AAFCS Pre-Test Questions And Answers | 2024 Latest Study Solutions

A factor that helps determine the frequency of health inspections at a foodservice establishment is the ... - operation's prior inspection results A restaurant that keeps the base menu unchanged, but offers daily specials based on products available in the local market, is combining which of the following formats? - Static and market A versatile piece of equipment designed especially to stew or braise large quantities of product, but which can also be used for sautéing, pan frying, simmering, and poaching, is a ... - tilt-braiser According to professional plating principles, attractively designed plates... - combine foods of different sizes According to professional plating principles, repeating the same shapes on a place should be... - avoided After blanching tomatoes, immediately plunge them into ___ water. - ice Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points) pays attention to the ... - presence of physical hazards Although all restaurants try to be efficient, in which of the following efficiency the key to success? - a quick service restaurant Always carry a knife... - by your side and pointed downward An invoice should be checked against the ... - PO (purchase order) Bearnaise, chantilly, choron, and maltaise sauces are made from which of the following mother sauces? - HollandaiseCheddar, crepe, mornay, and soubise sauces are made from which of the following mother sauces? - Bechamel Chefs must know and understand the laws effecting the foodservice industry because ... - restaurants must operate within the law Chutneys originated in... - India Cooks place a damp towel between the cutting board and work table for which of the following reasons? - to keep the board from shifting during knife work Cooper cookware is an example of a potential ... hazard. - chemical