100+ Free ACF CC Practice Questions

Pass your ACF Certified Culinarian exam on the first try — instant access, no signup required.

✓ No registration✓ No credit card✓ No hidden fees✓ Start practicing immediately

100+ Questions

100% Free

1 / 10

Question 1

Score: 0/0

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

32°F to 120°F (0°C to 49°C)

41°F to 135°F (5°C to 57°C)

40°F to 140°F (4°C to 60°C)

45°F to 165°F (7°C to 74°C)

to track

2026 Statistics

Key Facts: ACF CC Exam

75%

Passing Score

ACF

100 Qs

Written Exam Questions

ACF Candidate Handbook

90 min

Written Exam Time Limit

ACF

$250

Member Exam Fee

ACF

5 yrs

Certification Validity

ACF

2.5 hrs

Practical Exam Duration

ACF

The ACF CC written exam has 100 multiple-choice questions with a 90-minute time limit and 75% passing score. The exam covers Basic Cooking (35%), Safety & Sanitation (39%), Baking & Pastry (5%), Nutrition (9%), Culinary Math (8%), and Ethics (4%). Certification costs $250 for ACF members or $490 for non-members. Requires a high school diploma plus culinary education and experience. Certification is valid for 5 years with renewal through continuing education. ACF is the only culinary program with stackable credentials recognized by the Department of Labor.

Sample ACF CC Practice Questions

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

1What is the temperature range of the food temperature danger zone as defined by the FDA Food Code?

A.32°F to 120°F (0°C to 49°C)

B.41°F to 135°F (5°C to 57°C)

C.40°F to 140°F (4°C to 60°C)

D.45°F to 165°F (7°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). Bacteria grow most rapidly between these temperatures, doubling in number in as little as 20 minutes. Food must be kept below 41°F or above 135°F to prevent bacterial growth.

2Which of the following is the correct order of a classical stock preparation?

A.Combine bones and cold water, bring to a boil, add mirepoix, skim, simmer

B.Bring water to a boil, add bones, add mirepoix, skim, simmer

C.Brown bones, add boiling water, add mirepoix, skim, simmer

D.Combine bones and cold water, add mirepoix immediately, bring to a boil, simmer

Explanation: For a white stock, bones are combined with cold water and brought to a boil slowly. Starting with cold water allows impurities to be released gradually so they can be skimmed off. The mirepoix is added during the last 30-60 minutes of cooking. Frequent skimming produces a clearer stock.

3What are the five classical French mother sauces?

A.Bechamel, veloute, espagnole, tomato, hollandaise

B.Bechamel, veloute, demi-glace, tomato, hollandaise

C.Bechamel, veloute, espagnole, marinara, bearnaise

D.Cream, veloute, espagnole, tomato, beurre blanc

Explanation: The five classical French mother sauces codified by Auguste Escoffier are bechamel (milk-based), veloute (light stock-based), espagnole (brown stock-based), tomato sauce, and hollandaise (butter emulsion). All other classical sauces are derived from these five foundations.

4What is the minimum internal cooking temperature for whole poultry?

A.145°F (63°C) for 15 seconds

B.155°F (68°C) for 17 seconds

C.165°F (74°C) for 15 seconds

D.180°F (82°C) for 15 seconds

Explanation: Whole poultry must reach a minimum internal temperature of 165°F (74°C) for 15 seconds. This temperature destroys Salmonella and other pathogens commonly associated with poultry. This also applies to stuffed meats, stuffing containing meat, and reheated leftovers.

5Which cooking method involves cooking food in a small amount of fat over high heat while stirring or tossing quickly?

A.Pan-frying

B.Sauteing

C.Braising

D.Stewing

Explanation: Sauteing involves cooking food quickly in a small amount of fat over high heat while tossing or stirring. The word 'saute' comes from the French word 'sauter,' meaning 'to jump,' referring to the tossing motion used to keep food moving in the pan. This dry-heat cooking method is ideal for tender, small cuts of food.

6HACCP stands for:

A.Health And Contamination Control Plan

B.Hazard Analysis and Critical Control Points

C.Hygiene Assessment and Corrective Control Procedures

D.Health Administration and Culinary Compliance Program

Explanation: HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measurements to reduce these risks to safe levels. The seven HACCP principles form the foundation of food safety management systems worldwide.

7What are the standard dimensions of a julienne cut?

A.1/4" x 1/4" x 2-2.5"

B.1/8" x 1/8" x 2-2.5"

C.1/16" x 1/16" x 1-2"

D.1/2" x 1/2" x 2-2.5"

Explanation: A julienne cut measures 1/8 inch x 1/8 inch x 2 to 2.5 inches (3mm x 3mm x 5-6cm). It produces thin, matchstick-shaped pieces. The julienne is one of the fundamental knife cuts in classical French cuisine and forms the basis for the brunoise cut (dicing a julienne into 1/8-inch cubes).

8What is the primary purpose of blanching vegetables before service?

A.To add flavor by infusing the vegetable with seasoned water

B.To partially cook and set color, then stop cooking with an ice bath

C.To fully cook the vegetable so it only needs reheating

D.To remove pesticides and chemical residues from the surface

Explanation: Blanching involves briefly cooking vegetables in boiling salted water and then immediately shocking them in an ice bath (ice water) to stop the cooking process. This technique partially cooks the vegetable, sets its vibrant color by deactivating enzymes that cause browning, and maintains a crisp-tender texture. It is commonly used for par-cooking and batch preparation.

9Which of the following is a biological hazard in food safety?

