Practice Quiz

ACF Cooking Professional Exam Prep - Question List

Select how would you like to study

Study Mode Free Daily Question Test Mode
16. The boiling point of water changes with altitude in regards to height above sea level. What is the boiling point of water at an altitude of 2,000 feet?
  1. 212°F
  2. 210°F
  3. 215°F
  4. 208°F
See answer
17. The transfer of heat caused by the natural movement of molecules in a fluid such as air, water or fat from a warmer area to a cooler area is called:
  1. Conduction
  2. Convection
  3. Induction
  4. Exduction
See answer
18. An Italian dish consisting of a custard or soufflé made from meats or poultry, cheese of vegetables is commonly called a:
  1. Meringue
  2. Quiche
  3. Sformato
  4. Pizzetta
See answer
19. Which of the following ingredients is not considered a major eight allergen?
  1. Soy
  2. Peanut
  3. Sesame
  4. Dairy
See answer
20.

A piece of cookware with a rounded bottom and curved sides that diffuses heat and makes it easy to toss or stir the contents continuously is called a:

  1. Wok
  2. Sauté Pan
  3. Ramekin
  4. None of the above
See answer

Select how would you like to study

Study Mode Free Daily Question Test Mode