American Culinary Federation Tests Compilation Bundle

Is the process of removing food and residue from a surface. correct answer: Cleaning Quats , chlorine , and iodine are types of _________ sanitizers used in the professional kitchens. correct answer: Chemical A(n) ________ is an appliance used to process larger amounts of a product into roug...

If we use a single cost of capital to evaluate projects through the organization, what happens to risky and safer projects? correct answer: For riskier projects, you overvalue them and the firm because the risk isn't comparable and vice versa for safer projects When comparing across firms, how ...

The FDA approves health claims supported by scientific evidence: Calcium correct answer: osteoporosis Macro nutrients include what 3 nutritional elements correct answer: Carbohydrates, fats/lipids, and proteins Micro nutrients include what 3 nutritional elements correct answer: Vitamins, mi...

How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid? correct answer: 3/4 cup A cook needs to make 75 sandwiches. Each sandwich contains 3 ounces of tuna salad. The tuna salad comes in a 20-ounce container. What is the minimum number of containers needed? correct ...

To what other popular sauce is tomato purée added to produce sauce Choron? correct answer: Bérnaise What is the preferred garnish for items served a l'Américaine? correct answer: Sliced Lobster meat Besides thyme, bay leaves, and curry powder, what other two spices help give Sauce Currie...

What rule is widely used when using two sauce techniques on plated food? correct answer: 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 i...

Until the 1830's, what were the principal reasons for water travel? correct answer: -Immigration -Trade -War Who is recognized as the inventor of cruising? correct answer: The Peninsula and Oriental Steam Navigation Company (P&O) When was P&O's first cruise? correct answer: 1844 around ...

If diners are looking for elegantly prepared food serviced by highly trained waitstaff at a table with linen napkins, fine china, and crystal, they should look for a restaurant advertised as a _____ restaurant correct answer: Fine-dining Although all restaurants try to be efficient, in which of ...

Braise correct answer: to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. Poach correct answer: Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poa...

At what refrigerated temperature should game meats and poultry be stored to gain maximum shelf life? correct answer: 40 degrees F (5ºC) What common name is given to any member of the deer family including elk, moose and white tailed deer? correct answer: venison What famous berry, used more...

Dry heat correct answer: Baking would be used in which cooking method What does HACCP stand for? correct answer: Hazard Analysis Critical Control Point What temperatures does the Danger Zone refer to? correct answer: 41 F -135 F How many teaspoons are in a tablespoon? correct answer: 3 ...

What is the proces by which yeast converts sugar into alcohol and carbon dioxide? correct answer: Fermentation What is a roasted buckwheat groat called? correct answer: Kasha What info is on a shell stock ID tag? correct answer: Where the shellfish was harvested This position is the appr...

foodborne illness correct answer: a disease transmitted to people by food contamination correct answer: the presence of unsafe substances or levels of dangerous micro-organisms in food sanitation correct answer: the creation and practice of clean and healthy food-handling habits biologic...

What is one false statements about food establishment inspections? correct answer: In most jurisdictions, regulatory personnel inspect food establishments two to four times per year From a sanitation standpoint, which of the following criteria should be least important when selecting materials f...