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ACF CC : Certified Culinarian (CC) exam Questions and Practice Test

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Exam Number : ACF-CC
Exam Name : Certified Culinarian
Vendor Name : ACF
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ACF-CC exam Format | ACF-CC Course Contents | ACF-CC Course Outline | ACF-CC exam Syllabus | ACF-CC 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 Culinarian PDF Download

ACF-CC Exam

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Question: How many days of study is required to pass CC exam?
Answer: If you have more time to study, you can practice more with CC questions and get ready to take the test in 24 to 48 hours. But they recommend taking your time to study and practice CC VCE exam until you are sure that you can answer all the questions that will be asked in the actual CC exam.

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