Overall Study Set #1 AAFCS Culinary Arts
Industry Test questions and answers 2024\2025
GradeA+
The least severe burn is a
- correct answer 1st degree burn
A roux (roo) is
- correct answer equal parts fat and flour, nutty scented when heated, used to thicken sauces and soups
Food that is cooked with dry heat taste richer because of
- correct answer carmelization
In American style service you serve in this order
- correct answer 1. appetizer 2. salad 3. entree 4. dessert
The boiling point of water at sea level is
- correct answer 212 degrees F
As food cooks, it looses
- correct answer nutritive value
FAT TOM stands for
- correct answer Food, Acidity, Time, Temperature, Oxygen & Moisture
Industry Test questions and answers 2024\2025
GradeA+
The least severe burn is a
- correct answer 1st degree burn
A roux (roo) is
- correct answer equal parts fat and flour, nutty scented when heated, used to thicken sauces and soups
Food that is cooked with dry heat taste richer because of
- correct answer carmelization
In American style service you serve in this order
- correct answer 1. appetizer 2. salad 3. entree 4. dessert
The boiling point of water at sea level is
- correct answer 212 degrees F
As food cooks, it looses
- correct answer nutritive value
FAT TOM stands for
- correct answer Food, Acidity, Time, Temperature, Oxygen & Moisture
