ACF-CPC : ACF Certified Pastry Culinarian (CPC) 2025 Exam

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Americal Culinary Foundation (ACF)
ACF-CPC
ACF Certified Pastry Culinarian - 2025
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Question: 937
A baker creates a detrempe for croissants with 500 g flour (12% protein), 250 ml milk, 50 g sugar, 10 g yeast, and 10 g salt, kneaded for 10 minutes at medium speed. The dough is rested at 40°F for 1 hour before lamination with 250 g butter. After 3 double folds and baking at 375°F for 20 minutes, the croissants are tough and chewy. What affected the detrempe?
1. Overkneading overdeveloped gluten
2. High sugar tightened the dough
ort resting limited relaxation er: A
nation: Kneading 12% protein flour for 10 minutes overdevelops gluten, creating a strong, el pe that resists butter layers and steam expansion, resulting in tough croissants.
on: 938
reparing a batch of pastry cream that contains dairy products, what is the maximum time th should be left out at room temperature before it must be refrigerated to avoid entering the
rature Danger Zone?
inutes inutes
ours our
er: C
nation: Pastry cream should not be left out at room temperature for longer than 2 hours to mi of bacterial growth, as it is highly susceptible to spoilage.
ion: 939
ry chef makes a butter cake with 250 g butter (82% fat), 250 g sugar, 4 eggs (200 g), 300 g rotein), 15 g baking powder, and 120 ml milk. The creaming method is used, creaming for
Low milk content dried the structure
3. Sh
Answ
Expla astic
detrem
Questi
When p e
mixture Tempe
1. 15 m
2. 30 m
3. 2 h
4. 1 h
Answ
Expla nimize
the risk
Quest
A past flour
(10% p 4
minutes, adding eggs, and mixing in dry ingredients with milk. After baking at 350°F for 45 minutes, the cake has tunnels and is dense. What mixing method error occurred?
1. Overmixing after flour developed gluten
2. Insufficient creaming reduced lift
3. High milk softened batter
4. Low baking powder limited rise Answer: A
Explanation: Overmixing after adding flour (10% protein) develops gluten, creating tunnels and a dense texture in the butter cake.
Question: 940
In the process of making pulled sugar, a chef is warned about the dangers of working with hot sugar. What safety measure should they implement to protect themselves during this process?
1. Work quickly to avoid cooling
2. Wear gloves to avoid burns
oid touching the sugar directly er: B
nation: Wearing gloves provides protection against burns from hot sugar, which can reach hi ratures and cause serious injuries if proper precautions are not taken.
ion: 941
ry kitchen stores custard dated April 1, 2025, behind custard dated April 4, 2025, at 40°F for Listeria monocytogenes (initially 10^2 CFU/g) grows at 0.1 log/day, what is the final
ntration, and how should FIFO be applied?
2.4 CFU/g; Use April 1 first 3 CFU/g; Discard older batch
2.2 CFU/g; Store at 38°F
2.6 CFU/g; Separate shelves er: A
nation: At 0.1 log/day for 4 days, the log increase is 0.4 (4 × 0.1), making 10^2 rise to 10^2. (~251 CFU/g). Using the April 1 batch first follows FIFO.
ion: 942
Use a thermometer to monitor temperature
3. Av
Answ
Expla gh
tempe
Quest
A past 4
days. If conce
A. 10^ B. 10^ C. 10^ D. 10^
Answ
Expla 4
CFU/g
Quest
During a competition, a chef tempers 800 grams of white couverture chocolate (30% cocoa butter) using the tabling method for decorative piping. The chocolate is melted to 46°C (114.8°F), poured onto a marble slab, and worked to 25°C (77°F) before rewarming to 28°C (82.4°F). The piped designs set with a sticky surface and no snap. What adjustment ensures proper crystallization?
1. Melt the chocolate to 50°C (122°F) initially
2. Cool to 26–27°C (78.8–80.6°F) on the slab
3. Rewarm to 29–30°C (84.2–86°F) after tabling
4. Reduce the tabling time to avoid overcooling
Answer: C
Explanation: White chocolate’s working temperature is 29–30°C. Rewarming to only 28°C leaves it below this range, resulting in incomplete Type V crystal formation, causing stickiness and poor snap. Adjusting to 29–30°C ensures proper tempering.
