Certified Culinarian Practice Test

ACF-CC exam Format | Course Contents | Course Outline | exam Syllabus | exam Objectives

Exam: ACF Certified Culinarian (ACF-CC)
Written exam (Multiple Choice)
Duration: 1.5 hours
Questions: ~100

1. Sanitation and Safety
- Foodborne Illnesses (Causes, Prevention, and Control)
- Bacteria, viruses, parasites, fungi
- Cross-contamination
- Temperature danger zone (41°F–135°F / 5°C–57°C)
- Personal Hygiene
- Handwashing procedures
- Proper attire (hairnets, gloves, uniforms)
- HACCP (Hazard Analysis Critical Control Points)
- Seven principles of HACCP
- Critical control points in food production
- Safe Food Handling & Storage
- FIFO (First In, First Out)
- Proper refrigeration & freezing techniques
- Dry storage guidelines

2. Culinary Fundamentals
- Knife Skills & Cutting Techniques
- Julienne, brunoise, chiffonade, batonnet, etc.
- Knife safety & sharpening (whetstone, honing steel)
- Cooking Methods
- Dry Heat (Grilling, roasting, baking, sautéing, frying)
- Moist Heat (Boiling, simmering, poaching, steaming, braising)
- Combination Cooking (Braising, stewing)
- Stocks, Sauces & Soups
- Mother Sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise)
- Derivative Sauces (Mornay, Supreme, Chasseur, etc.)
- Types of Stocks (White, brown, fish, vegetable)
- Soup Classifications (Clear, thick, specialty)

3. Ingredients & Nutrition
- Identification of Ingredients
- Herbs & spices
- Meats (Beef, pork, poultry, lamb)
- Seafood (Finfish, shellfish)
- Dairy & eggs
- Nutrition Basics
- Macronutrients (Carbohydrates, proteins, fats)
- Micronutrients (Vitamins, minerals)
- Dietary restrictions (Gluten-free, vegan, allergies)

4. Baking & Pastry Fundamentals
- Doughs & Batters
- Short dough, laminated dough (puff pastry, croissants)
- Cake mixing methods (creaming, sponge, chiffon)
- Leavening Agents
- Chemical (Baking powder, baking soda)
- Biological (Yeast)
- Mechanical (Whipped egg whites, steam)
- Pastry Components
- Custards (Crème anglaise, pastry cream)
- Meringues (French, Italian, Swiss)

5. Kitchen Equipment & Tools
- Cooking Equipment
- Ranges, ovens (convection, combi), grills
- Fryers, steamers, sous-vide machines
- Smallwares
- Whisks, spatulas, mandolins, chinois
- Measurement & Scaling
- Weight vs. volume measurements
- Metric & U.S. standard conversions

6. Culinary Math & Cost Control
- Recipe Conversions
- Scaling recipes up/down
- Yield percentages
- Food Costing & Purchasing
- AP (As Purchased) vs. EP (Edible Portion)
- Calculating food cost percentage

7. Professionalism & Communication
- Workplace Ethics
- Teamwork, leadership, time management
- Customer Service
- Handling complaints, dietary requests
- ACF Code of Ethics

- Mise en Place – Preparation and organization of ingredients
- Maillard Reaction – Browning of proteins under heat
- Garde Manger – Cold kitchen (charcuterie, salads, dressings)
- Deglazing – Using liquid to loosen fond (caramelized bits) from a pan
- Sous Vide – Low-temperature, vacuum-sealed cooking

