ACF CC study guide
ACF CC · Work through your exam, one topic at a time.
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 study guide has 5 sections and about 1,622 words.
01Food Safety and Sanitation
Food-safety questions reward precision rather than general caution. Classify hazards as biological (bacteria, viruses, parasites), chemical (cleaners, allergens) and physical (glass, bone).
355 words, about 2 min02Culinary Fundamentals and Techniques
Know knife cuts by dimension: julienne 1/8 × 1/8 × 2 inches; brunoise a 1/8-inch cube; small dice 1/4 inch; medium dice 1/2 inch; large dice 3/4 inch; batonnet 1/4 × 1/4 × 2–2½ inches; chiffonade produces ribbons of leafy herbs or greens. The five mother sauces are béchamel (milk thickened with white roux), velouté (white stock), espagnole (brown stock, brown roux and tomato), hollandaise (emulsified butter and egg yolk) and tomato.
325 words, about 2 min03Nutrition and Menu Development
Carbohydrate and protein supply 4 kcal per gram; fat supplies 9; alcohol supplies 7. Saturated fat should stay under 10% of calories, added sugars under 10%, and sodium under 2,300 mg per day for most adults; fiber targets run roughly 25–38 grams.
321 words, about 2 min04Cost Control and Kitchen Management
Food cost percentage = (beginning inventory + purchases − ending inventory) ÷ food sales. Standard recipes give a per-portion cost; add a Q factor for condiments, garnish and complimentary items.
288 words, about 1 min05Professionalism and Purchasing/Receiving
Professionalism is testable: arrive on time in a clean uniform, follow the chain of command, communicate clearly, respect colleagues and follow the ACF code of ethics - honesty, fairness, and no misrepresentation of product or credentials. Know the brigade de cuisine: executive chef, sous chef, chef de partie (saucier, poissonnier, garde manger, pâtissier) and commis.
333 words, about 2 min