Secure your 100 percent marks with these ACF-CMC test prep questions
Killexams.com delivers cutting-edge, up-to-date MCQs featuring authentic ACF-CMC test Questions and Answers, tailored for the latest courses of the ACF Certified Master Chef (CMC) Exam. Engage with their ACF-CMC Mock Questions practice tests to deepen your knowledge and excel in your test with top marks. They guarantee your triumph at the Test Center, comprehensively covering every aspect of the test while enhancing your mastery of the ACF-CMC content.

If you are searching for the most current practice tests to ace the ACF ACF-CMC test and secure a high-paying career, killexams.com is your ultimate destination. Their dedicated team of experts relentlessly collects authentic ACF-CMC test questions to ensure your success in the Certified Master Chef (CMC) exam. They offer downloadable, updated ACF-CMC test questions backed by a 100% money-back guarantee. While numerous providers offer ACF-CMC MCQs, finding valid, legitimate, and up-to-date 2025 ACF-CMC Latest Questions remains a critical challenge. Practice caution and avoid squandering valuable time on unreliable free practice tests found online.

Preparing for the ACF ACF-CMC test with only ACF-CMC textbooks or free Actual Questions available online is often insufficient. The real ACF-CMC test features complex and challenging questions that can derail unprepared candidates. Killexams.com resolves this by compiling genuine ACF-CMC Latest Questions in the form of Free test PDF and a VCE test simulator. Before committing to the full version of ACF-CMC Latest Questions, explore their 100% free ACF-CMC Actual Questions to verify the exceptional quality of TestPrep.

Exam Name: Certified Master Chef (CMC)
Issuing Organization: American Culinary Federation (ACF)
Level: Advanced (Highest professional certification in ACF)
Target Audience: Experienced executive chefs, culinary educators, and high-level culinary professionals.
Total Duration: 8 consecutive days (approx. 8-10 hours per day)
Number of Sections: 5 major practical components (each with multiple tasks)
Passing Score: Minimum 75% in each section (no averaging across sections)
Classical Cuisine (5-course menu)
International Cuisine (3-course menu from assigned country)
Garde Manger (Charcuterie, pâté, terrines, buffet display)
Baking & Pastry (Desserts, bread, laminated dough)
Freestyle Cooking (Market basket challenge)

Work Performance – Kitchen Score – 35%
- Cooking Techniques and Fundamentals – 40%
- Mise en Place/Organization – 15%
- Professionalism – 10%
- Utilization of Ingredients – 20%
- Work Flow – 15%

Tasting and Presentation – 65%
- Menu Formatting – 2%
- Achieving Stated Menu – 3%
- Constructing Profiles – Maintaining Food Integrity – 5%
- Developing Flavor Profiles – 40%
- Food Placement/Presenting Food – 10%
- Achieving Nutritional Balance/Plate Composition – 5%


- Culinary Knowledge & Theory
- Classical & Modern Cuisine
- French mother sauces & derivatives
- Haute cuisine vs. Nouvelle cuisine
- Global culinary influences (Asian, Mediterranean, Latin, etc.)
- Food Science & Chemistry
- Maillard reaction, emulsification, gelatinization
- Sous-vide, spherification, fermentation
- Culinary Terminology
- French culinary terms (e.g., mise en place, brunoise, chiffonade)
- Modern techniques (e.g., sous-vide, dehydration, hydrocolloids)

- Knife Skills & Fabrication
- Knife Cuts (Accuracy & Consistency)
- Julienne, brunoise, batonnet, paysanne
- Tourné (turned vegetables)
- Protein Fabrication
- Breaking down whole poultry, fish (e.g., filleting a round fish)
- Butchering primal cuts (e.g., beef tenderloin, lamb rack)
- Shellfish Preparation
- Deveining shrimp, shucking oysters, cleaning squid

- Cooking Techniques & Methods
- Dry Heat Methods
- Roasting, grilling, sautéing, frying (deep, shallow, pan)
- Moist Heat Methods
- Poaching, braising, steaming, sous-vide
- Combination Cooking
- Stewing, braising, confit

- Stocks, Sauces & Soups
- Stocks
- White, brown, fish (fumet), vegetable
- Proper reduction & gelatin content
- Sauces
- Five mother sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise)
- Derivatives (e.g., Mornay, Choron, Sauce Robert)
- Soups
- Clear (consommé clarification), cream, bisque, chowder

- Garde Manger (Cold Kitchen)
- Charcuterie
- Forcemeats (pâté, terrine, galantine, roulade)
- Curing & smoking (dry cure vs. brine)
- Salads & Dressings
- Emulsified dressings (vinaigrette, mayonnaise-based)
- Composition & plating
- Cheese & Hors dOeuvres
- Cheese varieties (bloomy rind, washed rind, blue)
- Canapés, amuse-bouche

- Baking & Pastry Fundamentals
- Doughs & Batters
- Pâte à choux, puff pastry, shortcrust
- Egg-Based Desserts
- Crème brûlée, sabayon, soufflé
- Chocolate & Sugar Work
- Tempering chocolate, sugar pulling

- Nutrition & Dietary Restrictions
- Nutrition Basics
- Macronutrients (carbs, proteins, fats)
- Micronutrients (vitamins, minerals)
- Special Diets
- Gluten-free, vegan, keto, allergies (e.g., nut-free)

