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ACF PRACTICE TEST QUESTIONS & ANSWERS SOLVED 100% CORRECT!!
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ACF PRACTICE TEST QUESTIONS & ANSWERS SOLVED 100% CORRECT!!
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ACF PRACTICE TEST QUESTIONS & ANSWERSSOLVED 100% CORRECT!!
What seasoning is made by fastening a bay leaf to the onion with a whole
clove? Answer - onion pique
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 Answer - Onion Brulee
Which of the following ingredients would accommodate the dietary needs of a
diabetic guest? Answer - sucralose
is an artificial sweetener and sugar substitute Answer - Sucralose
Which of the following marketing strategies will provide an alternative venue
for customers who wish to consume "low fat" products? Answer - 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.
Answer - marketing concept
the marketing practice of creating a name, symbol or design that identifies and
differentiates a product from other products Answer - Brand strategy
minimum height for storing clean utensils and silverware Answer - 6 inches off
the floor
,What is the effect of reducing the total amount of fat in baked goods? Answer
- increases toughness
Which of the following factors determines how quickly a food will cool Answer
- storage container
What document establishes and defines the steps people should take in certain
operation situations? Answer - standard operating procedures
offers detailed, written instructions on how to perform a routine business
activity and explain the process being described Answer - standard operating
procedure
Which type of interview is conducted early in the recruitment process to
determine if a candidate meets basic job requirements? Answer - Screening
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? Answer - Evaluate
important building block of bones, muscles, cartilage, skin, and blood. Answer
- Protein
What common kitchen product is technically a by-product of fermented wine?
Answer - Vinegar
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 Answer - grapeseed oil
, fermentation of natural sugars to alcohol and then secondary fermentation
Answer - 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
Answer - Malt vinegar
Which purchasing method is most commonly used by large foodservice chains
and franchised restaurants? Answer - commissary
refers to those goods which are purchased only when needed and in required
quantity Answer - Purchasing by Requirement
buying goods for taking advantages of favourable market situations Answer -
Market purchasing
purchases at lower prices with a view to sell them at higher prices in future
Answer - Speculative purchasing
specific quantity of materials is contracted to be purchased and delivery is
taken in future Answer - Contract Purchasing
suppliers are supplied a probable time schedule for material requirements so
that they are in a position to arrange these in time Answer - Scheduled
Purchasing
Small industrial units may join to pool their requirements and then place bulk
orders with dealers Answer - Co-operative Purchasing
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