ACF Cooking Professional Exam Prep - Question List

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26. Foods that have a water activity of 0.85 or above are considered:
  1. Hazardous Foods
  2. Potentially hazardous foods
  3. Spoiled foods
  4. Do not need to be refrigerated
27. The class of enzymes that convert starches to fermentable sugars is called:
  1. Protease
  2. Amylase
  3. Starease
  4. Glucase
28. The vitamins A, D, E and K are known as the ________ vitamins.
  1. Fat Soluble
  2. Water Soluble
  3. Essential Vitamins
  4. Non-Essential Vitamins
29. Listeria monocytogenes is of particular concern because:
  1. Its a bacteria
  2. Its a mold
  3. Can grow slowly in refrigerators
  4. Originated from China
30. The term “NSF” stands for:
  1. Non-Safe Food
  2. Non-Semolina Flour
  3. National Sanitation Foundation
  4. Non-Standard Foods

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