total Labor/Total Sales = Labor Cost Percentage
What is the percent food cost for rib based on the inventory valuation chart? Beginning: $232.00 Purchase: $464.00 Total: $696.00 Ending: $174.00 Sales: $1,710.00
*A.* 30.53% B. 13.57% C. 40.7% D. 10.18%
When using a number 8 spring-operated scoop/disher to portion, how many servings are in 1 gallon of sorbet?
*A.* 32 B. 8 C. 64 D. 16
What is the maximum length of time an employee works before receiving a 15-minute break?
*A.* 4 hours B. 2 hours C. 6 hours D. 8 hours
When food has ideal conditions for bacterial growth, it is which of the following?
*A.* High Risk/Time and Temperature Controlled for Safety B. Low Risk/Acidity in Balance C. Low Risk/Temperature Controlled for Safety D. High Risk/Potential Bacterial Hazard
If an employee shows up to work with yellowing skin or eyes, why is a manager required to send the employee home?
*A.* It could be an indication of Hepatitis A. B. It is scary looking. C. The employee will distract other workers. D. The employee has on too much makeup.
How does cooking affect toxins found in predatory reef fish?
*A.* It has no effect on the toxins B. It destroys the toxins. C. It decreases the toxicity of the toxins. D. It renders the toxins harmless.
Which of the following organizations outline a set of standards of a hazard-free workplace and safe equipment and job procedures?
*A.* Occupational Safety and Health Administration B. U.S. Department of Agriculture C. National Sanitation Foundation D. local and state health agencies
Which of the following is characteristic of a transactional leader?
*A.* The leader motivates through appealing to workers' self-interest (rewards). B. The leader aims to fulfill the interpersonal needs of the employee. C. The leader leads by example. D. The leader is directive and demanding.
What process gives French bread its characteristic crunchy outer texture?
*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
What is the primary objective of the textural component in a plated dessert?
*A.* balance of mouthfeel B. balance of color C. create architecture D. evoke childhood memories
Which of the following knives should be used to clean a rack of lamb?
*A.* boning B. paring C. chef's D. slicing
What class of fires is fueled by paper, wood, cloth or cardboard?
*A.* class A B. class B C. class C D. class D
What root spices are typically included in all forms of curry powder helping to reproduce the vibrant colors and flavors of Indian curries?
*A.* ginger and turmeric B. file powder and cumin C. horseradish and ginger D. sassafras and turmeric
Which item cannot be on an all wild menu?
*A.* goat B. Pacific salmon C. pheasant D. rattlesnake
Which of the following is a flat-top range where food (such as a fried egg) can be cooked directly on the surface?
*A.* griddle B. wok C. saute pan D. grill
What is hyperglycemia?
*A.* high blood sugar level B. low blood pressure C. low blood sugar level D. high blood pressure
How should glassware be stored to prevent contamination from food-contact surfaces?
*A.* in glass racks with rims down B. in glass racks with rims up C. on shelves with rims up D. on shelves with rims down
What type of potato is recommended for baking potatoes because of their high starch content?
*A.* mealy potato B. waxy potato C. red potato D. purple potato
What does the number stamped on dishers and portion scoops refer to?
*A.* number of scoops per quart B. size of the handle C. number of ounces it measures D. number of scoops per gallon
Which ingredient can be used in a gluten free flour recipe?
*A.* oats B. rye C. spelt D. barley
What is the proper location to store ground beef in a reach-in with shelves stocked with fish, cooked meat, and chicken?
*A.* on the shelf above the raw chicken B. on the shelf below the raw chicken C. on the shelf above the raw fish D. on the shelf with the cooked meat
An executive chef has issued a request for a recipe to be made for an upcoming special event. The event is for 1800 guests and each guest will recieve a 6 oz portion of the recipe. What additional information will the sous chef need to determine how much to order?
*A.* original yield of recipe B. new yield for entire recipe C. original cost of ingredients D. new cost of ingredients
Correcting which of the following sanitation issues is the most effective way to prevent foodborne illness?
*A.* poor personal hygiene B. overflowing trash receptacles C. improper storage of dry foods D. overcrowded cold storage areas
Which of the following is an example of a corrective action?
*A.* putting a roast chicken back in the oven because the internal temperature is not 165°F B. serving food that is not perfect for staff family meal C. disciplining employees when they do something wrong D. spell checking menus
Which of the following is NOT a CCP for chicken wings?
