Certified Executive Chef Practice Test

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

Exam Code: ACF-CEC
Exam Name: Certified Executive Chef
Format: 100 multiple-choice questions.
Duration: 90 minutes.
Topics Weighting (approximate, based on ACF guidelines):
Passing Score: 75% or higher.

Written Exam: A 100-question multiple-choice test (90 minutes) that evaluates theoretical knowledge across key culinary and management domains.
Practical Exam: A hands-on assessment where candidates demonstrate advanced culinary techniques, sanitation practices, and organizational skills in a timed kitchen setting.
To qualify, candidates must meet prerequisites such as:

A combination of education (e.g., an Associate’s Degree in Culinary Arts or equivalent) and work experience (e.g., five years in a supervisory role within the past ten years).
Completion of mandatory 30-hour courses in Nutrition, Food Safety and Sanitation, and Supervisory Management (with 8-hour refreshers if taken over five years ago).

1. Culinary Fundamentals
- Cooking Techniques:
- Mastery of advanced methods such as braising
- poaching
- grilling
- roasting
- sautéing
- steaming
- sous-vide
- Flavor Development:
- Understanding seasoning
- balancing flavors (sweet, sour, salty, bitter, umami)
- use of herbs, spices, and aromatics.
- Knife Skills:
- Proficiency in cuts like julienne
- brunoise
- chiffonade
- tournée
- emphasis on speed
- accuracy
- safety
- Stock and Sauce Preparation:
- Knowledge of classic mother sauces
- béchamel
- velouté
- espagnole
- tomato
- hollandaise
- and their derivatives, as well as reductions, emulsions, and jus.
- Protein Fabrication:
- Butchery skills for meat
- poultry
- fish
- portioning
- filleting
- trimming
- Garde Manger:
- Techniques for charcuterie
- terrines
- pâtés
- cold food presentations

2. Food Safety and Sanitation
- HACCP (Hazard Analysis Critical Control Points):
- Principles for identifying and controlling food safety hazards throughout the production process.
- Cross-Contamination:
- Prevention methods, including proper storage, handling, and equipment sanitation.
- Temperature Control:
- Safe cooking
- holding
- cooling temperatures
- 165°F/74°C for poultry
- 41°F/5°C or below for refrigeration
- Pathogens:
- Understanding bacteria
- Salmonella
- E. coli)
- viruses
- parasites
- prevention through hygiene and proper cooking
- ServSafe Standards:
- Compliance with industry-recognized food safety protocols
- personal hygiene
- allergen management
- cleaning schedules.

3. Culinary Nutrition
- Nutritional Components:
- Knowledge of
- macronutrients
- carbohydrates
- proteins
- fats
- micronutrients
- vitamins
- minerals
- their roles in diet
- Dietary Guidelines:
- Application of USDA guidelines and adaptations for special diets
- gluten-free
- low-sodium
- vegetarian
- Menu Planning:
- Creating balanced menus that meet nutritional needs while maintaining flavor and presentation.
- Caloric Content:
- Calculating and adjusting recipes for caloric intake and portion control.
- Food Labeling:
- Understanding nutritional labeling requirements and ingredient transparency.

4. Supervisory Management
- Leadership Skills:
- Techniques for motivating staff
- resolving conflicts
- fostering teamwork in a kitchen environment
- Human Resources:
- Recruitment
- training
- scheduling
- performance evaluation of kitchen personnel
- Cost Control:
- Budgeting
- inventory management
- food cost percentage calculations
- Food Cost % = [Cost of Goods Sold / Sales] × 100)
- waste reduction strategies
- Menu Engineering:
- Analyzing menu profitability
- popularity to optimize offerings
- stars
- plowhorses
- puzzles
- dogs
- Operational Efficiency:
- Streamlining workflows
- managing time
- ensuring compliance with labor laws

5. Beverage Management
- Pairing Principles:
- Matching wines
- beers
- spirits with food based on flavor profiles and textures
- Beverage Costing:
- Calculating pour costs
- pricing drinks
- managing beverage inventory
- Service Standards:
- Proper storage
- temperature
- presentation of alcoholic
- non-alcoholic beverages
- Trends:
- Awareness of current beverage trends
- such as craft cocktails
- mocktails
- sustainable sourcing

