Preparation Manual
Section 4: Sample Selected-Response Questions AAFCS Hospitality, Nutrition, and Food Science (201)
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A series of sample exam questions is provided below. These items are not intended to serve as a study mechanism, but to familiarize candidates with the format, style, and structure of the items that can be expected on the examination. Always choose the best answer.
Domain 1—Integration of Foundations
1. Protocol refers to
- verbal instructions given by a manager.
- written procedures.
- operating structures within a business.
- a company’s mission statement.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: C
2. Life skills is a term relating to concepts of life processes and commonly is associated in programs taught in
- pre-kindergarten.
- kindergarten.
- elementary school.
- middle school.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: B
Domain 4—Nutrition, Wellness, and Food Science
3. Unlike natural cheese, processed cheese contains
- fat.
- glucose.
- emulsifiers.
- annatto coloring.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: C
4. Based on their contribution to foodborne illness, chemical additives (incidental and intentional)
- create tremendous health hazards.
- are no threat to health.
- are destroyed with proper cooking.
- are seldom involved in foodborne illness.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: D
Domain 5—Food, Lodging, and Hospitality
5. The oven that permits the MOST even browning is the
- conventional.
- convection.
- forced air.
- microwave.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: B
6. Fully computerized boutique properties that cater to the repeat business traveler can expedite the check-in process by pre-registering the majority of guests by accessing information from
- reservation records.
- registration records.
- credit card records.
- corporate records.
- Enter to expand or collapse answer.Answer expanded
- Correct Response: A