ACF Certification Exam Prep 75
Questions | Latest Update With
Complete Solutions
Cleaning CORRECT ANSWERS Is the process of removing food and residue from a
surface.
Chemical CORRECT ANSWERS Quats , chlorine , and iodine are types of _________
sanitizers 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.
Preventive CORRECT ANSWERS ____________ maintenance is the systematic
servicing of a facility in order to maintain safe operating conditions.
Ventilation 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.
Sanitizing CORRECT ANSWERS __________ is the process of using chemicals or
heat to destroy or reduce harmful microorganisms to a safe level.
Steam - jacketed kettle CORRECT ANSWERS A _________ is a large cooking kettle
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 convection and
________ capabilities.
ServSafe CORRECT ANSWERS Most states require food service managers to
complete _________ manger certification training and pass a certification exam.
Foodborne Illness CORRECT ANSWERS A _________ is a illness that is carried or
transmitted to people though contact with or consumption of contaminated food.
Warewashing CORRECT ANSWERS _________ is the process of cleaning and
sanitizing all items used to prepare and serve food.
, HACCP CORRECT ANSWERS A _____ plan is a written 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 extinguishers are
commonly used in foodservice operations.
moisture CORRECT ANSWERS FAT TOM stands for food, acidity, time, temperature,
oxygen, and _________.
First - In , First - Out (FIFO) CORRECT ANSWERS _________ is the process of dating
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(Critical Control Point) CORRECT ANSWERS A _______ is the point where a
hazard can be prevented, eliminated or reduced .
PASS(Pull, Aim, Squeeze, Sweep) CORRECT ANSWERS The proper procedure for
using a fire extinguisher is known by the acronym "_______"
Hazardous CORRECT ANSWERS A _____ material is a chemical present workplace
that is capable of causing harm.
folded omelet CORRECT ANSWERS A ____ is an omelet that is cooked until nearly
done and then folded before service.
AA CORRECT ANSWERS Grade ______ eggs are the highest quality and have a firm
yolk and white that both stand tall when broken onto a flat surface.
fluffiness CORRECT ANSWERS An omelet loses ___ and becomes tough and rubbery
if it is prepared too far in advance.
Pancakes CORRECT ANSWERS A food item that consists of flour, sugar, salt, baking
soda, milk, eggs, and butter or oil.
saute pan CORRECT ANSWERS A nonstick ____ is the tool of choice for cooking
omelets.
too low of a CORRECT ANSWERS Egg whites spread too rapidly when cooked at
_____ temperature.
sausage, bacon, and canadian bacon, CORRECT ANSWERS Pre-cooked breakfast
meats include ham, ____
Large CORRECT ANSWERS _____eggs are the most common size of egg used in
foodservice establishments and most recipes use this size as the standard
Questions | Latest Update With
Complete Solutions
Cleaning CORRECT ANSWERS Is the process of removing food and residue from a
surface.
Chemical CORRECT ANSWERS Quats , chlorine , and iodine are types of _________
sanitizers 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.
Preventive CORRECT ANSWERS ____________ maintenance is the systematic
servicing of a facility in order to maintain safe operating conditions.
Ventilation 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.
Sanitizing CORRECT ANSWERS __________ is the process of using chemicals or
heat to destroy or reduce harmful microorganisms to a safe level.
Steam - jacketed kettle CORRECT ANSWERS A _________ is a large cooking kettle
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 convection and
________ capabilities.
ServSafe CORRECT ANSWERS Most states require food service managers to
complete _________ manger certification training and pass a certification exam.
Foodborne Illness CORRECT ANSWERS A _________ is a illness that is carried or
transmitted to people though contact with or consumption of contaminated food.
Warewashing CORRECT ANSWERS _________ is the process of cleaning and
sanitizing all items used to prepare and serve food.
, HACCP CORRECT ANSWERS A _____ plan is a written 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 extinguishers are
commonly used in foodservice operations.
moisture CORRECT ANSWERS FAT TOM stands for food, acidity, time, temperature,
oxygen, and _________.
First - In , First - Out (FIFO) CORRECT ANSWERS _________ is the process of dating
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(Critical Control Point) CORRECT ANSWERS A _______ is the point where a
hazard can be prevented, eliminated or reduced .
PASS(Pull, Aim, Squeeze, Sweep) CORRECT ANSWERS The proper procedure for
using a fire extinguisher is known by the acronym "_______"
Hazardous CORRECT ANSWERS A _____ material is a chemical present workplace
that is capable of causing harm.
folded omelet CORRECT ANSWERS A ____ is an omelet that is cooked until nearly
done and then folded before service.
AA CORRECT ANSWERS Grade ______ eggs are the highest quality and have a firm
yolk and white that both stand tall when broken onto a flat surface.
fluffiness CORRECT ANSWERS An omelet loses ___ and becomes tough and rubbery
if it is prepared too far in advance.
Pancakes CORRECT ANSWERS A food item that consists of flour, sugar, salt, baking
soda, milk, eggs, and butter or oil.
saute pan CORRECT ANSWERS A nonstick ____ is the tool of choice for cooking
omelets.
too low of a CORRECT ANSWERS Egg whites spread too rapidly when cooked at
_____ temperature.
sausage, bacon, and canadian bacon, CORRECT ANSWERS Pre-cooked breakfast
meats include ham, ____
Large CORRECT ANSWERS _____eggs are the most common size of egg used in
foodservice establishments and most recipes use this size as the standard
