The Quiz

NCR Quiz

January/February 2023

By Robert Penry

The ACF National Qualifying Competitions will be held during which month in 2023? a. February b. March c. April d. May

Which of the following is NOT a way to rein in your labor and food costs by maximizing efficiencies and controlling inventory? a. Consider cutbacks b. Make smart substitutions c. Avoid supplier overages d. Incorporate more street food

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. Latin America

All of the following are cooling foodservice trends, EXCEPT: a. Pickle Pizza b. Ranch water c. Comfort fare d. Crudité platters

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

FireLake Grill House & Cocktail Bar in Minnesota features more than bourbons and whiskeys on their drink menu. a. 200 b. 210 c. 220 d. 230

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. a. 4.3% b. 4.8% c. 5.1% d. 5.5%

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

Which of the following is a non-alcoholic beverage trend expected to be hot in 2023? a. Oat milk b. Nut milk c. Seed milk d. All of the above

Who was the ACF Northwest Indiana chapter’s President when it was first founded in 1996? a. Chef Cheryl Molenda b. Chef Gabriel Rosada, CEC c. Chef Darrick Tucker Jr. d. Chef Jim Galligan

Which style of BBQ is considered to be North Carolina’s claim to fame? a. Smoked whole hog b. Dry rubbed spareribs c. Beef brisket d. Pulled pork in a tomato and molasses sauce

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. a. True b. False