100+ Free ACF Chef de Cuisine (CCC) Practice Questions

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Which classical knife cut produces a 2-inch long matchstick approximately 1/8 × 1/8 inch in cross-section?

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2026 Statistics

Key Facts: ACF Chef de Cuisine (CCC) Exam

100

Written Exam Questions

ACF

70%

Written Exam Passing Score

ACF Candidate Handbook

60 min

Written Exam Time Limit

ACF

5 years

Certification Valid

ACF

$250–$490

Certification Fee

Members / Non-members

80 CEHs

Renewal Requirement

Every 5 years

The ACF CCC written exam has 100 multiple-choice questions, a 60-minute time limit, and requires 70% to pass. The practical exam is 3 hours and 15 minutes with a 75% passing score. Certification is valid for 5 years and requires 80 CEHs for renewal. Prerequisites include 3 years supervisory experience and three 30-hour mandatory courses. Key domains: Cooking (37%), Safety & Sanitation (25%), Team Management (16%), Nutrition (9%), Finance (8%), Baking & Pastry (5%).

Sample ACF Chef de Cuisine (CCC) Practice Questions

Try these sample questions to test your ACF Chef de Cuisine (CCC) exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1Which of the following is the correct internal temperature for cooking poultry to ensure food safety?

A.145°F (63°C)

B.155°F (68°C)

C.165°F (74°C)

D.175°F (79°C)

Explanation: The FDA Food Code requires poultry (chicken, turkey, duck, and stuffed meats) to reach an internal temperature of 165°F (74°C) to destroy Salmonella and other pathogens. This temperature must be verified with a calibrated thermometer inserted into the thickest part of the meat, avoiding bone. Hot-holding must maintain 135°F or above after cooking.

2What are the five classical French mother sauces (sauces mères) as codified by Auguste Escoffier?

A.Béchamel, velouté, espagnole, hollandaise, tomato

B.Béchamel, velouté, espagnole, mayonnaise, tomato

C.Béchamel, velouté, demi-glace, hollandaise, tomato

D.Béchamel, velouté, espagnole, hollandaise, beurre blanc

Explanation: Escoffier's five mother sauces are béchamel (milk-based roux sauce), velouté (white stock-based roux sauce), espagnole (brown stock-based roux sauce), hollandaise (emulsified butter-egg sauce), and sauce tomat (tomato sauce). These are foundations from which hundreds of derivative sauces, called small sauces or derivative sauces, are produced. Mastery of these is fundamental to the ACF CCC written exam.

3In the HACCP system, what is the correct number of principles?

A.5

B.6

C.7

D.8

Explanation: HACCP (Hazard Analysis and Critical Control Points) consists of 7 principles: (1) conduct a hazard analysis, (2) identify critical control points (CCPs), (3) establish critical limits, (4) establish monitoring procedures, (5) establish corrective actions, (6) establish verification procedures, and (7) establish recordkeeping and documentation. This system is mandated for food service operations and is a high-frequency topic on the ACF CCC exam.

4A chef de cuisine needs to calculate the food cost percentage. If total food sales are $18,000 and the cost of goods sold (COGS) is $5,400, what is the food cost percentage?

A.25%

B.28%

C.30%

D.33%

Explanation: Food cost percentage = COGS ÷ Total Food Sales × 100. Here: $5,400 ÷ $18,000 × 100 = 30%. A food cost percentage of 28–32% is typical for full-service restaurants. Monitoring this metric is a core financial management responsibility for a chef de cuisine.

5Which knife cut produces a 1/8-inch (3 mm) cube, the smallest of the classical fine dices?

A.Brunoise

B.Small dice

C.Medium dice

D.Paysanne

Explanation: Brunoise is a precision knife cut producing a 1/8-inch (3 mm) cube, derived by first cutting 1/8-inch julienne strips and then cross-cutting them. It is used for garnishes, fine soups, and sauces where uniform, elegant presentation is required. A fine brunoise (1/16 inch) is even smaller. The ACF CCC exam tests classical knife cut dimensions.

6What is the temperature danger zone for bacterial growth in food?

A.32°F to 100°F (0°C to 38°C)

B.40°F to 140°F (4°C to 60°C)

C.41°F to 135°F (5°C to 57°C)

D.50°F to 165°F (10°C to 74°C)

Explanation: The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C). Potentially hazardous foods (TCS foods) should not remain in this range for more than 4 cumulative hours, as bacteria such as Salmonella, Staphylococcus aureus, and Clostridium perfringens multiply rapidly in this range. Cold food must be held at 41°F or below; hot food at 135°F or above.

7Which type of stock is made by first roasting the bones and mirepoix before simmering?

A.White stock (fond blanc)

B.Court bouillon

C.Brown stock (fond brun)

D.Fumet

Explanation: Brown stock (fond brun) is produced by roasting bones and mirepoix in an oven until deeply caramelized before adding water and simmering. The Maillard reaction and caramelization of sugars create the rich color, depth, and complex flavor that distinguish brown stocks from their white counterparts. Veal brown stock forms the base of espagnole sauce and demi-glace.

8Under the FDA Food Code, what is the minimum required handwashing duration (scrubbing with soap)?

A.5 seconds

B.10–15 seconds

C.20 seconds

D.30 seconds

Explanation: The FDA Food Code requires food handlers to scrub their hands with soap for at least 20 seconds before rinsing. The full handwashing process — wet, lather, scrub 20 seconds, rinse, dry with single-use towel — takes approximately 40–60 seconds total. Proper handwashing is the single most effective measure to prevent cross-contamination in food service.

