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Certified Master Chef Practice Test

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

Exam Name: Certified Master Chef (CMC)
Issuing Organization: American Culinary Federation (ACF)
Level: Advanced (Highest professional certification in ACF)
Target Audience: Experienced executive chefs- culinary educators- and high-level culinary professionals.
Total Duration: 8 consecutive days (approx. 8-10 hours per day)
Number of Sections: 5 major practical components (each with multiple tasks)
Passing Score: Minimum 75% in each section (no averaging across sections)
Classical Cuisine (5-course menu)
International Cuisine (3-course menu from assigned country)
Garde Manger (Charcuterie- pâté- terrines- buffet display)
Baking & Pastry (Desserts- bread- laminated dough)
Freestyle Cooking (Market basket challenge)

Work Performance – Kitchen Score – 35%
- Cooking Techniques and Fundamentals – 40%
- Mise en Place/Organization – 15%
- Professionalism – 10%
- Utilization of Ingredients – 20%
- Work Flow – 15%

Tasting and Presentation – 65%
- Menu Formatting – 2%
- Achieving Stated Menu – 3%
- Constructing Profiles – Maintaining Food Integrity – 5%
- Developing Flavor Profiles – 40%
- Food Placement/Presenting Food – 10%
- Achieving Nutritional Balance/Plate Composition – 5%

- Culinary Knowledge & Theory
- Classical & Modern Cuisine
- French mother sauces & derivatives
- Haute cuisine vs. Nouvelle cuisine
- Global culinary influences (Asian- Mediterranean- Latin- etc.)
- Food Science & Chemistry
- Maillard reaction- emulsification- gelatinization
- Sous-vide- spherification- fermentation
- Culinary Terminology
- French culinary terms (e.g.- mise en place- brunoise- chiffonade)
- Modern techniques (e.g.- sous-vide- dehydration- hydrocolloids)

- Knife Skills & Fabrication
- Knife Cuts (Accuracy & Consistency)
- Julienne- brunoise- batonnet- paysanne
- Tourné (turned vegetables)
- Protein Fabrication
- Breaking down whole poultry- fish (e.g.- filleting a round fish)
- Butchering primal cuts (e.g.- beef tenderloin- lamb rack)
- Shellfish Preparation
- Deveining shrimp- shucking oysters- cleaning squid

- Cooking Techniques & Methods
- Dry Heat Methods
- Roasting- grilling- sautéing- frying (deep- shallow- pan)
- Moist Heat Methods
- Poaching- braising- steaming- sous-vide
- Combination Cooking
- Stewing- braising- confit

- Stocks- Sauces & Soups
- Stocks
- White- brown- fish (fumet)- vegetable
- Proper reduction & gelatin content
- Sauces
- Five mother sauces (Béchamel- Velouté- Espagnole- Tomato- Hollandaise)
- Derivatives (e.g.- Mornay- Choron- Sauce Robert)
- Soups
- Clear (consommé clarification)- cream- bisque- chowder

- Garde Manger (Cold Kitchen)
- Charcuterie
- Forcemeats (pâté- terrine- galantine- roulade)
- Curing & smoking (dry cure vs. brine)
- Salads & Dressings
- Emulsified dressings (vinaigrette- mayonnaise-based)
- Composition & plating
- Cheese & Hors d’Oeuvres
- Cheese varieties (bloomy rind- washed rind- blue)
- Canapés- amuse-bouche

- Baking & Pastry Fundamentals
- Doughs & Batters
- Pâte à choux- puff pastry- shortcrust
- Egg-Based Desserts
- Crème brûlée- sabayon- soufflé
- Chocolate & Sugar Work
- Tempering chocolate- sugar pulling

- Nutrition & Dietary Restrictions
- Nutrition Basics
- Macronutrients (carbs- proteins- fats)
- Micronutrients (vitamins- minerals)
- Special Diets
- Gluten-free- vegan- keto- allergies (e.g.- nut-free)

- Food Safety & Sanitation
- HACCP Principles
- Critical control points in food handling
- Temperature Control
- Danger zone (41°F–135°F / 5°C–57°C)
- Proper storage (FIFO- cross-contamination prevention)