- À la Minute:
- Cooking to order
- emphasizing freshness and speed
- Bain-Marie:
- A double boiler used for gentle heating or keeping food warm.
- Brigade de Cuisine:
- The traditional kitchen hierarchy
- chef de cuisine
- sous chef
- commis
- Deglaze:
- Adding liquid to a pan to loosen browned bits for sauce-making.
- Emulsion:
- A mixture of two immiscible liquids
- oil and vinegar in vinaigrette
- FIFO (First In, First Out):
- Inventory rotation method to ensure freshness.
- Mirepoix: A flavor base of diced onions, carrots, and celery.
- Roux: A cooked mixture of flour and fat used as a thickening agent.
- Sous Chef:
- Second-in-command in the kitchen
- often responsible for daily operations
- Yield Percentage:
- The usable portion of an ingredient after trimming
- Yield % = [Usable Weight / Original Weight] × 100).

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Americal Culinary Foundation (ACF)
ACF-CEC
ACF Certified Executive Chef - 2025
https://killexams.com/pass4sure/exam-detail/ACF-CEC
Question: 1297
A Certified Executive Chef at a pub evaluates a line cook scoring 75% on accuracy but 60% on speed, slowing 150-cover dinners. What improves this in 2 months?
1. Set a 8-week plan with daily speed drills and weekly feedback
2. Reduce the cook�s prep load by 20% until speed hits 75%
quire a 10-hour speed course and review next quarter er: A
nation: Drills with feedback target speed systematically, building efficiency within 2 months ining accuracy. Load cuts avoid growth, pairing lacks structure, and courses delay impact, w ives measurable improvement.
ion: 1298
of the following is a common source of foodborne illness caused by the bacterium Campylo ound in poultry and unpasteurized milk?
ntaminated water
or undercooked chicken properly cooked seafood dercooked pork
er: B
nation: Campylobacter is commonly found in raw or undercooked chicken and unpasteurized a leading cause of foodborne illness worldwide.
ion: 1299
Pair the cook with a fast peer for 4 weeks, then reassess
3. Re
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2. Raw
3. Im
4. Un
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Quest
A Certified Executive Chef at a fine dining restaurant analyzes the profitability and popularity of a 10- item dinner menu over a 3-month period with total sales of $150,000 and 5,000 covers. The signature filet mignon sells 1,200 units at $40 each (cost $12), while the roasted chicken sells 800 units at $28 each (cost $8). Using menu engineering principles, how should the chef classify these two dishes?
1. Filet mignon: Dog; Chicken: Puzzle
2. Filet mignon: Puzzle; Chicken: Dog
3. Filet mignon: Plowhorse; Chicken: Star
4. Filet mignon: Star; Chicken: Plowhorse
Answer: D
Explanation: Filet mignon: Sales = 1,200 � $40 = $48,000 (32% of $150,000), contribution margin =
$40 - $12 = $28, popularity = 1,200 / 5,000 = 24% (above average of 10% per item). High profit, high popularity = Star. Chicken: Sales = 800 � $28 = $22,400 (14.9%), margin = $28 - $8 = $20, popularity = 800 / 5,000 = 16% (above average). High popularity, moderate profit = Plowhorse.
Question: 1300
ust supply 75% of the daily need. Which adjustment ensures this?
duce oysters to 100 g
rease pumpkin seeds to 150 g rease beef to 200 g
50 g of chickpeas (0.75 mg/50 g) er: B
nation: Oysters at 200 g (30 mg), beef at 150 g (7.5 mg), and pumpkin seeds at 100 g (7 mg) g, exceeding 75% (6 mg) of 8 mg. Increasing pumpkin seeds to 150 g (10.5 mg) raises it to nsuring zinc.
pages
ion: 1301
chicken is brined in a 10% salt solution (by weight) using 6 kg of water. If 20% of the solu ed, what is the salt absorbed by the chicken?
grams grams grams grams
er: B
In a dietary clinic, a chef prepares a meal for a client needing 8 mg of zinc daily, using 200 g of oysters (15 mg zinc/100 g), 150 g of beef (5 mg zinc/100 g), and 100 g of pumpkin seeds (7 mg zinc/100 g). The meal m
1. Re
2. Inc
3. Inc
4. Add Answ
Expla total
44.5 m 48
mg, e
25 web
Quest
A 3 kg tion is
absorb
1. 150
2. 120
3. 100
4. 130
Answ
Explanation: Salt = 0.10 � 6,000 = 600 g. Absorbed solution = 6,000 � 0.20 = 1,200 g. Salt absorbed = 600 / 6,000 � 1,200 = 120 g.
Question: 1302
