ACF Written Test | 117 Questions | Latest
Update With Complete Solutions
What rule is widely used when using two sauce techniques on plated food? CORRECT
ANSWERS A. Use very thin sauces that coat the food
B. choose sauces with different viscosities
C. use dark brown sauces such as espagnole and demi-glace
*D.* choose flavors and colors that complement the main food item
What primal cut of pork contains the tenderloin? CORRECT ANSWERS A. fresh ham
B. shoulder butt
C. picnic shoulder
*D.* loin
What question is acceptable to ask of a job candidate? CORRECT ANSWERS A. How
old are your children?
*B.* Can you work 6 - 10 pm?
C. Where were you born?
D. Are you married?
What is an example of an external employee recruiting source? CORRECT ANSWERS
A. intranet-based job database
B. posting on employee bulletin board
*C.* Internet-based job database
D. employee referral program
Which of the following methods should be used to thaw food products safely?
CORRECT ANSWERS A. let food sit on counter at room temperature
B. place food in a steam table
*C.* place food in refrigerator
D. submerge food in tap water
What practices are safe methods to defrost frozen food items? CORRECT ANSWERS
A. leave at room temperature on counter; place in leakproof bag, then immerse in warm
water; place in proof box
*B.* place in refrigerator; place in leakproof bag, then immerse in cold water; place in
microwave
C. place in refrigerator; place in leakproof bag, then immerse in cold water; place in
proof box
D. leave at room temperature on counter; place in leakproof bag, then immerse in warm
water; place in microwave
What is the ending value for filet based on the inventory usage chart?
Beginning: 15
,Purchase: 30
Total: 45
Ending: 20
Usage: 25
Unit $: $8.90 CORRECT ANSWERS *A.* $178.00
B. $400.50
C. $267.00
D. $44.50
A salmon weighs 10.25 lbs. The yield factor on whole salmon to fillet is 77%. In order to
serve 142 guests each a 6-ounce fillet, how many salmon would be required?
CORRECT ANSWERS A. 8
B. 6
*C.* 7
D. 4
Which of the following actions could be perceived as a professional conflict of interest?
CORRECT ANSWERS A. accurately representing professional training
B. competing against a former employee in a culinary salon
C. teaching a culinary technique at a local ACF meeting
*D.* endorsing products for personal gain
When advertising for a new restaurant employee, what wording is acceptable to
include? CORRECT ANSWERS A. males preferred
B. 25-35 year olds preferred
C. Chinese heritage preferred
*D.* two years experience preferred
The anisakis roundworm is usually associated with what type of foods? CORRECT
ANSWERS A. raw pork
*B.* marine fish
C. contaminated raw eggs
D. all forms of poultry
What class of fires is fueled by paper, wood, cloth or cardboard? CORRECT
ANSWERS *A.* class A
B. class B
C. class C
D. class D
Using the following data what is the actual food cost percentage for the first quarter?
Beginning of the month inventory in January: $14,000
Food purchases were as follows:
January: $29,000
February: $34,000
March: $39,000
, Food sales were as follows:
January: $111,000
February: $118,000
March: $102,000
End of the month inventory in March: $16,000 CORRECT ANSWERS A. 39.88%
B. 32.45%
*C.* 30.21%
D. 30.82%
Beginning inventory
+Purchases
--------------
Total
- End inventory
------------------
Total / Total Sales
----------------
Final Answer
When the base of a hollandaise sauce is colder than the butter to be emulsified, which
of the following will the chef notice? CORRECT ANSWERS A. The flavor will be flat.
*B.* The sauce will break.
C. The sauce will become thick.
D. The sauce will be too thin.
Which term describes the way heat travels through food by way of fluids, liquids or
gases that pass on their energy? CORRECT ANSWERS A. conduction
*B.* convection
C. radiation
D. induction
What document is used to inform and train employees about the chemicals to be used
on the job? CORRECT ANSWERS A. Hazard Analysis Critical Control Points record
sheets
*B.* Material Safety Data Sheet
C. Occupational Safety and Health Administration Guidelines
D. Health Department inspection report
What country offers regional cuisines known as Szechwan, Fujian, and Hunan?
