ACF CEC study plan

List and define the core cooking methods (dry-heat, moist-heat, combination) and match each to two example dishes

Explain the roles of the brigade de cuisine and map five positions to their primary responsibilities

Identify standard knife cuts and state the approximate dimensions of each

Describe the flow of a professional kitchen from receiving through service and name the control point at each stage

Outline HACCP-style temperature danger-zone rules as they apply to holding, cooling, and reheating foods

Compare dry-storage, refrigerated, and frozen storage practices and state one risk of mismanaging each

Draft a daily opening and closing checklist for a line kitchen

Explain how standardized recipes support consistency and yield control

Classify the six major nutrient groups and state one primary function of each

Interpret a Nutrition Facts label and calculate the percent of calories from fat for a sample item

Identify the eight major food allergens and describe cross-contact prevention steps

Explain the difference between cleaning and sanitizing and state when each is required

Describe the causes and prevention of the most common foodborne-illness hazards (biological, chemical, physical)

Outline proper handwashing, glove use, and personal-hygiene standards for food handlers

Explain time-and-temperature control for receiving, thawing, and cooling foods

Summarize the manager's role in a food-safety inspection and corrective actions

Calculate food cost percentage, contribution margin, and menu-item profitability for a sample menu

Perform a menu-engineering analysis (stars, plowhorses, puzzles, dogs) and recommend one action per category

Explain standard recipe costing including yield percentage and edible-portion cost

Describe how pricing methods (factor, markup, contribution-margin) differ

Build a recipe cost card from ingredient quantities, unit costs, and yield

Explain inventory methods (FIFO, physical counts, par levels) and their effect on cost control

Read a simple profit-and-loss statement and identify the largest controllable expense lines

Define prime cost and calculate it from sample figures

Compare leadership styles (autocratic, democratic, laissez-faire) and match each to a kitchen scenario

Describe a structured onboarding and training plan for a new line cook

Outline a progressive-discipline process and the documentation required at each step

Explain how to conduct a fair performance review using observable, job-related criteria

Identify labor-law-sensitive interview questions to avoid

Review weak areas flagged in earlier deliverables and re-test each with practice questions

Synthesize cross-domain scenarios (e.g., a cost overrun tied to labor and food waste) and justify decisions

Time yourself on a full mixed-domain practice set and analyze missed items by domain

Build a one-page formula sheet for cost, yield, and temperature calculations