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ACF-CC
ACF Certified Culinarian - 2025
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Question: 460
elization and consistency?
nvection oven amer
ndard gas oven arbroiler
er: A
nation: A convection oven circulates hot air, promoting even heat distribution and enhanced ing via the Maillard reaction, ideal for roasting root vegetables. Its forced-air system outperf vens or other equipment in achieving uniform caramelization across a large batch.
ion: 461
with a cold handles raw chicken without gloves, then touches a salad. Lab tests show Salm CFU/g on the salad. What hygiene measure should be enforced?
aring gloves and staying home if sick shing hands for 60 seconds
ng a hairnet anging aprons
er: A
A chef is roasting a large batch of root vegetables for a dinner service and needs equipment that ensures even cooking and enhanced browning across all pieces. The kitchen offers a standard gas oven, a convection oven, a charbroiler, and a steamer. Which piece of equipment would best achieve the desired caram
1. Co
2. Ste
3. Sta
4. Ch
Answ Expla
brown orms
static o
Quest
A chef onella
at 10^4
1. We
2. Wa
3. Usi
4. Ch
Answ
Explanation: Salmonella transfers via hands, and gloves prevent contact, while illness increases pathogen shedding. Staying home if sick is a critical hygiene rule to protect food safety.
Question: 462
A restaurant�s menu features a pasta dish with a food cost of $3.50 per portion, based on current ingredient prices, and it sells for $14.00. The manager aims to maintain a food cost percentage of 28% across the menu. Given rising supplier costs, the chef calculates that the new ingredient cost per portion will increase to $4.20. What should the new selling price be to maintain the target food cost percentage?
A. $15.00 B. $17.50 C. $14.50 D. $16.80
Answer: D
ion: 463
dough uses 180 g of flour and 90 g of butter. If the fat-to-flour ratio must be 0.6:1, how m ust be added?
er: A
nation: Needed butter = 180 g � 0.6 = 108 g. Additional = 108 g - 90 g = 18 g.
ion: 464
notices mold growth on a block of cheddar cheese stored at 40�F (4�C) for 3 months. Lab a ies Aspergillus flavus producing aflatoxin B1 at 20 ppb, exceeding the FDA limit of 20 ppb. the chef do to ensure safety?
off 1 inch around the mold and use the rest card the entire block
ok the cheese at 165�F (74�C) for 10 minutes
eze the cheese at 0�F (-18�C) to halt toxin production
Explanation: To achieve a 28% food cost percentage, the selling price is calculated as food cost � food cost percentage. With a new cost of $4.20, the selling price is $4.20 � 0.28 = $15.00. However, adjusting for practical pricing and profitability, the closest realistic increase aligning with the percentage is $16.80, ensuring the target is met.
Quest
A short uch
butter m
1. 18 g
2. 24 g
3. 15 g
4. 12 g
Answ Expla Quest
A chef nalysis
identif What
should
1. Cut
2. Dis
3. Co
4. Fre Answer: B
Explanation: Aspergillus flavus produces aflatoxin B1, a heat-stable mycotoxin linked to liver cancer. The FDA action level is 20 ppb, and at or above this, the product is unsafe. Cutting around mold is insufficient as toxins penetrate beyond visible growth, and cooking does not destroy aflatoxins. Freezing halts fungal growth but not existing toxins, so discarding the cheese is the only safe option.
Question: 465
A cook is preparing a delicate mousse that requires folding ingredients gently to maintain its airy texture. The available smallwares include a rubber spatula, a metal spoon, a whisk, and a ladle. Considering the need to preserve the incorporated air while combining components evenly, which tool should the cook use?
1. Whisk
2. Ladle
3. Metal spoon
er: D
nation: A rubber spatula�s flexible, broad surface allows for gentle folding, lifting and turnin ients without deflating the air trapped in a mousse. This preserves the light texture critical to utperforming rigid or narrow tools in maintaining structure.
ion: 466
preparing batonnet-cut sweet potatoes (1/4 inch x 1/4 inch x 2-3 inches) for a roasting dish arly cuts their finger due to an unstable grip. Which of the following hand techniques ensure nd consistency for the remainder of the task?
a claw grip with fingertips tucked, thumb securing, and slice with a controlled motion d the sweet potato with fingers flat, thumb pressing, and chop straight down
with thumb along the side, fingers extended, and rock the knife
ch the sweet potato between thumb and forefinger, fingers curled, and slice rapidly er: A
nation: The claw grip, with fingertips tucked and thumb securing, provides safety and control nsistent batonnet cuts.
ion: 467
prepares a French meringue with 4 egg whites and 200 g sugar, whipped to stiff peaks and
Rubber spatula Answ
Expla g
ingred the
dish, o
Quest
A chef slips
and ne s
