ACF Cer fica on Exam Prep Ques ons and answers
Newest RATED A+ 2025/2026
Cleaning - Correct Answers Is the process of removing food and residue from a surface.
Chemical - Correct Answers Quats , chlorine , and iodine are types of _________ sani zers
used in the professional kitchens.
Buffalo Chopper - Correct Answers A(n) ________ is an appliance used to process larger
amounts of a product into roughly equal-size pieces.
Parasite - Correct Answers A ___________ is a pathogen that relies on a host for a survival in
a way that benefits the organism and harms the host.
Preven ve - Correct Answers ____________ maintenance is the systema c servicing of a
facility in order to maintain safe opera ng condi ons.
Ven la on - Correct Answers A ________ system is a large exhaust system that draws heat ,
smoke , and fumes out of the kitchen.
Food Processor - Correct Answers A(n) __________ is an appliance with an S- shaped blade
and a removable bowl and lid that can be used to quickly chop , puree , blend , or emulsify
foods.
Sani zing - Correct Answers __________ is the process of using chemicals or heat to destroy
or reduce harmful microorganisms to a safe level.
Steam - jacketed ke.le - Correct Answers A _________ is a large cooking ke.le that has a
hollow lining into which steam is injected to rapidly and uniformly cook food.
, steaming - Correct Answers A combi oven is an oven that has both convec on and ________
capabili es.
ServSafe - Correct Answers Most states require food service managers to complete
_________ manger cer fica on training and pass a cer fica on exam.
Foodborne Illness - Correct Answers A _________ is a illness that is carried or transmi.ed to
people though contact with or consump on of contaminated food.
Warewashing - Correct Answers _________ is the process of cleaning and sani zing all items
used to prepare and serve food.
HACCP - Correct Answers A _____ plan is a wri.en document detailing what policies and
procedures will be followed to help ensure the safety of food.
K - Correct Answers Class A , Class C , and Class _____ fire ex nguishers are commonly used
in foodservice opera ons.
moisture - Correct Answers FAT TOM stands for food, acidity, me, temperature, oxygen, and
_________.
First - In , First - Out (FIFO) - Correct Answers _________ is the process of da ng new items
as they are placed into inventory and placing them behind or below older items to ensure that
older items are used first.
CCP(Cri cal Control Point) - Correct Answers A _______ is the point where a hazard can be
prevented, eliminated or reduced .
Newest RATED A+ 2025/2026
Cleaning - Correct Answers Is the process of removing food and residue from a surface.
Chemical - Correct Answers Quats , chlorine , and iodine are types of _________ sani zers
used in the professional kitchens.
Buffalo Chopper - Correct Answers A(n) ________ is an appliance used to process larger
amounts of a product into roughly equal-size pieces.
Parasite - Correct Answers A ___________ is a pathogen that relies on a host for a survival in
a way that benefits the organism and harms the host.
Preven ve - Correct Answers ____________ maintenance is the systema c servicing of a
facility in order to maintain safe opera ng condi ons.
Ven la on - Correct Answers A ________ system is a large exhaust system that draws heat ,
smoke , and fumes out of the kitchen.
Food Processor - Correct Answers A(n) __________ is an appliance with an S- shaped blade
and a removable bowl and lid that can be used to quickly chop , puree , blend , or emulsify
foods.
Sani zing - Correct Answers __________ is the process of using chemicals or heat to destroy
or reduce harmful microorganisms to a safe level.
Steam - jacketed ke.le - Correct Answers A _________ is a large cooking ke.le that has a
hollow lining into which steam is injected to rapidly and uniformly cook food.
, steaming - Correct Answers A combi oven is an oven that has both convec on and ________
capabili es.
ServSafe - Correct Answers Most states require food service managers to complete
_________ manger cer fica on training and pass a cer fica on exam.
Foodborne Illness - Correct Answers A _________ is a illness that is carried or transmi.ed to
people though contact with or consump on of contaminated food.
Warewashing - Correct Answers _________ is the process of cleaning and sani zing all items
used to prepare and serve food.
HACCP - Correct Answers A _____ plan is a wri.en document detailing what policies and
procedures will be followed to help ensure the safety of food.
K - Correct Answers Class A , Class C , and Class _____ fire ex nguishers are commonly used
in foodservice opera ons.
moisture - Correct Answers FAT TOM stands for food, acidity, me, temperature, oxygen, and
_________.
First - In , First - Out (FIFO) - Correct Answers _________ is the process of da ng new items
as they are placed into inventory and placing them behind or below older items to ensure that
older items are used first.
CCP(Cri cal Control Point) - Correct Answers A _______ is the point where a hazard can be
prevented, eliminated or reduced .
