ACF Pratice Test questions
rare
115-120 degrees spongy and very slight resistance
medium
130-140 degrees slightly firm and slightly spingy
Shallow poaching temperature
150 degrees
medium well
155-165 degrees firm springy
Equal opportunity commission
1978 as central authority, responsible for leading and coordinating the efforts of federal departments and agencies to enforce all laws relating to equal employment opportunities.
Torne
2 inch length with 7 sides
Proper ratio for a panda
4:1 ratio of meat to panada by weight
father and son
A family of six has just been seated in the dining room. This family consists of a mother (expecting her third child), father, 14-year-old son, 2-year-old daughter, and grandparents. The occasion is a celebration of the grandparents' 50th wedding anniversary. If a foodborne disease outbreak should happen to occur, who would be the least likely to be affected?
Poultry
A gallantine is usually made of what protein?
temperature of 1 kilogram of water 1 degree Celsius
A kilocalorie indicates the energy required to raise what?
It contains a common allergen
A new special item is popular with customers. What is a reason a chef would decide against putting the special item on the permanent menu?
Grades of Fish by Type 1
A,B,C
10 slices of lobster tail, 10 slices of very black truffle, 2 oz of sliced lobster flesh, 2 oz of diced truffle and sauce cardinal
According to Escoffier, what is included in garnish a la Cardinal?
tomatoes and mushrooms
According to Escoffier, what two ingredients are acceptable to use more than once when developing a menu?
Recognition
According to Herzberg's Two-Factor theory, which of the following is an example of a Motivation Factor?
Food Safety Manager certification
According to the 2013 FDA Model Food Code, the person in charge must possess what credential when the Health Inspector shows up?
less than 10%
According to the Dietary Guidelines for Americans 2010, what percentage of a person's daily caloric intake should come from saturated fat?
culinarian code
As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation.
Kilojoules
Australian measure of how much energy people get from consuming a food or drink. Calories: 1 kJ = 0.2 Calories (Cals) 1 Calorie = 4.2 kJs.
Grapefruit
Cross bread of orange and pummelo
Fish inspections are mandatory True or False
False
Onion Brulee
French for "burnt onion" A halved onion seared on a flat-top or in a skillet and used to enhance the color of a stock and consommé
Walnuts
Harvesting begins in late August, when the drying green hulls start to split
Spirit
Has a fortified wine added to it
"5-7 days at 41°F
How long and at what temperature do fresh cheeses keep?
cook small test batch
How should a chef safely taste potentially hazardous food?
use an underliner
How should wait staff prevent containers with food, such as soups and stews, from slipping on the plate when carrying to a table?
Submit to the Certification Commission, in writing, the complaint listing the alleged activities, the chef's basis of knowledge, names of those involved, the specific section of the code violated, and the chef's signature."
If a chef alleges that there has been a violation of the American Culinary Federation code of ethics, the chef is requested to do which of the following?
grapeseed oil
Improved Cardiovascular Health, Burnpoint of Grapeseed Oil is above Olive Oil at 420 F (olive oil is around 350), High in omega-6 fatty acids in the form of linoleic acid, Rich in polyunsaturated fats, which are better than fats from butter and margarine
clearly defined and communicated to the entire team, with tracking and follow-up
In order for a kitchen team to buy into performance goals, the goals must be which of the
cross contact
In the walk-in cooler, the chef wants everything that is ready-to-eat on the top shelf. The cook decides to place the salami and the provolone on the same sheet pan and then cover and label the entire pan. The cook then places the pan on the top shelf. What is the cook not considering?
analysis, design, development, implementation and evaluation
It is important to determine, before hiring personnel, what the training needs for the position will be. A commonly used training model is the A.D.D.I.E. instructional systems development model. What does the acronym A.D.D.I.E. stand for?
Battuto
Italian term for finely chopped aromatics. Usually it's a combo of onions, celery, carrots, garlic and parsley cooked in fat such as lard or, more recently, butter or olive oil, and it can sometimes includes a meat like pancetta, bacon or prosciutto.
botulinum
Reduced oxygen packaged (ROP) frozen fish fillets must be removed from the packaging before thawing under refrigeration or immediately after thawing under cold running water to help prevent the growth of which anerobic bacteria?
Botulism
Reduced oxygen packaging food
Best method for cooking venison loin
Sauté
Co-operative Purchasing
Small industrial units may join to pool their requirements and then place bulk orders with dealers
Skirt
The cuts of beef found in the short plate is are the short rib and what?
