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100+ Free ACF Sous Chef (CSC) Practice Questions

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Which of the following is one of the five French mother sauces?

A
B
C
D
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2026 Statistics

Key Facts: ACF Sous Chef (CSC) Exam

100

Written Exam Questions

ACF

Scaled 72

Passing Score

ACF Candidate Handbook

2 hrs

Time Limit

ACF

5 years

Certification Valid

ACF

$250-$490

Certification Fee

Members / Non-members

80 CEHs

Renewal Requirement

Every 5 years

The ACF CSC written exam has 100 multiple-choice questions, a 2-hour time limit, and requires a scaled score of 72 to pass. The practical exam is a separate 2-hour timed cooking assessment requiring 75%. Certification is valid for 5 years and requires 80 CEHs for renewal. Key domains: Cooking (37%), Safety & Sanitation (25%), Team Management (16%), Nutrition (9%), Finance (8%), Baking & Pastry (5%).

Sample ACF Sous Chef (CSC) Practice Questions

Try these sample questions to test your ACF Sous Chef (CSC) 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 one of the five French mother sauces?
A.Bordelaise
B.Béchamel
C.Mornay
D.Chasseur
Explanation: Béchamel is one of the five French mother sauces, which are béchamel, velouté, espagnole, hollandaise, and tomato sauce. Bordelaise is a derivative of espagnole, Mornay is a derivative of béchamel (with cheese added), and chasseur is a derivative of espagnole.
2At what minimum internal temperature must poultry be cooked to ensure food safety?
A.135°F (57°C)
B.145°F (63°C)
C.155°F (68°C)
D.165°F (74°C)
Explanation: Poultry must be cooked to a minimum internal temperature of 165°F (74°C) for 15 seconds to destroy harmful pathogens including Salmonella and Campylobacter. This is the highest required cooking temperature among common proteins.
3In the classical kitchen brigade system, who is the second in command after the executive chef?
A.Chef de partie
B.Sous chef
C.Saucier
D.Expeditor
Explanation: The sous chef (sous chef de cuisine) is the second in command in the classical kitchen brigade system established by Auguste Escoffier. The sous chef manages daily kitchen operations, supervises station chefs, and steps in when the executive chef is absent.
4What is the temperature range of the 'danger zone' where bacteria multiply most rapidly?
A.32°F to 120°F (0°C to 49°C)
B.41°F to 135°F (5°C to 57°C)
C.45°F to 140°F (7°C to 60°C)
D.50°F to 150°F (10°C to 66°C)
Explanation: The danger zone is 41°F to 135°F (5°C to 57°C). In this temperature range, bacteria can double in number every 20 minutes. Food should not remain in the danger zone for more than 4 hours total (cumulative time). Proper temperature control is essential to prevent foodborne illness.
5Which cooking method involves submerging food completely in hot fat?
A.Sautéing
B.Pan frying
C.Deep frying
D.Stir frying
Explanation: Deep frying involves completely submerging food in hot fat, typically at 325°F to 375°F (163°C to 191°C). This creates a crispy exterior through rapid moisture evaporation and Maillard browning. Sautéing, pan frying, and stir frying use varying lesser amounts of fat.
6What does FIFO stand for in food storage management?
A.Food Inspection and Freshness Optimization
B.First In, First Out
C.Frozen Inventory and Fresh Orders
D.Food Items for Foodservice Operations
Explanation: FIFO stands for First In, First Out. This inventory rotation method ensures that older products are used before newer ones, reducing waste and preventing food spoilage. When stocking shelves, new items are placed behind existing items so older stock is used first.
7Which knife cut produces uniform cubes measuring 1/4 inch on each side?
A.Brunoise
B.Small dice
C.Medium dice
D.Large dice
Explanation: Small dice produces uniform cubes measuring 1/4 inch (6mm) on each side. Brunoise is 1/8 inch cubes, medium dice is 1/2 inch cubes, and large dice is 3/4 inch cubes. Precision knife cuts ensure even cooking and professional presentation.
8What is the primary purpose of a roux in cooking?
A.To add color to a dish
B.To thicken sauces, soups, and stews
C.To emulsify oil and vinegar
D.To tenderize proteins
Explanation: A roux is a mixture of equal parts fat and flour cooked together, used primarily as a thickening agent for sauces, soups, and stews. The three types — white, blond, and brown — offer different thickening power and flavor profiles, with white roux having the most thickening power.
9Which macronutrient provides the most calories per gram?
A.Carbohydrates (4 calories per gram)
B.Protein (4 calories per gram)
C.Fat (9 calories per gram)
D.Fiber (2 calories per gram)
Explanation: Fat provides 9 calories per gram, making it the most calorie-dense macronutrient. Carbohydrates and protein each provide 4 calories per gram, and alcohol provides 7 calories per gram. Understanding caloric density is essential for menu planning and nutritional calculations.
10What is the formula for calculating food cost percentage?
A.Total revenue ÷ cost of food sold × 100
B.Cost of food sold ÷ total food revenue × 100
C.Selling price − food cost ÷ selling price × 100
D.Total food revenue − cost of food sold
Explanation: Food cost percentage = cost of food sold ÷ total food revenue × 100. For example, if food costs are $3,000 and food revenue is $10,000, the food cost percentage is 30%. Most restaurants aim for a food cost percentage of 28-35%.