- Food Safety & Sanitation
- HACCP Principles
- Critical control points in food handling
- Temperature Control
- Danger zone (41°F–135°F / 5°C–57°C)
- Proper storage (FIFO, cross-contamination prevention)

- Menu Planning & Cost Control
- Menu Engineering
- Profitability analysis (stars, plowhorses, puzzles, dogs)
- Food Costing
- Calculating food cost percentage, yield testing
- Mise en place – Preparation & organization before cooking
- Bain-marie – Water bath for gentle heating
- Liaison – Thickening agent (e.g., egg yolks & cream)
- Nappe – Sauce consistency that coats the back of a spoon
- Sous-vide – Precision low-temperature cooking in vacuum seal

- Classical vs. Modern Cuisine
- Classical French Cuisine (Haute Cuisine)
- Escoffiers brigade system & standardized recipes
- Emphasis on mother sauces, consommés, and elaborate presentations
- Nouvelle Cuisine (Modern)
- Lighter sauces, shorter cooking times, artistic plating
- Influences from Japanese (kaiseki), Nordic (foraging), and molecular gastronomy

- Food Science & Chemistry
- Maillard Reaction (Browning of proteins)
- Critical in searing meats, baking bread
- Emulsification (Stable mixing of fat + water)
- Examples: Mayonnaise (oil + egg yolk), Hollandaise (butter + egg yolk)
- Gelatinization & Starches

- How cornstarch, arrowroot, and roux thicken sauces
- Modern Techniques
- Sous-vide: Precision temperature control (e.g., 145°F for 2 hrs for medium-rare beef)
- Spherification: Sodium alginate + calcium bath (e.g., "fake caviar")

- Culinary Terminology (Must-Know Terms)
- Mirepoix Aromatics (onions, carrots, celery) Base for stocks/sauces
- Chiffonade Thinly sliced herbs/leaves Basil for garnish
- Concassé Peeled, seeded, diced tomatoes Used in sauces
- Lardon Small strip of bacon fat Adds flavor to salads
- Escoffier, Carême, Bocuse) and global techniques (e.g., tandoor, wok hei, sous-vide).

- Knife Skills & Fabrication
- Knife Cuts (Accuracy Graded)
- Cut Dimensions Use
- Brunoise 1/8" x 1/8" x 1/8" Garnish for consommé
- Julienne 1/8" x 1/8" x 2" Stir-fry vegetables
- Tourné 7-sided, 2" long Classic French presentation

- Protein Fabrication (Hands-On Test)
- Poultry:
- Breaking down a whole chicken into 8 pieces (wings, thighs, breasts)
- Removing sinew from tenderloin
- Fish:
- Filleting a round fish (e.g., salmon) with minimal waste
- Removing pin bones with tweezers
- Meat:
- Frenching a lamb rack (clean bone exposure)
- Trimming beef tenderloin (silverskin removal)

- Cooking Techniques & Methods
- Dry Heat Methods
- Method Definition Example Dish
- Sauté Quick cook in minimal fat Sautéed mushrooms
- Grill High heat with char marks Grilled ribeye
- Deep-Fry Submerged in hot oil (350°F) Crispy fried chicken

- Moist Heat Methods
- Method Definition Example Dish
- Poach Gentle simmer in liquid (160–180°F) Poached eggs
- Braise Slow cook in liquid (tough cuts) Braised short ribs
- Sous-vide Vacuum-sealed, precise temp Perfect medium-rare steak

- Stocks, Sauces & Soups
- Mother Sauces & Derivatives
- Sauce Base Derivative
- Béchamel Milk + roux Mornay (add cheese)
- Velouté White stock + roux Allemande (add egg yolk)
- Hollandaise Butter + egg yolk Béarnaise (add tarragon)
- Consommé Clarification
- Raft Method:
- Ground meat + egg whites + mirepoix
- Simmer gently, straining for crystal-clear broth

- Garde Manger (Cold Kitchen)
- Focus: Charcuterie, salads, and hors d'oeuvres.
- Charcuterie
- Forcemeats:
- Pâté (coarse texture)
- Terrine (layered, cooked in mold)

- Curing:
- Dry cure (salt + spices, e.g., pancetta)
- Wet cure (brine, e.g., corned beef)

- Plating Techniques
- Modern vs. Classical Presentation
- Classic: Symmetrical, structured
- Modern: Asymmetrical, "organic" look

- Baking & Pastry Fundamentals
- Doughs & Batters
- Pâte à Choux (Cream puffs, gougères)
- Puff Pastry (Laminated dough for vol-au-vents)

- Egg-Based Desserts
- Crème Brûlée (Proper torching for caramelized sugar)
- Soufflé (Proper egg white folding for rise)
- Overworking dough = tough pastry (e.g., gluten development in pie crust).

- Nutrition & Dietary Restrictions
- Gluten-Free Alternatives (Almond flour, xanthan gum)
- Vegan Substitutes (Aquafaba for egg whites)
- Know common allergens (peanuts, shellfish, dairy).

- Food Safety & Sanitation
- Danger Zone (41°F–135°F / 5°C–57°C)
- Proper Cooling Methods (Ice bath, shallow pans)
- Labeling & FIFO (First In, First Out) are tested.

- Menu Planning & Cost Control
- Food Cost % Formula:
- (Cost of Ingredients / Selling Price) x 100
- Menu Engineering (Stars, Plowhorses, Puzzles, Dogs)