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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