- Menu Planning & Cost Control
- Menu Engineering
- Profitability analysis (stars- plowhorses- puzzles- dogs)
- Food Costing
- Calculating food cost percentage- yield testing
- Mise en place – Preparation & organization before cooking
- Bain-marie – Water bath for gentle heating
- Liaison – Thickening agent (e.g.- egg yolks & cream)
- Nappe – Sauce consistency that coats the back of a spoon
- Sous-vide – Precision low-temperature cooking in vacuum seal

- Classical vs. Modern Cuisine
- Classical French Cuisine (Haute Cuisine)
- Escoffier’s brigade system & standardized recipes
- Emphasis on mother sauces- consommés- and elaborate presentations
- Nouvelle Cuisine (Modern)
- Lighter sauces- shorter cooking times- artistic plating
- Influences from Japanese (kaiseki)- Nordic (foraging)- and molecular gastronomy

- Food Science & Chemistry
- Maillard Reaction (Browning of proteins)
- Critical in searing meats- baking bread
- Emulsification (Stable mixing of fat + water)
- Examples: Mayonnaise (oil + egg yolk)- Hollandaise (butter + egg yolk)
- Gelatinization & Starches

- How cornstarch- arrowroot- and roux thicken sauces
- Modern Techniques
- Sous-vide: Precision temperature control (e.g.- 145°F for 2 hrs for medium-rare beef)
- Spherification: Sodium alginate + calcium bath (e.g.- "fake caviar")

- Culinary Terminology (Must-Know Terms)
- Mirepoix Aromatics (onions- carrots- celery) Base for stocks/sauces
- Chiffonade Thinly sliced herbs/leaves Basil for garnish
- Concassé Peeled- seeded- diced tomatoes Used in sauces
- Lardon Small strip of bacon fat Adds flavor to salads
- Escoffier- Carême- Bocuse) and global techniques (e.g.- tandoor- wok hei- sous-vide).

- Knife Skills & Fabrication
- Knife Cuts (Accuracy Graded)
- Cut Dimensions Use
- Brunoise 1/8" x 1/8" x 1/8" Garnish for consommé
- Julienne 1/8" x 1/8" x 2" Stir-fry vegetables
- Tourné 7-sided- 2" long Classic French presentation

- Protein Fabrication (Hands-On Test)
- Poultry:
- Breaking down a whole chicken into 8 pieces (wings- thighs- breasts)
- Removing sinew from tenderloin
- Fish:
- Filleting a round fish (e.g.- salmon) with minimal waste
- Removing pin bones with tweezers
- Meat:
- Frenching a lamb rack (clean bone exposure)
- Trimming beef tenderloin (silverskin removal)

- Cooking Techniques & Methods
- Dry Heat Methods
- Method Definition Example Dish
- Sauté Quick cook in minimal fat Sautéed mushrooms
- Grill High heat with char marks Grilled ribeye
- Deep-Fry Submerged in hot oil (350°F) Crispy fried chicken

- Moist Heat Methods
- Method Definition Example Dish
- Poach Gentle simmer in liquid (160–180°F) Poached eggs
- Braise Slow cook in liquid (tough cuts) Braised short ribs
- Sous-vide Vacuum-sealed- precise temp Perfect medium-rare steak

- Stocks- Sauces & Soups
- Mother Sauces & Derivatives
- Sauce Base Derivative
- Béchamel Milk + roux Mornay (add cheese)
- Velouté White stock + roux Allemande (add egg yolk)
- Hollandaise Butter + egg yolk Béarnaise (add tarragon)
- Consommé Clarification
- Raft Method:
- Ground meat + egg whites + mirepoix
- Simmer gently- straining for crystal-clear broth

- Garde Manger (Cold Kitchen)
- Focus: Charcuterie- salads- and hors d'oeuvres.
- Charcuterie
- Forcemeats:
- Pâté (coarse texture)
- Terrine (layered- cooked in mold)

- Curing:
- Dry cure (salt + spices- e.g.- pancetta)
- Wet cure (brine- e.g.- corned beef)

- Plating Techniques
- Modern vs. Classical Presentation
- Classic: Symmetrical- structured
- Modern: Asymmetrical- "organic" look

- Baking & Pastry Fundamentals
- Doughs & Batters
- Pâte à Choux (Cream puffs- gougères)
- Puff Pastry (Laminated dough for vol-au-vents)

- Egg-Based Desserts
- Crème Brûlée (Proper torching for caramelized sugar)
- Soufflé (Proper egg white folding for rise)
- Overworking dough = tough pastry (e.g.- gluten development in pie crust).

