ACF Certified Chef de Cuisine (CCC) 2025 Practice Test

ACF-CCC test Format | Course Contents | Course Outline | test Syllabus | test Objectives

Exam Code: ACF-CCC
Exam Name: ACF Certified Chef de Cuisine
Number of Questions: The written test typically consists of around 100 multiple-choice questions.
Duration: Candidates usually have 2.5 hours to complete the written portion of the exam.
Practical Exam: The practical component involves preparing a set menu, which must be completed within a specified timeframe, often around 3 to 5 hours, depending on the specific requirements set by the ACF.
Format: The test includes both a written test assessing culinary knowledge and a practical test demonstrating cooking skills and techniques.

1. Sanitation and Safety (15-20%)
- HACCP principles
- Foodborne illnesses (e.g., Salmonella, E. coli, Norovirus)
- Cross-contamination prevention
- Temperature control (danger zone: 41°F–135°F / 5°C–57°C)
- Personal hygiene & PPE (gloves, hairnets)
- OSHA & FDA Food Code compliance
- Waste management & pest control

- FIFO (First In, First Out)
- MSDS (Material Safety Data Sheets)
- Pathogens vs. spoilage bacteria
- Sanitizing vs. disinfecting

2. Culinary Fundamentals (25-30%)
- Classical cooking techniques
- sous vide
- braising
- poaching
- roasting
- Mother sauces
- Béchamel
- Velouté
- Espagnole
- Tomato
- Hollandaise
- Knife skills
- julienne
- brunoise
- chiffonade
- Stocks, broths, and consommés
- Garde Manger
- charcuterie
- pâtés
- terrines
- Modern plating techniques

- Mirepoix (onion, carrot, celery)
- Roux (white, blond, brown)
- Maillard reaction
- Sous vide ("under vacuum")
- Umami (fifth taste)

3. Nutrition (10-15%)
- Macronutrients
- carbs
- proteins
- fats
- micronutrients
- vitamins
- minerals
- Dietary restrictions
- gluten-free
- vegan
- keto
- allergies
- Healthy cooking techniques (steaming, grilling)
- Nutritional labeling & portion control

- Basal Metabolic Rate (BMR)
- Empty calories
- Trans fats vs. unsaturated fats
- Glycemic index

4. Business & Management (20-25%)
- Menu engineering (profitability analysis)
- Food cost calculation (AP vs. EP, yield testing)
- Labor cost control & scheduling
- Purchasing & inventory management
- Leadership & staff training

- COGS (Cost of Goods Sold)
- P&L (Profit & Loss Statement)
- FIFO (inventory management)
- POS (Point of Sale) systems

5. Advanced Culinary Techniques (15-20%)
- Molecular gastronomy (spherification, foams)
- Fermentation & pickling
- Artisanal bread & pastry techniques
- Global cuisines (French, Italian, Asian fusion)

- Agar-agar (vegetable gelatin)
- Sous vide
- Cryofrying (flash-freezing before frying)
- Nappe consistency (sauce thickness)

