ACF Certified Fundamental Cook Practice Test

These questions are part of the practice quiz. Start practicing

• Which of the following describes the concept of "Duty of Care" in food service?
• What vegetable group should be purchased only through reputable dealers due to the presence of toxic varieties?
• Can salmonella be contracted from fish?
• Is LDL cholesterol considered good or bad?
• Which of the following is an example of a phytochemical?
• What type of fire extinguisher is specifically used for fires involving cooking fats?
• What type of dried bean is typically used to make baked beans?
• Which dietary vitamin is particularly critical for vegans and vegetarians to consider?
• Where is anisakis simplex typically found?
• What does Duty of Care in culinary practices signify?
• Is it ever appropriate to hire one gender over the other?
• Which element is critical in maintaining food safety during a buffet service?
• Which carbohydrates typically take longer to digest?
• What are nutrient-dense foods?
• What type of fish is known to provide a natural source of iodine?
• What type of food is Trichinella spiralis commonly associated with?
• What type of food is particularly at risk for containing anisakis simplex?
• On what calorie diet is our Daily Value % based?
• What type of fats are emphasized in a Mediterranean diet?
• The yield factor on diced potatoes is 89%. How many pounds of potatoes must be requisitioned to serve 150 guests each a four-ounce portion of diced potatoes?
• In MyPlate equivalences, how much is 1 oz of ready-to-eat cereal?
• What are polysaccharides?
• In food receiving, who holds responsibility for the food quality?
• Which culinary figure is credited with establishing the brigade system?
• What is basal metabolism?
• Which of the following foods is a source of saturated fats?
• Which of the following is another name for a stockpot?
• What does a C fire extinguisher help to extinguish?
• What is the defined limit for low sodium in milligrams?
• What are root vegetables commonly referred to as?
• Which symptom is commonly associated with food intolerance?
• Which of the following breadmaking methods incorporates all of the ingredients at once?
• Which vitamins are considered fat-soluble?
• Which bacteria multiplication phase should be controlled to prevent foodborne illness?
• What temperature is ideal for storing eggs upon receipt?
• What health issue is associated with a lack of folate?
• Why is a tall and circular pot preferred when making stock?
• What document is utilized to inform employees about hazardous chemicals in their workplace?
• In a culinary brigade, who is responsible for preparing and cooking fish?
• What type of meat would most likely require a longer cooking time?
• What is the chemical name for the sugars found in fruits?
• Which three elements are classified as macronutrients?
• What is the primary reason some foods are considered processed?
• Which three elements are classified as micronutrients?
• Which of the following is a characteristic of good fats?
• Which vitamins might vegetarians get plenty of?
• What is the name given to chemical processes by which all nutrients are used to support life?
• What is the key focus of the Occupational Safety and Health Administration?
• At what temperature range should a dry storage room be maintained?
• How does vitamin C benefit our body?
• How many major minerals are recommended in the diet (daily)?
• Which vegetable can be used in place of cane sugar to sweeten sauces?
• What flavoring agent is essential for barbecued food?
• Which nutrient comes from plant-based foods and is not classified as a vitamin?
• What is the definition of par inventory in restaurant management?
• What is one function of vitamin A?
• How many trace minerals are recommended for daily intake?
• Which of the following is classified as a dark sauce?
• What is the primary function of spores in bacteria?
• In culinary terms, what does 'haute cuisine' refer to?
• If someone is trying to avoid vitamin K, which type of food should they steer clear of?
• Under EEO laws, discrimination is considered unlawful in which of the following areas?
• Which dietary component has been linked to a reduced risk of coronary heart disease?
• What is the equivalent for ½ oz of nuts or seeds in MyPlate protein guidelines?
• When using dried herbs in a sachet, how much less should you use?
• Which of the following is one of the USDA grades of poultry?
• What is a bundle of aromatics known as?
• What does the term 'corporate dining' refer to?
• What part of the grain is bran and what is it rich in?
• When the base of a hollandaise sauce is colder than the butter to be emulsified, what will the chef notice?
• What mentality should be employed to enhance cleanliness in the kitchen?
• How often does the FDA issue a new food code?
• In which of the following can gluten be hidden?
• What type of mushroom is a portabella?
• What demonstrates culinary professionalism?
• Which of the following foods typically contains empty calories?
• What effect does excessive sodium consumption have on blood pressure?
• What is a readily available source of dietary fiber?
• Leafy green vegetables are particularly high in which vitamin?
• When cooking a product under reduced oxygen packaging in an immersion circulator, many local authorities require which of the following?
• What describes a food intolerance?
• Which type of seasoning is primarily used to enhance the natural flavors of the food?
