ACF Certified Culinarian (CC)

What is the temperature range of the food temperature danger zone as defined by the FDA Food Code?

• A32°F to 120°F (0°C to 49°C)
• B41°F to 135°F (5°C to 57°C)
• C40°F to 140°F (4°C to 60°C)
• D45°F to 165°F (7°C to 74°C)

Which of the following is the correct order of a classical stock preparation?

• ACombine bones and cold water, bring to a boil, add mirepoix, skim, simmer
• BBring water to a boil, add bones, add mirepoix, skim, simmer
• CBrown bones, add boiling water, add mirepoix, skim, simmer
• DCombine bones and cold water, add mirepoix immediately, bring to a boil, simmer

What are the five classical French mother sauces?

• ABechamel, veloute, espagnole, tomato, hollandaise
• BBechamel, veloute, demi-glace, tomato, hollandaise
• CBechamel, veloute, espagnole, marinara, bearnaise
• DCream, veloute, espagnole, tomato, beurre blanc

What is the minimum internal cooking temperature for whole poultry?

• A145°F (63°C) for 15 seconds
• B155°F (68°C) for 17 seconds
• C165°F (74°C) for 15 seconds
• D180°F (82°C) for 15 seconds

Which cooking method involves cooking food in a small amount of fat over high heat while stirring or tossing quickly?

• APan-frying
• BSauteing
• CBraising
• DStewing

HACCP stands for:

• AHealth And Contamination Control Plan
• BHazard Analysis and Critical Control Points
• CHygiene Assessment and Corrective Control Procedures
• DHealth Administration and Culinary Compliance Program

What are the standard dimensions of a julienne cut?

• A1/4" x 1/4" x 2-2.5"
• B1/8" x 1/8" x 2-2.5"
• C1/16" x 1/16" x 1-2"
• D1/2" x 1/2" x 2-2.5"

What is the primary purpose of blanching vegetables before service?

• ATo add flavor by infusing the vegetable with seasoned water
• BTo partially cook and set color, then stop cooking with an ice bath
• CTo fully cook the vegetable so it only needs reheating
• DTo remove pesticides and chemical residues from the surface

Which of the following is a biological hazard in food safety?

• AMetal shavings from a can opener
• BCleaning chemicals left on a food-contact surface
• CSalmonella bacteria in raw chicken
• DNaturally occurring allergens in shellfish

What is the standard ratio of mirepoix?

• AEqual parts onion, celery, and carrot
• B2 parts onion, 1 part celery, 1 part carrot
• C2 parts onion, 1 part carrot, 1 part celery
• D3 parts onion, 1 part celery, 1 part carrot

When cooling hot food, it must be cooled from 135°F to 70°F within how many hours?

• A1 hour
• B2 hours
• C4 hours
• D6 hours

Which thickening agent is made by cooking equal parts flour and fat together?

• ASlurry
• BRoux
• CLiaison
• DBeurre manie

What is the minimum internal cooking temperature for ground beef?

• A145°F (63°C) for 15 seconds
• B155°F (68°C) for 17 seconds
• C165°F (74°C) for 15 seconds
• D135°F (57°C) for 15 seconds

Which cooking method is classified as a combination method that uses both dry and moist heat?

• ARoasting
• BPoaching
• CBraising
• DDeep-frying

What is the proper hand-washing procedure according to the FDA Food Code?

• AWet hands, apply soap, scrub for 10 seconds, rinse, dry with a clean towel
• BWet hands, apply soap, scrub for at least 20 seconds, rinse, dry with a single-use towel…
• CApply sanitizer, scrub for 15 seconds, rinse, dry with apron
• DWet hands, apply soap, scrub for 30 seconds, rinse, use hand sanitizer

A recipe calls for 2 cups of flour and serves 8 people. How much flour is needed to serve 20 people?

• A4 cups
• B5 cups
• C6 cups
• D8 cups

What is the function of gelatin in a consomme clarification?

• AIt adds body and richness to the finished consomme
• BIt acts as a thickener to create a sauce-like consistency
• CThe protein in the clearmeat (egg whites) traps impurities to clarify the broth
• DIt lowers the boiling point so the raft forms more quickly

Which of the following is NOT one of the seven principles of HACCP?

• AConduct a hazard analysis
• BEstablish critical control points
• CPerform daily employee health screenings
• DEstablish record-keeping procedures

What distinguishes a brown stock from a white stock?

• ABrown stock uses veal bones while white stock uses chicken bones
• BBrown stock has the bones and mirepoix roasted before simmering; white stock does not
• CBrown stock is simmered for 24 hours; white stock is simmered for 6 hours
• DBrown stock uses a sachet d'epices; white stock uses a bouquet garni

What is cross-contamination?

• ACooking food to an incorrect internal temperature
• BThe transfer of harmful microorganisms from one food or surface to another
• CUsing expired ingredients in food preparation
• DFailing to wash hands between tasks

What is the correct knife for creating fine julienne and brunoise cuts?