CORRECT ANSWERS A. Vietnam
B. Thailand
*C.* China
D. Japan
Which of the following is an example of a functional garnish? CORRECT ANSWERS A.
rosemary sprig on roasted chicken
Update With Complete Solutions
What rule is widely used when using two sauce techniques on plated food? CORRECT
ANSWERS A. Use very thin sauces that coat the food
B. choose sauces with different viscosities
C. use dark brown sauces such as espagnole and demi-glace
*D.* choose flavors and colors that complement the main food item
What primal cut of pork contains the tenderloin? CORRECT ANSWERS A. fresh ham
B. shoulder butt
C. picnic shoulder
*D.* loin
What question is acceptable to ask of a job candidate? CORRECT ANSWERS A. How
old are your children?
*B.* Can you work 6 - 10 pm?
C. Where were you born?
D. Are you married?
What is an example of an external employee recruiting source? CORRECT ANSWERS
A. intranet-based job database
B. posting on employee bulletin board
*C.* Internet-based job database
D. employee referral program
Which of the following methods should be used to thaw food products safely?
CORRECT ANSWERS A. let food sit on counter at room temperature
B. place food in a steam table
*C.* place food in refrigerator
D. submerge food in tap water
What practices are safe methods to defrost frozen food items? CORRECT ANSWERS
A. leave at room temperature on counter; place in leakproof bag, then immerse in warm
water; place in proof box
*B.* place in refrigerator; place in leakproof bag, then immerse in cold water; place in
microwave
C. place in refrigerator; place in leakproof bag, then immerse in cold water; place in
proof box
D. leave at room temperature on counter; place in leakproof bag, then immerse in warm
water; place in microwave
What is the ending value for filet based on the inventory usage chart?
Beginning: 15
,Purchase: 30
Total: 45
Ending: 20
Usage: 25
Unit $: $8.90 CORRECT ANSWERS *A.* $178.00
B. $400.50
C. $267.00
D. $44.50
A salmon weighs 10.25 lbs. The yield factor on whole salmon to fillet is 77%. In order to
serve 142 guests each a 6-ounce fillet, how many salmon would be required?
CORRECT ANSWERS A. 8
B. 6
*C.* 7
D. 4
Which of the following actions could be perceived as a professional conflict of interest?
CORRECT ANSWERS A. accurately representing professional training
B. competing against a former employee in a culinary salon
C. teaching a culinary technique at a local ACF meeting
*D.* endorsing products for personal gain
When advertising for a new restaurant employee, what wording is acceptable to
include? CORRECT ANSWERS A. males preferred
B. 25-35 year olds preferred
C. Chinese heritage preferred
*D.* two years experience preferred
The anisakis roundworm is usually associated with what type of foods? CORRECT
ANSWERS A. raw pork
*B.* marine fish
C. contaminated raw eggs
D. all forms of poultry
What class of fires is fueled by paper, wood, cloth or cardboard? CORRECT
ANSWERS *A.* class A
B. class B
C. class C
D. class D
Using the following data what is the actual food cost percentage for the first quarter?
Beginning of the month inventory in January: $14,000
Food purchases were as follows:
January: $29,000
February: $34,000
March: $39,000
, Food sales were as follows:
January: $111,000
February: $118,000
March: $102,000
End of the month inventory in March: $16,000 CORRECT ANSWERS A. 39.88%
B. 32.45%
*C.* 30.21%
D. 30.82%
Beginning inventory
+Purchases
--------------
Total
- End inventory
------------------
Total / Total Sales
----------------
Final Answer
When the base of a hollandaise sauce is colder than the butter to be emulsified, which
of the following will the chef notice? CORRECT ANSWERS A. The flavor will be flat.
*B.* The sauce will break.
C. The sauce will become thick.
D. The sauce will be too thin.
Which term describes the way heat travels through food by way of fluids, liquids or
gases that pass on their energy? CORRECT ANSWERS A. conduction
*B.* convection
C. radiation
D. induction
What document is used to inform and train employees about the chemicals to be used
on the job? CORRECT ANSWERS A. Hazard Analysis Critical Control Points record
sheets
*B.* Material Safety Data Sheet
C. Occupational Safety and Health Administration Guidelines
D. Health Department inspection report
What country offers regional cuisines known as Szechwan, Fujian, and Hunan?
CORRECT ANSWERS A. Vietnam
B. Thailand
*C.* China
D. Japan
Which of the following is an example of a functional garnish? CORRECT ANSWERS A.
rosemary sprig on roasted chicken