- Nutrition & Dietary Restrictions
- Gluten-Free Alternatives (Almond flour- xanthan gum)
- Vegan Substitutes (Aquafaba for egg whites)
- Know common allergens (peanuts- shellfish- dairy).

- Food Safety & Sanitation
- Danger Zone (41°F–135°F / 5°C–57°C)
- Proper Cooling Methods (Ice bath- shallow pans)
- Labeling & FIFO (First In- First Out) are tested.

- Menu Planning & Cost Control
- Food Cost % Formula:
- (Cost of Ingredients / Selling Price) x 100
- Menu Engineering (Stars- Plowhorses- Puzzles- Dogs)

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Americal Culinary Foundation (ACF)
ACF-CMC
ACF Certified Master Chef - 2026
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SAMPLE QUESTIONS AND ANSWER
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Question: 1447
In a combination cooking process involving both sous-vide and grilling, which approach maximizes both
tenderness and flavor in the final dish?
A. Sous-vide and grilling simultaneously
B. Grilling before sous-vide
C. Sous-vide followed by grilling
D. Grilling at a very low temperature
Answer: C
Explanation: Sous-vide followed by grilling allows for maximum tenderness from the sous-vide process
while the grilling adds flavor and texture.
Question: 1448
A restaurant�s "Plowhorse" dish sells 250 units at $20.00, with a food cost of $9.00. The chef aims to
lower the food cost percentage from 45% to 38% by adjusting the recipe and price. If the new cost is
$7.60, calculate the required selling price to achieve this target.
A. $20.00
B. $20.50
C. $21.50
D. $19.50
Answer: B
Explanation: Target percentage = 38%. Required price = $7.60 / 0.38 = $20.00. Adjusting for realism,
$20.50 aligns better with gradual shift.
Question: 1449
Which combination of ingredients would you use to create a perfect shortcrust pastry that holds its shape
during baking without shrinking?
A. Equal parts flour and butter with a pinch of salt
B. Flour, butter, and sugar mixed into a dough without any liquid
C. Flour, butter, sugar, and an egg yolk with minimal water
D. Flour, butter, and water combined until smooth
Answer: C
Explanation: The combination of flour, butter, sugar, and an egg yolk creates a rich dough that has
structure and flavor, while the minimal water helps prevent shrinkage during baking.
Question: 1450
When a chef is tasked with creating a modern dish that highlights the use of sous-vide cooking, what is
the primary advantage of this technique in terms of flavor retention and texture?
A. It allows for quicker cooking times.
B. It enables precise temperature control for perfect doneness.
C. It enhances the browning of proteins.
D. It eliminates the need for seasoning.
Answer: B
Explanation: Sous-vide cooking provides precise temperature control, ensuring proteins are cooked to the
perfect doneness while retaining moisture and flavor.
Question: 1451
In modern culinary techniques, which specific method involves cooking food in a vacuum-sealed bag at a
precise temperature for an extended period, allowing for enhanced flavor and texture retention?
A. Confit
B. Sous-vide
C. Steam roasting
D. Pressure cooking
Answer: B
Explanation: Sous-vide involves cooking food in a vacuum-sealed bag at a controlled temperature, which
ensures even cooking and preserves moisture, leading to superior flavor and texture.
Question: 1452
When preparing Cr�me Br�l�e, what is the ideal technique for torching the sugar on top to achieve a
perfect caramelized crust without burning the underlying custard?
A. Hold the torch directly over the sugar until it melts
B. Torch the sugar immediately after adding it to the custard
C. Use a back-and-forth motion while maintaining a close distance
D. Move the torch in a circular motion at a distance of about 6 inches
Answer: D
Explanation: Moving the torch in a circular motion at a distance of about 6 inches allows for even
caramelization, preventing the custard from overheating and curdling underneath.
Question: 1453
When making a reduction sauce, which of the following acids can be added at the end of cooking to
enhance flavor and balance richness?
A. Both B and C
B. Red wine vinegar
C. Lemon juice
D. None of the above
Answer: A
Explanation: Both lemon juice and red wine vinegar can enhance the flavor profile of a reduction sauce
by adding brightness and acidity.
Question: 1454
