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 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.

2What 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.

3What 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.

4In 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.

5Which type of fire extinguisher is specifically rated for kitchen fires involving cooking oils and fats?

A.Class A (Water)

B.Class B (Carbon Dioxide only)

C.Class K (Wet Chemical)

D.Class D (Dry Powder)

Explanation: Class K (Wet Chemical) fire extinguishers are specifically designed for commercial kitchen fires involving cooking media like vegetable oils, animal fats, and grease. They work by spraying a fine mist that reacts with the fats to create a soapy foam, cooling the fuel and cutting off oxygen.

6What is the correct first-aid response for treating a minor first-degree heat burn on a cook’s hand?

A.Apply butter or margarine to seal the skin

B.Place the burn under cold, running potable water for at least 10 to 15 minutes

C.Rub ice directly onto the burn to numb the pain immediately

D.Pop any small blisters that form to let the fluid drain out

Explanation: For minor burns, you should immediately cool the skin under cool, gently running tap water for 10 to 15 minutes. This stops the burning process, reduces swelling, and relieves pain without damaging the skin tissues.

7A cook prepares raw chicken breast, then immediately cuts lettuce for salad using the same knife. What hazard is this?

A.Physical contamination

B.Cross-contamination

C.Chemical hazard

D.Allergenic reaction

Explanation: This is a classic example of cross-contamination, where pathogens (such as Salmonella or Campylobacter) are transferred from a raw food source (chicken) to a ready-to-eat food (lettuce) via a contaminated tool (knife) or hands.

8What is the minimum internal temperature and time required for reheating previously cooked, refrigerated foods?

A.60°C (140°F) for at least 5 minutes

B.74°C (165°F) for at least 15 seconds

C.100°C (212°F) for at least 10 seconds

D.50°C (122°F) for at least 30 seconds

Explanation: To ensure safety, previously cooked foods must be reheated to an internal temperature of at least 74°C (165°F) within 2 hours. This temperature must be held for at least 15 seconds to kill any vegetative bacterial cells that may have grown during storage.

9What are the recommended ambient temperature and relative humidity ranges for a professional dry food storage room?

A.Temperature of 10°C to 21°C (50°F to 70°F) and relative humidity of 50% to 60%

B.Temperature of 0°C to 4°C (32°F to 40°F) and relative humidity of 80% to 90%

C.Temperature of 22°C to 30°C (72°F to 86°F) and relative humidity of 20% to 30%

D.Temperature of 10°C to 21°C (50°F to 70°F) and relative humidity of 80% to 90%

Explanation: Dry storage areas should be kept cool and dry. The ideal temperature range is 10°C to 21°C (50°F to 70°F) to slow down food degradation, and the relative humidity should be between 50% and 60% to prevent moisture absorption, mold growth, and insect infestation.

10Under food safety guidelines, how should a wild mushroom containing natural toxins be classified?

A.Physical hazard

B.Biological hazard

C.Chemical hazard

D.Allergenic hazard

Explanation: Natural toxins such as those found in wild mushrooms, mycotoxins produced by molds, and marine toxins (ciguatera, histamine) are classified as chemical hazards under HACCP and FAO/WHO Codex food safety frameworks. Although produced by living organisms (fungi, plants, bacteria), the toxins themselves are chemical compounds, not living biological agents.

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.