ACF CERTIFICATION EXAM 2025
QUESTIONS AND ANSWERS
Cleaning - ANS Is the process of removing food and residue from a surface.
Chemical - ANS Quats , chlorine , and iodine are types of _________ sanitizes used in the
professional kitchens.
Buffalo Chopper - ANS A(n) ________ is an appliance used to process larger amounts of a
product into roughly equal-size pieces.
Parasite - ANS A ___________ is a pathogen that relies on a host for a survival in a way that
benefits the organism and harms the host.
Preventive - ANS ____________ maintenance is the systematic servicing of a facility in order
to maintain safe operating conditions.
Ventilation - ANS A ________ system is a large exhaust system that draws heat , smoke , and
fumes out of the kitchen.
Food Processor - ANS 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 - ANS A __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
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, Steam - jacketed kettle - ANS A _________ is a large cooking kettle that has a hollow lining
into which steam is injected to rapidly and uniformly cook food.
Steaming - ANS A combi oven is an oven that has both convection and ________ capabilities.
ServSafe - ANS Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - ANS A _________ is a illness that is carried or transmitted to people
though contact with or consumption of contaminated food.
Warewashing - ANS _________ is the process of cleaning and sanitizing all items used to
prepare and serve food.
HACCP - ANS A _____ plan is a written document detailing what policies and procedures will
be followed to help ensure the safety of food.
K - ANS Class A , Class C , and Class _____ fire extinguishers are commonly used in
foodservice operations.
Moisture - ANS FAT TOM stands for food , acidity , temperature , time , oxygen , and
_________.
First - in , First - out (FIFO) - ANS _________ is the process of dating new items as they are
placed into inventory and placing them behind or below older items to ensure that older items
are used first.
CCP - ANS A _______ is the point where a hazard can be prevented , eliminated , or reduced .
PASS - ANS The proper procedure for using a fire extinguisher is known by the acronym
"_______"
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QUESTIONS AND ANSWERS
Cleaning - ANS Is the process of removing food and residue from a surface.
Chemical - ANS Quats , chlorine , and iodine are types of _________ sanitizes used in the
professional kitchens.
Buffalo Chopper - ANS A(n) ________ is an appliance used to process larger amounts of a
product into roughly equal-size pieces.
Parasite - ANS A ___________ is a pathogen that relies on a host for a survival in a way that
benefits the organism and harms the host.
Preventive - ANS ____________ maintenance is the systematic servicing of a facility in order
to maintain safe operating conditions.
Ventilation - ANS A ________ system is a large exhaust system that draws heat , smoke , and
fumes out of the kitchen.
Food Processor - ANS 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 - ANS A __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
COPYRIGHT © 2025 FYNDLAY ALL RIGHTS RESERVED 1
, Steam - jacketed kettle - ANS A _________ is a large cooking kettle that has a hollow lining
into which steam is injected to rapidly and uniformly cook food.
Steaming - ANS A combi oven is an oven that has both convection and ________ capabilities.
ServSafe - ANS Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - ANS A _________ is a illness that is carried or transmitted to people
though contact with or consumption of contaminated food.
Warewashing - ANS _________ is the process of cleaning and sanitizing all items used to
prepare and serve food.
HACCP - ANS A _____ plan is a written document detailing what policies and procedures will
be followed to help ensure the safety of food.
K - ANS Class A , Class C , and Class _____ fire extinguishers are commonly used in
foodservice operations.
Moisture - ANS FAT TOM stands for food , acidity , temperature , time , oxygen , and
_________.
First - in , First - out (FIFO) - ANS _________ is the process of dating new items as they are
placed into inventory and placing them behind or below older items to ensure that older items
are used first.
CCP - ANS A _______ is the point where a hazard can be prevented , eliminated , or reduced .
PASS - ANS The proper procedure for using a fire extinguisher is known by the acronym
"_______"
COPYRIGHT © 2025 FYNDLAY ALL RIGHTS RESERVED 2
