AAFCS Pre -Test with all Correct & 100% Verified Answers
|Latest Version |Already Graded A+
The ultimate responsibility for sanitary conditions and the safety of food products served falls
on the ✔Correct Answer-chef
The danger of fish toxins is... ✔Correct Answer-gaining more widespread attention, as fish
become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. ✔Correct Answer-chemical
Which on the following is the safe way to thaw frozen food? ✔Correct Answer-thaw it under
cold running water
To test the internal temperature of food and get a true reading, place the thermometer...
✔Correct Answer-in the center, or thickest part
Food in a steam table should be stirred frequently... ✔Correct Answer-so the food does not
fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US. The
virus... ✔Correct Answer-can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees within...
✔Correct Answer-4 hours
Reheated food must be heated to an internal temperature of... ✔Correct Answer-165 degrees
The commons agents for sanitizing are... ✔Correct Answer-heat and chemicals
Food service employees should put on a clean uniform... ✔Correct Answer-at the beginning
of every workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points)
pays attention to the ... ✔Correct Answer-presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice
establishment is the ... ✔Correct Answer-operation's prior inspection results
Always carry a knife... ✔Correct Answer-by your side and pointed downward
, If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? ✔Correct Answer-Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. ✔Correct
Answer-K
Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... ✔Correct Answer-on all equipment at the start of the day
The four step PASS technique is a series of steps... ✔Correct Answer-for using a fire
extinguisher
Cooks place a damp towel between the cutting board and work table for which of the following
reasons? ✔Correct Answer-to keep the board from shifting during knife work
In which of the following is the owner or owners personally responsible for all debts of the
business? ✔Correct Answer-Sole proprietorship and partnership
Ownership is divided among investors in parts call shares is which of the following? ✔Correct
Answer-Corporation
The size of the restaurant chains... ✔Correct Answer-allows them to buys products for less
cost
Which of the following is not an effective step towards managing stress? ✔Correct Answer-
Consuming alcohol or other stimulants to temporarily break the stress attack
The food cost percentage of a restaurant that has food costs of $41,510 and food sales $118,600
is ...%. ✔Correct Answer-35
The process of costing recipes involves... ingredient in a menu item. ✔Correct Answer-
calculating the cost of every
An invoice should be checked against the ... ✔Correct Answer-PO (purchase order)
Chefs must know and understand the laws effecting the foodservice industry because ...
✔Correct Answer-restaurants must operate within the law
Most successful chefs achieve their positions through ... ✔Correct Answer-a combination of
formal training and on the job experience
The US Department of Labor has changed the American Culinary Federation (ACF) with...
✔Correct Answer-administering professional certification for cooks and chefs
|Latest Version |Already Graded A+
The ultimate responsibility for sanitary conditions and the safety of food products served falls
on the ✔Correct Answer-chef
The danger of fish toxins is... ✔Correct Answer-gaining more widespread attention, as fish
become a larger part of the Americqn diet
Cooper cookware is an example of a potential ... hazard. ✔Correct Answer-chemical
Which on the following is the safe way to thaw frozen food? ✔Correct Answer-thaw it under
cold running water
To test the internal temperature of food and get a true reading, place the thermometer...
✔Correct Answer-in the center, or thickest part
Food in a steam table should be stirred frequently... ✔Correct Answer-so the food does not
fall into the temperature danger zone
Norovirus is estimated to be responsible for 48% of food borne illness outbreaks in the US. The
virus... ✔Correct Answer-can be prevented destroyed by heat
Foods prepared from ingredients at room temperature must be cooled to 41 degrees within...
✔Correct Answer-4 hours
Reheated food must be heated to an internal temperature of... ✔Correct Answer-165 degrees
The commons agents for sanitizing are... ✔Correct Answer-heat and chemicals
Food service employees should put on a clean uniform... ✔Correct Answer-at the beginning
of every workday, whenever it gets heavily soiled, and when they get to work and not before
Along with the temperature danger zone, HACCP (Hazard Analysis and Critical Control Points)
pays attention to the ... ✔Correct Answer-presence of physical hazards
A factor that helps determine the frequency of health inspections at a foodservice
establishment is the ... ✔Correct Answer-operation's prior inspection results
Always carry a knife... ✔Correct Answer-by your side and pointed downward
, If the food in a frying pan catches fire, covering the pan removes which of the following
ingredients necessary for fire? ✔Correct Answer-Oxygen
The type of fire extinguisher recommended for commercial foodservice is the Class ...
extinguisher, which is designed to put out vegetable based oil and grease fires. ✔Correct
Answer-K
Each of the following is an example of an employee behavior that can help reduce energy
consumption, except turning... ✔Correct Answer-on all equipment at the start of the day
The four step PASS technique is a series of steps... ✔Correct Answer-for using a fire
extinguisher
Cooks place a damp towel between the cutting board and work table for which of the following
reasons? ✔Correct Answer-to keep the board from shifting during knife work
In which of the following is the owner or owners personally responsible for all debts of the
business? ✔Correct Answer-Sole proprietorship and partnership
Ownership is divided among investors in parts call shares is which of the following? ✔Correct
Answer-Corporation
The size of the restaurant chains... ✔Correct Answer-allows them to buys products for less
cost
Which of the following is not an effective step towards managing stress? ✔Correct Answer-
Consuming alcohol or other stimulants to temporarily break the stress attack
The food cost percentage of a restaurant that has food costs of $41,510 and food sales $118,600
is ...%. ✔Correct Answer-35
The process of costing recipes involves... ingredient in a menu item. ✔Correct Answer-
calculating the cost of every
An invoice should be checked against the ... ✔Correct Answer-PO (purchase order)
Chefs must know and understand the laws effecting the foodservice industry because ...
✔Correct Answer-restaurants must operate within the law
Most successful chefs achieve their positions through ... ✔Correct Answer-a combination of
formal training and on the job experience
The US Department of Labor has changed the American Culinary Federation (ACF) with...
✔Correct Answer-administering professional certification for cooks and chefs