safety a
1. Use
2. Hol
3. Grip
4. Pin Answ
Expla , ideal
for co
Quest
A chef baked
at 200�F (93�C) for 2 hours. The meringue browns excessively and cracks. What is the best fix?
1. Lower oven temperature to 175�F (79�C)
2. Reduce sugar to 150 g to limit caramelization
3. Whip to soft peaks instead of stiff peaks
4. Increase baking time to 2.5 hours for even drying Answer: A
Explanation: Excessive browning and cracking result from too high a temperature (200�F), causing rapid
sugar caramelization and uneven drying. Lowering it to 175�F ensures gentle drying without overcooking.
Question: 468
In a high-ratio cake using the creaming method, a chef finds that the batter splits and the baked cake has a greasy mouthfeel, despite using softened butter and emulsified shortening. What is the most effective solution to prevent this issue?
1. Reducing the sugar to balance the fat
reasing the flour to absorb excess fat ng colder butter to firm the emulsion
er: B
nation: High-ratio cakes have more sugar and fat, making the emulsion prone to splitting if e mulsifier) are added too quickly. Adding eggs in smaller increments allows the fat and water fy gradually, preventing a greasy texture by maintaining a stable batter structure.
ion: 469
a high-pressure exam, a chef must produce a brunoise of potatoes (1/8 inch x 1/8 inch x 1/ awless uniformity. The knife dulls slightly, impacting consistency. Which honing steel tech
the edge under time constraints?
aw the blade along the steel at a 15-20 degree angle with light pressure for 6-8 passes per sid ipe the blade at a 45-degree angle with heavy pressure for 10 passes
the blade across the steel at a 30-degree angle with moderate pressure for 12 passes rapid strokes at a 10-degree angle with firm pressure for 5 passes
er: A
nation: Honing at a 15-20 degree angle with light pressure for 6-8 passes per side efficiently realigns the edge, maintaining precision for brunoise under time pressure.
Adding eggs in smaller increments
2. Inc
3. Usi Answ
Expla ggs
(the e to
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Quest
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with fl nique
restores
1. Dr e
2. Sw
3. Rub
4. Use Answ Expla
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Question: 470
A baker mixes a creaming method batter with 6 oz butter, 6 oz sugar, 3 eggs, and 8 oz flour, baking at 360�F (182�C) for 35 minutes. The cake has a gummy layer at the bottom. What caused this?
1. Too many eggs, increasing moisture content
2. Undermixing the butter and sugar, trapping moisture
3. Oven temperature too high, setting the top too fast
4. Insufficient flour, weakening the structure Answer: A
Explanation: Excess moisture from 3 eggs in a small batter (6 oz butter) can settle and form a gummy layer if not fully incorporated or balanced by dry ingredients. The creaming and baking conditions are otherwise standard.
Question: 471
nd nutrients. After 40 minutes, the outer leaves are tender, but the heart remains fibrous. W ment should the chef make to this moist heat method to ensure even cooking without ocessing the exterior?
rease the water temperature to a rapid boil and steam for 50 minutes m the artichokes more aggressively and steam for 30 minutes
itch to boiling the artichokes directly in water for 20 minutes
duce the steaming time to 35 minutes and finish in a 350�F (177�C) oven er: B
nation: Fibrous hearts suggest insufficient heat penetration due to thick bases. Trimming exp art, and 30 minutes balances tenderness without mushiness, staying true to steaming�s moist boiling overcooks the outside, direct boiling leaches flavor, and oven-finishing shifts to dr
ion: 472
pe for a marinade calls for 16 fluid ounces of soy sauce, but the kitchen�s measuring cups ar milliliters. Knowing that 1 fluid ounce equals approximately 29.5735 milliliters, what is the equivalent volume in milliliters for 16 fluid ounces?
milliliters milliliters milliliters milliliters
A chef is steaming whole artichokes in a perforated basket over boiling water to retain their delicate flavor a hat
adjust overpr
1. Inc
2. Tri
3. Sw
4. Re
Answ
Expla oses
the he heat.
Higher y heat.
Quest
A reci e in
metric closest
1. 475
2. 450
3. 500
4. 460
Answer: A
Explanation: Converting 16 fluid ounces to milliliters: 16 � 29.5735 = 473.176 milliliters. The closest practical measurement is 475 milliliters, ensuring the marinade�s flavor balance remains accurate.
Question: 473
When preparing a French meringue for macarons, a chef notices that the batter becomes runny and fails
to hold its shape during piping, despite whipping the egg whites to stiff peaks with sugar. What is the most probable cause of this issue?
1. Insufficient sugar to stabilize the meringue
2. Overwhipping, breaking down the protein structure
3. High humidity affecting moisture content
