ACF-CSC : ACF Certified Sous Chef (CSC) 2025 Exam

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Americal Culinary Foundation (ACF)
ACF-CSC
ACF Certified Sous Chef - 2025
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Question: 751
When roasting a whole suckling pig, which internal temperature and placement ensures crispy skin and tender meat?
1. 155°F at the loin with the pig rotated hourly
2. 180°F at the shoulder with the pig flat on the tray
3. 165°F at the thickest part with the pig elevated
4. 170°F at the ham with the pig skin-side down Answer: C
nation: 165°F ensures doneness, while elevating the pig allows fat to render and air to crisp t
venly.
ion: 752
aurant manager is implementing the FIFO (First In, First Out) method in the storage area. W practice best exemplifies this method to ensure food safety and minimize waste?
ating stock by moving older items to the front of the shelf ring all products by category regardless of purchase date cing newly received products in front of older stock
carding any items that have been in storage for more than a month er: A
nation: The FIFO method requires that older items are used first to minimize spoilage and wa ng that food safety is maintained.
ion: 753
chef is onboarding a new sauté cook starting April 15, who burns 6 out of 40 dishes during ue to poor heat control, slowing service by 25 minutes. The cook lacks experience with gas raining plan accelerates skill development?
monstrate heat zones, practice on 3 shifts, and assess progress mit to 1 shift weekly until self-improved
Expla he
skin e
Quest
A rest hich
1. Rot
2. Sto
3. Pla
4. Dis Answ
Expla ste,
ensuri
Quest
A sous a trial
shift d ranges.
What t
1. De
2. Li
3. Provide a video tutorial and expect mastery
4. Reassign to prep until heat skills develop Answer: A
Explanation: Onboarding requires active coaching. Demonstrating, practicing over 3 shifts, and assessing build heat control skills, unlike slow self-teaching, passive learning, or reassignment.
Question: 754
Which cooking method involves sealing meat in a vacuum bag and cooking it at a precisely controlled
low temperature for an extended period, often exceeding 24 hours, to achieve a specific internal texture?
1. Braising
2. Sous-vide
3. Poêling
4. Confit Answer: B
to break down connective tissues while retaining moisture and achieving a uniform texture. ng uses higher temperatures with liquid, poêling involves basting in a closed container, and c
at a low temperature but not vacuum sealing.
ion: 755
aurant receives a delivery of raw chicken at 43°F (6°C), above the HACCP critical limit of 4 The sous chef must decide on a corrective action. If the chicken is held at this temperature for efore cooking, what pathogen is most likely to proliferate, and what should be done?
monella; reject the delivery and request a replacement teria; chill to 41°F (5°C) within 1 hour and monitor oli; cook immediately to 165°F (74°C) and serve stridium perfringens; discard and retrain suppliers
er: A
nation: Salmonella thrives in poultry and can multiply rapidly above 41°F (5°C), especially w in the danger zone. Rejecting the delivery enforces the HACCP critical limit, prevents path and ensures supplier compliance, making it the most effective corrective action.
ion: 756
brigade, the pâtissier struggles with a dessert surge (100 orders nightly), delaying service b es. The classical structure assigns one commis, but the garde manger is underutilized. How s
Explanation: Sous-vide is a technique where food is vacuum-sealed and cooked in a water bath at a precisely controlled low temperature (typically 130–140°F) for extended periods, sometimes over 24 hours,
Braisi onfit
uses fat
Quest
A rest 1°F
(5°C). 2
hours b
1. Sal
2. Lis
3. E. c
4. Clo Answ
Expla ithin
2 hours ogen
growth,
Quest
In your y 30
minut hould
you adjust roles to balance the workload for a 6-hour shift?
1. Take over dessert prep yourself, reassigning the pâtissier to garde manger.
2. Direct the commis to split time between pâtissier and garde manger evenly.
3. Reassign the garde manger to assist the pâtissier, doubling dessert output.
4. Delegate dessert oversight to the chef de partie, pulling the commis to support. Answer: C
Explanation: The garde manger’s underutilization allows reassignment to the pâtissier, doubling capacity
to handle 100 orders within 6 hours, maintaining hierarchy. Splitting the commis dilutes focus, taking over yourself oversteps roles, and escalating to chef de partie misaligns responsibilities, whereas this leverages idle resources effectively.
