100+ Free CDACC Food Production Practice Questions

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Kenya TVET CDACC Food & Beverage Sales and Service Assessment

Practice Questions100 questions

2026 Statistics

Key Facts: CDACC Food Production Exam

50%

Passing Mark

TVET CDACC

5°C-60°C

Danger Zone

Food Safety

74°C

Poultry Temp

HACCP standard

2:1

Shortcrust Ratio

Pastry Theory

Ksh 5k-8k

Assessment Fee

CDACC Guidelines

Competent

Grading Goal

CBET framework

The TVET CDACC Food Production written and practical assessment costs Ksh 5,000 - 8,000 and requires a 50% score to be certified 'Competent.' It tests core skills in kitchen safety, stock/sauce prep, commodity cooking, baking, and cold kitchen operations.

Sample CDACC Food Production Practice Questions

Try these sample questions to test your CDACC Food Production 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 correct knife cutting technique used to protect the fingertips of the hand holding the food?

A.The claw grip, curling fingertips inward

B.The flat-palm grip, holding food flat

C.The finger-extended grip, pointing toward the blade

D.The cross-hand grip, cutting across the chest

Explanation: The claw grip is a fundamental knife safety technique where the fingertips of the guiding hand are curled inward. This rests the knuckles against the side of the blade, guiding the cuts while keeping the fingertips safely away from the sharp edge. It significantly reduces the risk of accidental cuts during prep.

2Which color-coded cutting board is standard in commercial kitchens for preparing raw red meat?

A.Green

B.Red

C.Yellow

D.Blue

Explanation: Color-coded cutting boards are used to prevent cross-contamination in professional kitchens. The red board is specifically designated for raw red meat like beef, pork, and lamb, keeping it separate from cooked items or fresh produce.

3What does the acronym HACCP stand for in food safety management?

A.Hazard Analysis Critical Control Point

B.Hygiene Assessment and Clean Cooking Policy

C.Health and Chemical Control Program

D.Hazardous Acids Chemical Containment Plan

Explanation: HACCP stands for Hazard Analysis Critical Control Point. It is a systematic, preventive approach to food safety that identifies biological, chemical, and physical hazards in production processes and designs measurements to reduce these risks to safe levels.

4What is the temperature danger zone range in which foodborne bacteria multiply most rapidly?

A.Between 0°C and 4°C

B.Between 5°C and 60°C

C.Between 63°C and 75°C

D.Between -18°C and 0°C

Explanation: The temperature danger zone is between 5°C and 60°C (41°F to 140°F). In this range, foodborne pathogens multiply rapidly, potentially doubling in number in as little as 20 minutes, which is why perishable foods must not remain here for long.

5What is the minimum recommended duration for rubbing hands with soap and water during proper handwashing?

A.5 seconds

B.20 seconds

C.60 seconds

D.5 minutes

Explanation: Proper handwashing requires scrubbing all parts of the hands with soap and warm water for at least 20 seconds. This duration is necessary to physically loosen and wash away harmful microorganisms and pathogens from the skin.

6What is the safest way to carry a knife through a busy commercial kitchen?

A.Blade pointing down and backward, close to your side, while announcing your movement

B.Blade pointing forward, held away from the body to keep it visible to others

C.Balanced flat on a metal tray covered with a damp cloth

D.Tucked securely under the arm with the handle facing forward

Explanation: When walking with a knife, hold it by the handle with the blade pointing down toward the floor and backward. Keep it close to your side and verbally alert others by saying "knife walking" or "behind with a knife" to prevent collisions.

7In a reach-in refrigerator, what is the correct vertical storage order from top to bottom for commodities?

A.Raw poultry, raw ground meat, raw whole meats, ready-to-eat foods

B.Ready-to-eat foods, raw whole meats, raw ground meats, raw poultry

C.Raw whole meats, ready-to-eat foods, raw poultry, raw ground meats

D.Ready-to-eat foods, raw poultry, raw ground meats, raw whole meats

Explanation: Refrigerator storage must be arranged based on minimum internal cooking temperatures to prevent cross-contamination. Ready-to-eat foods go on the top shelf, followed by raw whole meats (fish, beef, pork), then raw ground meats, and finally raw poultry at the very bottom because it requires the highest cooking temperature.

8According to food safety standards, what is the correct two-stage cooling method for hot liquid foods like soups?

A.Cool from 60°C to 21°C within 2 hours, and then to 4°C or below within an additional 4 hours

B.Cool from 60°C to 4°C within 2 hours by placing it directly into the walk-in freezer

C.Leave at room temperature for 6 hours until cooled, then cover and place in the refrigerator

D.Cool from 60°C to 30°C within 4 hours, and then to 10°C within an additional 2 hours

Explanation: The two-stage cooling process is designed to move food through the danger zone quickly. The first stage requires cooling food from 60°C to 21°C within 2 hours, and the second stage requires cooling from 21°C to 4°C or below in the next 4 hours, for a total cooling time of 6 hours.

9Which inventory management method ensures that older stock ingredients are used before newly received shipments?