*A.* surface temperature of 212° F (100° C) coming out of the fryer B. cold storage at 41° F (5° C) or lower C. hot holding at 135° F (57° C) or higher D. cooking to an internal temperature of 165° F (74° C) or higher
When determining the internal temperature of a sirloin rib roast, where is the best place to insert a probe thermometer?
*A.* the thickest part of the roast B. the thinnest part of the roast C. on top of the roast because heat rises D. underneath the roast so as to not puncture the meat
Using the following data what is the actual food cost percentage for the first quarter? Beginning of the month inventory in January: $14,000 Food purchases were as follows: January: $29,000 February: $34,000 March: $39,000 Food sales were as follows: January: $111,000 February: $118,000 March: $102,000 End of the month inventory in March: $16,000
A. 39.88% B. 32.45% *C.* 30.21% D. 30.82% Beginning inventory +Purchases -------------- Total - End inventory ------------------ Total / Total Sales ---------------- Final Answer
What is the maximum time that cold TCS (Temperature Controlled for Safety) foods may be held on a buffet without temperature control?
A. 4 hours B. 8 hours C. 2 hours *D.* 6 hours
What is the proper storage temperature to ensure proper shelf life of potatoes?
A. 40° to 50° F (4° to 10° C) B. 30° to 40° F (-1° to 4° C) *C.* 50° to 70° F (10° to 21° C) D. 70° to 90° F (21° to 32° C)
In what temperature range does time temperature abuse occur?
A. 45°F to 165°F *B.* 40°F to 150°F C. 41°F to 135°F D. 32°F to 212°F
The yield factor on diced potatoes is 89%. How many pounds of potatoes must be requisitioned to serve 150 guests each a four ounce portion of diced potatoes?
A. 674.16 B. 33.38 C. 534 *D.* 42.13
At what temperature should a dry storage room be maintained?
A. 70°F to 90°F B. 40°F to 60°F C. 60°F to 80°F *D.* 50°F to 70°F
A salmon weighs 10.25 lbs. The yield factor on whole salmon to fillet is 77%. In order to serve 142 guests each a 6-ounce fillet, how many salmon would be required?
A. 8 B. 6 *C.* 7 D. 4
The sous chef records the below weights on the yield report worksheet while cutting steaks for the restaurant. What is the yield percentage for strip? AP: 22 lbs Waste: 4 lbs
A. 88% B. 18% C. 84% *D.* 82%
If a dish requires 1 fluid ounce of sauce, what is the minimum number of quarts of sauce required to serve 250 guests?
A. 9 quarts B. 4 quarts *C.* 8 quarts D. 6 quarts
A sous chef notices that the flavor of the soup has changed. The chef observed that the cook followed the standardized recipe perfectly. What is the most likely reason for the change in flavor?
A. A different cooking vessel, made of the same material, was used. B. The base recipe for the stock in the soup was followed perfectly. C. Proper sanitation procedures were followed. *D.* The purveyor changed a critical ingredient manufacturing source.
A chef is creating a training program. What are four levels on which the program could be evaluated?
A. Assessment, Relevance, Education & Analysis B. Preparation, Presentation, Practice & Performance *C.* Reaction, Learning, Behavior & Impact D. Analyze, Design, Develop & Implement
What is the advantage of using a carbon steel knife over a stainless steel knife?
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.
What standards are used to determine quality of preparation of a shallow-poached fish?
A. The item should be au sec, firm, translucent, and relatively dark in color. B. The item should be moist, tender, translucent, and relatively dark in color. C. The item should be au sec, firm, opaque, and relatively light in color. *D.* The item should be moist, tender, opaque, and relatively light in color.
What is the best guideline for presenting food on buffets?
A. Use all the same silver platters. B. Use only three food colors. C. Keep food that might drip away from the guest. *D.* Use pedestals for height.
What rule is widely used when using two sauce techniques on plated food?
A. Use very thin sauces that coat the food B. choose sauces with different viscosities C. use dark brown sauces such as espagnole and demi-glace *D.* choose flavors and colors that complement the main food item
Which technique involves cooking vegetables on low heat with a pinch of salt to exude their natural juices?
A. poaching *B.* sweating C. steaming D. simmering
Which of the following tools will assist the chef in calculating quantities needed for food preparation?
