ACF Tri-Tech Culinary Practice Test

These questions are part of the practice quiz. Start practicing

• What edible pod is commonly used in New Orleans-style gumbos and stews as a vegetable and thickener?
• Which strategy is recommended to further reduce risks in a business?
• What is the purpose of using a food thermometer?
• What is Frederick Taylor best known for in the field of management?
• What type of meat is traditionally used in making stock?
• Which of the following is NOT one of the five main taste perceptions?
• What is the French name given to a type of long, slender green bean that has an intense flavor?
• What is the primary material used in knife manufacturing that is soft yet prone to corrosion?
• What is the typical moisture content of fresh herbs?
• Gluten is formed when two proteins known as glutenin and gliadin are moistened and kneaded together. What is the source of these proteins?
• For the most distinctive taste, which form of herbs should be used in professional cooking whenever possible?
• What is the recommended way to thaw frozen foods?
• What is the typical fat percentage in heavy cream?
• What type of bean is commonly used as a thickener in Southern cooking?
• What does "deglazing" refer to in cooking?
• One of the most important considerations when purchasing a commercial deep fryer for high volume operations is its ________.
• What does it mean to dust a work surface?
• What is the effect of marinating meat?
• In what way are clam knives different from oyster knives?
• What is the approximate pH level of neutral foods?
• What spice is actually the dried fruit from a type of Chinese magnolia tree; it is used to flavor a variety of Asian dishes and is a component of five-spice powder?
• Which type of rules is considered the most difficult to administer?
• Which cooking technique requires little fat and high heat?
• To manage diversity positively, what approach should be taken toward employees?
• What are the four basic taste sensations?
• What is a "crockpot" or "slow cooker" used for?
• What is the ideal internal temperature for chicken?
• Why is it important to cool foods rapidly with an ice bath?
• What is the standard safe refrigerator temperature?
• What ingredient is typically used to make a béarnaise sauce?
• What three ingredients are used in most cake batters to shorten the gluten strands, making the cakes tender and soft?
• Into what type of liquid are cheeses dipped repeatedly in order to produce what is referred to as a washed rind?
• Which variety of rice is aged before cooking to enhance its flavor?
• When purchasing foods, what does the term A.P. stand for?
• What is a common cause of foodborne illness?
• Which of the following statements about chemical sanitizing is false?
• What happens if you skip the tempering step when incorporating eggs into a hot mixture?
• Which of the following is not a function of dietary fiber?
• Why are wines normally reduced before adding them to sauces?
• Define the term "sous vide".
• What type of crab is known to be indigenous to the South Atlantic Ocean and Caribbean Sea?
• Which herb is known for its anise-like flavor and is commonly used in sauces?
• What does "fricassée" refer to in cooking?
• In the hospitality industry, what is typically considered the most challenging problem to solve?
• What does "sauté" mean in cooking terms?
• According to Herzberg, which of the following is categorized as a hygiene factor of motivation?
• Sanitation in food service operations is defined by which of the following?
• To maintain authority in a leadership position, what must one provide?
• Which berry grows on certain cactus varieties in the Southwest US and Mexico?
• What is "Umami"?
• What vegetable group contains a large number of toxic varieties and should be purchased only through reputable dealers?
• Which of the following is a traditional use of vinegar in cooking?
• What is the first step in proper hand-washing technique to ensure effective cleaning?
• What does the technique of "tempering" involve in culinary practices?
• What does blanching involve?
• What are the three types of soups?
• What is the name of a butter sauce that develops a hazelnut flavor through browning?
• What is one key benefit of using a food thermometer in cooking?
• What ingredient is mixed with finely powdered sugar to keep it from lumping together?
• Which of the following statements about proper hand washing techniques is false?
• Which mineral is crucial for blood oxygen transport?
• What are the basic principles of food safety?
• What is the primary ingredient in traditional pesto?
• What four factors determine the quality grade given to meat?
• Free range chickens are defined by which of the following parameters?