A.Metal shavings from a can opener

B.Cleaning chemicals left on a food-contact surface

C.Salmonella bacteria in raw chicken

D.Naturally occurring allergens in shellfish

Explanation: Salmonella bacteria in raw chicken is a biological hazard. Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illness. Salmonella is one of the most common biological contaminants in poultry and is destroyed by cooking to proper internal temperatures.

10What is the standard ratio of mirepoix?

A.Equal parts onion, celery, and carrot

B.2 parts onion, 1 part celery, 1 part carrot

C.2 parts onion, 1 part carrot, 1 part celery

D.3 parts onion, 1 part celery, 1 part carrot

Explanation: The standard mirepoix ratio is 2 parts onion, 1 part carrot, and 1 part celery by weight (50% onion, 25% carrot, 25% celery). Mirepoix is the aromatic vegetable base used in stocks, sauces, soups, and braises in classical French cooking. A white mirepoix substitutes parsnips or leeks for carrots to avoid adding color.

About the ACF CC Exam

The ACF Certified Culinarian (CC) is the entry-level professional certification from the American Culinary Federation, the premier certifying body for cooks and chefs in America. The written exam evaluates culinary knowledge across six domains: Basic Cooking (35%), Safety and Sanitation (39%), Baking and Pastry (5%), Nutrition (9%), Basic Culinary Math (8%), and Ethics and Professional Issues (4%). Candidates must also pass a 2.5-hour practical exam demonstrating knife skills, stock preparation, and cooking techniques.

Questions

100 scored questions

Time Limit

90 minutes

Passing Score

75%

Exam Fee

$250 (ACF member) / $490 (non-member) (ACF)

ACF CC Exam Content Outline

35%

Basic Cooking

Cooking methods (dry heat, moist heat, combination), mother sauces, stocks, soups, meats, seafood, vegetables, eggs, and cold food

39%

Safety and Sanitation

Food safety principles, HACCP plans, personal hygiene, cross-contamination prevention, temperature control, and cleaning/sanitizing

Baking and Pastry

Basic baking techniques, dough types, quick breads, pastry fundamentals, and dessert preparation

Nutrition

Macronutrients, micronutrients, dietary guidelines, special diet accommodations, and nutritional labeling

Basic Culinary Math

Recipe conversions, yield percentages, food cost calculations, unit conversions, and portion control

Ethics and Professional Issues

Professional conduct, kitchen brigade system, workplace ethics, and industry standards

How to Pass the ACF CC Exam

What You Need to Know

Passing score: 75%
Exam length: 100 questions
Time limit: 90 minutes
Exam fee: $250 (ACF member) / $490 (non-member)

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 CC Study Tips from Top Performers

1Focus heavily on Safety and Sanitation (39% of exam) — know the temperature danger zone (41-135°F), proper cooling procedures, and HACCP principles

2Master the five mother sauces: bechamel, veloute, espagnole, tomato, and hollandaise, plus their derivative sauces

3Practice culinary math: recipe scaling with conversion factors, edible portion (EP) vs as-purchased (AP) yields, and food cost percentage calculations

4Study cooking methods thoroughly: know when to use dry-heat (roast, grill, saute, fry) vs moist-heat (braise, stew, poach, simmer) vs combination methods

5Review knife cuts and their standard dimensions: brunoise (1/8"), julienne (1/8" x 1/8" x 2.5"), batonnet (1/4" x 1/4" x 2.5"), and large/medium/small dice

6Understand the kitchen brigade system (brigade de cuisine) — know the roles from executive chef to commis

Frequently Asked Questions

What is the ACF Certified Culinarian (CC) exam?

The ACF CC is the entry-level professional chef certification from the American Culinary Federation. It requires passing both a 100-question written exam (90 minutes, 75% to pass) and a 2.5-hour practical cooking exam. The written exam is proctored online through the ACF Online Learning Center, while the practical exam is held at ACF-approved test sites.

How much does the ACF CC certification cost?

The total certification fee is $250 for ACF members or $490 for non-members. This includes the application, written exam, and practical exam administration. Additional attempts cost $50 (members) or $100 (non-members) each. There may also be practical exam host site fees and food costs, which vary by location.

What are the prerequisites for ACF CC certification?

There are three pathways: (1) High school diploma/GED plus 100 continuing education hours and 2 years of culinary experience, (2) culinary arts program certificate plus 1 year of entry-level experience, or (3) associate degree in culinary arts or ACFEF apprenticeship program with no experience required. All paths require three 30-hour courses in Nutrition, Food Safety & Sanitation, and Supervisory Management.

What does the ACF CC practical exam involve?

The CC practical exam is 2.5 hours and is scored in four areas: Safety and Sanitation Skills, Organization (including workflow and use of time), Craftsmanship Skills (knife cuts like julienne, batonnet, fine chop, and mirepoix), and Finished Product Skills (chicken stock, consomme, and other preparations). A score of 75% is required to pass. The practical exam score is valid for 1 year.

How long is ACF CC certification valid?

ACF CC certification is valid for 5 years. To recertify, you must complete continuing education hours demonstrating ongoing professional development. ACF recommends that at least half of professional development activities come from ACF or ACF-approved providers.

What career advancement is available after the CC?

The ACF certification program features stackable credentials. After earning the CC, you can advance to Certified Sous Chef (CSC) with 3 years of supervisory experience, then to Certified Chef de Cuisine (CCC) and Certified Executive Chef (CEC). The ACF is the only culinary certification program with stackable credentials recognized by the Department of Labor.