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NCR Quiz
from National Culinary Review (Jan/Feb 2023)
by National Culinary Review (an American Culinary Federation publication)
January/February 2023
By Robert Penry
The ACF National Qualifying Competitions will be held during which month in 2023?
a. February b. March c. A pril d. May a. Consider cutbacks b. Make smart substitutions c. Avoid supplier overages d. Incorporate more street food a. Oat milk b. Nut milk c. Seed milk d. A ll of the above a. Chef Cheryl Molenda b. Chef Gabriel Rosada, CEC c. Chef Darrick Tucker Jr. d. Chef Jim Galligan
Which of the following is NOT a way to rein in your labor and food costs by maximizing efficiencies and controlling inventory?
Which of the following is a non-alcoholic beverage trend expected to be hot in 2023?
Who was the ACF Northwest Indiana chapter’s President when it was first founded in 1996?
It is believed that cooking food over a raised platform of open fire may have originated in a. West Africa b. North America c. The Caribbean d. L atin America
All of the following are cooling foodservice trends, EXCEPT: a. Pickle Pizza b. R anch water c. Comfort fare d. Crudité platters a. Smoked whole hog b. Dr y rubbed spareribs c. Beef brisket d. Pulled pork in a tomato and molasses sauce a. Tr ue b. Fa lse
Which style of BBQ is considered to be North Carolina’s claim to fame?
One of the six demands for bourbon classification (other than it must be produced in the United States) is that it must be distilled at 180 proof or below.
Paula Jones suggests using the 4 s’ when tasting bourbon for use in cooking or desserts. The 4 s’ include: a. See, smell, sip, savor b. See, sip, savor, spit c. Select, sample, savor, spit d. See, smell, sample, spit a. 200 b. 210 c. 220 d 230 a. 4.3% b. 4.8% c. 5.1% d . 5.5%
FireLake Grill House & Cocktail Bar in Minnesota features more than bourbons and whiskeys on their drink menu.
According to a study produced in partnership with Datassential and the International Foodservice Manufacturers Association, the market for healthcare facility foodservice is projected to grow in 2023.
With evolving education expected in the foodservice industry, ACF Chef Kathleen Vossenberg, CEC, CCE, M.Ed., states the biggest barriers to education include a. location, lack of flexibility, and cost b. location, preparedness, and cost c. location, cost, and value d. none of the above
See the rest of the questions, finish the quiz and earn four CEHs toward your certification on ACF’s new Online Learning Center at acfchefs.org/olc
