CFSP Exam - Full Guide 2026 Most Recent Exam 2026
-2027 Actual Complete Real Exam Questions and
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What are the (5) basic types of heat transfer? - ANSWER-1)
conduction heating
2) convection
heating
3) radiation
heating
4) induction heating
5) microwave heating
Heat transferred from one molecule to another it is
touching = _______ -
ANSWER-conduction
heating
Heat transmitted through liquid or gas = ___________ -
ANSWER-convection
heating
The transfer of heat from one source to another via radiant
energy waves =
___________ - ANSWER-Radiation
heating
,Subjecting a cooking vessel to an alternating
electromagnetic field =
______________ - ANSWER-Induction
heating
Use of electromagnetic energy to heat atoms in food =
___________ -
ANSWER-Microwave
heating
List (6) Dry methods of cooking: - ANSWER-1) broiling
2) baking
3) searing
4) roasting
5) toasting
6) frying
List (8) Moist methods of cooking: - ANSWER-1) boiling
2) blanching - partially cooking an item
3) poaching - fully cooking an item
4) simmering
5) stewing
6) steaming
7) braising
8) scalding
,What are the (3) factors to determine the amount of space
needed for a
receiving area? - ANSWER-1) volume of
food received
2) frequency of product
delivered
3) distance between receiving and
storage areas
List the (6) Principle storage areas found in most food service
establishments: - ANSWER-1) dry food storage - most common
in FS
2) refrigerated food storage
3) frozen food storage - most common in FS
4) paper and cleaning supplies
5) utensil and pan storage
6) linen storage
True/False: Key items in dry storage are: four air
changes/hour, temperature
between 50-70 degrees F -
ANSWER-True
List (6) styles of shelving: - ANSWER-1) open/wire
2) louvered
3) solid
4) polymer
5) embossed / raised steel
6) vented steel / reinforced polymer
, List the (4) primary shelving systems: - ANSWER-1) Stationary
shelving
2) Mobile shelving
3) Track shelving
4) Wall mounted shelving
Dairy food storage to be kept between ____ and ____ degrees F
- ANSWER-35
- 41
degrees F
When sizing a walk-in:
1) _____ cubic foot of usable space per meal served on daily
basis
2) allow _____ between walk-in and perimeter of building wall -
ANSWER-1) 1/2 cubic foot
2) 1 inch
Things to consider when sizing a walk-in: - ANSWER-- # of
meals/day
- purchasing and receiving schedule
- amount of space available
- type of operation
- primary type of food to be served
List (3) Food Prep. pieces of equipment - ANSWER-1)
Food processor
-2027 Actual Complete Real Exam Questions and
Correct Answers (Verified Answers) | Already
Graded A+ | Guaranteed Success!! Newest
Exam | Just Released!!
What are the (5) basic types of heat transfer? - ANSWER-1)
conduction heating
2) convection
heating
3) radiation
heating
4) induction heating
5) microwave heating
Heat transferred from one molecule to another it is
touching = _______ -
ANSWER-conduction
heating
Heat transmitted through liquid or gas = ___________ -
ANSWER-convection
heating
The transfer of heat from one source to another via radiant
energy waves =
___________ - ANSWER-Radiation
heating
,Subjecting a cooking vessel to an alternating
electromagnetic field =
______________ - ANSWER-Induction
heating
Use of electromagnetic energy to heat atoms in food =
___________ -
ANSWER-Microwave
heating
List (6) Dry methods of cooking: - ANSWER-1) broiling
2) baking
3) searing
4) roasting
5) toasting
6) frying
List (8) Moist methods of cooking: - ANSWER-1) boiling
2) blanching - partially cooking an item
3) poaching - fully cooking an item
4) simmering
5) stewing
6) steaming
7) braising
8) scalding
,What are the (3) factors to determine the amount of space
needed for a
receiving area? - ANSWER-1) volume of
food received
2) frequency of product
delivered
3) distance between receiving and
storage areas
List the (6) Principle storage areas found in most food service
establishments: - ANSWER-1) dry food storage - most common
in FS
2) refrigerated food storage
3) frozen food storage - most common in FS
4) paper and cleaning supplies
5) utensil and pan storage
6) linen storage
True/False: Key items in dry storage are: four air
changes/hour, temperature
between 50-70 degrees F -
ANSWER-True
List (6) styles of shelving: - ANSWER-1) open/wire
2) louvered
3) solid
4) polymer
5) embossed / raised steel
6) vented steel / reinforced polymer
, List the (4) primary shelving systems: - ANSWER-1) Stationary
shelving
2) Mobile shelving
3) Track shelving
4) Wall mounted shelving
Dairy food storage to be kept between ____ and ____ degrees F
- ANSWER-35
- 41
degrees F
When sizing a walk-in:
1) _____ cubic foot of usable space per meal served on daily
basis
2) allow _____ between walk-in and perimeter of building wall -
ANSWER-1) 1/2 cubic foot
2) 1 inch
Things to consider when sizing a walk-in: - ANSWER-- # of
meals/day
- purchasing and receiving schedule
- amount of space available
- type of operation
- primary type of food to be served
List (3) Food Prep. pieces of equipment - ANSWER-1)
Food processor
