AAFCS Pre-Test with Complete
Solutions
The ultimate responsibility for sanitary conditions and the safety of food products served
falls on the - ANS-chef
The danger of fish toxins is... - ANS-gaining more widespread attention, as fish become
a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. - ANS-chemical
Which on the following is the safe way to thaw frozen food? - ANS-thaw it under cold
running water
To test the internal temperature of food and get a true reading, place the thermometer...
- ANS-in the center, or thickest part
Food in a steam table should be stirred frequently... - ANS-so the food does not fall into
the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the
US. The virus... - ANS-can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees
within... - ANS-4 hours
Reheated food must be heated to an internal temperature of... - ANS-165 degrees
The commons agents for sanitizing are... - ANS-heat and chemicals
Food service employees should put on a clean uniform... - ANS-at the beginning of
every workday, whenever it gets heavily soiled, and when they get to work and not
before
The US Department of Labor has changed the American Culinary Federation (ACF)
with... - ANS-administering professional certification for cooks and chefs
Which of the following establishes minimum wage, overtime pay, and child labor
standards? - ANS-The FLSA
, Which of the following is not an example of a reason for which an employer with 50 or
more employees must grant up to 12 weeks of unpaid leave under the Family Medical
Leave Act of 1993 (FMLA)? - ANS-To deal with issues related to a family member's
incarceration
In the brigade system, situations were determined by grouping... - ANS-similar tasks
and products
The ... in a classical brigade is the second in command. - ANS-sous chef
Which of the following is the most important factor determining the staff size and
organization of a kitchen? - ANS-A food service operation's menu
Which of the following are roles that chefs typically must fulfill? - ANS-Cook and leader,
manager and artistic innovator, teacher and mentor
Which of the following is the basis of skills and knowledge a chef needs? - ANS-
Cooking
Although all restaurants try to be efficient, in which of the following efficiency the key to
success? - ANS-a quick service restaurant
Non commercial food service is also known as ... ? - ANS-institutional food service
Guiding guests to certain menu items to increase sales is an example of ... - ANS-
suggestive selling
Once the food is ready in the kitchen, a ... brings it to the dining room. - ANS-Back
server
The severs cook and prepare dishes in front of the customer in the ... service. - ANS-
French
The nutrients referred to as the building blocks of the human body are ... - ANS-proteins
Mise en Place is a French phrase that translates loosely as... - ANS-"put in place"
Which of the following is the formula for calculating a menu price using the markup
method? - ANS-Food cost + markup = menu price
A restaurant that keeps the base menu unchanged, but offers daily specials based on
products available in the local market, is combining which of the following formats? -
ANS-Static and market
Using the markup method, which of the following is the menu price for a dessert with a
markup of $2.25 and a recipe cost sheet portion cost of $3.18? - ANS-$5.43
Solutions
The ultimate responsibility for sanitary conditions and the safety of food products served
falls on the - ANS-chef
The danger of fish toxins is... - ANS-gaining more widespread attention, as fish become
a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. - ANS-chemical
Which on the following is the safe way to thaw frozen food? - ANS-thaw it under cold
running water
To test the internal temperature of food and get a true reading, place the thermometer...
- ANS-in the center, or thickest part
Food in a steam table should be stirred frequently... - ANS-so the food does not fall into
the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the
US. The virus... - ANS-can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees
within... - ANS-4 hours
Reheated food must be heated to an internal temperature of... - ANS-165 degrees
The commons agents for sanitizing are... - ANS-heat and chemicals
Food service employees should put on a clean uniform... - ANS-at the beginning of
every workday, whenever it gets heavily soiled, and when they get to work and not
before
The US Department of Labor has changed the American Culinary Federation (ACF)
with... - ANS-administering professional certification for cooks and chefs
Which of the following establishes minimum wage, overtime pay, and child labor
standards? - ANS-The FLSA
, Which of the following is not an example of a reason for which an employer with 50 or
more employees must grant up to 12 weeks of unpaid leave under the Family Medical
Leave Act of 1993 (FMLA)? - ANS-To deal with issues related to a family member's
incarceration
In the brigade system, situations were determined by grouping... - ANS-similar tasks
and products
The ... in a classical brigade is the second in command. - ANS-sous chef
Which of the following is the most important factor determining the staff size and
organization of a kitchen? - ANS-A food service operation's menu
Which of the following are roles that chefs typically must fulfill? - ANS-Cook and leader,
manager and artistic innovator, teacher and mentor
Which of the following is the basis of skills and knowledge a chef needs? - ANS-
Cooking
Although all restaurants try to be efficient, in which of the following efficiency the key to
success? - ANS-a quick service restaurant
Non commercial food service is also known as ... ? - ANS-institutional food service
Guiding guests to certain menu items to increase sales is an example of ... - ANS-
suggestive selling
Once the food is ready in the kitchen, a ... brings it to the dining room. - ANS-Back
server
The severs cook and prepare dishes in front of the customer in the ... service. - ANS-
French
The nutrients referred to as the building blocks of the human body are ... - ANS-proteins
Mise en Place is a French phrase that translates loosely as... - ANS-"put in place"
Which of the following is the formula for calculating a menu price using the markup
method? - ANS-Food cost + markup = menu price
A restaurant that keeps the base menu unchanged, but offers daily specials based on
products available in the local market, is combining which of the following formats? -
ANS-Static and market
Using the markup method, which of the following is the menu price for a dessert with a
markup of $2.25 and a recipe cost sheet portion cost of $3.18? - ANS-$5.43
