ACF Certification Exam Prep Questions
Cleaning - correct answer Is the process of removing food and residue from a surface.
Chemical - correct answer Quats , chlorine , and iodine are types of _________ sanitizers used in the
professional kitchens.
Buffalo Chopper - correct answer A(n) ________ is an appliance used to process larger amounts of a
product into roughly equal-size pieces.
Parasite - correct answer 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 answer ____________ maintenance is the systematic servicing of a facility in
order to maintain safe operating conditions.
Ventilation - correct answer A ________ system is a large exhaust system that draws heat , smoke ,
and fumes out of the kitchen.
Food Processor - correct answer 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 answer __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
Steam - jacketed kettle - correct answer A _________ is a large cooking kettle that has a hollow lining
into which steam is injected to rapidly and uniformly cook food.
steaming - correct answer A combi oven is an oven that has both convection and ________
capabilities.
, ServSafe - correct answer Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - correct answer A _________ is a illness that is carried or transmitted to people
though contact with or consumption of contaminated food.
Warewashing - correct answer _________ is the process of cleaning and sanitizing all items used to
prepare and serve food.
HACCP - correct answer A _____ plan is a written document detailing what policies and procedures
will be followed to help ensure the safety of food.
K - correct answer Class A , Class C , and Class _____ fire extinguishers are commonly used in
foodservice operations.
moisture - correct answer FAT TOM stands for food, acidity, time, temperature, oxygen, and
_________.
First - In , First - Out (FIFO) - correct answer _________ 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 answer A _______ is the point where a hazard can be prevented,
eliminated or reduced .
PASS(Pull, Aim, Squeeze, Sweep) - correct answer The proper procedure for using a fire extinguisher
is known by the acronym "_______"
Hazardous - correct answer A _____ material is a chemical present workplace that is capable of
causing harm.
folded omelet - correct answer A ____ is an omelet that is cooked until nearly done and then folded
before service.
Cleaning - correct answer Is the process of removing food and residue from a surface.
Chemical - correct answer Quats , chlorine , and iodine are types of _________ sanitizers used in the
professional kitchens.
Buffalo Chopper - correct answer A(n) ________ is an appliance used to process larger amounts of a
product into roughly equal-size pieces.
Parasite - correct answer 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 answer ____________ maintenance is the systematic servicing of a facility in
order to maintain safe operating conditions.
Ventilation - correct answer A ________ system is a large exhaust system that draws heat , smoke ,
and fumes out of the kitchen.
Food Processor - correct answer 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 answer __________ is the process of using chemicals or heat to destroy or reduce
harmful microorganisms to a safe level.
Steam - jacketed kettle - correct answer A _________ is a large cooking kettle that has a hollow lining
into which steam is injected to rapidly and uniformly cook food.
steaming - correct answer A combi oven is an oven that has both convection and ________
capabilities.
, ServSafe - correct answer Most states require food service managers to complete _________ manger
certification training and pass a certification exam.
Foodborne Illness - correct answer A _________ is a illness that is carried or transmitted to people
though contact with or consumption of contaminated food.
Warewashing - correct answer _________ is the process of cleaning and sanitizing all items used to
prepare and serve food.
HACCP - correct answer A _____ plan is a written document detailing what policies and procedures
will be followed to help ensure the safety of food.
K - correct answer Class A , Class C , and Class _____ fire extinguishers are commonly used in
foodservice operations.
moisture - correct answer FAT TOM stands for food, acidity, time, temperature, oxygen, and
_________.
First - In , First - Out (FIFO) - correct answer _________ 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 answer A _______ is the point where a hazard can be prevented,
eliminated or reduced .
PASS(Pull, Aim, Squeeze, Sweep) - correct answer The proper procedure for using a fire extinguisher
is known by the acronym "_______"
Hazardous - correct answer A _____ material is a chemical present workplace that is capable of
causing harm.
folded omelet - correct answer A ____ is an omelet that is cooked until nearly done and then folded
before service.