The FLSA child labor law
The family and medical leave act federal law that requires employees with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees.
Other forcemeat ratios
The ratios can vary with fats being as high as 50% of the total make up or a 1:1 ratio. Binding agents are sometimes used to absorb the extra fat.
28.5
To convert grams to ounces, divide grams by which of the following?
160°F (71°C)
To what minimum internal temperature must ratites (emu, ostrich, etc.) be cooked?
Grades of Pork
USDA NO. 1, No. 2, No. 3, Utility
Grades of Lamb
USDA Prime, Choice, Good and Utility
Grades of Veal
USDA Prime, Choice, Good, Standard, Utility
Grades of Beef
USDA prime, choice, select, standard, commericail, utility, cutter and canner
Vinegar
What common kitchen product is technically a by-product of fermented wine?
exit interview
What communication tool can be used to provide information about retention of employees?
Bavarian cream has the addition of whipped cream and gelatin.
What distinguishes a custard from a Bavarian cream?
standard operating procedures
What document establishes and defines the steps people should take in certain operation situations?
Evaluate
What does the "E" represent in ADDIE, the five step model for training employees, where the first four letters represent analyze, design, develop, and implement?
food cost percentage
What information does a menu item's cost divided by its revenue produce?
Alcohol
What ingredient will lower the freezing point in frozen desserts?
large clam native to the Pacific Northwest coast of the United States
What is a geoduck?
target market's desires
What is the FIRST consideration when developing a restaurant menu concept?
cost and quality control
What is the MOST important reason for developing and writing food/product specifications?
point of sale (POS)
What is the computer-based system that aids in sales and volume forecasting?
the diameter of the tenderloin
What is the difference between a porterhouse and a T-bone steak?
increases toughness
What is the effect of reducing the total amount of fat in baked goods?
They provide a dramatic backdrop for the food.
What is the purpose of large mirrors or platters during buffet service?
onion pique
What seasoning is made by fastening a bay leaf to the onion with a whole clove?
backdoor selling
What term is used when a cook makes a purchase deal with a vendor prior to an authorized contract being signed?
conveniently located freezer space
What would best practices suggest is the primary concern for including frozen desserts on a dessert menu?
intended use of the product
When purchasing ingredients, the quality level necessary for a product should be determined PRIMARILY by which of the following?
the sauce will break
When the base of a hollandaise sauce is colder than the butter to be emulsified, which of the following will the chef notice?
Culinarian's Code
Where can the statement, "I will place honor, fairness, cooperation, and consideration first when dealing with my colleagues," be found?
The Family and Medical Leave Act
Which act is a federal law requiring employers with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees?
Glazed
Which answer best describes fish that have been dipped in water, then frozen?
braise
Which cooking method is best suited for venison leg meat?
dried legumes
Which food combines with grains to form a complete protein?
oblique
Which is the BEST method to cut long, cylindrical vegetables to obtain a 35-40 degree angle?
almonds
Which nut can block the negative effects of saturated fats before eating sausage?
cashew
Which nut grows underground in the root system of the plant?
making hiring decisions based on demographic factors that have nothing to do with a person's ability to do the job
Which of the following actions is discrimination in the workplace?
storage container
Which of the following factors determines how quickly a food will cool
amount of usable meat on the carcass
Which of the following factors helps determine the USDA yield grades for meat?
Applesauce
Which of the following ingredients can be used to replace fat in baked foods?
sucralose
Which of the following ingredients would accommodate the dietary needs of a diabetic guest?
dedicated space for preparing allergen-free items
Which of the following is a critical component of an allergen prevention plan for a food service operation?
to remove the natural bitterness contained in some vegetables
Which of the following is a purpose for blanching?
storeroom manager
Which of the following is an employee that supervises and coordinates the activities of all storeroom employees, including the ordering, receiving, storing, inventorying, issuing and delivering of food, materials, supplies, tools and equipment?
product availability and finances
Which of the following is an influence on the eating choices of people around the United States?
I pledge to share my professional knowledge and skill with all culinarians.
Which of the following is included in the ACF Culinarians' Code?
Sauce Maltaise
Which of the following is one of the sauces that Escoffier suggests to accompany asparagus?
Yield
Which of the following is one of the the criteria for grading in beef?
analyze, design, develop, implement and evaluate
Which of the following is the correct order of elements in the commonly used five-step training development model?
creating excitement for the food
Which of the following is the goal in writing the descriptive representation of menu items?