A. point of sale ('Z') report *B.* production ('par') sheet C. HACCP log D. employee work schedule
In the classic kitchen brigade system, which of the following chefs is responsible for all soups?
A. poissonier B. tournant C. saucier *D.* potager
Which of the following breadmaking methods incorporates all of the ingredients at once?
A. pre-ferment B. foaming *C.* straight dough D. sponge
In addition to the date to use or discard, what information is required to be included on labels for potentially hazardous food prior to storage?
A. preparer's name B. time made *C.* list of contents D. nutritional information
What personal hygiene program addresses and prevents food contamination by foodhandlers?
A. proper food storage, proper cooking temperature, clean uniform B. proper handwashing practices, personal cleanliness, wearing gloves *C.* proper handwashing practices, personal cleanliness, clean uniform D. proper food storage, proper cooking temperature, wearing gloves
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
The anisakis roundworm is usually associated with what type of foods?
A. raw pork *B.* marine fish C. contaminated raw eggs D. all forms of poultry
In general, EEO laws make it unlawful to discriminate against applicants or employees with respect to which of the following?
A. recruiting, hiring, firing, and demotions B. recruiting, promotions, and compensation *C.* recruiting, hiring, firing, promotions, and compensation D. recruiting, commotions, compensation, and promotions
Which of the following is a standard of an operation that has a zero tolerance policy in regards to harassment?
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
While expediting an order, the sous chef recognizes that the roasted lamb rack is purging all over the plate. Which of the following fundamentals should be retrained to correct the issue?
A. roasting temperatures *B.* resting time C. searing methods D. carving techniques
Which of the following is another name for a stockpot?
A. rondeaux B. bain-marie C. kettle *D.* marmite
Which of the following is an example of a functional garnish?
A. rosemary sprig on roasted chicken *B.* lemon wedge on seafood C. strawberry fan on a rack of lamb D. orchid on a green salad
What type of kitchen equipment is used primarily to finish or glaze foods such as broiling cheese on French onion soup or caramelizing sugar for creme brulee?
A. rotisserie B. combination oven *C.* salamander D. microwave
Which of the following types of fish should be used for making a paupiette?
A. salmon B. tuna *C.* sole D. monkfish
What is the familiar name for a firm-fleshed fish, sometimes called lotte, used for its liver, as well as its flesh?
A. sea bass B. drum C. yellow fin *D.* monkfish
A cook is assigned to set up a carving station for an elegant buffet. Which of the following is one of the necessary materials for the station?
A. side items *B.* sharpening steel C. flowers D. single use gloves
Which type of connective tissue will break down during the cooking process?
A. silverskin B. sinew *C.* collagen D. elastin
Which of the following beef cuts should be selected for beef stew?
A. sirloin B. short loin *C.* chuck D. flank
Which of the following ingredients are considered two of the major eight allergens?
A. soy milk and strawberries B. dry milk powder and sugar C. soy milk and sugar *D.* soy milk and dry milk powder
When caramelizing sugar, what type of pan should be used to ensure the most even heat conduction?
A. stainless steel *B.* copper C. induction D. aluminum
What procedures should be used for cleaning mussels?
A. steam open, then debeard B. blanch, then scrub shell *C.* scrub under cold water, then debeard D. debeard, then scrub in warm water
Which of the following actions could be perceived as a professional conflict of interest?
A. teaching a culinary technique at a local ACF meeting B. competing against a former employee in a culinary salon *C.* endorsing products for personal gain D. accurately representing professional training
Leadership style refers to which of the following?
A. the leader's management skills: conceptual, human, and technical B. the leader's personal attributes, such as charisma or good looks C. the effectiveness with which the leader motivates employees, for example by 'leading from the front' *D.* the manner of interaction the supervisor uses with employees in directing and controlling the work
When cooking a sauce, why should it be brought to a boil after adding the roux but not be allowed to simmer?
A. to quicken cooking time and make smoother B. to provide cook space for other products and reduce evaporation C. to add density and enhance flavors *D.* to destroy any bacteria and allow the thickening agent to develop its potential
Which of the following is one of the eight major allergens, associated with causing 90% of allergic reactions in the United States?
A. tomatoes *B.* shellfish C. strawberries D. rye
What actions will prevent equipment-to-food contamination from pathogens such as salmonella?
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
When labeling allergen-containing products to be held for more than 24 hours, the allergen should be identified on the label in which scenario?
