ACF Pratice Test questions

Réussis tes devoirs et examens dès maintenant avec Quizwiz!

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


Ensembles d'études connexes

Unit 2, Chapter 4, Study Guide 2

View Set

Key Words for Fluency by George Woolard,Pre-Intermediate

View Set

BURNS TEST 3/Lippencott/priority & new priority

View Set

Environmental Test B multiple choice

View Set

chapters 1, 2 , and 3 urinalysis

View Set

DESIGNING ADAPTIVE ORGANIZATIONS: Chapter 9 Quiz

View Set