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Exam: ACF Certified Culinarian (ACF-CC)
Written test (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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