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Americal Culinary Foundation (ACF)
ACF-CCC
ACF Certified Chef de Cuisine - 2025
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Question: 654
rease flour to 280 grams; 20%
duce to 8 minutes; 10% ok to 325�F; 30%
20 grams flour; 25% er: A
nation: Blond roux loses 20% thickening power; 250 grams flour in 2.5 liters (2500 grams) = sing to 280 grams adjusts to 2.5% post-loss, ensuring proper thickness.
ion: 655
usy kitchen, a chef notices that a batch of chicken has been left at 50�F (10�C) for 6 hours d ation. Considering the potential for Salmonella growth, what is the most scientifically appro o take based on current food safety standards to prevent a foodborne illness outbreak?
ok the chicken immediately to 165�F (74�C) and serve heat the chicken to 130�F (54�C) to kill surface bacteria
rigerate the chicken at 40�F (4�C) for 2 hours before cooking card the chicken as it has exceeded safe time-temperature limits
er: D
nation: Chicken held at 50�F (10�C) for 6 hours falls within the temperature danger zone (40
A chef prepares a blond roux for a sauce with 250 grams of butter and 250 grams of flour, cooking at 300�F (149�C) for 10 minutes. The sauce needs a 2.5% starch content in 2.5 liters of stock, but it�s thin at 2%. What adjustment corrects this, and what�s the starch loss percentage?
1. Inc
2. Re
3. Co
4. Add Answ
Expla 2%.
Increa
Quest
In a b uring
prepar priate
action t
1. Co
2. Re
3. Ref
4. Dis Answ
Expla �F�
140�F or 4�C�60�C) and exceeds the maximum allowable time of 4 hours for perishable foods. Salmonella can multiply rapidly under these conditions, and cooking may not eliminate all toxins or ensure safety. Discarding the chicken is the safest action per current food safety guidelines.
Question: 656
In menu engineering, what effect does placing high-margin items at eye level on the menu typically have on customer purchasing behavior?
1. It decreases sales of those items
2. It increases the likelihood of customers ordering those items
3. It has no significant effect on purchasing decisions
4. It encourages customers to order lower-margin items Answer: B
Explanation: Placing high-margin items at eye level increases the likelihood of customers ordering those items, leveraging visual appeal to drive profitability.
of the following best describes the role of the FDA in food safety within the food service ry?
responsible for state-level food safety laws nly oversees the production of packaged foods
ets national standards for food safety and inspection oes not have any jurisdiction over food safety
er: C
nation: The FDA sets national standards for food safety, overseeing inspections and regulatio the food service industry.
ion: 658
ms of effective labor cost management, which scheduling method is most beneficial for adapt customer demand throughout the week?
ed weekly schedules for all staff
namic scheduling based on historical sales data and anticipated demand Staff scheduling based solely on employee availability
id schedules without adjustments for peak times
er: B
Question: 657
Which indust
1. It is
2. It o
3. It s
4. It d Answ
Expla ns that
impact
Quest
In ter ing to
varying
1. Fix
2. Dy C.
D. Rig Answ
Explanation: Dynamic scheduling based on historical sales data and anticipated demand allows restaurants to adapt labor levels to varying customer demand, optimizing labor costs.
Question: 659
A chef leads a team through a 250-cover banquet, assigning 4 cooks (8 hours each at $20/hour) and 3 servers (6 hours each at $12/hour). Total cost must be under $900. What�s the current cost, and what improves efficiency by 20%?
1. $864; maintain current split
2. $880; increase servers to 7 hours
3. $832; reassign 1 cook to prep
4. $856; reduce cooks to 6.4 hours Answer: D
Explanation: Cooks = 4 � 8 � $20 = $640. Servers = 3 � 6 � $12 = $216. Total = $856. Reducing cooks to 6.4 hours = 4 � 6.4 � $20 = $512 + $216 = $728, 20% less time = 6.4 hours effective.
investigates a foodborne illness outbreak tied to spinach salad and suspects E. coli contami rrigation water. What is the most effective preventive measure to avoid future incidents in th chain?
ok the spinach to 165�F (74�C) before serving
urce spinach from suppliers with Checked water safety protocols sh the spinach in a 100 ppm chlorine solution
eze the spinach at 0�F (-18�C) for 48 hours er: B
nation: E. coli contamination from irrigation water is best prevented by sourcing spinach fro ers with Checked water safety protocols, addressing the root cause. Cooking isn�t practical fo and washing or freezing may not fully eliminate the pathogen if already present.
ion: 661
tracks inventory with a beginning value of $3,500, purchases of $9,000, and ending value o Sales are $32,000. What�s the food cost percentage, and what�s the turnover rate?
8%; 2.9
44%; 2.6
1%; 2.4
Question: 660
A chef nation
from i e
supply
1. Co
2. So
3. Wa
4. Fre Answ
Expla m
suppli r
salads,
Quest
A chef f
$3,200.
1. 26.
2. 28.
3. 30.
D. 27.5%; 2.7
Answer: B
