ACF Practice Test Questions With Complete Solutions

Dry heat correct answer: Baking would be used in which cooking method What does HACCP stand for? correct answer: Hazard Analysis Critical Control Point What temperatures does the Danger Zone refer to? correct answer: 41 F -135 F How many teaspoons are in a tablespoon? correct answer: 3 Which vitamin deficiency can cause scurvy? correct answer: Vitamin C How many liquid ounces are in one cup? correct answer: 8 Ounces When cleaning pots in a pot sink, what is the correct order of Washing? correct answer: Wash, Rinse, Sanitize What does the acronym FATTOM stand for? correct answer: Food, Acidity, Time, Temperature, Oxygen, and Moisture What nutrient is commonly found in milk, yogurt, and cheese? correct answer: Calcium What knife cut measures 1/4 x 1/4 x 2 inches? correct answer: Batonette What food preparation term refers to cooking in a small amount of fat or hot oil or making the food "jump?" correct answer: Sautee What protein in flour develops structure and framework for breads? correct answer: Gluten Poaching is in which cooking method? correct answer: Moist Heat What is the knife cut called when a carrot is cut into 1/8 x 1/8 x 2" sticks? correct answer: Julienne What are leaves, stems and roots from various plans used to give flavor to dishes? correct answer: Herbs Dehydration cam result from a lack of which mineral? correct answer: Sodium What is the normal ratio of oil to vinegar to make a salad dressing? correct answer: 3 to 1 What is the name for a chemical leavener? correct answer: Baking Powder Approximately what percentage of your body weight is water? correct answer: 80% What Vitamin does the body make whe