• Which of the following chemicals destroys vitamin B when cooking vegetables and should be avoided?
• USDA quality grading of beef is based upon which three factors?
• What famous berry, used more as a spice than a fruit, comes from a vine plant native to Asia?
• What are the components of a standard vinaigrette?
• At what refrigerated temperature should game meats and poultry be stored to gain maximum shelf life?
• What is the significance of the "Mise en place" principle in kitchens?
• Which herb is a member of the parsley family and used in pickles and fish preparations?
• Which component is crucial for making an emulsion?
• What is the French culinary term given to a burnt onion used to flavor stocks and sauces?
• Why are herbs commonly used in cooking?
• What is a "culinary brigade"?
• What is the French term for a bay leaf stuck onto a section of raw onion with a clove, used to season soups and sauces?
• Which cooking technique combines both moist and dry heat cooking methods?
• What is the safe minimum internal temperature for cooking poultry?
• Which of the following is not a sign of good quality in fresh fish?
• What substance in flour, milk, and eggs adds structure to baked cakes?
• What grilling variation uses hard wood or charcoal for fuel and is associated with tangy sauces?
• What is the major purpose for wearing hats, hair nets, or other forms of hair restraints in food service operations?
• Define "clarification" in the context of cooking.
• What is the cooking technique known as radiant heat from above?
• What is the primary function of tarragon in béarnaise sauce?
• Which of the following terms help define diversity?
• What is one way that both the sender and receiver can distort a message?
• What is the ideal cooking temperature for medium-rare beef?
• What cooking method is typically used for preparing rice?
• Which technique involves layering flavors by cooking herbs and spices?
• What is the difference between baking and roasting?
• What cooking method involves submerging food in hot liquid to cook it through?
• What is a "coulis"?
• What flavor profile is primarily associated with "Umami"?
• Before any work area, utensil, or surface can be properly sanitized, what must happen first?
• Which of the following can be used as a natural thickening agent besides wheat and flour?
• Why is it more difficult to make flaky pie crust using an electric mixing machine rather than one's own hands?
• Which of the following are labeled as fat soluble vitamins?
• Which of the following best describes the role of herbs in a dish?
• When using the tempering technique with eggs, what is the first step?
• Which of the following statements about self-service food bars, buffets, and cafeterias is false?
• When should food contact surfaces be sanitized?
• Which of the following would be considered a food that has a higher starch content than sugar?
• What is the technique of "emulsifying"?
• Which item is not classified as a type of sauté pan?
• What is the best way to preserve the quality of fresh fish?
• What is the term for adding wine or other flavored liquids to dissolve food particles sticking to the pan after sautéing?
• What are the three USDA grades applied to whole eggs?
• Stirring a white sauce in an aluminum pot with a hard utensil will cause the sauce to turn what color?
• What cooking method would benefit from the use of a pressure cooker?
• How does the use of an ice bath affect the texture of vegetables after blanching?
• What is an essential characteristic of good quality beef?
• Fresh fish should not be held longer than ________________ under proper refrigeration.
• What item is used to thicken the custard sauce before folding in the whipped cream when making Bavarian creams?
• What is the primary purpose of a marinade?
• Which cooking technique is essential for creating a smooth custard?
• What is the main purpose of blanching vegetables?
• Which class of poultry is generally the younger and more tender variety?
• Which items critical to human health is cholesterol involved in the production or synthesis of?
• Very small, white, boiling onions are often referred to as what kind?
• What does the number stamped on dishers and portion scoops refer to?
• What type of decorative paste is made with sugar, cornstarch, and gelatin?
• How should leafy greens be stored for optimal freshness?
• What one ingredient is added to sweet dough used for tart shells that makes it more sturdy than both flaky and mealy pie dough?
• What temperature should seafood be cooked to for safety?
• Which chemical is commonly used for sanitizing food contact surfaces?
• Which factor is least important when choosing fresh fish?
• What factor contributes to determining the USDA yield grades for meat?
