Practice Quiz

ACF Cooking Professional Exam Prep - Question List

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31. Potentially hazardous foods must be cooled from 140°F to 70°F in two hours and from 70°F to 40°F in how many hours?
  1. 1 hour
  2. 2 hours
  3. 4 hours
  4. 8 hours
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32. The North Indian type of curry that includes cumin, fenugreek, ginger, garlic and other select spices is called:
  1. Yellow Curry
  2. Garam Masala
  3. Indian Curry
  4. Himalayan Curry
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33. The earliest form of corn, as developed by the Aztecs, is called:
  1. Young Corn
  2. Ancient Corn
  3. Wheat Corn
  4. Teosinte
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34. A kilogram consists of how many pounds?
  1. 2
  2. 2.5
  3. 1.9
  4. 2.2
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35. A water soluble vitamin essential for metabolizing fats and carbohydrates, forming new cells and maintaining the nervous system is called:
  1. Vitamin A
  2. Vitamin E
  3. Vitamin B125
  4. Vitamin B12
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