• Ciguatera and Norwalk virus are classified as what type of toxins?
• Under what condition can food and chemicals be stored on the same rack?
• What is a food aversion?
• What is the significance of soluble fiber in a diet according to health claims?
• Which type of knife is known for its ability to hold a sharp edge longer?
• Which culinary position specializes in working with chocolate and confections?
• What is the safe minimum internal cooking temperature for fish?
• At what temperature should eggs be cooked to ensure they are safe to eat?
• What kitchen equipment is essential for measuring dry ingredients?
• Which of the following is a type of emulsification?
• Which of the following describes celiac disease best?
• According to nutrient content claims, what is considered low calorie?
• What kind of odor should properly stored fish not have?
• What is the maximum time allowed to cool foods from 70-41 degrees?
• During what cooking process is a chinois primarily used?
• What is considered low saturated fat according to nutrient content claims?
• How long does it take to make Fumet, or fish stock?
• What should you do before using the restroom in a culinary environment?
• How long should shellfish tags be retained for record-keeping?
• A cook is assigned to set up a carving station for an elegant buffet. Which of the following is one of the necessary materials for the station?
• Which utensil has a long handle and fine mesh end?
• How are saturated fats generally viewed in terms of health?
• Which of the following acronyms represents information that must be made available to employees for their safety when working with chemicals in the workplace?
• Who should walk the health inspector around?
• How does cooking affect toxins found in predatory reef fish?
• Whose responsibility is it to ensure that food purchased does not contain allergens?
• What is one primary function of protein in the body?
• Which cuisine style focuses on fresh ingredients and light cooking techniques?
• An intense aversion to a particular food may be associated with what?
• Before new employees can begin training, they must complete which of the following?
• Health inspections are conducted using what approach?
• What is the main reason for structuring food storage in a refrigerator?
• Which of the following actions could be considered a conflict of interest in a professional culinary context?
• What factors are used to determine the grades of meat?
• What culinary practice is associated with Marie Careme?
• What does the glycemic index measure?
• Which food commonly carries the risk of Trichinella spiralis?
• Which carbohydrate is primarily derived from fruits?
• Which of the following is 1 cup of leafy salad greens equivalent to in MyPlate?
• What is an example of a functional garnish?
• What is the main ingredient in a clear vegetable stock?
• What is the equivalence of 1 cup of fruit or vegetable in MyPlate guidelines?
• Phospholipids in foods act as what?
• Which vitamins do vegetarians commonly lack?
• What are dietary fibers primarily composed of?
• What type of carbohydrate is starch classified as?
• What is the function of vitamin B-12 in the body?
• For a product to be labeled as "Sugar Free", what is the maximum amount of sugar it can contain?
• Are unsaturated fats considered good or bad for health?
• Which cooking method is considered the healthiest?
• What characterizes whole grains compared to refined grains?
• What is a common method for cooking vegetables to retain their nutrients?
• What is the minimum amount of fiber required for a food to be labeled as "High Fiber"?
• Which of the following is not considered a source of protein?
• Which station in a kitchen brigade is typically responsible for soups and stocks?
• What is the primary responsibility of a garde manager in a kitchen?
• What does the term 'high risk food' primarily refer to in the context of food safety?
• What does hyperglycemia refer to?
• Which organization establishes safety standards for workplaces and procedures?
• Which of the following is a benefit of high-quality customer service?
• Which item cannot be on an all-wild menu?
• What allergen is lactose associated with?
• The principle of serving dishes that are good for health falls under which restaurant philosophy?
• What is the allowable maximum gluten content for foods labeled as "Gluten Free"?
• How does water-soluble fiber affect digestion?
• What portion of cooked beans or tofu is equivalent to 1 oz of protein?
• Which type of fiber dissolves in water and provides nutrients for beneficial bacteria?
• Which virus is commonly linked to contaminated shellfish or raw shellfish?
• When caramelizing sugar, what type of pan should be used to ensure the most even heat conduction?
• How many hours must foods be cooled from 135-70 degrees?
• What is the chemical name for table sugar?
• What type of potato is recommended for baking potatoes because of their high starch content?
• What food group did Canadians add to MyPlate?
• What is the defining characteristic of free-range chickens?
• In the context of food labeling, how is "Gluten Free" defined?
• Which definition best describes "High Fiber" in food labeling?
• What is a standard of operation for companies with a zero tolerance policy regarding harassment?
• What are phytochemicals?
• You should include a note about allergens in your food where?
• What is a significant component of a Mediterranean diet?
• At what temperature should eggs be received?
• How many kilocalories are found per gram in fats?
• What are Trans fats commonly associated with?