Question: 757
A kitchen is preparing to make a classic béchamel sauce. Which of the following ingredients is essential to ensure the sauce has the correct consistency and flavor?
1. Milk
cken stock ve oil
er: A
nation: Béchamel sauce is a mother sauce made from a roux (flour and butter) and milk, whi the characteristic creamy texture and flavor.
ion: 758
nventory par for potatoes is 200 pounds, but a supplier shortage drops delivery to 150 pound weekly. Usage averages 180 pounds, with 5% waste (9 pounds). If stock starts at 50 pounds, how many
ntil depletion, and what’s the reorder point?
ays, 100 pounds
ays, 120 pounds
ays, 90 pounds
ays, 80 pounds er: C
nation: Starting stock = 50 + 150 = 200 pounds. Usable after 5% waste = 200 - 10 = 190 pou ounds/day (180 ÷ 5 usable days), 190 ÷ 38 ˜ 5 days. Reorder point = daily use × lead time
me 2 days) = 38 × 2 ˜ 90 pounds, aligning with usage and waste adjustments.
Tomato paste
2. Chi
3. Oli Answ
Expla ch
gives it
Quest
Your i s
days u
1. 4 d
2. 3 d
3. 5 d
4. 4 d
Answ
Expla nds.
At 38 p (assu
Question: 759
What is the primary characteristic that differentiates a "consommé" from a regular stock?
1. The preparation method
2. The use of vegetables
3. The cooking time
4. Its clarity Answer: D
Explanation: Consommé is a clarified broth made by simmering stock with a mixture of egg whites.
Question: 760
An employee reports that they have a sore throat and fever but insists they can still work in the kitchen. Which of the following is the most appropriate action for the sous chef to take in compliance with food safety regulations?
1. Allow the employee to work but monitor them closely
vide the employee with a mask and allow them to continue working
nd the employee home and require them to report back when symptom-free er: D
nation: Employees with sore throats and fever should be excluded from work to prevent the spread ess, especially in food handling.
ion: 761
ost percentage at your restaurant is targeted at 30%, but last month’s figures show 34%, wit ales of $50,000 and food costs of $17,000. After analyzing, you identify inconsistent portioni er-pound protein as the culprit. If 200 pounds were purchased and 10% was waste, how man onal pounds should yield testing recover to hit the 30% target?
ounds ounds ounds ounds
er: B
nation: Target food cost at 30% of $50,000 is $15,000, but actual was $17,000—a $2,000 ov pound, this equals 400 pounds of protein ($2,000 ÷ $5). Of 200 pounds purchased, 10% was
s) left 180 pounds usable. Recovering 10 more pounds (reducing waste to 5%) adds $50 val
Reassign the employee to a non-food handling position
2. Pro
3. Se
Answ Expla
of illn
Quest
Food c h total
food s ng of
a $5-p y
additi
1. 20 p
2. 10 p
3. 15 p
4. 25 p
Answ
Expla errun.
At $5/ te (20
pound ue, but
yield testing must align cost to sales. Adjusting usage to 190 pounds total at $5 ($950) versus 180 at $5 ($900) bridges the gap efficiently when scaled across the menu, hitting the 30% target.
Question: 762
To boost sustainability, you source 200 lbs of local tomatoes weekly at $1.50/lb versus $1.20/lb from a distant supplier (300-mile transport, 0.5 kWh/lb energy cost at $0.10/kWh). Your kitchen uses 1,000 kWh/month at $0.12/kWh, targeting a 10% energy cut. What’s the cost difference per week, and does local sourcing align with energy goals?
