Question 1
Which of the following is the correct internal temperature for cooking poultry to ensure food safety?
Correct Answer:
165°F (74°C)
Question 2
What are the five classical French mother sauces (sauces mères) as codified by Auguste Escoffier?
Correct Answer:
Béchamel, velouté, espagnole, hollandaise, tomato
Question 3
In the HACCP system, what is the correct number of principles?
Correct Answer:
7
Question 4
A chef de cuisine needs to calculate the food cost percentage. If total food sales are $18,000 and the cost of goods sold (COGS) is $5,400, what is the food cost percentage?
Correct Answer:
30%
Question 5
Which knife cut produces a 1/8-inch (3 mm) cube, the smallest of the classical fine dices?
Correct Answer:
Brunoise
Question 1
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About this Exam

Prepare with the ACF Chef de Cuisine (CCC) Practice Questions - ACF Certified Chef de Cuisine (CCC) Certification Exam practice quiz. This question bank includes 100 questions covering food, chef, cuisine, cooking, and first. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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ACF Chef de Cuisine (CCC) Practice Questions - ACF Certified Chef de Cuisine (CCC) Certification Exam

This practice set contains 100 questions from the matching question bank and focuses on food, chef, cuisine, cooking, and first. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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