• What additional information is required on labels for potentially hazardous food prior to storage?
• What does the presence of yeast require for its growth?
• What is a key role of vitamin D in the body?
• What is an onion pique?
• What standards are used to determine the quality of preparation of a shallow poached fish?
• How many kilocalories are found per gram in carbohydrates?
• What is the purpose of a B fire extinguisher?
• Which phase of bacterial growth involves rapid multiplication?
• Which of the following ingredients are considered simple sugars?
• Which of the following describes the brigade system in cooking?
• What does the term 'monte a burre' refer to in culinary terms?
• How high off the floor should food storage racks be placed?
• What item is required to handle ready-to-eat foods safely?
• Which of the following is NOT an example of a simple sugar?
• What should be the condition of the eyes of fish at the time of receipt?
• What is 'burre noisette'?
• Which type of foods are included in the protein category?
• What is the primary role of a potager in the kitchen brigade?
• When food is kept in ideal conditions for bacterial growth, it is classified as?
• What is a cone-shaped mesh utensil commonly used in cooking?
• What practice is most likely to increase the risk of cross contamination or cross-contact?
• Where do essential amino acids come from?
• Who is known as the father of modern culinary arts?
• What type of foods is typically high in sodium?
• Which mineral is known to help decrease blood pressure?
• What are the types of unsaturated fats?
• What should the food service team do when a customer has a food allergy to dairy?
• What does the Age Discrimination Act of 1967, as amended, make unlawful?
• What is the maximum duration that cold TCS foods can remain on a buffet without temperature control?
• What defines a transactional leader?
• What is a characteristic visual feature of mold?
• Which of the following is NOT one of the 8 major food allergies?
• To find the internal temperature of a sirloin rib roast, where is the best place to insert a probe thermometer?
• What is the best guideline for presenting food on buffets?
• What is the primary purpose of metro racks in refrigeration?
• Which health condition is associated with high sodium intake?
• Which of the following is considered a gluten-free grain?
• Which country is known for regional cuisines such as Szechwan, Fujian, and Hunan?
• What characteristics should fish exhibit upon receipt?
• What is a Dash Diet primarily used for?
• What is a Blue Zone known for?
• Which cleaning and sanitizing method is most effective for food contact surfaces?
• In which food sources are insoluble fibers predominantly found?
• What is celiac disease?
• What temperature range is recommended for dry storage?
• Which position is known as the vegetable and hot cook in a brigade system?
• Are tropical oils considered unhealthy?
• Which organ in the body produces cholesterol?
• What does enrichment refer to in food processing?
• What characteristic of whole grains contributes to better health outcomes?
• What does Classic Renaissance Cuisine emphasize?
• How often should gloves be changed in a food preparation setting?
• What is the role of Mirepoix in stock making?
• What is fortification in food processing?
• What do the two T's in FAT TOM stand for?
• Which term describes modern dining with smaller, plated portions?
• When do fruits typically contain their highest concentration of nutrients?
• What are carbohydrates primarily made up of?
• In top-bottom order, how should raw fresh pork roast, raw fish, whole salmon, a carton of lettuce, and a pan of raw fresh chicken breast be stored in a cooler?
• In food production, what is the most common method for controlling the growth of pathogens aside from time?
• Which of the following is NOT included in the eight major food allergies?
• What type of fish are associated with Scrombotoxic and Ciguatera poisoning?
• What is the temperature range that time temperature abuse occurs?
• Which of the following foods is high in lecithin?
• What are complementary proteins?
• What is a common food source for yeast?
• What does the culinary term 'brulee' refer to?
• The yield factor on batonnet carrots is 84%. How many pounds of carrots are required to serve 45 guests each a 6 oz. portion?
• What ingredient is commonly used to thicken Bavarian cream?
• When testing the internal temperature of a whole chicken with an instant read thermometer, which part gives the most accurate reading?
• What does IQF stand for in culinary terms?
• Which type of fire extinguisher would you use for paper fires?
• In terms of health, what does HDL cholesterol help with?
• Which of the following improves the glycemic index of foods?
• What are effective methods to cool down stock?
• Brown veal stock is used in which mother sauce?
• Which foodborne pathogen is most often associated with undercooked poultry?
• Which type of sugars require minimal breaking down for digestion?
• What is the main risk of cross-contact with allergens?
• What characterizes healthy living areas known as Blue Zones?
• What temperature should a fridge be set to for ideal storage of meat?
• What must an individual provide to return to work after feeling sick or hurt?
• In MyPlate, how many ounces of dry rice or pasta is equivalent to 1 oz of grains?
• What are empty calorie foods characterized by?
• What is the first process in using a 3 compartment sink?
