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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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ACF-CEC
ACF Certified Executive Chef - 2026
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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?
A. Set a 8-week plan with daily speed drills and weekly feedback
B. Reduce the cook�s prep load by 20% until speed hits 75%
C. Pair the cook with a fast peer for 4 weeks, then reassess
D. Require a 10-hour speed course and review next quarter
Answer: A
Explanation: Drills with feedback target speed systematically, building efficiency within 2 months while
maintaining accuracy. Load cuts avoid growth, pairing lacks structure, and courses delay impact, whereas
this drives measurable improvement.
Question: 1298
Which of the following is a common source of foodborne illness caused by the bacterium Campylobacter,
often found in poultry and unpasteurized milk?
A. Contaminated water
B. Raw or undercooked chicken
C. Improperly cooked seafood
D. Undercooked pork
Answer: B
Explanation: Campylobacter is commonly found in raw or undercooked chicken and unpasteurized milk,
and is a leading cause of foodborne illness worldwide.
Question: 1299
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?
A. Filet mignon: Dog; Chicken: Puzzle
B. Filet mignon: Puzzle; Chicken: Dog
C. Filet mignon: Plowhorse; Chicken: Star
D. 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
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 must supply 75% of the daily need. Which adjustment ensures this?
A. Reduce oysters to 100 g
B. Increase pumpkin seeds to 150 g
C. Increase beef to 200 g
D. Add 50 g of chickpeas (0.75 mg/50 g)
Answer: B
Explanation: Oysters at 200 g (30 mg), beef at 150 g (7.5 mg), and pumpkin seeds at 100 g (7 mg) total
44.5 mg, exceeding 75% (6 mg) of 8 mg. Increasing pumpkin seeds to 150 g (10.5 mg) raises it to 48
mg, ensuring zinc.
25 web pages
Question: 1301
A 3 kg chicken is brined in a 10% salt solution (by weight) using 6 kg of water. If 20% of the solution is
absorbed, what is the salt absorbed by the chicken?
A. 150 grams
B. 120 grams
C. 100 grams
D. 130 grams
Answer: B
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?
A. Fresh thyme
B. Ground cloves
C. Soy sauce
D. 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 cleaning
schedule adjustment would have prevented this?
A. Cook turkey to 175�F (79�C)
B. Clean grill every 4 hours
C. Hold at 135�F (57�C)
D. Wash grill with soap daily
Answer: B
Explanation: Cleaning the grill every 4 hours prevents Clostridium perfringens buildup, which can
survive cooking and grow on surfaces, adhering to ServSafe sanitation standards.
Question: 1304
A Certified Executive Chef at a pub analyzes a 12-item menu with weekly sales of $40,000 and 2,000
covers. The burger sells 500 units at $16 each (cost $5), and the onion soup sells 150 units at $10 each
(cost $3). What�s the best action?
A. Classify burger as Plowhorse, soup as Puzzle; feature burger, reprice soup
B. Classify burger as Star, soup as Dog; promote burger, eliminate soup
C. Classify burger as Puzzle, soup as Plowhorse; tweak burger cost
D. Classify burger as Dog, soup as Star; reposition both
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?
A. Velout�
B. B�chamel
C. Hollandaise
D. Espagnole
Answer: D
Explanation: The use of brown stock, reduced with browned mirepoix and red wine, indicates a sauce
built on espagnole, a mother sauce made from brown stock thickened with a roux and enriched with
aromatics, ideal for robust meat dishes.
Question: 1306
In inventory management, what is the purpose of using the FIFO (First In, First Out) method, and how
does it contribute to food safety?
A. To maximize profit margins regardless of product age
B. To allow for arbitrary stock rotation based on preference
C. To simplify the ordering process
D. To ensure that older products are used before newer ones, minimizing spoilage and waste
Answer: D
Explanation: The FIFO method ensures that older products are used before newer ones, minimizing
spoilage and waste, which is crucial for maintaining food safety and quality in the kitchen.
Question: 1307
Which of the following practices is essential for ensuring compliance with industry-recognized food
safety protocols, particularly in a commercial kitchen environment?
A. Allowing food to cool at room temperature
B. Relying on visual inspection for food freshness
C. Regularly monitoring food temperatures using calibrated thermometers
D. 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?
A. The cooking method used
B. The weight of the meat before cooking
C. The weight of the bones and fat removed during preparation
D. The number of servings planned
Answer: C
Explanation: The weight of the bones and fat removed during preparation is a crucial factor in
determining the ideal yield percentage for a meat dish after trimming, impacting the usable portion.
Question: 1309
In managing a diverse kitchen team, which of the following strategies is most effective for promoting
inclusivity and respect among staff?
A. Celebrating diversity through team events and discussions
B. Ignoring cultural differences
C. Enforcing a uniform approach to all staff
D. Limiting communication to formal channels
Answer: A
Explanation: Celebrating diversity through team events and discussions promotes inclusivity and respect
among staff, enhancing collaboration and morale within the kitchen.
Question: 1310
A chef is enhancing a salad dressing with 40 ml of olive oil, 15 ml of lemon juice (sour), and 5 g of
honey (sweet). To add an umami and aromatic note, which ingredient should be added at 3 g?
A. Anchovy paste
B. Ground cinnamon
C. Fresh mint
D. 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.
Question: 1311
What should be the primary focus when establishing a food cost budget for a new menu item in order to
maximize profitability?
A. The popularity of the item
B. The aesthetics of the presentation
C. The time it takes to prepare the dish
D. The cost of ingredients and preparation
Answer: D
Explanation: The cost of ingredients and preparation should be the primary focus when establishing a
food cost budget, as it directly influences the food cost percentage and overall profitability of the menu
item.
Question: 1312
When preparing food, which of the following personal hygiene practices is critical for preventing the
spread of pathogens, particularly among food handlers?
A. Wearing jewelry while cooking
B. Using clean, appropriate uniforms
C. Keeping hair loose and uncovered
D. Applying hand lotion before cooking
Answer: B
Explanation: Using clean, appropriate uniforms is critical for preventing the spread of pathogens, as it
minimizes the risk of contamination from clothing.
Question: 1313
When managing beverage inventory, which of the following strategies is most effective for minimizing
losses and maximizing profitability?
A. Relying solely on staff to track inventory
B. Ignoring discrepancies in inventory records
C. Ordering based on past sales without considering current trends
D. 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.
Question: 1314
Which of the following statements regarding caloric content is most accurate when calculating portion
sizes for a recipe?
A. Portion sizes should be based solely on visual appeal
B. Only the main protein source contributes to total calories
C. All ingredients must be accounted for in caloric calculations
D. Caloric content can be ignored if the dish is labeled healthy
Answer: C
Explanation: All ingredients must be accounted for in caloric calculations to accurately determine the
total caloric content of a recipe and ensure portion sizes meet dietary needs.
Question: 1315
When evaluating the profitability of a wine list, which of the following metrics is most useful for
assessing the financial performance of individual wines?
A. Total number of bottles sold
B. Brand recognition of the wines offered
C. Customer reviews of each wine
D. Contribution margin per bottle sold
Answer: D
Explanation: The contribution margin per bottle sold is the most useful metric for assessing the financial
performance of individual wines, providing insights into profitability.
Question: 1316
When preparing a sauce that requires emulsification, such as a vinaigrette, which of the following
techniques is essential for achieving a stable mixture?
A. Gradually incorporating oil while whisking continuously
B. Adding the oil all at once
C. Whisking vigorously without adding oil
D. 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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Certified Executive Chef Practice Test

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