In a restaurant that serves guests with various dietary restrictions, a chef is creating a vegan, gluten-free
pizza crust. Which combination of ingredients would best provide the necessary structure and flavor?
A. 1 cup almond flour, 1/2 cup tapioca flour, 1 teaspoon baking powder
B. 1 cup cornmeal, 1/4 cup potato starch, 1 tablespoon flaxseed meal
C. 1 cup chickpea flour, 1/2 cup corn flour, 1 tablespoon psyllium husk
D. 1 cup quinoa flour, 1/4 cup rice flour, 1 teaspoon baking soda
Answer: C
Explanation: Chickpea flour provides protein and flavor, while corn flour adds texture, and psyllium husk
helps bind the ingredients, creating a suitable pizza crust.
Question: 1455
A hospital is implementing a new menu for patients with food allergies. What is the most effective way
to prevent allergic reactions during meal service?
A. Provide allergen-free meals only
B. Post allergen information in dining areas
C. Train staff on allergen awareness and cross-contact
D. Encourage patients to self-manage their allergies
Answer: C
Explanation: Training staff on allergen awareness and preventing cross-contact is vital for ensuring
patient safety and preventing allergic reactions during meal service.
Question: 1456
In a CMC practical exam, you are tasked with fabricating a 12-pound leg of lamb into a boneless roast,
four 6-ounce chops, and trimmings for a sauce, all within 30 minutes. The judge emphasizes clean bone
removal and minimal meat loss. Which technique best achieves this?
A. Bone out the leg completely, trim fat, then portion chops from the loin end
B. Cut chops from the sirloin end first, then debone the remaining leg for the roast
C. Slice the leg into quarters, debone each section, and shape chops from the thickest parts
D. Separate the shank, debone the femur, and carve chops from the center
Answer: D
Explanation: Separating the shank, deboning the femur, and carving chops from the center optimizes
yield and precision. This method isolates usable portions efficiently, preserves meat for the roast, and
ensures clean bone removal, aligning with the judge�s criteria under time constraints.
Question: 1457
A chef de cuisine instructs the brigade to prepare a complex dessert for a banquet, featuring a bombe
glac�e with a genoise base, layered with a sabayon infused with Grand Marnier, and an elaborate pulled
sugar garnish. According to Escoffier�s brigade system, which station chef should take primary
responsibility for executing this dessert to meet classical French standards?
A. P�tissier
B. Entremetier
C. Saucier
D. Confiseur
Answer: A
Explanation: The p�tissier in Escoffier�s brigade is tasked with pastries and desserts, including intricate
items like bombe glac�e, genoise, and sabayon, as well as decorative elements like pulled sugar. The
entremetier handles vegetable dishes, the saucier focuses on sauces, and while a confiseur specializes in
confections, this role is less common in the standard brigade, leaving the p�tissier as the correct choice.
Question: 1458
In the context of Cr�me Br�l�e, what is the optimal temperature for the custard to bake, and how does
this affect the final texture?
A. 300�F to 325�F for a creamy consistency
B. 325�F to 350�F for a firm texture
C. 250�F to 275�F for a silky texture
D. 200�F to 225�F for a thicker custard
Answer: A
Explanation: Baking the custard at 300�F to 325�F allows for gentle cooking, ensuring a creamy
consistency without curdling the eggs.
Question: 1459
If a chef wants to achieve a food cost percentage of 20% for a dish that costs $5 to make, what should be
the selling price?
A. $25
B. $20
C. $30
D. $35
Answer: A
Explanation: The selling price can be calculated by dividing the food cost by the target food cost
percentage. Thus, $5 � 0.20 = $25.
Question: 1460
You�re tasked with a modern charcuterie board featuring a duck prosciutto cured for 14 days with a 2.5%
salt mix and 0.2% curing salt #2. After air-drying at 12�C and 75% humidity, the duck loses 30% weight
from an original 800g. What is the final weight, and which factor ensures mold prevention?
A. 560g; 75% humidity
B. 600g; 2.5% salt
C. 580g; 12�C temp
D. 520g; curing salt #2
Answer: D
Explanation: Weight loss of 30% on 800g = 240g; final weight = 800g - 240g = 560g. Curing salt #2
(with nitrate) inhibits mold and pathogens during prolonged drying, unlike basic salt. Humidity aids
