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ACF CSC : Certified Sous Chef (CSC) exam Questions and Practice Test

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Exam Number : ACF-CSC
Exam Name : Certified Sous Chef
Vendor Name : ACF
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ACF-CSC exam Format | ACF-CSC Course Contents | ACF-CSC Course Outline | ACF-CSC exam Syllabus | ACF-CSC exam Objectives

Exam Code: ACF-CSC
Certification Name: ACF Certified Sous Chef
Issuing Organization: American Culinary Federation (ACF)
Target Audience: Experienced sous chefs or chefs de cuisine with supervisory responsibilities
Number of Questions: The written exam consists of 100 multiple-choice questions.
Time Allotted: Candidates are given 2 hours (120 minutes) to complete the written exam.
Passing Score: A minimum score of 70% is required to pass the exam.

1. Cooking (37%)
2. Safety and Sanitation (25%)
3. Baking and Pastry (5%)
4. Nutrition (9%)
5. Finance (8%)
6. Team Management and Supervision (16%)

1. Sanitation and Safety
- Foodborne Illnesses (causes, prevention, and pathogens like Salmonella, E. coli, Listeria)
- HACCP Principles (Critical Control Points, monitoring, corrective actions)
- Personal Hygiene (handwashing, proper attire, illness reporting)
- Cross-Contamination Prevention (color-coded cutting boards, storage practices)

- Temperature Control (danger zone: 41°F–135°F, proper cooling/reheating)
- Pest Control (prevention measures, signs of infestation)
- Chemical Safety (proper storage, MSDS/SDS sheets)
- Workplace Safety (knife safety, fire prevention, slip/fall hazards)

- FIFO (First In, First Out)
- FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture – conditions for bacterial growth)
- NSF (National Sanitation Foundation) standards
- OSHA (Occupational Safety and Health Administration) regulations

2. Culinary Fundamentals
- Knife Skills (classical cuts: julienne, brunoise, chiffonade)
- Cooking Methods (dry heat, moist heat, combination: sauté, braise, sous vide)
- Stocks & Sauces (mother sauces, derivatives, reduction techniques)
- Meat Fabrication (primal cuts, portioning, aging methods)
- Seafood Handling (fabrication, freshness indicators)
- Vegetable & Starch Cookery (blanching, caramelization, gelatinization)
- Egg Cookery (poaching, emulsifications, custards)
- Baking & Pastry Basics (laminating dough, creaming method)

- Mirepoix (onions, carrots, celery – aromatics)
- Roux (thickening agent: white, blond, brown)
- Maillard Reaction (browning reaction)
- Sous Vide (precision cooking in vacuum-sealed bags)

3. Kitchen Management & Supervision
- Leadership Skills (delegation, conflict resolution)
- Staff Training & Development (onboarding, coaching)
- Scheduling & Labor Control (shift planning, overtime management)
- Inventory Management (par levels, order guides)
- Cost Control (food cost percentage, yield testing)
- Menu Engineering (profitability analysis, menu psychology)
- Kitchen Organization (brigade system, workstation setup)

- Brigade de Cuisine (classical kitchen hierarchy)
- FIFO (inventory rotation)
- P&L (Profit & Loss Statement)
- KPI (Key Performance Indicators)

4. Nutrition & Dietary Needs
- Macronutrients & Micronutrients (carbs, proteins, fats, vitamins)
- Special Diets (gluten-free, vegan, keto, allergies)
- Healthy Cooking Techniques (steaming, grilling vs. frying)
- Nutrition Labeling (FDA guidelines, portion sizes)
- Allergen Management (Big 9 allergens, cross-contact prevention)

- Caloric Density (calories per gram)
- Gluten (protein in wheat, barley, rye)
- Lactose Intolerance (inability to digest milk sugar)
- Anaphylaxis (severe allergic reaction)

5. Business & Financial Skills
- Budgeting (forecasting, variance analysis)
- Vendor Relations (negotiation, purchasing contracts)
- Food Costing (portion costing, recipe costing)
- Waste Reduction (trim utilization, repurposing leftovers)
- Sustainability Practices (local sourcing, energy efficiency)

- COGS (Cost of Goods Sold)
- GP (Gross Profit)
- Invoice Reconciliation (matching orders to bills)
- Just-in-Time Inventory (reducing excess stock)

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ACF-CSC Exam

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Answer: Killexams.com provides complete information about CSC course outline, CSC exam syllabus, and exam objectives. All the information about several questions in the genuine CSC exam is provided on the exam page at the killexams website. You can also see CSC subjects information from the website. You can also see CSC sample practice questions and go through the questions. You can also register to download the complete CSC question bank.

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ACF-CSC Certified Sous Chef actual exam questions with practice tests, killexams latest August 2025 ACF-CSC braindumps are all that you need to pass the exam reditustax

ACF CSC : Certified Sous Chef (CSC) exam Questions and Practice Test

Latest 2025 Updated Certified Sous Chef (CSC) Syllabus ACF-CSC exam Questions & practice questions Premium PDF and Test Engine

Practice Tests and Free VCE Software - Questions Updated on Daily BasisBig Discount / Cheapest price & 100% Success

ACF-CSC exam Format | ACF-CSC Course Contents | ACF-CSC Course Outline | ACF-CSC exam Syllabus | ACF-CSC exam Objectives

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Latest 2025 Updated Certified Sous Chef (CSC) Syllabus
ACF-CSC exam Questions & practice questions Premium PDF and Test Engine

Practice Tests and Free VCE Software - Questions Updated on Daily Basis
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