AAFCS EXAM COMPREHENSIVE REVIEW
2026 FULL QUESTIONS AND VERIFIED
ANSWERS
◉ Class B Fire Answer: Fire started with gas, grease or other liquid
◉ Class C Fire Answer: Electircal fire
◉ First Degree Burn Answer: Skin Reddened but unbroken
FA: Place under cold Water
◉ Second Degree Burn Answer: Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
◉ Third Degree Burn Answer: Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
◉ 1 tablespoon Answer: 3 teaspoons
◉ Vegetable serving size Answer: 3-5 or 2.5 ???
◉ Yolk Answer: Fat
,◉ Egg Whites Answer: Protein (Albumen)
◉ chalazae cords Answer: Protein, hold the yolk in the center of the egg
◉ Unrefined grains (whole-grain) Answer: All 3 parts of the kernel are
kept together
Ex:whole wheat flour
◉ refined grains Answer: stripped of the germ and bran, leaving only the
endosperm, longer shelf life.
◉ Bran Answer: The outside covering if the grain
-fiber and vitamins
◉ Endosperm of the grain Answer: The white inner portion if the kernel
-mostly carbohydrate but contains some protein
◉ Germ of the grain Answer: Found at the end if the kernel, rich source
of vitamins
◉ hard cheese Answer: Grading cheeses
Ex:Parmesan, romano
◉ Semi-hard cheese Answer: Extensive aging process
, Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
◉ Aging cheese names: Current Answer: 0-30 days
◉ Aging cheese names: Mild Answer: 1-3 months
◉ Aging cheese names: Medium Answer: 3-6 months
◉ Aging cheese names: Sharp Answer: 6-9 months
◉ Aging cheese names: Extra Answer: 9 months to 5 yrs
◉ Semi-soft cheese Answer: Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
◉ soft cheese Answer: Still sift, some moisture, spreadable
Ex:brie,cream,cottage
◉ danger zone Answer: 40-140 degrees F
◉ USDAS Food safety and Inspection Service (FSIS) Answer:
Regulates the labeling if meat and pultrybfood products
2026 FULL QUESTIONS AND VERIFIED
ANSWERS
◉ Class B Fire Answer: Fire started with gas, grease or other liquid
◉ Class C Fire Answer: Electircal fire
◉ First Degree Burn Answer: Skin Reddened but unbroken
FA: Place under cold Water
◉ Second Degree Burn Answer: Skin Reddened, blisters formed
FA: Place under cod water, cover with a dry sterie dressing.
◉ Third Degree Burn Answer: Skin Partially destroyed
FA: Cover entire area with a dry sterile dressing.
◉ 1 tablespoon Answer: 3 teaspoons
◉ Vegetable serving size Answer: 3-5 or 2.5 ???
◉ Yolk Answer: Fat
,◉ Egg Whites Answer: Protein (Albumen)
◉ chalazae cords Answer: Protein, hold the yolk in the center of the egg
◉ Unrefined grains (whole-grain) Answer: All 3 parts of the kernel are
kept together
Ex:whole wheat flour
◉ refined grains Answer: stripped of the germ and bran, leaving only the
endosperm, longer shelf life.
◉ Bran Answer: The outside covering if the grain
-fiber and vitamins
◉ Endosperm of the grain Answer: The white inner portion if the kernel
-mostly carbohydrate but contains some protein
◉ Germ of the grain Answer: Found at the end if the kernel, rich source
of vitamins
◉ hard cheese Answer: Grading cheeses
Ex:Parmesan, romano
◉ Semi-hard cheese Answer: Extensive aging process
, Ex: cheddar, Colby, gouda, edam,gruyer,provolone, Swiss
◉ Aging cheese names: Current Answer: 0-30 days
◉ Aging cheese names: Mild Answer: 1-3 months
◉ Aging cheese names: Medium Answer: 3-6 months
◉ Aging cheese names: Sharp Answer: 6-9 months
◉ Aging cheese names: Extra Answer: 9 months to 5 yrs
◉ Semi-soft cheese Answer: Anything that is whiter and not aged
Ex:bleu, brick, Monterey, mozarella, muenster
◉ soft cheese Answer: Still sift, some moisture, spreadable
Ex:brie,cream,cottage
◉ danger zone Answer: 40-140 degrees F
◉ USDAS Food safety and Inspection Service (FSIS) Answer:
Regulates the labeling if meat and pultrybfood products