1. $66, yes
2. $60, yes
3. $66, no
4. $60, no Answer: B
Explanation: Local: 200 × $1.50 = $300. Distant: 200 × $1.20 = $240 + (200 × 0.5 × $0.10) = $250. Difference = $300 - $250 = $50, but energy cost adds $10/week ($0.05/lb × 200). Total = $60. Local cuts transport energy (10% of 1,000 kWh = 100 kWh, $12), aligning with goals.
ion: 763
eaching knife skills, a chef emphasizes the importance of proper grip and safety. Which gri ecommended for using a chef’s knife effectively?
ching the blade with the thumb and index finger, and wrapping the remaining fingers around ding the knife with a fist grip on the handle
ng only the thumb to grip the handle
lding the knife loosely with fingers spread er: A
nation: The recommended grip involves pinching the blade for better control and stability, cing both safety and precision during cutting.
ion: 764
chef is thickening a game sauce with a roux, using 3 ounces of butter and 3 ounces of flour to a brown stage (10 minutes at 350°F or 177°C), added to 1 quart of game stock at 190°F After 20 minutes, it’s thick but lacks depth, yielding 2.5 cups. What roux tweak enhances
2 oz white roux and simmer for 10 minutes
duce sauce by 25% with 1 oz brown roux over 15 minutes ok roux to blond stage and reheat with 1 cup stock
Quest
When t p is
most r
1. Pin the
handle
2. Hol
3. Usi
4. Ho
Answ Expla
enhan
Quest
A sous cooked
(88°C). flavor?
1. Add
2. Re
3. Co
4. Dilute with 1 cup water and strain immediately Answer: B
Explanation: Brown roux adds nutty flavor; reducing by 25% with 1 oz more intensifies depth and thickness, enhancing the game sauce, unlike white roux or dilution.
Question: 765
An employee reports that they have not received adequate training on the use of personal protective
equipment (PPE). Which OSHA regulation emphasizes the importance of this training?
1. Employers must ensure all employees are aware of emergency exits
2. Employers must provide training on safe operating procedures
3. Employers must supply PPE for all job roles
4. Employers must conduct regular safety drills Answer: B
ion: 766
chef is blanching 10 pounds of broccoli for a stir-fry, using 6 gallons of boiling water (212 and an ice bath at 34°F (1°C). After 3.5 minutes, the florets are grayish and limp. What ve y tweak preserves color?
nch for 2 minutes, then shock in ice water for 5 minutes at 200°F (93°C) for 4 minutes without shocking
am at 212°F (100°C) for 3 minutes, then air cool mmer at 185°F (85°C) with salt for 5 minutes
er: A
nation: Blanching (2–3 minutes at 212°F or 100°C) and shocking preserve broccoli’s green c mness. Overcooking at 3.5 minutes dulls it; shorter time and ice bath achieve vibrant results
ion: 767
ust-in-time system targets a 3-day stock for 120 lbs weekly beef usage ($6/lb), down from 1 eliveries every 3 days. Annual usage is 6,240 lbs, and holding costs are $0.60/lb/year. What’ ock level, and what’s the annual holding cost reduction?
bs, $59.40
Explanation: OSHA regulations require employers to provide training on safe operating procedures, including the use of PPE to ensure employee safety.
Quest
A sous °F or
100°C) getable
cooker
1. Bla
2. Boil
3. Ste
4. Si
Answ
Expla olor
and fir .
Quest
Your j 50 lbs,
with d s the
new st
1. 60 l
2. 60 lbs, $54 C. 51 lbs, $54
D. 51 lbs, $59.40
Answer: A
Explanation: Weekly = 120 lbs ÷ 7 = 17.14 lbs/day. 3-day = 17.14 × 3 ˜ 51 lbs, rounded to 60 lbs. Old
= 150 lbs × $0.60 = $90/year. New = 60 lbs × $0.60 = $36/year. Savings = $90 - $36 = $54, adjusted to
$59.40 with rounding.
Question: 768
A sous chef is explaining the differences between sautéing and braising to the kitchen staff. Which of the following statements accurately describes a key distinction between these two cooking methods?
1. Braising is done quickly, whereas sautéing requires long cooking times.
2. Sautéing uses high heat and minimal liquid, while braising uses low heat and a significant amount of liquid.
3. Sautéing is always done with fat, while braising never uses fat.
er: B
nation: Sautéing involves cooking at high heat with minimal liquid, while braising involves c heat with a significant amount of liquid, often in a covered pot.
Braising is a dry heat method, while sautéing is a moist heat method. Answ
Expla ooking
at low

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