About the ACF Sous Chef (CSC) Exam

The ACF Certified Sous Chef (CSC) is a professional culinary certification from the American Culinary Federation validating competency in cooking techniques, food safety, team management, nutrition, and kitchen finance. Candidates must pass both a written and practical exam.

Questions

100 scored questions

Time Limit

2 hours

Passing Score

Scaled 72

Exam Fee

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

ACF Sous Chef (CSC) Exam Content Outline

37%

Cooking Techniques & Methods

Classical and modern cooking methods, sauces, stocks, proteins, knife cuts

25%

Safety and Sanitation

Foodborne illness, HACCP, cross-contamination, time-temperature control

16%

Team Management & Supervision

Kitchen brigade, scheduling, training, leadership, conflict resolution

9%

Nutrition

Macronutrients, allergens, special diets, healthy cooking techniques

8%

Finance & Business

Food costing, COGS, budgeting, vendor relations, waste reduction

5%

Baking and Pastry

Fundamental baking, dough types, leavening agents, pastry basics

How to Pass the ACF Sous Chef (CSC) Exam

What You Need to Know

  • Passing score: Scaled 72
  • Exam length: 100 questions
  • Time limit: 2 hours
  • 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 Sous Chef (CSC) Study Tips from Top Performers

1Focus most study time on Cooking (37%) and Safety & Sanitation (25%) — these two domains account for 62% of the exam
2Memorize the 5 French mother sauces (béchamel, velouté, espagnole, hollandaise, tomato) and their derivatives
3Know critical cooking temperatures: 165°F poultry, 155°F ground meats, 145°F whole cuts, 135°F hot-holding
4Master the HACCP 7 principles — they appear frequently in the Safety & Sanitation section
5Study the kitchen brigade system (brigade de cuisine) and each position's responsibilities
6Learn food costing formulas: food cost percentage = cost of goods sold ÷ total food revenue × 100
7Review the Big 9 allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame)
8Practice classical knife cuts: brunoise, julienne, chiffonade, tournée, batonnet, paysanne

Frequently Asked Questions

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

The ACF CSC written exam has 100 multiple-choice questions. You have 2 hours to complete the exam and need a scaled score of 72 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 CSC exam?

The written exam requires a scaled score of 72 to pass. The practical exam requires a score of 75% or higher. Written exam scores are valid for two years, while practical exam scores are valid for one year.

What are the prerequisites for the ACF Certified Sous Chef?

You need a minimum of 5 years of professional cooking experience plus completion of three 30-hour ACF-approved courses: Nutrition, Food Safety and Sanitation, and Supervisory Management. ACF membership is not required but reduces fees.

How much does the ACF CSC certification cost?

Certification fees are $250 for ACF members and $490 for non-members. Additional costs include the practical exam fee ($50 members / $100 non-members plus host site fees) and mandatory 30-hour courses ($100-$200 each if not already completed).

What topics are covered on the ACF CSC 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 cooking techniques and food safety.

Do I need to be an ACF member to take the CSC 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 CSC certification valid?

ACF CSC 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.