A. working in hospitals and nursing homes B. working with school children, but only if serving fish *C.* working with a high risk population that has identified themselves as having allergies D. allergen labeling is never required
What type of dried bean is typically used to make baked beans?
A. lima beans *B.* great northern beans C. kidney beans D. pinto beans
When advertising for a new restaurant employee, what wording is acceptable to include?
A. males preferred B. 25-35 year olds preferred C. Chinese heritage preferred *D.* two years experience preferred
Which of the following ingredients acts as tenderizers in cakes?
A. milk, water, soft flour *B.* sugar, fat, egg yolk C. milk, water, egg yolk D. sugar, fat, soft flour
What type of edible pod is a cross between a snow pea and a typical garden pea?
A. petit pois b. haricots verts *C.* sugar snap pea D. Chinese snow pea
What is the minimum number of people sickened by a foodborne illness to be considered an outbreak?
A. 10 B. 12 C. 5 *D.* 2
The yield factor on batonnet carrots is 84%. How many pounds of carrots are required to serve 45 guests each a six ounce portion of batonnet carrots?
A. 14.19 lbs B. 240.3 lbs *C.* 20.09 lbs D. 321.42 lbs
What is the food cost percent for sirloin based on the inventory valuation chart? Beginning: $56.25 Purchase: $150.00 Total: $206.25 Ending: $48.00 Sales: $857.00
A. 17.5% B. 24.07% *C.* 18.47% D. 6.56%
Using the following data, what is the actual food cost percentage for the first quarter? Beginning of the month inventory in January: $11,000 Food purchases were as follows: January: $38,000 February: $42,000 March: $47,000 Food sales were as follows: January: $117,000 February: $122,000 March: $109,000 End of month inventory for March: $13,500
A. 22.97% *B.* 35.78% C. 36.49% D. 43.53% Beginning inventory +Purchases -------------- Total - End inventory ------------------ Total / Total Sales ---------------- Final Answer
What is the minimum amount of time for proper handwashing?
A. 30 seconds B. 40 seconds C. 10 seconds *D.* 20 seconds
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. lettuce, chicken, pork roast, salmon B. salmon, pork roast, chicken, lettuce *C.* lettuce, salmon, pork roast, chicken D. salmon, lettuce, chicken, pork roast
Which of the following helps avoid cross contact in preparing foods?
A. Cook all foods to a minimum 135°F / 57°C. B. Store all foods below 41°F / 5°C. C. Only use stainless steel cookware. *D.* Clean and sanitize utensils before use.
What document is used to inform and train employees about the chemicals to be used on the job?
A. Hazard Analysis Critical Control Points record sheets *B.* Material Safety Data Sheet C. Occupational Safety and Health Administration Guidelines D. Health Department inspection report
What question is acceptable to ask of a job candidate?
A. How old are your children? *B.* Can you work 6 - 10 pm? C. Where were you born? D. Are you married?
A customer has identified as having a food allergy to dairy. Which of the following is important for the entire food service team to do?
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.
Which of the following acronyms represents information that must be made available to employees for their safety when working with chemicals in the workplace?
A. OSHA B. FDA *C.* MSDS D. USDA
Which of the following is one of the USDA grades of poultry?
A. Prime B. Grade 1 C. Choice *D.* Grade A
A sous chef supervises two team members who work together. One team member frequently intervenes at the other's station without the other team member asking for help. The team member on the receiving end perceives the behavior as aggressive, whereas the intervening team member perceives the behavior as positive and expected. What is an effective first step the sous chef could take in order to address the conflict?
A. Reverse the team members' station assignments, so that the team members have responsibility for stations according to their expertise and preference. *B.* Moderate a discussion between the two team members about any cultural differences regarding personal space and helping behaviors. C. Set up a progressive discipline approach with the employee who is intervening at an unassigned station when help is not requested. D. Create physical separation between the team members and their stations throughout the shift.
When cooking a product under reduced oxygen packaging in an immersion circulator, many local authorities require which of the following?
A. SDS plan B. ALERT plan *C.* HACCP plan D. temperature logs
When the base of a hollandaise sauce is colder than the butter to be emulsified, which of the following will the chef notice?
A. The flavor will be flat. *B.* The sauce will break. C. The sauce will become thick. D. The sauce will be too thin.
Who should walk the health inspector around?