4. Adding sugar too early, preventing full aeration Answer: B
the protein network, causing it to lose structure and turn runny. This results in a batter that shape, even with adequate sugar, as the foam�s integrity is compromised.
ion: 474
wears gloves while deboning chicken but reuses them for vegetable chopping without chan ing the gloves remain clean if no blood is visible. What is the most significant personal hygi ccording to recent standards?
sanitizing gloves between tasks washing hands before glove use
ng gloves instead of bare-hand washing using gloves across different food types
er: D
nation: Reusing gloves across raw chicken and vegetables risks cross-contamination with pat almonella, even without visible blood. The FDA requires single-use gloves be changed betw ng raw animal products and ready-to-eat foods, making A the most significant error.
ion: 475
aurant�s signature entr�e has a food cost of $6.75 per portion and sells for $25.00, but recent er price increases have raised the ingredient cost to $7.50 per portion. The owner insists on k od cost percentage below 32%. What is the minimum selling price the restaurant must charg
Explanation: French meringue for macarons requires a stable, stiff foam, but overwhipping egg whites breaks cannot
hold its
Quest
A chef ging,
assum ene
error a
1. Not
2. Not
3. Usi
4. Re
Answ
Expla hogens
like S een
handli
Quest
A rest
suppli eeping
the fo e to
meet this requirement with the new ingredient cost?
A. $24.00 B. $23.44 C. $25.50 D. $22.50
Answer: B
Explanation: For a food cost percentage below 32%, use 32% as the maximum. New food cost is $7.50;
minimum selling price = $7.50 � 0.32 = $23.4375, rounded to $23.44. This ensures the percentage stays at or just below 32%.
Question: 476
A HACCP plan for ground beef identifies cooking to 155�F (68�C) for 17 seconds as a CCP to eliminate Escherichia coli O157:H7. During a shift, a patty reaches only 150�F (66�C) for 15 seconds, and lab tests detect E. coli at 10^3 CFU/g. Which HACCP principle failed?
1. Verifying the system works
nitoring procedures cord-keeping
er: C
nation: HACCP Principle 4 (monitoring procedures) ensures CCPs are checked in real-time. ng to 150�F instead of 155�F indicates a failure to monitor the temperature and time, allowi rvival at 10^3 CFU/g.
ion: 477
er uses 1 tbsp baking soda in a batter with 3 cups flour, 1 cup buttermilk (pH 4.5), and 0.5 c ses, baking at 375�F (190�C) for 25 minutes. The product has a soapy taste and yellowish tin hould be adjusted?
duce baking soda to 1 tsp to balance pH rease buttermilk to 1.5 cups for more acidity
wer oven temperature to 350�F (177�C) to slow reaction bstitute molasses with sugar to reduce alkalinity
er: A
nation: Excessive baking soda (1 tbsp) in an acidic batter causes an overly alkaline reaction, cing a soapy taste and yellowish color from unneutralized soda. Reducing it to 1 tsp aligns w
ratios (0.25-0.5 tsp per cup of flour with acid).
Establishing critical limits
2. Mo
3. Re
Answ Expla
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Quest
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Question: 478
In a fine-dining kitchen, a cook needs to whip a small batch of cream to stiff peaks for a dessert plating. The available smallwares include a balloon whisk, a rubber spatula, a flat whisk, and a wooden spoon. Given the need for rapid aeration and a firm texture in a limited quantity, which tool should the cook select for the best efficiency and outcome?
1. Balloon whisk
2. Flat whisk
3. Rubber spatula
4. Wooden spoon Answer: A
Explanation: A balloon whisk, with its wide, rounded wires, is engineered to incorporate air quickly into small batches of cream, achieving stiff peaks efficiently. Its design maximizes aeration compared to other tools, making it the optimal choice for a fine-dining dessert application.
Question: 479
narian is tasked with freezing a batch of cooked beef stew in a walk-in freezer set at -5�F (- C). Lab tests show that to prevent Clostridium perfringens growth, the stew must reach 0�F ( 6 hours of cooking. After 7 hours, the stew�s core temperature is 10�F (-12�C). What is the
cant flaw in this freezing technique?
ezer temperature set too low ceeding the safe cooling time limit
pre-chilling the stew before freezing ufficient air circulation in the freezer
er: B
nation: Exceeding the 6-hour limit to reach 0�F is the most significant flaw, as it allows pote en growth like Clostridium perfringens. The FDA Food Code mandates rapid cooling to 0� 6 hours for frozen storage safety. Pre-chilling or air circulation may help, but the time breac tical safety violation.
A culi
20.6� -18�C)
within most
signifi
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2. Ex
3. Not
4. Ins Answ
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