AAFCS Exam (200) with Complete
Solutions
Early Adolescence - ANSWER-The greatest amount of variation between people of the
same age is found during
protein serving size - ANSWER-3-6 oz
Issac Newton discovered - ANSWER-that color is in lighting and not in the object that
the light is hitting
Contrast is - ANSWER-often used to create rhythm because it is an abrupt change
instead of a gradual change
Medicaid - ANSWER-was designed by the Federal Government as a state program to
help those who need and qualify for medical assistance.
Spun Yarns - ANSWER-are produced by twisting many stable fibers together.
fabrics made from those have a fuzzy surface
Medium Cheese - ANSWER-3-6 months
Sharp Cheese - ANSWER-6-9 months
A new full service hotel is being held in a historical part of town near a bird sanctuary
that attracts many tourists. Considering the hotel location, who should the management
target? - ANSWER-transients
education
corporate
What is promoting an individual beyond their level of competency? - ANSWER-Peter
Principle
Most important element of menu planning is? - ANSWER-Price of Ingredients
cost
Vegetable serving size - ANSWER-2 1/2 cups
Mild Cheese - ANSWER-1-3 months
Factors that affect preparing a menu - ANSWER-cost
, equipment
skill level
food availability (season)
To be a good restaurant... - ANSWER-good service
food quality
atmosphere/environment
cost/price
Conduction is - ANSWER-the transfer of thermal energy from one substance to another
through direct contact
When heat is applied to fat - ANSWER-it melts
When heat is applied to water - ANSWER-it evaporates
Hemoglobin - ANSWER-Oxygen carrying pigment in red blood cells
also absorbs carbon dioxide from cells and return to lungs
Quick Bread - ANSWER-A type of bread made from quick-acting leavening agents such
as baking powder.
-fast acting leavening
-bread leavened with air, steam, and/or carbon dioxide from baking soda or baking
powder
-muffins, biscuits, nut bread
Flour - ANSWER-made from finely ground grain
Muffin Method - ANSWER-technique for making quick breads by lightly mixing liquid
ingredients into dry
-lumpy batter
Cake Method - ANSWER-1. Cream fat and sugar
2. add egg
3. Add sifted dry ingredients in proportions
4. Alternate portions with milk
Starch - ANSWER-question 6 about major nutrients
Worsted Wool - ANSWER-finer yarns that are produced by combing wool fibers, in
contrast to bulkier woolen yarns
One advantage of larger classes - ANSWER-greater access to resources
Children between the ages of 6 and 8 should be able to - ANSWER-count coins
Solutions
Early Adolescence - ANSWER-The greatest amount of variation between people of the
same age is found during
protein serving size - ANSWER-3-6 oz
Issac Newton discovered - ANSWER-that color is in lighting and not in the object that
the light is hitting
Contrast is - ANSWER-often used to create rhythm because it is an abrupt change
instead of a gradual change
Medicaid - ANSWER-was designed by the Federal Government as a state program to
help those who need and qualify for medical assistance.
Spun Yarns - ANSWER-are produced by twisting many stable fibers together.
fabrics made from those have a fuzzy surface
Medium Cheese - ANSWER-3-6 months
Sharp Cheese - ANSWER-6-9 months
A new full service hotel is being held in a historical part of town near a bird sanctuary
that attracts many tourists. Considering the hotel location, who should the management
target? - ANSWER-transients
education
corporate
What is promoting an individual beyond their level of competency? - ANSWER-Peter
Principle
Most important element of menu planning is? - ANSWER-Price of Ingredients
cost
Vegetable serving size - ANSWER-2 1/2 cups
Mild Cheese - ANSWER-1-3 months
Factors that affect preparing a menu - ANSWER-cost
, equipment
skill level
food availability (season)
To be a good restaurant... - ANSWER-good service
food quality
atmosphere/environment
cost/price
Conduction is - ANSWER-the transfer of thermal energy from one substance to another
through direct contact
When heat is applied to fat - ANSWER-it melts
When heat is applied to water - ANSWER-it evaporates
Hemoglobin - ANSWER-Oxygen carrying pigment in red blood cells
also absorbs carbon dioxide from cells and return to lungs
Quick Bread - ANSWER-A type of bread made from quick-acting leavening agents such
as baking powder.
-fast acting leavening
-bread leavened with air, steam, and/or carbon dioxide from baking soda or baking
powder
-muffins, biscuits, nut bread
Flour - ANSWER-made from finely ground grain
Muffin Method - ANSWER-technique for making quick breads by lightly mixing liquid
ingredients into dry
-lumpy batter
Cake Method - ANSWER-1. Cream fat and sugar
2. add egg
3. Add sifted dry ingredients in proportions
4. Alternate portions with milk
Starch - ANSWER-question 6 about major nutrients
Worsted Wool - ANSWER-finer yarns that are produced by combing wool fibers, in
contrast to bulkier woolen yarns
One advantage of larger classes - ANSWER-greater access to resources
Children between the ages of 6 and 8 should be able to - ANSWER-count coins