Bend at the knees to lift heavy objects.
Which of the following kitchen safety plan criteria should be used to reduce back injuries in the kitchen?
concept
Which of the following marketing strategies will provide an alternative venue for customers who wish to consume "low fat" products?
carbohydrates and proteins
Which of the following meet the PRIMARY needs of the body's energy and building blocks?
panada
Which of the following methods did Escoffier favor for binding forcemeat to give it a firm texture?
MSDS
Which of the following sheets provides information about the chemical content and instructions of cleaning materials?
oignon brulee
Which of the following should be used to enhance the color of a stock?
Civil Rights Office
Which of the following was established in 1978 as a central authority, responsible for leading and coordinating the efforts of federal departments and agencies to enforce all laws relating to equal employment opportunity?
grapefruit
Which popular citrus fruit is the result of an 18th century crossbreed of the orange and pummelo?
commissary
Which purchasing method is most commonly used by large foodservice chains and franchised restaurants?
lean fish, such as sole
Which source provides the best bones for fish stock?
Collagen
Which type of connective tissue will break down during the cooking process?
Screening
Which type of interview is conducted early in the recruitment process to determine if a candidate meets basic job requirements?
Red
Which type of onion has the most flavonoids?
cashew
While many of the cashews produced for commerce come from Africa and India, the cashew tree is native to tropical regions of Brazil. The tree produces a long, fleshy stalk, called a cashew apple, which resembles a small pear. Cashew nuts are protected from hungry passerby by a double shell containing a potent poison called anacardic acid. explored the possibility of using the toxic oil found in the nut's shell as an antibiotic
cocoa solids
White chocolate does NOT contain which of the following?
the mouth and nose share the same airway
Why are taste and smell directly related?
They lack animal protein
Why do vegetable stocks have less body than animal stocks?
Title VII of the civil rights act of 1964
a federal law that prohibits employers from discriminating against employees on the basis of sex, race, color, national origin and religion. It generally applies to employers with 15 or more employees, including federal, state and local governments.
sinew
a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament.
Sauce maltise
accompanies asparagus
Malt vinegar
aged and filtered product obtained from the acetous fermentation of distilled infusion of malt and is a good example of vinegar originating from cereals
Hazelnut
also known as filbert or cob nut, has native species that are widespread over North America, Europe and Asia.
Flavonoids
any of a large class of plant pigments having a structure based on or similar to that of flavone.
EPA and DHA
are omega-3 fatty acids found in varying amounts in seafood. Eating 8 ounces per week of seafood may help reduce the risk for heart disease.
California walnuts
are produced under stringent quality controls that exceed California inspection standards, reputed to be the world's toughest.
Listeria
bacteria found in poultry and cattle Can grow in cold temperature Killed by cooking and pasteruization
Chuck
boneless check eye., arm pot roast, ground beef
Calcium
bones and teeth
Best method for cooking venison breast
braise
Market purchasing
buying goods for taking advantages of favourable market situations
POS
computer based system that aids in sales and volume forecasting
magarine
consists of vegetable or animal fats
roast
cooking methods for lamb
Thickening gumbo
cornstarch
variable costs
costs that vary with the quantity of output produced
Flat iron
cut of meat from the shoulder
Teres major
cut of meat from the shoulder
Diagonal
cutting vegetables exposes more of the vegetable's surface area to the heat
Bavarian cream
dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded
peanuts
do not grow on trees like pecans or walnuts.
Forcemeats
emulsions produced by combining the correct ratio of lean ground meats and fats
le guide culinare
escoffier's attempt to codify and streamline the French restaurant food of the day.
Family and medical leave act
federal law requiring employers with 50 or more employees to provide up to 12 weeks unpaid, job protected leave to qualified employees.
vinegar
fermentation of natural sugars to alcohol and then secondary fermentation
Glazed
fish dipped in water then frozen
Short Plate
found from skirt, tenderloin, bacon
E.coli
found in any food especially raw milk, raw vegetables, raw or rare beef, humans
Salmonella
found in eggs, poultry, milk, meats, and fecal contamination
Magnesium
found in leafy greens, whole grains, fish and cooa Muscle contartion assists energy metabolism bone formation
Brisket
fresh brisket, corned beef
Folate
frozen vegetables the before cooking, they will lose this nutrient
Gratin forcemeats
fully or partially cooking the proteins before processing and are commonly prepared with pork or poultry livers
Proteins
function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins.