Explanation: Food cost = $3,500 + $9,000 � $3,200 = $9,300. % = $9,300 � $32,000 = 29.06% (adjusted to 28.44%). Average inventory = ($3,500 + $3,200) � 2 = $3,350. Turnover = $9,300 � $3,350 = 2.78 (�2.6).
When it comes to modern plating techniques, which principle is most critical for creating a visually appealing presentation on the plate?
1. Using as many colors as possible
2. Filling the plate to the edge for maximum visual impact
3. Ensuring a balance of textures and colors while maintaining focus on the main element
4. Using only traditional garnishes Answer: C
tation that enhances the dining experience.
ion: 663
of the following leadership styles is often considered most effective in a high-pressure kitc nment, particularly in fostering teamwork and collaboration?
nsformational leadership ssez-faire leadership ocratic leadership nsactional leadership
er: A
nation: Transformational leadership fosters teamwork and collaboration, motivating staff to w a shared vision, which is essential in high-pressure kitchen environments.
ion: 664
reparing a roux, which of the following statements accurately describes the difference betw oux and a brown roux in terms of cooking time and flavor development?
nd roux has a nutty flavor due to longer cooking, while brown roux has a richer flavor and darker wn roux is cooked for a shorter time to maintain a light color
Explanation: A balance of textures and colors, along with focus on the main dish, creates an appealing presen
Quest
Which hen
enviro
1. Tra
2. Lai
3. Aut
4. Tra Answ
Expla ork
toward
Quest
When p een a
blond r
1. Blo color
2. Bro
3. Blond roux is cooked longer than brown roux for deeper flavor
4. Brown roux is used exclusively for soups, while blond roux is for sauces Answer: A
Explanation: A blond roux is cooked for a shorter time and develops a mild nutty flavor, while a brown roux is cooked longer, resulting in a deeper flavor and darker color.
A chef prepares a sous vide lamb shank for a slow-cooked dish, cooking 800 g of shank at 80�C for 24 hours with 20 g of red wine, 10 g of garlic, and 5 g of rosemary. The meat is tender but stringy, lacking a cohesive bite. What should the chef adjust for a succulent, firm texture?
1. Increase wine to 30 g and cook at 82�C for 20 hours
2. Lower temperature to 75�C and cook for 36 hours
3. Add 10 g of salt and maintain 80�C for 24 hours
nation: Stringiness suggests excessive collagen breakdown at 80�C. Lowering to 75�C and ing to 36 hours gently tenderizes while preserving structure for a firm bite. More wine or sal ix texture, and lower temperatures risk undercooking.
ion: 666
hen�s labor budget is $5,000 for a week with $20,000 in sales. Two cooks work 40 hours at our, two at 35 hours at $18/hour, and a dishwasher works 30 hours at $12/hour. Overtime of imes the $20 rate is needed. Can the chef stay within budget, and what�s the labor percenta
24.8%
25.9%
23.6%
26.4%
er: B
nation: Cost: (2 � 40 � $20) + (2 � 35 � $18) + (30 � $12) + (8 � $20 � 1.5) = $1,600 + $1
$240 = $5,180. Exceeds $5,000. Percentage: ($5,180 � $20,000) � 100 = 25.9%.
ion: 667
a busy dinner service, a chef notices an employee handling raw chicken with gloved hands mmediately assembling salads without changing gloves. The chef intervenes, citing personal hygiene standards. Per OSHA and industry best practices, what is the correct protocol the employe
4. Switch to 70�C and cook for 48 hours with 15 g of butter Answer: B
Expla
extend t
won�t f
Quest
A kitc
$20/h 8 hours
at 1.5 t ge?
1. Yes,
2. No,
3. Yes,
4. No,
Answ
Expla ,260 +
$360 +
Quest
During and
then i
e should have followed to prevent cross-contamination?
1. Remove gloves, wash hands for 20 seconds, and put on new gloves
2. Wash gloved hands under running water for 40 seconds before proceeding
3. Wipe gloves with a sanitizer-soaked cloth and continue working
4. Remove gloves and continue bare-handed after rinsing hands briefly Answer: B
Explanation: OSHA and FDA guidelines emphasize preventing cross-contamination. After handling raw
chicken, gloves are contaminated and must be discarded. The employee must wash their hands thoroughly for at least 40�60 seconds (FDA Food Code specifies 40 seconds minimum with soap and water) before donning new gloves for ready-to-eat food like salads. Washing gloved hands or using sanitizer on gloves is insufficient, and bare-handed contact is prohibited.
Question: 668
A chef calculates COGS for a week in April 2025. Beginning inventory is $5,600, purchases are $14,300, freight is $700, returns are $200, and ending inventory is $6,100. What is the COGS?
,300
,900
4,100
er: B
nation: COGS = $5,600 + $14,300 + $700 - $200 - $6,100 = $14,300.
ion: 669
manages inventory with a beginning value of $5,000, purchases of $12,000, and ending val Sales are $40,000. What�s the food cost percentage, and what�s the turnover rate?
5%; 2.3
8%; 2.7
25%; 2.5
6%; 2.6
er: C
nation: Food cost = $5,000 + $12,000 � $4,500 = $12,500. % = $12,500 � $40,000 = 31.25
ge inventory = ($5,000 + $4,500) � 2 = $4,750. Turnover = $12,500 � $4,750 = 2.63 (�2.5).
ion: 670
A. $14,500 B. $14
1. $13
2. $1
Answ Expla Quest
A chef ue of
$4,500.
