Latest PDF of ACF-CCP: ACF Certified Cooking Professional

ACF Certified Cooking Professional Practice Test

ACF-CCP Exam Format | Course Contents | Course Outline | Exam Syllabus | Exam Objectives

Exam Details:
- Number of Questions: The number of questions in the Certified Cooking Professional exam may vary depending on the certifying organization or program. Typically, the exam consists of multiple-choice questions, and the exact number can range from 50 to 100 questions.

- Time: The duration of the exam can also vary. It is typically between 2 to 3 hours. However, it's important to note that the exam duration may differ depending on the certifying body. It is advisable to check the specific guidelines provided by the certifying organization for accurate and up-to-date information.

Course Outline:
The course outline for the Certified Cooking Professional certification varies depending on the certifying organization or culinary program. Generally, the certification covers a comprehensive range of culinary knowledge and skills. The course outline may include, but is not limited to, the following topics:

1. Culinary Fundamentals:
- Food safety and sanitation practices
- Knife skills and culinary techniques
- Culinary terminology and basic cooking methods
- Ingredient identification and quality assessment

2. Cooking Techniques:
- Cooking methods for different ingredients (meat, poultry, fish, vegetables, grains, etc.)
- Sauces, stocks, and soups preparation
- Baking and pastry techniques
- Grilling, roasting, sautéing, and other cooking methods

3. Menu Planning and Recipe Development:
- Menu planning and design
- Recipe creation and modification
- Flavor balancing and seasoning techniques
- Culinary creativity and presentation

4. Culinary Nutrition:
- Nutritional considerations in cooking
- Healthy cooking techniques
- Special dietary requirements (vegetarian, vegan, gluten-free, etc.)
- Allergen awareness and substitutions

5. Culinary Management and Operations:
- Kitchen organization and workflow
- Culinary costing and budgeting
- Inventory management and ordering
- Team management and leadership skills

Exam Objectives:
The objectives of the Certified Cooking Professional exam typically include:

1. Assessing Culinary Knowledge: Evaluate the candidate's understanding of culinary fundamentals, cooking techniques, menu planning, and recipe development.

2. Testing Culinary Skills: Assess the candidate's ability to execute various cooking techniques, apply proper culinary methods, and produce high-quality culinary creations.

3. Validating Culinary Management Competencies: Ensure that candidates have a grasp of culinary management and operational aspects, including kitchen organization, costing, inventory management, and leadership skills.

4. Certifying Culinary Professionals: Provide a recognized certification for individuals who demonstrate their expertise and competency in the culinary field.

Exam Syllabus:
The specific exam syllabus for the Certified Cooking Professional certification may vary depending on the certifying organization or program. The syllabus typically covers the following topics (but is not limited to):

1. Food Safety and Sanitation:
- Foodborne illnesses and prevention
- Proper handling and storage of food
- HACCP (Hazard Analysis and Critical Control Points) principles

2. Culinary Techniques:
- Knife skills and culinary tools
- Cooking methods (grilling, baking, sautéing, etc.)
- Sauce and soup preparation techniques

3. Ingredient Knowledge and Selection:
- Identifying and selecting high-quality ingredients
- Seasonal ingredient availability
- Understanding flavor profiles and ingredient pairings

4. Menu Planning and Recipe Development:
- Designing balanced and creative menus
- Creating and modifying recipes
- Portion control and recipe scaling

5. Culinary Nutrition:
- Nutritional principles and guidelines
- Healthy cooking techniques
- Special dietary considerations

6. Culinary Management and Operations:
- Kitchen organization and workflow
- Costing and budget ing in a culinary operation
- Inventory management and ordering procedures
- Leadership and team management skills

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ACF-CCP PDF Sample Questions

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Food
ACF-CCP
ACF Certified Cooking Professional
https://killexams.com/pass4sure/exam-detail/ACF-CCP
Question: 42
The Japanese soup made with katsuobushi and dried kelp is called:
A. Miso Soup
B. Dashi
C. Tashi
D. Mosho Soup
Answer: B
Dashi is a Japanese soup made with katsuobushi and dried kelp. This soup tastes
very light and is extremely nutritious.
Question: 43
A method of preserving meats, especially poultry, associated with Southwestern
France is known as:
A. Foure
B. Confecture
C. Preserved Poultry
D. Confit
Answer: D
Confit is a method of preserving meat, especially poultry, that is associated with
Southwestern France. The meat is cooked in its own fat and stored in the fat for a
longer shelf life.
Question: 44
A salad which consists of chopped chicken, tomatoes, avocado, bacon, hardboiled
egg, scallions, cheddar and lettuce is called a:
A. Chicken Salad
B. Cheddar Delight
C. Cobb Salad
D. Derby Salad
Answer: C
A Cobb Salad is a salad which consists of chopped chicken, tomatoes, avocado,
bacon, hardboiled egg, cheddar cheese and lettuce. Some variations include a
vinaigrette that is also topped with blue cheese.
Question: 45
A written order form from the buyer specifying the goods to be purchased from
the purveyor is known as a:
A. Purchase Order
B. Inventory Form
C. Ordering Form
D. Supply Contract
Answer: A
A purchase order is a written order form from the buyer specifying the goods to
be purchased from the supplier. While purchase orders are often related to the
supplier by means of a telephone call, electronic and fax methods of ordering are
becoming more popular and efficient.
Question: 46
What is the minimum temperature at which fried eggs should be cooked
internally?
A. 165�F
B. 140�F
C. 160�F
D. Until yolks and whites are firm
Answer: D
The minimum temperature at which fried eggs should be cooked is until the yolks
and whites of the egg are firm. This technicality does not require a temperature
reading since the food is served very quickly and it is difficult to obtain an
accurate temperature reading with fried
Question: 47
A New York Strip steak should be cooked to which temperature to assure food
safety?
A. 150�F
B. 145�F
C. 165�F
D. To the customers desired doneness
Answer: B
A New York Strip steak should be cooked to an internal temperature of 145�F to
assure food safety. While you can cook the steak to a lower temperature if
requested by the customer, it is recommended that you cook all steaks to a
temperature of 145�F or higher.
Question: 48
The �Soft Ball� Stage of Cooked Sugar occurs in which temperature range?
A. 150�F to 180�F
B. 230�F to 234�F
C. 250�F to 265�F
D. 234�F to 240�F
Answer: D
The Soft Ball stage of cooked sugar occurs in the temperature range of 234�F to
240�F. During this stage, a sugar liquid can form a soft, flat ball.
Question: 49
A marketing term for a line of foods, beverages and other products that carry the
name of the retailer and not the manufacturer are known as:
A. Retail Brands
B. Sub Brands
C. Private Label
D. Quality Equivalent
Answer: C
Private Labels is a marketing term for a line of foods, beverages or other foods
that carry the name of the retailer and not the manufacturer. While these foods are
often cheaper than national brands, these brands are often made and packaged by
the national brand itself. This saves money in regards to marketing, slotting
allowances and packaging.
Question: 50
In a kitchen following the brigade system, the person who works wherever needed
is known as the:
A. Tournant
B. Roundsman
C. Swing Cook
D. All of the above
Answer: D
In a kitchen following the brigade system, the person who works whichever
station is in need of help is known as a kitchen Tournant, Roundsman or Swing
Cook. The cook is usually well versed in all aspects of cooking including fish
cookery, meat cookery, sauce making and pastries.

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ACF Certified Cooking Professional Practice Test

ACF-CCP Exam Format | Course Contents | Course Outline | Exam Syllabus | Exam Objectives

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