• Why is proper plating important in culinary arts?
• What is the maximum length of a sneeze guard on a buffet line?
• What process gives French Bread its characteristic crunchy outer texture?
• What is the purpose of flash freezing foods?
• Which of the following is NOT a gluten-free grain?
• What is the maximum amount of time for proper handwashing?
• What is the name of the utensil featuring a long handle and fine mesh, resembling a web?
• What is the main nutritional component of the grain’s endosperm?
• Which equipment is primarily used to finish or glaze foods such as broiling cheese or caramelizing sugar?
• From which family do melons belong?
• Which vitamins are commonly lacking in a vegetarian diet?
• Which ingredients act as tenderizers in cakes?
• Do plant foods contain cholesterol?
• Which of the following are considered the five basic flavors?
• Which part of the grain is particularly high in unsaturated fats, vitamin E, and B vitamins?
• Which of these flavors is NOT one of the five basic tastes?
• Plant forward, plant centric, or flexitarian diets usually means what?
• What is the maximum holding time for cold foods?
• What is referred to as a purse of herbs in culinary terms?
• Mushrooms are grown in a wide variety and are what?
• What does the FDA do in relation to health claims?
• What key operational area provides a list of ingredients needed for menus?
• When should aprons be changed?
• What percentage or more of the daily value of a nutrient qualifies as "high in" nutrient content?
• In a classical kitchen brigade system, what menu items does the poissonier handle?
• What is the primary objective of the textural component in a plated dessert?
• What is a common consequence of not maintaining proper food storage temperatures?
• Can older containers of food be mixed with newer containers?
• What type of fats are often used in frying oils and baked goods?
• Which kitchen equipment operates by the principle of magnetism?
• Which class of fire does an A fire extinguisher tackle?
• Which term refers to the method of heat transfer through fluids or gases that conveys energy?
• How are nonessential amino acids produced?
• Which of the following is NOT a classification of fire extinguishers?
• What are spores in relation to bacteria?
• What is a key advantage of carbon steel knives over stainless steel knives?
• What constitutes a food allergy?
• What are the standard grades of poultry?
• Which of the following is a feature of the Mediterranean diet?
• How many cups of water should adult men aim to drink each day?
• Leadership style refers to which of the following?
• What type of food is a coconut classified as?
• What characteristic do tubers possess?
• What is a patissier responsible for in a kitchen?
• How long can hot foods be held safely for consumption?
• HDL cholesterol is known as?
• Which of the following is NOT a critical control point (CCP) for chicken wings?
• True or False: No level of barrier can prevent the cross contact of an allergen?
• What is the primary goal of service philosophy in a restaurant setting?
• What is the role of an entremetier in a classical kitchen?
• Which fish should be used for making paupiette?
• A recipe calls for 32 oz. of cream. If the conversion factor for the new recipe is 2.5, how should the new amount be expressed?
• What is the phospholipid found in egg yolk and soy?
• Which of the following can be considered a monitoring phase of HACCP?
• How frequently does the FDA update the food code?
• Which of the following is an example of fortification?
• Correcting which of the following sanitation issues is the most effective way to prevent foodborne illness?
• How many amino acids do complete proteins provide?
• Which type of food is Omega-3 primarily found in?
• Which department is primarily responsible for menu planning and inventory management?
• What are the components of soluble fiber?
• Which types of hazards are most present on a commercial can opener?
• What characterizes plant-based diets?
• Which vitamins are classified as water-soluble?
• What is the recommended daily water intake for adult women?
• In what order should food be organized in a refrigerator?
• Which generation is projected to surpass Baby Boomers in population?
• If a person ingests toxins, what symptoms might they experience?
• What types of fiber are included in insoluble fiber?
• What brigade station is referred to as the pantry station?
• Which term describes how heat travels to food from one molecule to an adjacent molecule while the molecules themselves remain in place?
• What is the composition of Cajun mirepoix?
• What is an essential step in food labeling to ensure consumer safety?
• A sous chef notices that the flavor of the soup has changed. What is the most likely reason for the change in flavor?
• What ingredients are considered two of the major 8 allergens?
• Which technique involves cooking vegetables on low heat with a pinch of salt to extract natural juices?
• Which of the following are types of stock in cooking?
• What is a foodborne illness?
• What does the term "soluble fiber" refer to?
• What safety plan criterion helps to reduce back injuries in the kitchen?
• What is the primary purpose of a HACCP plan?
• What can lead to rancidity in whole grains?
• What is an equivalent portion of protein for MyPlate?
• In what type of diet are eggs and dairy commonly excluded?
• How should meat be stored for optimal safety?
• What is the primary source of energy for the body?