AAFCS Pre-Test Questions And Answers
Verified By Experts
The commons agents for sanitizing are... heat and chemicals
Food service employees should put on a clean uniform... at the beginning of every
workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points)
pays attention to the ... presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice establishment
is the ... operation's prior inspection results
Always carry a knife... by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. K
, Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... on all equipment at the start of the day
The four step PASS technique is a series of steps... for using a fire extinguisher
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
In which of the following is the owner or owners personally responsible for all debts of the
business? Sole proprietorship and partnership
Ownership is divided among investors in parts call shares is which of the following?
Corporation
The size of the restaurant chains... allows them to buys products for less cost
Which of the following is not an effective step towards managing stress? Consuming
alcohol or other stimulants to temporarily break the stress attack
The food cost percentage of a restaurant that has food costs of $41,510 and food sales $118,600
is ...%. 35
The process of costing recipes involves... ingredient in a menu item. calculating the cost
of every
Verified By Experts
The commons agents for sanitizing are... heat and chemicals
Food service employees should put on a clean uniform... at the beginning of every
workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points)
pays attention to the ... presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice establishment
is the ... operation's prior inspection results
Always carry a knife... by your side and pointed downward
If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. K
, Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... on all equipment at the start of the day
The four step PASS technique is a series of steps... for using a fire extinguisher
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
In which of the following is the owner or owners personally responsible for all debts of the
business? Sole proprietorship and partnership
Ownership is divided among investors in parts call shares is which of the following?
Corporation
The size of the restaurant chains... allows them to buys products for less cost
Which of the following is not an effective step towards managing stress? Consuming
alcohol or other stimulants to temporarily break the stress attack
The food cost percentage of a restaurant that has food costs of $41,510 and food sales $118,600
is ...%. 35
The process of costing recipes involves... ingredient in a menu item. calculating the cost
of every