A.LIFO (Last-In, First-Out)

B.FIFO (First-In, First-Out)

C.JIT (Just-In-Time)

D.FEFO (First-Expired, First-Out) only for non-perishables

Explanation: FIFO (First-In, First-Out) is the standard stock rotation system in professional kitchens. It ensures that older stock is placed at the front of shelves and used first, while new stock is placed at the back, minimizing waste and spoilage.

10What is the standard concentration range for a chlorine-based chemical sanitizing solution at room temperature?

A.10 - 25 ppm (parts per million)

B.50 - 100 ppm (parts per million)

C.200 - 400 ppm (parts per million)

D.1000 - 2000 ppm (parts per million)

Explanation: For chlorine-based sanitizers, the standard effective and safe concentration is between 50 and 100 ppm. Concentrations below 50 ppm may not sanitize effectively, while levels above 100 ppm can corrode equipment and leave toxic residues on food contact surfaces.

About the CDACC Food Production Exam

The Kenya TVET CDACC Food Production / Culinary Assessment is a competency-based evaluation for culinary candidates. It assesses skills across core areas including kitchen operations, food safety (HACCP), stock preparation, sauce making, cooking methods for commodities (meat, poultry, fish, starches), baking, pastries, and cold kitchen larder. The program follows the CBET framework, grading candidates as 'Competent' or 'Not Yet Competent' based on written, practical, and portfolio evidence.

Assessment

Written theory papers, practical assessment, and portfolio review

Time Limit

1-2 hours

Passing Score

Overall 50% weighted score (minimum 40% in theory and 50% in practical)

Exam Fee

Ksh 5,000 - 8,000 (TVET CDACC (Curriculum Development, Assessment and Certification Council, Kenya))

CDACC Food Production Exam Content Outline

20%

Kitchen Operations & Food Safety

Kitchen layout, personal hygiene, food safety (HACCP), cleaning and sanitizing, waste management, and OSH procedures.

15%

Stocks, Soups & Sauces

Preparation, classification, and storage of culinary stocks, mother sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise), and classic soups.

30%

Food Commodities & Cooking Methods

Preparation and cooking methods for meat, poultry, fish, seafood, vegetables, fruits, starches (rice, pasta, potatoes, ugali), and pulses.

20%

Baking, Pastry & Desserts

Baking principles, yeast products, pastries (shortcrust, choux, puff), cakes, cookies, and hot/cold desserts.

15%

Cold Kitchen & Larder

Preparation of salads, dressings, cold appetizers, canapés, sandwiches, and cold storage management.

How to Pass the CDACC Food Production Exam

What You Need to Know

Passing score: Overall 50% weighted score (minimum 40% in theory and 50% in practical)
Assessment: Written theory papers, practical assessment, and portfolio review
Time limit: 1-2 hours
Exam fee: Ksh 5,000 - 8,000

Keys to Passing

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

CDACC Food Production Study Tips from Top Performers

1Study the 5 classic mother sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise) and their key derivative sauces.

2Memorize the standard dimensions for classic knife cuts: julienne, batonnet, brunoise, and paysanne.

3Understand the temperature danger zone (5°C to 60°C) and the safe internal cooking temperatures for poultry, ground meat, and fish.

4Master the ratios for classic pastry doughs, particularly the 2:1 flour-to-fat ratio for shortcrust pastry.

5Learn the principles of the two-stage cooling method for hot liquids to prevent foodborne illness.

6Review the functions of key baking ingredients, such as yeast fermentation, sugar tenderization, and egg protein coagulation.

Frequently Asked Questions

What is the TVET CDACC Food Production assessment?

It is a competency-based evaluation developed by the TVET Curriculum Development, Assessment and Certification Council in Kenya. It tests candidates' theoretical and practical culinary skills, including safety, commodity cooking, baking, and larder prep under the CBET framework.

What is the passing score for the CDACC Food Production assessment?

Candidates must achieve an overall weighted score of 50% to be declared 'Competent.' Typically, this requires obtaining at least 40% in written theory assessments and 50% in practical demonstrations.

What is the structure of the TVET CDACC Food Production exam?

The assessment consists of continuous internal evaluations (60% weight) and external CDACC assessments (40% weight). The external assessment includes written theory papers and a practical observation exam in a production kitchen.

How much does the CDACC Food Production assessment cost?

The total registration fee typically ranges from Ksh 5,000 to 8,000 depending on the qualification level. Basic and common units cost Ksh 700 - 1,000 per unit, while core units cost Ksh 1,500 per unit.

What is a Portfolio of Evidence (PoE) in CDACC?

A Portfolio of Evidence is a collection of all marked scripts, continuous assessment test (CAT) records, practical logs, and observation checklists completed during training. It is reviewed by external verifiers to confirm practical competence.

Can I retake specific units if I fail?

Yes. Under CDACC guidelines, if a candidate is assessed as 'Not Yet Competent' in a unit of learning, they only need to register and retake that specific unit during the next assessment window, rather than repeating the entire course.