AAFCS Test- Nutrition, Food Science, Wellness with all
Correct & 100% Verified Answers |Latest Version |
Already Graded A+
Class A Fire ✔Correct Answer-Fire started with wood, paper, or trash
Class B Fire ✔Correct Answer-Fire started with gas, grease or other liquid
Class C Fire ✔Correct Answer-Electircal fire
First Degree Burn ✔Correct Answer-Skin Reddened but unbroken
FA: Place under cold Water
Second Degree Burn ✔Correct Answer-Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
Third Degree Burn ✔Correct Answer-Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
1 tablespoon ✔Correct Answer-3 teaspoons
Vegetable serving size ✔Correct Answer-3-5 or 2.5 ???
Yolk ✔Correct Answer-Fat
Egg Whites ✔Correct Answer-Protein (Albumen)
chalazae cords ✔Correct Answer-Protein, hold the yolk in the center of the egg
Unrefined grains (whole-grain) ✔Correct Answer-All 3 parts of the kernel are kept together
Ex:whole wheat flour
refined grains ✔Correct Answer-stripped of the germ and bran, leaving only the endosperm,
longer shelf life.
Bran ✔Correct Answer-The outside covering if the grain
-fiber and vitamins
Endosperm of the grain ✔Correct Answer-The white inner portion if the kernel
-mostly carbohydrate but contains some protein
, Germ of the grain ✔Correct Answer-Found at the end if the kernel, rich source of vitamins
hard cheese ✔Correct Answer-Grading cheeses
Ex:Parmesan, romano
Semi-hard cheese ✔Correct Answer-Extensive aging process
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
Aging cheese names: Current ✔Correct Answer-0-30 days
Aging cheese names: Mild ✔Correct Answer-1-3 months
Aging cheese names: Medium ✔Correct Answer-3-6 months
Aging cheese names: Sharp ✔Correct Answer-6-9 months
Aging cheese names: Extra ✔Correct Answer-9 months to 5 yrs
Semi-soft cheese ✔Correct Answer-Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
soft cheese ✔Correct Answer-Still sift, some moisture, spreadable
Ex:brie,cream,cottage
danger zone ✔Correct Answer-40-140 degrees F
USDAS Food safety and Inspection Service (FSIS) ✔Correct Answer-Regulates the labeling if
meat and pultrybfood products
Food and Drug Administration (FDA) ✔Correct Answer-Regulates the labeling and safety of
food, drugs, and cosmetics sold throughout the United States.
-in charge of cereal boxes stating they are "high in Fiber"
flour ✔Correct Answer-All purpose:8% to 11% of protein
Bread flour: 12 to 14%
Cake flour: 8% to 10%
Pastry flour: 9 to 10%
Factor that affect Preparing a menu ✔Correct Answer--cost
-equipment
-skill level
-Food availability
Correct & 100% Verified Answers |Latest Version |
Already Graded A+
Class A Fire ✔Correct Answer-Fire started with wood, paper, or trash
Class B Fire ✔Correct Answer-Fire started with gas, grease or other liquid
Class C Fire ✔Correct Answer-Electircal fire
First Degree Burn ✔Correct Answer-Skin Reddened but unbroken
FA: Place under cold Water
Second Degree Burn ✔Correct Answer-Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
Third Degree Burn ✔Correct Answer-Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
1 tablespoon ✔Correct Answer-3 teaspoons
Vegetable serving size ✔Correct Answer-3-5 or 2.5 ???
Yolk ✔Correct Answer-Fat
Egg Whites ✔Correct Answer-Protein (Albumen)
chalazae cords ✔Correct Answer-Protein, hold the yolk in the center of the egg
Unrefined grains (whole-grain) ✔Correct Answer-All 3 parts of the kernel are kept together
Ex:whole wheat flour
refined grains ✔Correct Answer-stripped of the germ and bran, leaving only the endosperm,
longer shelf life.
Bran ✔Correct Answer-The outside covering if the grain
-fiber and vitamins
Endosperm of the grain ✔Correct Answer-The white inner portion if the kernel
-mostly carbohydrate but contains some protein
, Germ of the grain ✔Correct Answer-Found at the end if the kernel, rich source of vitamins
hard cheese ✔Correct Answer-Grading cheeses
Ex:Parmesan, romano
Semi-hard cheese ✔Correct Answer-Extensive aging process
Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
Aging cheese names: Current ✔Correct Answer-0-30 days
Aging cheese names: Mild ✔Correct Answer-1-3 months
Aging cheese names: Medium ✔Correct Answer-3-6 months
Aging cheese names: Sharp ✔Correct Answer-6-9 months
Aging cheese names: Extra ✔Correct Answer-9 months to 5 yrs
Semi-soft cheese ✔Correct Answer-Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
soft cheese ✔Correct Answer-Still sift, some moisture, spreadable
Ex:brie,cream,cottage
danger zone ✔Correct Answer-40-140 degrees F
USDAS Food safety and Inspection Service (FSIS) ✔Correct Answer-Regulates the labeling if
meat and pultrybfood products
Food and Drug Administration (FDA) ✔Correct Answer-Regulates the labeling and safety of
food, drugs, and cosmetics sold throughout the United States.
-in charge of cereal boxes stating they are "high in Fiber"
flour ✔Correct Answer-All purpose:8% to 11% of protein
Bread flour: 12 to 14%
Cake flour: 8% to 10%
Pastry flour: 9 to 10%
Factor that affect Preparing a menu ✔Correct Answer--cost
-equipment
-skill level
-Food availability