drying but not mold control, and 12�C supports curing, not prevention.
Question: 1461
A sous-vide chicken breast (250g, 2.5cm thick) cooks at 62�C (143.6�F) from 7�C (44.6�F). How long to
61�C (141.8�F)?
A. 45 minutes
B. 1 hour
C. 1.5 hours
D. 2 hours
Answer: B
Explanation: For 2.5cm at 62�C, time � 1 hour per sous-vide norms.
Question: 1462
While preparing a stir-fry garnish in a timed exam, you need to julienne 2 pounds of bell peppers into
1/8-inch by 1/8-inch by 2-inch matchsticks within 10 minutes. The judge requires no curved edges.
Which method ensures precision and speed?
A. Use a mandoline for 1/8-inch slices, then trim into 2-inch lengths
B. Halve peppers, remove seeds, and slice freehand into 1/8-inch matchsticks
C. Trim peppers into flat panels, slice into 1/8-inch planks, then cut into 2-inch strips
D. Cut peppers into quarters, stack, and slice into 1/8-inch strips
Answer: C
Explanation: Trimming peppers into flat panels, slicing into 1/8-inch planks, and cutting into 2-inch
strips eliminates curved edges and ensures uniformity. This methodical approach outperforms freehand or
less structured techniques under the time and precision constraints.
Question: 1463
A chef is steaming a whole lobster (1.5 lbs) in a bamboo steamer over a wok with a liquid temperature of
212�F (100�C). The lobster must reach an internal temperature of 140�F (60�C) at its thickest part, and
the chef uses a digital probe to monitor progress. Given that steaming transfers heat via vapor and the
lobster�s shell affects conductivity, which of the following time ranges ensures proper doneness without
compromising texture?
A. 10�12 minutes
B. 25�30 minutes
C. 14�16 minutes
D. 18�22 minutes
Answer: D
Explanation: Steaming a 1.5-pound lobster requires accounting for the shell�s insulating effect and the
time needed for vapor to penetrate to the center. At 212�F, the process takes longer than boiling due to
indirect heat transfer. The range of 18�22 minutes ensures the internal temperature reaches 140�F while
preserving the lobster�s succulence.
Question: 1464
A chef receives a delivery of 50 pounds of cooked beef roast, which arrives at 120�F due to a
transportation delay. To safely salvage the product, the chef must cool it to 41�F. Given the density (0.95
g/cm�) and initial temperature, which cooling method aligns with ACF standards and ensures the product
exits the danger zone efficiently?
A. Cut into 1-inch cubes and air-cool on racks for 1 hour
B. Place in a 4-inch deep pan and refrigerate immediately
C. Use a blast chiller set to 0�F with no pre-cooling steps
D. Submerge in an ice bath with a 1:1 ice-to-water ratio and stir every 15 minutes
Answer: D
Explanation: The danger zone (41�F�135�F) requires rapid cooling to prevent bacterial growth.
Submerging the roast in an ice bath with a 1:1 ice-to-water ratio and stirring every 15 minutes ensures
consistent heat removal from the dense product, meeting the two-stage cooling requirement. Other
methods either slow the process or risk prolonged exposure to unsafe temperatures.
Question: 1465
For a puff pastry mille-feuille, you use 450g flour, 225g water, 10g salt, and 300g butter, folded with two
double folds and one single fold. Baked at 425�F (218�C) for 35 minutes, it achieves 4 layers of 0.8cm
rise each. What change would yield 5 layers at 1cm each?
A. Add 15g sugar to the detrempe and use four single folds
B. Increase water to 250g and bake at 450�F (232�C)
C. Reduce butter to 250g and extend baking to 40 minutes
D. Use three double folds and chill at 36�F (2�C) for 25 minutes per fold
Answer: D
Explanation: A 0.8cm rise per layer indicates limited steam. Three double folds create 64 layers (4^3),
compared to 36 (4^2 � 3), increasing steam potential for 5 layers at 1cm each. Chilling at 36�F for 25
minutes ensures butter firmness for optimal lift.
Question: 1466
When preparing a vegetable for a batonnet cut, what is the first crucial step before cutting into the desired
shape?
A. Washing the vegetable
B. Peeling the vegetable
C. Cutting off both ends
D. Soaking in water
Answer: B
Explanation: Peeling the vegetable first ensures that the final presentation is clean and that the vegetable's
texture is properly showcased.
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