ACF CC case studies
ACF CC · Put your knowledge to work in context.
The ACF Certified Culinarian (CC) is one of the certification credentials offered by the American Culinary Federation, a professional organization for chefs and cooks in the United States. ACF presents its certification programs as a way for culinarians to demonstrate skill, knowledge and professionalism, and the CC sits at the foundational end of that ladder: it is designed for working cooks, prep and line cooks, and culinary program graduates who want independent evidence of competence early in a career rather than at the executive level. The ACF CC case studies are 5 cases and about 3,137 words.
1Two Batches, One Bad Thermometer
Northgate Catering is producing a 220-guest banquet. the first 20 qt of beef stew comes off the kettle at 196°F and goes straight into the blast chiller.
628 words, about 3 min2Short Ribs: Yield, Purchase, and a Ruined Reduction
The Hearth Room plates a braised short-rib entrée at 8 oz cooked meat per portion. Last month the kitchen started with 60 lb of bone-in short ribs and, after braising, trimming, and an overnight chill, yielded 40.8 lb of servable meat.
632 words, about 3 min3Rebuilding the Harvest Bowl
Alban's corporate café menus a Harvest Bowl at 11.25. Current build: 5 oz breaded chicken thigh (610 mg sodium), 2 oz teriyaki glaze (480 mg), 1 oz bacon (190 mg), 6 oz cooked jasmine rice (10 mg), 3 oz roasted broccoli (45 mg), 1 oz fried shallots (60 mg).
653 words, about 3 min4Bistro 44: Variance, Overtime, and a Price Increase
Bistro 44 is closing the books on a four-week period with sales of 248,000. Opening inventory was 21,000, purchases 76,400, and closing inventory 20,100.
583 words, about 3 min5The Chicken Bid and the Friday Delivery
Ridgeway Hotel's new purchasing manager is awarded the season's chicken-breast bid. The spec: fresh, never frozen, 6–7 oz, 41°F or below at receipt, 40-lb cases, delivered Tuesdays and Fridays.
641 words, about 3 min