ACF Written Test Question And Answer..

What rule is widely used when using two sauce techniques on plated food? - correct answer A. Use very thin sauces that coat the food B. choose sauces with different viscosities C. use dark brown sauces such as espagnole and demi-glace *D.* choose flavors and colors that complement the main food item What primal cut of pork contains the tenderloin? - correct answer A. fresh ham B. shoulder butt C. picnic shoulder *D.* loin What question is acceptable to ask of a job candidate? - correct answer A. How old are your children? *B.* Can you work 6 - 10 pm? C. Where were you born? D. Are you married? What is an example of an external employee recruiting source? - correct answer A. intranet-based job database B. posting on employee bulletin board *C.* Internet-based job database D. employee referral program Which of the following methods should be used to thaw food products safely? - correct answer A. let food sit on counter at room temperature B. place food in a steam table *C.* place food in refrigerator D. submerge food in tap water What practices are safe methods to defrost frozen food items? - correct answer A. leave at room temperature on counter; place in leakproof bag, then immerse in warm water; place in proof box *B.* place in refrigerator; place in leakproof bag, then immerse in cold water; place in microwave C. place in refrigerator; place in leakproof bag, then immerse in cold water; place in proof box D. leave at room temperature on counter; place in leakproof bag, then immerse in warm water; place in microwave What is the ending value for filet based on the inventory usage chart? Beginning: 15 Purchase: 30 Total: 45 Ending: 20 Usage: 25 Unit $: $8.90 - correct answer *A.* $178.00 B. $400.50 C. $267.00 D. $44.50 A salmon weighs 10.25 lbs. The yield factor on whole salmon to fillet is 77%. In order to serve 142 guests each a 6-ounce fillet, how many salmon would be required? - correct answer A. 8 B. 6 *C.* 7 D. 4 Which of the following actions could be perceived as a professional conflict of interest? - correct answer A. accurately representing professional training B. competing against a former employee in a culinary salon C. teaching a culinary technique at a local ACF meeting *D.* endorsing products for personal gain