• What is the role of an emulsifier in cooking?
• What is the name of the most expensive type of caviar, derived from a specific species of sturgeon?
• All fats from plant sources are unsaturated except for which ones listed here?
• What is the main purpose of a cleaning schedule in food service operations?
• What does the term "reduce" mean in cooking?
• Define "concasse".
• When using an instant read thermometer to test the internal temperature of a whole chicken, which part should you insert the thermometer for a more accurate reading?
• What is the primary source of energy in the human diet?
• What are the five mother sauces in classical French cuisine?
• What are "species" in culinary terms?
• What is "chiffonade"?
• Workers' perception of their jobs is often influenced by what factor?
• Which of the following cooking methods has the greatest negative effect on mineral consumption by humans?
• What is the traditional main component of a traditional ratatouille?
• What is a common use for baking soda in baking?
• Which of the following is a common method for preserving fruits?
• Why are stock pots designed to be tall with straight circular sides?
• What is the difference between a herbed butter and a drawn butter?
• From a sanitation standpoint, which of the following criteria should be least important when selecting materials?
• Which type of stove uses magnetic current and specially designed cookware to cook foods rapidly without displacing excessive heat into the kitchen?
• What primal cut of beef is located between the chuck and the short loin?
• Which of the following is a common sign of food spoilage?
• Which sauce is made from milk and thickened with a white roux?
• Which of the following food components are identified as carbohydrates?
• What does "Mise en place" mean in culinary terms?
• What common name is used to describe a long handled skimmer with a web-like metal mesh at one end?
• For which cooking preparation is a rack of lamb likely used?
• What is a key benefit of using an "ice bath" after cooking?
• What is the recommended internal temperature for ground beef?
• Which of the following is not an acceptable method for thawing potentially hazardous foods?
• Which vitamin is abundant in citrus fruits and helps boost the immune system?
• Originally called "Jamaican pepper", which spice has a flavor similar to nutmeg, cinnamon, and mace?
• What tool is used for removing scum or solid pieces from stocks or deep fat fryers?
• What is the term for the fattened liver of a special type of duck or goose?
• Which of the following water soluble vitamins are easily lost when vegetables are simmered, boiled or poached?
• What type of fat is considered unhealthy and should be limited in the diet?
• Which herb is particularly known for complementing egg dishes?
• What is a "garnish" in culinary terms?
• What does "al dente" refer to?
• What is the purpose of whipping egg whites?
• What is a more familiar name for a fish sometimes called angler fish or goosefish?
• Which method of mixing dough produces layers in the final baked product because of the way fat is incorporated into the mix?
• What common name is given to any member of the deer family including elk, moose and white tailed deer?
• Which spice is known for its unique flavor profile that combines several spice flavors?
• Which of the following are not related cooking methods?
• What is typically the first step in preparing a béarnaise sauce?
• In the classical kitchen brigade system, what is the primary responsibility of the grillardin?
• In which nutrient group would Tofu be best categorized?
• What gelatin-like carbohydrate obtained from certain fruits is used to thicken jams and jellies?
• What term is used to describe baking formulas based on flour being measured at 100%?
• What is the name of a common variety of short-grain Italian rice?
• What brine prepared spice is actually the unopened flower bud of a type of Mediterranean bush?
• Which fruit is known for appearing like seeds inside a hard shell and is used to make grenadine syrup?
• Osso Buco is traditionally made using which type of meat?
• What is the main purpose of a vinaigrette?
• What is considered a dry cooking method?
• What is a common topping for a passata sauce?
• In cooking, what is the purpose of an "ice bath"?
• Which expensive spice is derived from the collected stigmas of a type of crocus flower?
• What is the function of salt in cooking?
• What type of herb is most suitable for the chiffonade technique?
• What is the major difference between broiling and grilling?
• Peanuts are not actually nuts at all, but grow slightly underground. What type of vegetable are they?
• What is the main purpose of reducing a sauce?
• What is the ideal cooking temperature for griddle cakes?