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ACF Test Study | newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questions)|GET IT 100% ACCURATE!!

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ACF Test Study | newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questions)|GET IT 100% ACCURATE!!

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Uploaded on
November 13, 2024
Number of pages
38
Written in
2024/2025
Type
Exam (elaborations)
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11/13/24, 10:51 AM ACF Test Study |2024-2025 newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questio…




ACF Test Study |2024-2025 newest|COMPLETE
QUESTIONS AND VERIFIED SOLUTIONS
(frequently most tested questions)|GET IT 100%
ACCURATE!!


Practice questions for this set


Learn 1 /7 Study with Learn




3)to increase the iron in foods cooked in the pan



Give this one a try later!




What style of plated dessert is defined by the unrefined simplicity of flavor, style
and presentation?

1 1)rustic style
2)architectural style
3)classical style
4)deconstructed style




https://quizlet.com/970758346/acf-test-study-2024-2025-newestcomplete-questions-and-verified-solutions-frequently-most-tested-questionsget-it… 1/38

,11/13/24, 10:51 AM ACF Test Study |2024-2025 newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questio…



What is the minimum number of people sickened by a foodborne illness to be
considered an outbreak?


2 1)5
2)12
3)2
4)10




Which of the following is NOT an objective in seasoning a cast iron pan?


1)to extend the useful life of the pan
2)to seal the pores in the iron
3)to increase the iron in foods cooked in the pan
4)to prevent food sticking to the pan




What variety of rice used extensively in Indian cuisine is aged as part of the
production process to remove the moisture content?

4 1)basmati
2)brown
3)arborio
4)converted



Don't know?




Terms in this set (100)




https://quizlet.com/970758346/acf-test-study-2024-2025-newestcomplete-questions-and-verified-solutions-frequently-most-tested-questionsget-it… 2/38

,11/13/24, 10:51 AM ACF Test Study |2024-2025 newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questio…



What common kitchen 1) Vinegar
ingredient is a by-
product of fermented
wine?


1)vinegar
2)soy sauce
3)Worcestershire sauce
4)demi-glace

What is the general 1) 400° Fahrenheit (204° Celsius)
smoking point for
vegetable oils?


1)400° Fahrenheit (204°
Celsius)
2)350° Fahrenheit (177°
Celsius)
3)450° Fahrenheit (232°
Celsius)
4)300° Fahrenheit (149°
Celsius)

What vegetable group 2) Mushrooms
contains a large number
of toxic varieties and
should be purchased
only through reputable
dealers?


1)root
2)mushrooms
3)tubers
4)cruciferous




https://quizlet.com/970758346/acf-test-study-2024-2025-newestcomplete-questions-and-verified-solutions-frequently-most-tested-questionsget-it… 3/38

, 11/13/24, 10:51 AM ACF Test Study |2024-2025 newest|COMPLETE QUESTIONS AND VERIFIED SOLUTIONS (frequently most tested questio…

Which of the following 3)strength of yolk and firmness of white
characteristics indicates
the freshness of an egg?


1)color of the shell
2)color of the yolk
3)strength of yolk and
firmness of white
4)firmness of the shell

Which of the following 3) russet
potatoes is most
commonly used for
making French fries?


1)red
2)Yukon gold
3)russet
4)fingerling

To refer to cheese as 4) France
Roquefort, it must come
from where?


1)New York
2)Wisconsin
3)Belgium
4)France

Dungeness crab is 1) Pacific Ocean
indigenous to which
large body of water?


1)Pacific Ocean
2)Gulf of Mexico
3)Caribbean Sea
4)Atlantic Ocean




https://quizlet.com/970758346/acf-test-study-2024-2025-newestcomplete-questions-and-verified-solutions-frequently-most-tested-questionsget-it… 4/38

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