ACF Certification Final Exam Questions
and Answers |100% Correct| 2025/2024
Latest Version!!
What is the ideal temperature range for proofing yeast dough?
- 65°F to 75°F
- 75°F to 85°F
- 85°F to 95°F
- 100°F to 110°F
Which of the following is the most suitable fat for making lamin...
ACF Certification Final Exam Questions
and Answers |100% Correct| 2025/2024
Latest Version!!
What is the ideal temperature range for proofing yeast dough?
- 65°F to 75°F
- 75°F to 85°F
- 85°F to 95°F
- 100°F to 110°F
Which of the following is the most suitable fat for making laminated dough, such as puff pastry?
- Margarine
- Butter
- Vegetable oil
- Lard
When preparing a consommé, which ingredient helps clarify the stock?
- Gelatin
- Flour
- Egg whites
- Cornstarch
Which knife cut is typically 1/8-inch thick and used for garnishes like carrots and celery?
1
,- Chiffonade
- Julienne
- Brunoise
- Batonnet
What is the correct procedure for preparing a roux to thicken soups and sauces?
- Combine equal parts flour and sugar
- Combine equal parts fat and flour by weight
- Heat fat and flour together until caramelized
- Mix cold flour into a boiling liquid
What is the ideal internal temperature for a medium-rare steak?
- 120°F to 125°F
- 125°F to 130°F
- 130°F to 135°F
- 135°F to 140°F
Which of the following grains is gluten-free?
- Quinoa
- Barley
- Spelt
- Wheat
2
, Which sauce is made by emulsifying egg yolks, vinegar, and clarified butter?
- Beurre Blanc
- Hollandaise
- Velouté
- Mayonnaise
What type of bacteria is most commonly responsible for foodborne illnesses in undercooked
poultry?
- Clostridium botulinum
- Listeria monocytogenes
- Salmonella
- E. coli
Which fish is known for its high fat content and rich flavor, making it suitable for grilling?
- Tilapia
- Cod
- Salmon
- Sole
What is the proper ratio of oil to vinegar in a classic vinaigrette?
- 3 parts oil to 1 part vinegar
- 1 part oil to 1 part vinegar
- 2 parts oil to 1 part vinegar
3
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