A chef is enhancing a lentil soup with 300 g of lentils (umami), 10 g of salt, and 5 g of cumin (bitter). To add a sour and herbaceous note, which ingredient should be added at 15 ml?
1. Fresh thyme
2. Ground cloves
3. Soy sauce
4. Lime juice Answer: D
Explanation: Lime juice provides a bright sourness and subtle herbaceous quality, balancing the lentils� umami and cumin�s bitterness. This lifts the soup�s flavor without adding unnecessary saltiness.
Question: 1303
During
a dinner service, a chef prepares 25 kg of turkey cooked to 165�F (74�C) on a grill cleaned weekly, held at 140�F (60�C). A Clostridium perfringens outbreak occurs. Which ServSafe cleanin
ule adjustment would have prevented this?
ok turkey to 175�F (79�C) an grill every 4 hours
d at 135�F (57�C)
sh grill with soap daily er: B
nation: Cleaning the grill every 4 hours prevents Clostridium perfringens buildup, which can cooking and grow on surfaces, adhering to ServSafe sanitation standards.
ion: 1304
ified Executive Chef at a pub analyzes a 12-item menu with weekly sales of $40,000 and 2, The burger sells 500 units at $16 each (cost $5), and the onion soup sells 150 units at $10 3). What�s the best action?
ssify burger as Plowhorse, soup as Puzzle; feature burger, reprice soup ssify burger as Star, soup as Dog; promote burger, eliminate soup ssify burger as Puzzle, soup as Plowhorse; tweak burger cost
ssify burger as Dog, soup as Star; reposition both
g sched
1. Co
2. Cle
3. Hol
4. Wa
Answ Expla
survive
Quest
A Cert 000
covers. each
(cost $
1. Cla
2. Cla
3. Cla
4. Cla Answer: B
Explanation: Burger: Sales = 500 � $16 = $8,000 (20%), margin = $16 - $5 = $11, popularity = 500 / 2,000 = 25% (above 8.33%) = Star. Soup: Sales = 150 � $10 = $1,500 (3.75%), margin = $10 - $3 = $7, popularity = 150 / 2,000 = 7.5% (below average) = Dog. Promote burger, cut soup.
Question: 1305
A chef is tasked with preparing a sauce for a braised beef dish during a fine-dining service, starting with 500 ml of brown stock reduced to 200 ml over medium heat, then incorporating 50 g of mirepoix
browned in 20 g of butter, and finishing with 30 ml of red wine. The goal is a rich, glossy sauce with deep flavor derived from a classic mother sauce. Which mother sauce serves as the foundation for this preparation?
1. Velout�
2. B�chamel
3. Hollandaise
4. Espagnole Answer: D
nation: The use of brown stock, reduced with browned mirepoix and red wine, indicates a sa on espagnole, a mother sauce made from brown stock thickened with a roux and enriched wit tics, ideal for robust meat dishes.
ion: 1306
entory management, what is the purpose of using the FIFO (First In, First Out) method, and contribute to food safety?
aximize profit margins regardless of product age llow for arbitrary stock rotation based on preference implify the ordering process
nsure that older products are used before newer ones, minimizing spoilage and waste er: D
nation: The FIFO method ensures that older products are used before newer ones, minimizin ge and waste, which is crucial for maintaining food safety and quality in the kitchen.
ion: 1307
of the following practices is essential for ensuring compliance with industry-recognized foo rotocols, particularly in a commercial kitchen environment?
owing food to cool at room temperature
Expla uce
built h
aroma
Quest
In inv how
does it
1. To m
2. To a
3. To s
4. To e Answ
Expla g
spoila
Quest
Which d
safety p
1. All
2. Relying on visual inspection for food freshness
3. Regularly monitoring food temperatures using calibrated thermometers
4. Using the same utensils for all food types Answer: C
Explanation: Regularly monitoring food temperatures with calibrated thermometers is essential for compliance with food safety protocols, ensuring that food is cooked and held at safe temperatures to prevent foodborne illnesses.
Question: 1308
Which of the following factors should be considered when determining the ideal yield percentage for a meat dish after trimming?
1. The cooking method used
2. The weight of the meat before cooking
3. The weight of the bones and fat removed during preparation
nation: The weight of the bones and fat removed during preparation is a crucial factor in mining the ideal yield percentage for a meat dish after trimming, impacting the usable portion
ion: 1309
