ACF Certification Exam Prep Questions and Answers Graded A+
Cleaning - Answers Is the process of removing food and residue from a surface.
Chemical - Answers Quats , chlorine , and iodine are types of _________ sanitizes used in the
professional kitchens.
Buffalo Chopper - Answers A(n) ________ is an appliance used to process larger amounts of a product
into roughly equal-size pieces.
Parasite - Answers A ___________ is a pathogen that relies on a host for a survival in a way that benefits
the organism and harms the host.
Preventive - Answers ____________ maintenance is the systematic servicing of a facility in order to
maintain safe operating conditions.
Ventilation - Answers A ________ system is a large exhaust system that draws heat , smoke , and fumes
out of the kitchen.
Food Processor - Answers A(n) __________ is an appliance with an S- shaped blade and a removable
bowl and lid that can be used to quickly chop , puree , blend , or emulsify foods.
Sanitizing - Answers A __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
Steam - jacketed kettle - Answers A _________ is a large cooking kettle that has a hollow lining into
which steam is injected to rapidly and uniformly cook food.
Steaming - Answers A combi oven is an oven that has both convection and ________ capabilities.
ServSafe - Answers Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - Answers A _________ is a illness that is carried or transmitted to people though
contact with or consumption of contaminated food.
Warewashing - Answers _________ is the process of cleaning and sanitizing all items used to prepare
and serve food.
HACCP - Answers A _____ plan is a written document detailing what policies and procedures will be
followed to help ensure the safety of food.
K - Answers Class A , Class C , and Class _____ fire extinguishers are commonly used in foodservice
operations.
Moisture - Answers FAT TOM stands for food , acidity , temperature , time , oxygen , and _________.
Cleaning - Answers Is the process of removing food and residue from a surface.
Chemical - Answers Quats , chlorine , and iodine are types of _________ sanitizes used in the
professional kitchens.
Buffalo Chopper - Answers A(n) ________ is an appliance used to process larger amounts of a product
into roughly equal-size pieces.
Parasite - Answers A ___________ is a pathogen that relies on a host for a survival in a way that benefits
the organism and harms the host.
Preventive - Answers ____________ maintenance is the systematic servicing of a facility in order to
maintain safe operating conditions.
Ventilation - Answers A ________ system is a large exhaust system that draws heat , smoke , and fumes
out of the kitchen.
Food Processor - Answers A(n) __________ is an appliance with an S- shaped blade and a removable
bowl and lid that can be used to quickly chop , puree , blend , or emulsify foods.
Sanitizing - Answers A __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
Steam - jacketed kettle - Answers A _________ is a large cooking kettle that has a hollow lining into
which steam is injected to rapidly and uniformly cook food.
Steaming - Answers A combi oven is an oven that has both convection and ________ capabilities.
ServSafe - Answers Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - Answers A _________ is a illness that is carried or transmitted to people though
contact with or consumption of contaminated food.
Warewashing - Answers _________ is the process of cleaning and sanitizing all items used to prepare
and serve food.
HACCP - Answers A _____ plan is a written document detailing what policies and procedures will be
followed to help ensure the safety of food.
K - Answers Class A , Class C , and Class _____ fire extinguishers are commonly used in foodservice
operations.
Moisture - Answers FAT TOM stands for food , acidity , temperature , time , oxygen , and _________.