Question: 943
but overly airy and lacks richness. What modification would balance it?
duce the churning time to 20 minutes crease the carrageenan to 2 grams
wer the overrun to 30% by adjusting the freezer settings rease the egg yolks to 6
er: C
nation: A 45% overrun makes ice cream light but can dilute richness. Lowering it to 30% by ng the freezer settings reduces air incorporation, enhancing density and flavor intensity whil ining creaminess, addressing the balance issue effectively.
ion: 944
ry chef prepares blitz puff pastry with 300 g flour (10% protein), 150 g butter (82% fat), 120 ter, and 5 g salt. The butter is cut into 1 cm cubes, mixed into the flour, and the dough is rol lded 3 times with 15-minute rests at 40°F, then baked at 400°F for 20 minutes. The pastry is easy. What blitz error occurred?
gh water softened dough
all butter pieces reduced layers ufficient rests melted butter
folds limited lamination
A pastry chef is producing a vanilla ice cream with 400 grams of 40% fat cream, 200 grams of milk, 140 grams of sugar, 5 egg yolks, and 3 grams of carrageenan. The base is cooked to 84°C (183.2°F), cooled to 5°C (41°F), and churned at -5°C (23°F) for 25 minutes, yielding a 45% overrun. The ice cream is creamy
1. Re
2. De
3. Lo
4. Inc Answ
Expla
adjusti e
mainta
Quest
A past ml
ice wa led
and fo flat
and gr
1. Hi
2. Sm
3. Ins
4. Few Answer: C
Explanation: Short 15-minute rests may not keep butter cold enough, causing it to melt into the dough, reducing layers and leaving a flat, greasy pastry.
Question: 945
In allergen management, which of the following practices is most effective in a pastry kitchen to prevent allergen cross-contact?
1. Designating a specific area for allergen-free preparations
2. Using separate utensils for each allergen
3. Cleaning surfaces with soap and water between uses
4. Labeling all ingredients with potential allergens Answer: A
Explanation: Designating a specific area for allergen-free preparations helps minimize the risk of cross- contact, ensuring that sensitive individuals are protected.
akery, a chef tempers 1.2 kilograms of dark couverture chocolate (72% cocoa solids, 35% co using the tabling method for a large mold. The chocolate is melted to 53°C (127.4°F), cool 82.4°F), and rewarmed to 32°C (89.6°F). The mold sets with a greasy feel and faint streaks. this defect?
chocolate was overworked on the slab, incorporating air working temperature was too high, melting stable crystals initial melting temperature was insufficient
cooling phase was too rapid, forming Type IV crystals er: B
nation: At 32°C, the upper limit for dark chocolate, some Type V crystals may melt if held to htly exceeded, causing cocoa butter to migrate and create a greasy, streaky finish. Maintaini ould prevent this.
ion: 947
is crafting a lemon sherbet using 350 grams of lemon juice (6% sugar), 100 grams of milk, f sugar, 150 grams of water, and 2 grams of guar gum. The mixture is heated to 75°C (167 to 4°C (39.2°F), and churned at -7°C (19.4°F) for 18 minutes, with a 25% overrun. The she slightly during churning. What caused this defect?
churning temperature was too low, freezing the milk
Question: 946
In a b coa
butter) ed to
28°C ( What
caused
1. The
2. The
3. The
4. The Answ
Expla o long
or slig ng
31°C w
Quest
A chef 120
grams o °F),
cooled rbet
curdles
1. The
2. The guar gum was insufficient to bind the water
3. The lemon juice acidity destabilized the milk proteins
4. The sugar content was too high, affecting texture Answer: C
Explanation: Curdling in sherbet occurs when acidic ingredients like lemon juice (pH ~2.2) denature milk proteins during churning. The acidity destabilizes the milk, causing separation, a common issue in sherbets with dairy and high-acid components.