naging a diverse kitchen team, which of the following strategies is most effective for promoti vity and respect among staff?
ebrating diversity through team events and discussions oring cultural differences
orcing a uniform approach to all staff miting communication to formal channels
er: A
nation: Celebrating diversity through team events and discussions promotes inclusivity and re staff, enhancing collaboration and morale within the kitchen.
ion: 1310
is enhancing a salad dressing with 40 ml of olive oil, 15 ml of lemon juice (sour), and 5 g of sweet). To add an umami and aromatic note, which ingredient should be added at 3 g?
chovy paste
The number of servings planned Answer: C
Expla
deter .
Quest
In ma ng
inclusi
1. Cel
2. Ign
3. Enf
4. Li
Answ
Expla spect
among
Quest
A chef honey (
1. An
2. Ground cinnamon
3. Fresh mint
4. Orange zest Answer: A
Explanation: Anchovy paste provides a rich umami flavor and subtle aromatic depth, balancing the lemon�s sourness and honey�s sweetness. This elevates the dressing with a savory complexity.
What should be the primary focus when establishing a food cost budget for a new menu item in order to maximize profitability?
1. The popularity of the item
2. The aesthetics of the presentation
3. The time it takes to prepare the dish
4. The cost of ingredients and preparation Answer: D
nation: The cost of ingredients and preparation should be the primary focus when establishin ost budget, as it directly influences the food cost percentage and overall profitability of the m
ion: 1312
reparing food, which of the following personal hygiene practices is critical for preventing t of pathogens, particularly among food handlers?
aring jewelry while cooking ng clean, appropriate uniforms eping hair loose and uncovered
plying hand lotion before cooking er: B
nation: Using clean, appropriate uniforms is critical for preventing the spread of pathogens, a izes the risk of contamination from clothing.
ion: 1313
anaging beverage inventory, which of the following strategies is most effective for minimi nd maximizing profitability?
ying solely on staff to track inventory
Expla g a
food c enu
item.
Quest
When p he
spread
1. We
2. Usi
3. Ke
4. Ap
Answ
Expla s it
minim
Quest
When m zing
losses a
1. Rel
2. Ignoring discrepancies in inventory records
3. Ordering based on past sales without considering current trends
4. Implementing a regular inventory count and using software for tracking Answer: D
Explanation: Implementing a regular inventory count and using software for tracking helps minimize losses and maximize profitability by providing accurate data for decision-making.
Which of the following statements regarding caloric content is most accurate when calculating portion sizes for a recipe?
1. Portion sizes should be based solely on visual appeal
2. Only the main protein source contributes to total calories
3. All ingredients must be accounted for in caloric calculations
4. Caloric content can be ignored if the dish is labeled healthy Answer: C
nation: All ingredients must be accounted for in caloric calculations to accurately determine aloric content of a recipe and ensure portion sizes meet dietary needs.
ion: 1315
valuating the profitability of a wine list, which of the following metrics is most useful for ng the financial performance of individual wines?
al number of bottles sold
nd recognition of the wines offered stomer reviews of each wine ntribution margin per bottle sold
er: D
nation: The contribution margin per bottle sold is the most useful metric for assessing the fin mance of individual wines, providing insights into profitability.
ion: 1316
reparing a sauce that requires emulsification, such as a vinaigrette, which of the following ques is essential for achieving a stable mixture?
adually incorporating oil while whisking continuously ding the oil all at once
Expla the
total c
Quest
When e assessi
1. Tot
2. Bra
3. Cu
4. Co
Answ
Expla ancial
perfor
Quest
When p techni
1. Gr
2. Ad
3. Whisking vigorously without adding oil
4. Using a blender to combine all ingredients Answer: A
Explanation: Gradually incorporating oil while whisking helps create a stable emulsion by allowing the oil to disperse evenly throughout the mixture.

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