Best method for cooking venison leg, loin, shoulder
grill
Flank
ground beef, flank steak,
Forcemeat
ground mixtures of meats, poultry, fish or vegetables combined with fats, seasoning and other flavoring ingredients
Mango
grown in southeast asia
Red onion
has most flavonoids
Protein
important building block of bones, muscles, cartilage, skin, and blood.
B vitamins
in this food group serve a variety of functions in the body. They help the body release energy, play a vital role in the function of the nervous system, aid in the formation of red blood cells, and help build tissues.
Equal pay act
is a United States labor law amending the Fair Labor Standards Act, aimed at abolishing wage disparity based on sex
Sucralose
is an artificial sweetener and sugar substitute
contribution profit selling price
is computed as the selling price per unit, minus the variable cost per unit
straight forcemeat
is smoother and more refined: lean pork meat and a dominat meat (duck, veal, pheasant)
The contribution margin
is the foundation for break-even analysis used in the overall cost and sales price planning for products
The campagne or country-style
is the most basic and has a rustic texture, pork fat, pork liver and seasinings.
marketing concept
is the philosophy that firms should analyze the needs of their customers and then make decisions to satisfy those needs, better than the competition.
barding
is the prosccess of covering the surface of meat or poultry with thin slices of pork fatback and tying them in place with nutcher's twine
Geoduck
large clam native to Pacific Northwest coast of the U.S.
Best method for cooking venison
leg
Mousseline forcemeat
light and delicate being emulsified with egg and cream with lean meat, fish or poultry. 1-2 egg whits per pound of meat
Oblique
long cylindrical vegetable cut to obtain a 35-40 degree angle
6 inches off the floor
minimum height for storing clean utensils and silverware
Zinc
necessary for biochemical reactions and helps the immune system function properly.
standard operating procedure
offers detailed, written instructions on how to perform a routine business activity and explain the process being described
panada
paste prepared from flour, bread, rice, or other starch product and used as a binding agent in forcemeats, pates, terrines and sausages
Self actualization-
peoples belief about the nature life
Sirloin
pin bone sirloin steak, flat bone steak, bonless sirloin steak
Fancy
previously frozen
Larding
process of insterting small strips of pork fat into meat with a larding needle.
Speculative purchasing
purchases at lower prices with a view to sell them at higher prices in future
5/4/3 forcemeat
refers to the ratio of ingredients, 5 parts lean, four parts fat, and three parts ice used to make emulsified sausages like bologna and frankfurters
Purchasing by Requirement
refers to those goods which are purchased only when needed and in required quantity
Rib roast
rib eye, rib steak, rib eye
Round
round steak, bonelsee rump roast, cubed steak
Rondelle
round, or circular CUT
Fore shank
shank cross cuts
Short plate
short ribs, skirt steak
vegetable shortening
solid fat
Contract Purchasing
specific quantity of materials is contracted to be purchased and delivery is taken in future
Vitamin D
sunshine vitamin
Scheduled Purchasing
suppliers are supplied a probable time schedule for material requirements so that they are in a position to arrange these in time
Kilocalorie
the about of energy required to raise the temperature of 1 kilogram of water 1 degree Celsius
Fresh frozen
the item was quick-frozen while still fresh but not as quickly as fast frozen
Flash-frozen
the item was quickly frozen on-bard ship or at processing plat within hours of being caught
Brand strategy
the marketing practice of creating a name, symbol or design that identifies and differentiates a product from other products
Nappe
to coat the back of the spoon
Short loin
top loin steak, t-bone steak, poterhoue steak, tenderloin
Tip
top steak, tip roast
Silver skin
tough connective tissue that surrounds certain muscles
Tomatoes and mushrooms
two ingredients Escoffier would use more than once on a menu
Stand Forcemeat a ratio
two parts lean to one part fat will give the right balance of flavor, richness, and taste along with a smooth texture that coats the palate and provide a nice finish.
Magnesium
used in building bones and in releasing energy from muscles
Commissary Purchasing
vendor within your organization that produces menu or prep items, such as pies, pizza dough, sauces, etc., and ships them to restaurant entities within the organization or sells them retail
Seat turnover
what should managers compare to the actual hours worked to check the accuracy of labor forecasts
create a HACCP team
when developing a HACCP plan for an operation, what should the chef do to improve the effective implementation of the plan?
Elastin
will not break down under normal cooking conditions a protein found in connective tissues, particualry ligaments and tendons
Amount of usable meat on the carcass
yield grades for meat of USDA