A. The health inspector is a government official and can be left alone. B. the employee of the month *C.* the person in charge D. whoever is not busy
What country offers regional cuisines known as Szechwan, Fujian, and Hunan?
A. Vietnam B. Thailand *C.* China D. Japan
Which of the following kitchen safety plan criteria should be used to reduce back injuries in the kitchen?
A. Wear hard leather shoes to support the back. *B.* Bend at the knees to lift heavy objects. C. Maintain regular physical checkups. D. Rest and exercise regularly.
Which of the following actions could be perceived as a professional conflict of interest?
A. accurately representing professional training B. competing against a former employee in a culinary salon C. teaching a culinary technique at a local ACF meeting *D.* endorsing products for personal gain
Which of the following spices is used to flavor a variety of Asian dishes and is a component of five-spice powder?
A. allspice B. nutmeg *C.* star anise D. mace
The molding that provides a curved sealed edge at the junction of a floor and wall is called what?
A. anti-skid closure device *B.* coving C. epoxy resin D. radius reduction device
Which of the following vegetables can be used in place of cane sugar to sweeten sauces?
A. baked rhubarb B. steamed escarole C. pureed watercress *D.* caramelized onions
Which of the following is NOT a classic type of roux?
A. blond B. brown *C.* brunette D. white
Which of the following types of chemical found in food or ingredients can be a food allergen?
A. carbohydrate *B.* protein C. fat D. amino acid
In addition to onion, what vegetables are included in the "Cajun trinity"?
A. carrot and red pepper *B.* celery and green pepper C. celery and mushroom D. turnip and yellow pepper
Which of the following foods provides a natural source of iodine?
A. citrus fruits B. leafy vegetables C. lean poultry *D.* saltwater fish
Which term describes the way heat travels through food by way of fluids, liquids or gases that pass on their energy?
A. conduction *B.* convection C. radiation D. induction
Before new employees can begin training, they must complete which of the following?
A. counseling B. job instruction *C.* orientation D. retraining
What vegetable group contains a large number of toxic varieties? You should purchase wild varieties only through reputable dealers.
A. cruciferous vegetables B. root vegetables C. tubers *D.* mushrooms
A recipe calls for 32 ounces of cream. The conversion factor for the new recipe is 2.5. The best way to implement the recipe into a large operation is to express the new amount in what unit?
A. cups *B.* quarts C. gallons D. ounces
Which of the following is a benefit of high-quality customer service?
A. decreased food cost B. decreased public relations C. increased labor cost *D.* increased customer loyalty
What is the name given to the chemical processes by which all nutrients are used to support life?
A. digestion B. peristalsis *C.* metabolism D. bile
Which of the following is NOT one of the four styles of leading?
A. directing B. coaching C. delegating *D.* discipline
The Age Discrimination Act of 1967, as amended, makes it unlawful to do which of the following?
A. discriminate in terms of compensation, terms, or conditions of employment because a person's age is over 60 B. discriminate against women and minorities C. discriminate against a person who is at least 18 but under 21 *D.* discriminate in terms of compensation, terms, or conditions of employment for people over 40
Which of the following areas is an acceptable location for carpeting to be used within a restaurant?
A. dish washing area due to its shock absorbing qualities, to reduce costs of breakage of dropped items B. in public restrooms due to its slip resistance, to lower legal fees for liabilities C. tray and dish drop off areas due to its sound absorbing qualities, to keep noise level low *D.* customer dining area due to its low cost of replacement, when needed, and eye-pleasing patterns
Which of the following actions demonstrates culinary professionalism?
A. endorsing a product for personal gain B. knowingly making false statements about a coworker *C.* accurately representing professional training D. plagiarizing another's work or idea
What primal cut of pork contains the tenderloin?
A. fresh ham B. shoulder butt C. picnic shoulder *D.* loin
Which of the following pieces of cooking equipment operates by means of magnetism?
A. griddle *B.* induction burner C. deck oven D. convection oven
What is an example of an external employee recruiting source?
A. intranet-based job database B. posting on employee bulletin board *C.* Internet-based job database D. employee referral program
What practices are safe methods to defrost frozen food items?
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 microwave 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
Which of the following methods should be used to thaw food products safely?
A. let food sit on counter at room temperature B. place food in a steam table *C.* place food in refrigerator D. submerge food in tap water
