ACF Certification Exam Prep Questions and Answers 2022

ACF Certification Exam Prep Questions and Answers 2022 Cleaning Is the process of removing food and residue from a surface. Chemical Quats , chlorine , and iodine are types of _________ sanitizers used in the professional kitchens. Buffalo Chopper A(n) ________ is an appliance used to process larger amounts of a product into roughly equal-size pieces. Parasite A ___________ is a pathogen that relies on a host for a survival in a way that benefits the organism and harms the host. Preventive ____________ maintenance is the systematic servicing of a facility in order to maintain safe operating conditions. Ventilation A ________ system is a large exhaust system that draws heat , smoke , and fumes out of the kitchen. Food Processor A(n) __________ is an appliance with an S- shaped blade and a removable bowl and lid that can be used to quickly chop , puree , blend , or emulsify foods. Sanitizing __________ is the process of using chemicals or heat to destroy or reduce harmful microorganisms to a safe level. Steam - jacketed kettle A _________ is a large cooking kettle that has a hollow lining into which steam is injected to rapidly and uniformly cook food. steaming A combi oven is an oven that has both convection and ________ capabilities. ServSafe Most states require food service managers to complete _________ manger certification training and pass a certification exam. Foodborne Illness A _________ is a illness that is carried or transmitted to people though contact with or consumption of contaminated food. Warewashing _________ is the process of cleaning and sanitizing all items used to prepare and serve food. HACCP A _____ plan is a written document detailing what policies and procedures will be followed to help ensure the safety of food. K Class A , Class C , and Class _____ fire extinguishers are commonly used in foodservice operations. moisture FAT TOM stands for food, acidity, time, temperature, oxygen, and _________. First - In , First - Out (FIFO) _________ is the process of dating new items as they are placed into inventory and placing them behind or below older items to ensure that older items are used first. CCP(Critical Control Point) A _______ is the point where a hazard can be prevented, eliminated or reduced . PASS(Pull, Aim, Squeeze, Sweep) The proper procedure for using a fire extinguisher is known by the acronym "_______" Hazardous A _____ material is a chemical present workplace that is capable of causing harm. folded omelet A ____ is an omelet that is cooked until nearly done and then folded before service. AA Grade ______ eggs are the highest quality and have a firm yolk and white that both stand tall when broken onto a flat surface. fluffiness An omelet loses ___ and becomes tough and rubbery if it is prepared too far in advance. Pancakes A food item that consists of flour, sugar, salt, baking soda, milk, eggs, and butter or oil. saute pan A nonstick ____ is the tool of choice for cooking omelets. too low of a Egg whites spread too rapidly when cooked at _____ temperature. sausage, bacon, and canadian bacon, Pre-cooked breakfast meats include ham, ____ Large _____eggs are the most common size of egg used in foodservice establishments and most recipes use this size as the standard meats, potatoes, and eggs A griddle is often used to prepare breakfast English Muffin Eggs Benedict is traditionally served on a(n) Fruits _______ can be served fresh, frozen, or canned Oatmeal ____is a hot breakfast cereal Viennese A common type of coffee named after an Italian City. Croissants, biscuits, tortillas ____and bagels can be used to make breakfast sandwiches. Vinegar ___is used to set egg white around the yolk when an egg is poached. savory A quiche is composed of a ____ custard baked in a precooked piecrust. blintz A(n) ____ is a crepe that can be filled with sweet or savory fillings. tea Black ___is graded according to the shape and size of its leaves. garnishes Simple ____add color and freshness to plates. plate A successful ____is dependent on the overall design as well as the food. Root ____ vegetables include beets, carrots, celeriac, jicama, lotus roots, parsnips, radishes, rutabagas and turnips. fresh The USDA voluntary grading system for ___ vegetables includes U.S. Extra Fancy, U.S. No.2, and U.S. No.3. spine The ___ is the unsharpened top part of a knife blade that is the opposite edge. drupe A ___ ,also known as stone fruit, is a type of fruit that contains one hard seed or pit. fruit The USDA has a voluntary grading program or fresh ___ based on uniformity of shape, size, color, texture, and the absence of defect