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ACF-CC exam Format | ACF-CC Course Contents | ACF-CC Course Outline | ACF-CC exam Syllabus | ACF-CC exam Objectives

Exam: ACF Certified Culinarian (ACF-CC)

Written exam (Multiple Choice)

Duration: 1.5 hours

Questions: ~100



1. Sanitation and Safety

- Foodborne Illnesses (Causes- Prevention- and Control)

- Bacteria- viruses- parasites- fungi

- Cross-contamination

- Temperature danger zone (41°F–135°F / 5°C–57°C)

- Personal Hygiene

- Handwashing procedures

- Proper attire (hairnets- gloves- uniforms)

- HACCP (Hazard Analysis Critical Control Points)

- Seven principles of HACCP

- Critical control points in food production

- Safe Food Handling & Storage

- FIFO (First In- First Out)

- Proper refrigeration & freezing techniques

- Dry storage guidelines



2. Culinary Fundamentals

- Knife Skills & Cutting Techniques

- Julienne- brunoise- chiffonade- batonnet- etc.

- Knife safety & sharpening (whetstone- honing steel)

- Cooking Methods

- Dry Heat (Grilling- roasting- baking- sautéing- frying)

- Moist Heat (Boiling- simmering- poaching- steaming- braising)

- Combination Cooking (Braising- stewing)

- Stocks- Sauces & Soups

- Mother Sauces (Béchamel- Velouté- Espagnole- Tomato- Hollandaise)

- Derivative Sauces (Mornay- Supreme- Chasseur- etc.)

- Types of Stocks (White- brown- fish- vegetable)

- Soup Classifications (Clear- thick- specialty)



3. Ingredients & Nutrition

- Identification of Ingredients

- Herbs & spices

- Meats (Beef- pork- poultry- lamb)

- Seafood (Finfish- shellfish)

- Dairy & eggs

- Nutrition Basics

- Macronutrients (Carbohydrates- proteins- fats)

- Micronutrients (Vitamins- minerals)

- Dietary restrictions (Gluten-free- vegan- allergies)



4. Baking & Pastry Fundamentals

- Doughs & Batters

- Short dough- laminated dough (puff pastry- croissants)

- Cake mixing methods (creaming- sponge- chiffon)

- Leavening Agents

- Chemical (Baking powder- baking soda)

- Biological (Yeast)

- Mechanical (Whipped egg whites- steam)

- Pastry Components

- Custards (Crème anglaise- pastry cream)

- Meringues (French- Italian- Swiss)



5. Kitchen Equipment & Tools

- Cooking Equipment

- Ranges- ovens (convection- combi)- grills

- Fryers- steamers- sous-vide machines

- Smallwares

- Whisks- spatulas- mandolins- chinois

- Measurement & Scaling

- Weight vs. volume measurements

- Metric & U.S. standard conversions



6. Culinary Math & Cost Control

- Recipe Conversions

- Scaling recipes up/down

- Yield percentages

- Food Costing & Purchasing

- AP (As Purchased) vs. EP (Edible Portion)

- Calculating food cost percentage



7. Professionalism & Communication

- Workplace Ethics

- Teamwork- leadership- time management

- Customer Service

- Handling complaints- dietary requests

- ACF Code of Ethics



- Mise en Place – Preparation and organization of ingredients

- Maillard Reaction – Browning of proteins under heat

- Garde Manger – Cold kitchen (charcuterie- salads- dressings)

- Deglazing – Using liquid to loosen fond (caramelized bits) from a pan

- Sous Vide – Low-temperature- vacuum-sealed cooking

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