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

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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