Question: 948
A pastry kitchen receives a complaint of illness after serving cream puffs. Testing reveals Bacillus cereus at 10^6 CFU/g in the cream, likely from rice flour used in the recipe. If the flour had 10^2 CFU/g initially and the cream was held at 80°F for 5 hours, how many doubling times occurred, assuming a 20- minute doubling rate?
1. 8 doubling times
2. 10 doubling times
3. 12 doubling times
er: D
nation: In 5 hours (300 minutes) at 80°F, Bacillus cereus doubles every 20 minutes. Dividing ives 15 doubling times, increasing from 10^2 to 10^6 CFU/g (2^15 ˜ 32,768-fold increase,
ed for cream matrix). This confirms the pathogen’s rapid growth as the illness source.
ion: 949
reparing a ganache for filling or frosting, what is the significance of the chocolate-to-cream w does it affect the final texture?
igher cream ratio produces a firmer ganache igher chocolate ratio results in a thicker ganache ratio has no effect on the texture
igher chocolate ratio always makes it sweeter er: B
nation: A higher chocolate ratio results in a thicker ganache, which is ideal for frosting, whil atio yields a pourable consistency suitable for filling.
ion: 950
paring a crème anglaise, why is it essential to strain the mixture after cooking, and what pote
15 doubling times Answ
Expla 300
by 20 g adjust
Quest
When p ratio,
and ho
1. A h
2. A h
3. The
4. A h
Answ
Expla e a
lower r
Quest
In pre ntial
issues does this step address?
1. To remove air bubbles that may form
2. To eliminate any curdled egg particles, ensuring a smooth texture
3. To enhance the flavor by removing impurities
4. To cool the mixture rapidly Answer: B
Explanation: Straining the cooked crème anglaise removes any curdled egg particles, ensuring a silky-
smooth texture that is critical for serving alongside desserts.
Question: 951
When implementing FIFO (First In, First Out) for storing ingredients in a pastry kitchen, which of the following practices should be strictly followed?
1. Placing new supplies in front of older stock to ensure freshness
2. Rotating older stock to the back while placing new stock in front
3. Using the oldest stock first regardless of the storage conditions
er: B
nation: FIFO requires that older stock is used first to minimize food waste and ensure that ients are used before they spoil, thus maintaining quality and safety.
ion: 952
ry chef is perfecting an à la minute dessert of warm apple compote (120 grams, cooked at 90 nutes) garnished with a spun sugar dome (cooked to 160°C, spun at 72°C) and a cold Calvad 35 grams, served at 4°C). The compote is centered on a square plate (20 cm x 20 cm), the d it, and the sauce is drizzled around. The judge finds the garnish too intricate. What simpler suit?
usting of cinnamon on the compote maller spun sugar dome (half size) hin caramel drizzle over the compote lat tuile shard beside the sauce
er: C
nation: A spun sugar dome is complex and can overshadow the rustic compote. A thin caram simplifies the garnish, complementing the apple’s flavor and warmth while maintaining ele se of execution.
Labeling all ingredients with purchase dates to track freshness Answ
Expla ingred
Quest
A past °C for
15 mi os
sauce ( ome
covers option
would
1. A d
2. A s
3. A t
4. A f
Answ
Expla el
drizzle gance
and ea
Question: 953
A pastry chef is experimenting with a new fruit coulis recipe using frozen berries. What factor should they consider to ensure the coulis has the desired consistency and flavor?
1. Thaw the berries at room temperature
2. Use a combination of fresh and frozen berries
3. Blend the berries without any additional liquid
4. Increase the sugar content by 50%
Answer: B
Explanation: Combining fresh and frozen berries can enhance flavor complexity while maintaining the desired consistency, as fresh berries often provide better texture and taste.
Question: 954
A pastry chef makes a mayonnaise with 1 egg yolk, 150 ml oil (80% fat), and 10 ml vinegar, whisked at 70°F. The mixture splits after 3 minutes. What destabilized the emulsion?
yolk content limited emulsification h acid denatured proteins
erwhisking sheared oil globules er: D
nation: Overwhisking shears oil globules, breaking the emulsion. Gradual oil addition and m ng maintain stability.
Excess oil overwhelmed yolk
Low
Hig
Ov
Answ
Expla oderate
whiski

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