• ASerrated bread knife
• BChef's knife (French knife)
• CBoning knife
• DCleaver

If a food item has an as-purchased (AP) weight of 10 pounds and a yield percentage of 75%, what is the edible portion (EP) weight?

• A5.0 pounds
• B7.5 pounds
• C8.5 pounds
• D13.3 pounds

Which of the following is the proper procedure for cleaning and sanitizing a food-contact surface?

• ASanitize, rinse, wash, air dry
• BWash, rinse, sanitize, air dry
• CRinse, sanitize, wash, air dry
• DWash, sanitize, rinse, air dry

Veloute sauce is made from which base ingredients?

• AMilk and a white roux
• BLight stock (chicken, fish, or veal) and a blond roux
• CBrown stock and a brown roux
• DTomato puree and olive oil

What is the recommended concentration range for chlorine sanitizer used on food-contact surfaces?

• A10-25 ppm
• B50-100 ppm
• C200-400 ppm
• D500-800 ppm

What cooking method is used to make a traditional French omelette?

• ADeep-frying
• BSauteing in butter with constant stirring and shaking
• CBaking in a preheated oven
• DPoaching in simmering water

Which vitamin is most easily destroyed by heat during cooking?

• AVitamin A
• BVitamin D
• CVitamin C
• DVitamin K

In the kitchen brigade system, what is the role of the saucier?

• AResponsible for all baked goods and pastries
• BResponsible for sauteed items and sauce preparation
• CResponsible for grilled and roasted meats
• DResponsible for cold food preparations and garnishes

What is the food cost percentage if the food cost is $3.50 and the selling price is $14.00?

• A20%
• B25%
• C30%
• D35%

Which of the following proteins is found in egg whites that allows them to be whipped into a stable foam?

• ACasein
• BAlbumin
• CGluten
• DCollagen

Ready-to-eat TCS (Time/Temperature Control for Safety) food that has been held at 41°F or below must be discarded after how many days?

• A3 days
• B5 days
• C7 days
• D10 days

What is the primary role of gluten in bread making?

• AIt provides flavor and color to the bread
• BIt provides structure and elasticity to trap gas produced by yeast
• CIt acts as a leavening agent to make bread rise
• DIt prevents the bread from becoming stale

What is the minimum internal temperature to which leftover food must be reheated for hot holding?

• A135°F (57°C) for 15 seconds
• B145°F (63°C) for 15 seconds
• C155°F (68°C) for 17 seconds
• D165°F (74°C) for 15 seconds within 2 hours

Which of the following is the correct order of operations for fabricating a whole chicken?

• ARemove legs, remove wings, remove breasts, remove backbone
• BRemove backbone, remove breasts, remove legs, remove wings
• CRemove wings, remove legs, split breasts, remove backbone
• DRemove legs, remove wings, remove backbone, split breasts

Which macronutrient provides the most calories per gram?

• AProtein (4 calories per gram)
• BCarbohydrates (4 calories per gram)
• CFat (9 calories per gram)
• DAlcohol (7 calories per gram)

A food service operation purchases 50 pounds of bone-in beef chuck with an 80% yield. How many pounds must be purchased to yield 60 pounds of usable meat?

• A48 pounds
• B60 pounds
• C72 pounds
• D75 pounds

What is the primary purpose of deglazing a pan?

• ATo cool the pan quickly to prevent warping
• BTo dissolve the caramelized drippings (fond) to create a flavorful sauce base
• CTo remove excess fat from the cooking surface
• DTo sterilize the pan between cooking different proteins

Which of the following is a TCS (Time/Temperature Control for Safety) food?

• AUncut whole fresh fruit
• BDried pasta in sealed packaging
• CSliced deli meats
• DUnopened canned vegetables

What is the Maillard reaction?

• AThe process of dissolving sugar in water to make simple syrup
• BA chemical reaction between amino acids and reducing sugars that produces browning and fl…
• CThe conversion of starch to sugar when vegetables are roasted
• DThe coagulation of proteins when eggs are heated

Which of the following is the correct first step when receiving a food delivery?

• AStore the items immediately in the walk-in cooler
• BInspect the delivery for temperature, quality, and condition before accepting
• CSign the delivery receipt and unload the truck
• DCheck the invoice against the purchase order after storing

What is a bouquet garni?

• AA mixture of ground spices added directly to a sauce
• BA bundle of fresh herbs (typically thyme, bay leaf, and parsley stems) tied together or w…
• CA paste made from garlic, herbs, and oil used as a marinade
• DA cold sauce made from vinegar, oil, and fresh herbs

When storing food in a refrigerator, which item should be placed on the lowest shelf?

• AReady-to-eat foods
• BWhole cuts of beef
• CGround meats
• DRaw poultry