9What is the primary role of a chef de cuisine in a traditional kitchen brigade system?

A.To execute line cooking on all stations

B.To supervise a single station such as saucier or garde manger

C.To serve as the head chef responsible for all food production and kitchen management

D.To assist the executive chef with administrative tasks only

Explanation: In Escoffier's kitchen brigade (brigade de cuisine), the chef de cuisine (chef of the kitchen) is the head of the kitchen, responsible for all food production, menu planning, staffing, quality control, and budget oversight. In operations without an executive chef, the chef de cuisine has ultimate authority. This role is the cornerstone of the ACF CCC credential's job definition.

10Which macronutrient provides 9 calories per gram, the highest caloric density of any macronutrient?

A.Carbohydrates

B.Protein

C.Fat

D.Fiber

Explanation: Fat provides 9 kilocalories per gram, more than double that of carbohydrates or protein (both 4 kcal/g). Alcohol provides 7 kcal/g. Dietary fiber is technically a carbohydrate but contributes minimal calories because humans cannot fully digest it. Understanding macronutrient caloric density is foundational for menu nutrition analysis and the ACF CCC nutrition domain.

About the ACF Chef de Cuisine (CCC) Exam

The ACF Certified Chef de Cuisine (CCC) is the American Culinary Federation's professional certification for chefs who serve as the head of food production in a foodservice operation. Candidates must demonstrate advanced competency in cooking techniques, food safety, team management, nutrition, and kitchen finance, and must pass both a written and practical exam.

Questions

100 scored questions

Time Limit

60 minutes

Passing Score

70%

Exam Fee

$250–$490 (American Culinary Federation (ACF))

ACF Chef de Cuisine (CCC) Exam Content Outline

37%

Cooking Techniques & Methods

Advanced cooking methods, mother sauces and derivatives, stocks, proteins, knife cuts, classical French

25%

Safety and Sanitation

HACCP 7 principles, foodborne illness, cross-contamination, temperature control, receiving and storage

16%

Team Management & Supervision

Kitchen brigade, scheduling, training, conflict resolution, progressive discipline, delegation

Nutrition

Macronutrients, allergens (Big 9), dietary guidelines, healthy cooking, glycemic index

Finance & Business

Food costing, COGS, menu engineering, vendor relations, waste reduction, make-or-buy

Baking and Pastry

Baking science, gluten, leavening, custards, chocolate tempering, baker's percentage

How to Pass the ACF Chef de Cuisine (CCC) Exam

What You Need to Know

Passing score: 70%
Exam length: 100 questions
Time limit: 60 minutes
Exam fee: $250–$490

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

ACF Chef de Cuisine (CCC) Study Tips from Top Performers

1Focus the most study time on Cooking (37%) and Safety & Sanitation (25%) — these two domains account for 62% of the exam

2Know all 7 HACCP principles in order and be able to apply them to real kitchen scenarios

3Memorize the five French mother sauces and at least two derivatives of each (e.g., espagnole → demi-glace → sauce bordelaise)

4Master the FDA temperature ladder: 41°F cold-hold, 135°F hot-hold, 145°F whole cuts, 155°F ground meats, 165°F poultry

5Practice food cost percentage math: COGS ÷ Sales × 100; and EP cost = AP cost ÷ yield %

6Study the kitchen brigade system and each position's responsibilities — the saucier, poissonnier, rôtisseur, garde manger

7Know the Big 9 allergens post-FASTER Act (2023): milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame

8Review baker's percentage, gluten science, and the function of each ingredient in baking for the 5% baking domain

Frequently Asked Questions

How many questions are on the ACF Certified Chef de Cuisine written exam?

The ACF CCC written exam has 100 multiple-choice questions. You have 60 minutes to complete the exam and need a score of 70% to pass. The written exam is taken through the ACF Online Learning Center with an approved proctor.

What is the passing score for the ACF CCC exam?

The written exam requires a minimum score of 70% to pass. The practical exam requires a score of 75% or higher. Written exam scores are valid for two years; practical exam scores are valid for one year.

What are the prerequisites for the ACF Certified Chef de Cuisine?

You need 3 years of supervisory experience as a sous chef or chef supervising a shift or station, having supervised at least 2 full-time employees in food preparation. You also need one of: a high school diploma/GED plus 100 CEH, 150 CEH, an Associate's degree in Culinary Arts, or completion of an ACFEF Apprenticeship. Three mandatory 30-hour courses (Nutrition, Food Safety & Sanitation, Supervisory Management) completed within the last 5 years are required.

How much does the ACF CCC certification cost?

Certification fees are $250 for ACF members and $490 for non-members. Additional costs include the practical exam fee, mandatory 30-hour courses ($100–$200 each if not already completed), and optional ACF membership ($125/year, which reduces exam fees significantly).

What topics are covered on the ACF CCC written exam?

The exam covers six domains: Cooking (37%), Safety and Sanitation (25%), Team Management and Supervision (16%), Nutrition (9%), Finance (8%), and Baking and Pastry (5%). The heaviest emphasis is on advanced cooking techniques and food safety.

Do I need to be an ACF member to take the CCC exam?

No, ACF membership is not required. However, members pay $250 versus $490 for non-members. ACF membership costs $125 per year and includes discounts on exam fees, continuing education, and access to professional development resources.

How long is the ACF CCC certification valid?

ACF CCC certification is valid for 5 years. To renew, you must complete 80 Continuing Education Hours (CEHs) through professional development activities and submit a recertification application with the renewal fee.