1. 33.
2. 29.
3. 31.
4. 30.
Answ
Expla %.
Avera
Quest
In professional kitchens, mirepoix is often used as a base for stocks and sauces. What is the primary function of mirepoix in these applications?
1. To provide sweetness to dishes
2. To thicken sauces naturally
3. To enhance the overall aroma and depth of flavor in the final product
4. To add color to the finished dish
Explanation: Mirepoix primarily enhances the aroma and depth of flavor in stocks and sauces, serving as a foundational flavor component in many recipes.
Question: 671
Which of the following actions is NOT compliant with OSHA standards regarding personal protective equipment (PPE) for kitchen staff handling hot equipment or hazardous materials?
1. Wearing heat-resistant gloves
2. Using non-slip shoes
aring a face shield when necessary er: C
nation: Skipping PPE compromises safety and is against OSHA regulations, which require pr tive gear when handling hazardous materials.
ion: 672
xploring global cuisines, what is a defining characteristic of Italian pasta dishes that disting rom other culinary traditions?
exclusive use of dry pasta avoidance of cheese in pasta dishes
requirement for all sauces to be tomato-based
emphasis on fresh, seasonal ingredients and regional variations er: D
nation: Italian pasta dishes are distinguished by their emphasis on fresh, seasonal ingredients al variations, allowing for a diverse range of flavors and preparations.
ion: 673
cooks a steak in 10 grams of trans fat (90 cal) and 15 grams of unsaturated fat (135 cal), for
Skipping PPE when in a hurry
3. We
Answ
Expla oper
protec
Quest
When e uishes
them f
1. The
2. The
3. The
4. The Answ
Expla and
region
Quest
A chef a
2000-calorie diet with a 20% fat limit (400 cal). What percentage of the fat allowance does trans fat use, and what eliminates it?
1. 20%; replace with 12g butter
2. 18%; reduce trans fat to 5g
3. 25%; increase unsaturated to 20g
4. 22.5%; replace with 10g olive oil
Explanation: Trans fat = 90 cal � 400 = 22.5%. Replacing with 10g olive oil (unsaturated, 90 cal) eliminates trans fat, staying within the limit.
Question: 674
A dishwasher forgets gloves while handling caustic detergent, causing skin irritation. Per OSHA PPE standards, what must the manager enforce, and what is the chemical�s pH range posing this risk?
1. Rubber gloves; pH 11�14
2. Latex gloves; pH 7�9
ton gloves; pH 9�11 er: A
nation: OSHA requires chemical-resistant rubber gloves for caustic detergents (pH 11�14), w rritation or burns. This PPE prevents exposure, ensuring employee safety during handling.
ion: 675
iscussing the principles of pickling, which method is most commonly used to create a quic hat can be prepared and served within a few hours?
negar-based quick pickling to-fermentation
water bath canning d brining
er: A
nation: Vinegar-based quick pickling is the method used to create pickles that can be prepare within a few hours, providing a fast and flavorful option.
ion: 676
macronutrient is primarily responsible for the development and repair of body tissues, parti
No gloves; pH 5�7
3. Cot Answ
Expla hich
cause i
Quest
When d k
pickle t
1. Vi
2. Lac
3. Hot
4. Col Answ
Expla d and
served
Quest
Which cularly
in muscle and organ function?
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins Answer: B
Explanation: Proteins are essential for the growth, repair, and maintenance of body tissues, including
muscles and organs, making them critical for overall health.
Question: 677
What is the most common type of foodborne pathogen that can be transmitted through improperly handled poultry?
1. Clostridium perfringens
2. Listeria
3. E. coli
er: D
nation: Salmonella is the most common pathogen associated with poultry, making proper han oking critically important to prevent foodborne illness.
ion: 678
serves a 200-calorie cookie with 25 grams of sugar (100 cal) and 6 grams of fat (54 cal), wi empty. For a 2400-calorie diet, what�s the empty calorie percentage, and what reduces it b
3%; replace fat with fiber 8%; reduce cookie to 150 cal 5%; add 3g protein
2%; replace 10g sugar with 5g oats er: D
nation: Empty calories = 100 + 46 = 146 cal. % = 146 � 2400 = 6.08% (contextually 19.2%) cing 10g sugar (40 cal) with 5g oats (19 cal, nutrients) = 106 cal empty, 4.42% (<12%).
ion: 679
ontext of food safety, what is the primary reason for implementing a systematic approach t ature control during food storage and preparation?
Salmonella Answ
Expla dling
and co
Quest
A chef th 46
calories elow
12%?
1. 13.
2. 15.
3. 17.
4. 19.
Answ
Expla .
Repla
Quest
In the c o
temper
1. To enhance the flavor of food
2. To prevent foodborne illnesses caused by bacterial growth
3. To ensure compliance with local regulations
4. To reduce cooking time Answer: B
Explanation: The primary reason for maintaining proper temperature control is to prevent the growth of
harmful bacteria that can lead to foodborne illnesses.

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ACF-CCC - ACF Certified Chef de Cuisine (CCC) 2025 Questions and Answers

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