AAFCS Exam (200)Questions with verified answers
Study online at https://quizlet.com/_hbn79p
1. The greatest amount of variation Early Adolescence
between people of the same age
is found during
2. 3-6 oz protein serving size
3. that color is in lighting and not in Issac Newton discovered
the object that the light is hitting
4. often used to create rhythm be- Contrast is
cause it is an abrupt change in-
stead of a gradual change
5. was designed by the Federal Gov- Medicaid
ernment as a state program to
help those who need and qualify
for medical assistance.
6. are produced by twisting many Spun Yarns
stable fibers together.
fabrics made from those have a
fuzzy surface
7. 3-6 months Medium Cheese
8. 6-9 months Sharp Cheese
9. transients A new full service hotel is being held in a historical part
education of town near a bird sanctuary that attracts many tourists.
corporate Considering the hotel location, who should the manage-
ment target?
10. Peter Principle What is promoting an individual beyond their level of
competency?
, AAFCS Exam (200)Questions with verified answers
Study online at https://quizlet.com/_hbn79p
11. Price of Ingredients Most important element of menu planning is?
cost
12. 2 1/2 cups Vegetable serving size
13. 1-3 months Mild Cheese
14. cost Factors that affect preparing a menu
equipment
skill level
food availability (season)
15. good service To be a good restaurant...
food quality
atmosphere/environment
cost/price
16. the transfer of thermal energy Conduction is
from one substance to another
through direct contact
17. it melts When heat is applied to fat
18. it evaporates When heat is applied to water
19. Oxygen carrying pigment in red Hemoglobin
blood cells
also absorbs carbon dioxide from
cells and return to lungs
20. A type of bread made from Quick Bread
quick-acting leavening agents
such as baking powder.
, AAFCS Exam (200)Questions with verified answers
Study online at https://quizlet.com/_hbn79p
-fast acting leavening
-bread leavened with air, steam,
and/or carbon dioxide from bak-
ing soda or baking powder
-muffins, biscuits, nut bread
21. made from finely ground grain Flour
22. technique for making quick Muffin Method
breads by lightly mixing liquid in-
gredients into dry
-lumpy batter
23. 1. Cream fat and sugar Cake Method
2. add egg
3. Add sifted dry ingredients in
proportions
4. Alternate portions with milk
24. question 6 about major nutrients Starch
25. finer yarns that are produced by Worsted Wool
combing wool fibers, in contrast
to bulkier woolen yarns
26. greater access to resources One advantage of larger classes
27. count coins Children between the ages of 6 and 8 should be able to
28. adolescent girls In general, accepting a stepparent is hardest for
29. wash, rinse, sanitize Order of washing dishes
30. electrical current Fat measuring method
Study online at https://quizlet.com/_hbn79p
1. The greatest amount of variation Early Adolescence
between people of the same age
is found during
2. 3-6 oz protein serving size
3. that color is in lighting and not in Issac Newton discovered
the object that the light is hitting
4. often used to create rhythm be- Contrast is
cause it is an abrupt change in-
stead of a gradual change
5. was designed by the Federal Gov- Medicaid
ernment as a state program to
help those who need and qualify
for medical assistance.
6. are produced by twisting many Spun Yarns
stable fibers together.
fabrics made from those have a
fuzzy surface
7. 3-6 months Medium Cheese
8. 6-9 months Sharp Cheese
9. transients A new full service hotel is being held in a historical part
education of town near a bird sanctuary that attracts many tourists.
corporate Considering the hotel location, who should the manage-
ment target?
10. Peter Principle What is promoting an individual beyond their level of
competency?
, AAFCS Exam (200)Questions with verified answers
Study online at https://quizlet.com/_hbn79p
11. Price of Ingredients Most important element of menu planning is?
cost
12. 2 1/2 cups Vegetable serving size
13. 1-3 months Mild Cheese
14. cost Factors that affect preparing a menu
equipment
skill level
food availability (season)
15. good service To be a good restaurant...
food quality
atmosphere/environment
cost/price
16. the transfer of thermal energy Conduction is
from one substance to another
through direct contact
17. it melts When heat is applied to fat
18. it evaporates When heat is applied to water
19. Oxygen carrying pigment in red Hemoglobin
blood cells
also absorbs carbon dioxide from
cells and return to lungs
20. A type of bread made from Quick Bread
quick-acting leavening agents
such as baking powder.
, AAFCS Exam (200)Questions with verified answers
Study online at https://quizlet.com/_hbn79p
-fast acting leavening
-bread leavened with air, steam,
and/or carbon dioxide from bak-
ing soda or baking powder
-muffins, biscuits, nut bread
21. made from finely ground grain Flour
22. technique for making quick Muffin Method
breads by lightly mixing liquid in-
gredients into dry
-lumpy batter
23. 1. Cream fat and sugar Cake Method
2. add egg
3. Add sifted dry ingredients in
proportions
4. Alternate portions with milk
24. question 6 about major nutrients Starch
25. finer yarns that are produced by Worsted Wool
combing wool fibers, in contrast
to bulkier woolen yarns
26. greater access to resources One advantage of larger classes
27. count coins Children between the ages of 6 and 8 should be able to
28. adolescent girls In general, accepting a stepparent is hardest for
29. wash, rinse, sanitize Order of washing dishes
30. electrical current Fat measuring method
