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AAFCS 201 Exam Study Cards.
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AAFCS 201 Exam Study CardsWhat was the name of the first AAFC Conference? -ANSWERS Lake Placid
Who was the founder of FCS? -ANSWERS Ellen H. Richards
What cheese does not require ripping? (aging) -ANSWERS Mozzarella
What is the quickest way to chill food? -ANSWERS large amounts of small ice
Hybrid grain is produced by crossing wheat and rye -ANSWERS triticale
What is HDL -ANSWERS Good cholesterol (High-density lipoprotein)
Which food borne illness causes immediate vomiting? -ANSWERS Staphylococcus
aureus
How many essential amino acids are there? -ANSWERS 9- histidine, isoleucine,
leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
What are some of the fattiest fish? -ANSWERS Salmon, mackerel, herring, sardines
What is the most basic taste? -ANSWERS sweet
Which cheeses has the least amount of moisture? -ANSWERS parmesan
Popular deficiency in kids? -ANSWERS iron and vitamin D
What do you use to put out an electrical fire? -ANSWERS Class C fire extinguisher
Minerals act as _________? -ANSWERS catalyst
Minerals needed for bone production? -ANSWERS calcium, phosphorous hydroxide
Enzyme that hydrolyzes triglycerides? -ANSWERS lipase
What is the most common form of simple fat? -ANSWERS triglycerides
What is the vitamin for clotting? -ANSWERS Vitamin K
encephalophathy -ANSWERS Thiamin-Wernicke encephalopathy is an acute
neurological condition. Caused by thiamin deficiency which affects the peripheral and
central nervous system.
Interfering agent added to amorphous candy? -ANSWERS cream of tartar
,Green coating on boiled egg -ANSWERS ferrous sulfide
olive green color when cooking broccoli -ANSWERS pheophytin- the olive green color is
due to pivotal magnesium ion in the basic chlorophyll structure being replaced by
hydrogen ions form acids
high caffeine causes loss of what -ANSWERS electrolytes
Who is at risk of becoming dehydrated? -ANSWERS young children and older adults
Products fo triglyceride when broken down -ANSWERS lipase and micelles
Direct reservation request can be done through what? -ANSWERS telephone, mail,
property website, property to property, text messaging
What PMS can forecast occupancy? -ANSWERS point of sale
What is the increase in the number of fat cells called? -ANSWERS hyperplasia
What is the best method of collecting data for where families like to eat? -ANSWERS
survey
Crystalline candies should be cooled before -ANSWERS beating, kneading, or
manipulation
Stomach acid contents include -ANSWERS hydrochloric acid, potassium chloride, and
sodium chloride
Ice shape that chills liquid the fastest -ANSWERS flaked
When purchasing equipment what do you NOT consider -ANSWERS manufacture
rating system
Pie crust with oil is... -ANSWERS mealy
Waxy cereals have high amylase or none? -ANSWERS high
objectives in learning -ANSWERS promote higher order thinking
Small businesses get help from -ANSWERS federal trade commission
Concierge helps with -ANSWERS front desk
Oversees kitchen operations... -ANSWERS sous chef
,responsible for coming up with menu -ANSWERS executive chef
Room still needs to be cleaned -ANSWERS on change
Triglycerides turn into -ANSWERS LDL
Portfolios do all of the following except -ANSWERS list references
Functional resume has all abilities and skills in -ANSWERS a few categories
Elderly community is -ANSWERS experiential
Question about students learning about activities and cognitive development -
ANSWERS answer-have students plan activities
FCCLA chapter -ANSWERS 1 per region
Waxy Potato -ANSWERS potato that is relatively low in starch and typically used when
boiling potatoes---potato salad
Changing demographics has created a need of -ANSWERS quality health care
professionals
G.R.A.S. -ANSWERS generally recognized as safe
What does b12 do? -ANSWERS Acts as a coenzyme (organic non-protein component
of enzyme); works with enzyme to imitate/aid function of enzyme, cannot function by
itself.
Sucrose -ANSWERS glucose + fructose
Maltose -ANSWERS glucose + glucose
Lactose -ANSWERS glucose + galactose
Invert sugar -ANSWERS sugar formed by hydrolysis of sucrose; a mixture of equal
amounts of fructose and glucose
Best place to store spices? -ANSWERS Cabinet
How much meat for 400 employees? -ANSWERS 3 oz
1 oz equals -ANSWERS 6 teaspoons
1.60 for 2 oz= _____ for 3 tsp -ANSWERS .4
, Ap=14, Ep=11 _____ % yield? -ANSWERS 79%
Vitamin K deficiency symptoms -ANSWERS bleeding, bruises, decreased calcium in
bones
Components of stomach acid -ANSWERS hydrochloric acid, potassium chloride,
sodium chloride
enzyme that hydrolyzes triglycerides -ANSWERS lipase
Lipoproteins that transport triglycerides and cholesterol form the small intestine to other
tissues -ANSWERS chylomicrons
Who is responsible for food additives? -ANSWERS FDA
Potato for potato salad -ANSWERS waxy potato
How does bread stale? -ANSWERS amylopectin molecules come together and
crystalize
Most common food borne illness -ANSWERS Norovirus
When purchasing equipment what do you NOT consider -ANSWERS manufacturing
rating system
Where does the term hospitality come from -ANSWERS French word "hospice"
meaning to provide care/shelter for travelers
Franchising allows for a company to -ANSWERS expand rapidly
Franching uses _______ peoples money -ANSWERS franchisee
Over _____ franchised hotel brands in North America today -ANSWERS 180
Franchisor -ANSWERS The company that allows an individual (known as the
franchisee) to run a location of their business.
Benefits of franchising -ANSWERS set plans and specifications for building
national advertising
centralized reservation system
participation in volume purchasing discounts
listing in the franchisor's directory
Disadvantages of franchising -ANSWERS Lack of operational power-must conform
large fees
central reservations produce 17-26% of reservations
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