American Culinary Federation

Practical Exam Candidate Guide

Certified Culinarian






American Culinary Federation 180 Center Place Way St. Augustine, FL 32095 1-800-624-9458
(904) 824-4468 www.acfchefs.org
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General Guidelines

1. Candidates must provide all ingredients for use during their certification practical exam as
outlined in the exam components for each level. Exception would be allowed for test sites
that choose to provide ingredients. (check with Test Administrator)
2. No advance preparation or cooking is allowed with the exception of the following:
vegetables can be peeled; salads may be cleaned and washed, but not cut or shaped in
any form; and beans may be pre-soaked.
3. Items that require long marinating times may be brought in pre-marinated; however the
candidate must demonstrate the entire marinating and/or fabrication process during the
exam.
4. Candidates are allowed to bring in only the whole and raw materials. No finished sauces
are allowed; however, basic stocks (beef, veal, chicken, vegetable, or fish) may be brought
in as necessary for the assignment. No commercially produced stocks or bases are
permitted. No clarified consomms are allowed.
5. Candidates shall bring his/her own personal tools, including knives, small wares and china
(plates, platters, bowls, etc.) to display the finished dishes. Exception would be made for
test sites that choose to provide china. (check with Test Administrator)
6. Dry & wet garbage receptacles, as well as usable trim receptacles, must be maintained
and presented to evaluators upon completion of the test.
7. In all exams other than CEC, the candidate has the option of:
a) Presenting their items when ready. This requires at least a 10 minute notice for
each item presented to the evaluators for their approval.
Or
b) Presenting the complete program at one time. All items must be presented
within the time frame of the exam. No additional time will be allotted for
presentation/ plating. For this option the candidate must state that they are
choosing this option prior to the start of the program.

8. Basic nutritional balance in recipe development means the candidate should use the
following guidelines in formulating a balanced, nutritionally sound recipe.

Daily caloric intake should range between 1300 to 3000 calories per day with:
45% - 65% of calories from carbohydrates.
20% - 35% of calories from fat with less than 10% from saturated fat.
10% - 35% of calories from protein.
300 mg or less of cholesterol.
2400 mg or less of sodium.

Savory Guidelines

Ingredients and garnishes should harmonize with the main part of the dish and conform to
contemporary standards of nutritional values.
Unnecessary ingredients should be avoided and practical, acceptable cooking methods
should be applied.
Dressing the rims of the plate results in an unacceptable appearance.
Meat and vegetable juices should not make a dish look unappetizing.
Vegetables must be cut or turned uniformly.
Plate arrangement and decoration should be practical yet appealing and should comply
with daily standards.
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In general, portion weight should be in keeping with the norms of accepted practice and
nutritional balance.
Plated portions must be proportional to the dish itself and the number of persons specified.
A type-written menu describing each dish to be prepared must be given to the evaluators.
All items presented will be evaluated based on cooking methodology, taste, presentation,
degree of doneness, and measured to the acceptable industry standards.
Execution of cooking fundamentals and kitchen management will generate the primary
factors for evaluation; see the Score Sheets for a clear understanding of what will be
evaluated.


Pastry Guidelines

The following list should provide a good checklist of what is considered the most general
guidelines for candidates who are preparing to take the practical test:

Candidates choice of decorating medium to be prepared during the test are as follows, but
not limited to: Buttercream, frosting, whipped cream, icing and Ganache.
For items involving cake, prepare cakes and tiers that are level on top with straight sides,
logical height, and proportional.
For each test item, cover cakes with a decorating medium that is smooth and flawless,
with no air bubbles, water spots, knife marks, sanding, patches, or crumbs.
Prepare colored decorating medium that are of consistent shading, using color that is
balanced, harmonized, and appropriate to the theme or decorative motif.
Apply borders, writing, central decorations, and trims that are uniform, smooth, precise and
neat free of air bubbles, small drying cracks.
Apply flowers and leaves that have definite shaped petals with proper form, correct
number of petals, coloring, and detail as close to nature as possible.
For each item, create a decorative design that is balanced, proportioned, appropriate to
techniques or theme, not over-decorated, and structurally stable.
Decorations for cakes cannot be brought in and should be created from the raw materials
available.
Ingredients for recipes can be pre-scaled and measured; however, no pre-mixing is
allowed.
No finished sauces are allowed.
Piping technique can be writing.















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Facility Requirements

To ensure consistency throughout the certification testing program, all testing facilities will offer
candidates a high-level testing venue which includes appropriate equipment and space
configurations as specified in the guidelines below.

The test site must be able to provide ample space to include refrigeration, work area, sinks,
ranges and oven space for each candidate. Sufficient access to fryers and grills must be
provided, although candidates may share this equipment. A large clock must be visible in the
examination area for accurate time keeping. There should be a candidate staging area for
ingredient check-in by the evaluators. First aid equipment and materials should be available if
needed.

At a minimum each test site shall provide the following:
o 4-burner stove with standard oven per candidate (portable burners are not acceptable)
o 45 sq. ft. usable table/counter working space per candidate
o 4 cubic feet refrigeration space per candidate, at a close proximity to the station
o adequate cubed ice supply
o one hot and cold hand sink per three candidates
o one hot and cold ware washing sink per four candidates
o 2 power outlets per candidate, located at their work station
o ample garbage receptacles placed at every station, and a community receptacle within the
testing facility
o portion/measuring scales to be available for candidates, balance scale for pastry,
measuring in ounces and pounds
o marble slab and microwave oven required for pastry candidates
o one five quart mixer per pastry candidate
o cutting boards
o evaluators table should include: silverware, napkins, water glasses, clipboards, pads,
pencils, calculator, and stapler, digital camera, copy of Le Guide de Culinare
o ample supply of appropriate cleaning equipment including brooms, mops, paper towels
o plastic wrap, foil, detergent, sanitizers, and buckets

Each station must be provided with a basic set of pots, pans, and hand tools (see list). Additional
kitchen equipment is to be supplied in a common area. In the event that a test site is unable to
supply all the stations with a full set of station equipment, the candidate may be asked to bring
along some of the items needed to complete the set. The Test Administrator shall notify the
candidate of this requirement upon registration.

When ever possible recommend to candidate(s) to bring their own equipment/specific tool if
required to properly perform their practical exam.

Individual Equipment:

2 3 qt. mixing bowls 1 rubber spatula
2 small sauce pans 1 solid spoon
1 medium sauce pan 1 slotted spoon
1 large saut pan 1 2 oz. ladle
1 medium saut pan 1 6 oz. ladle
2 small saut pans 1 small whisk
2 small bain marie inserts 1 wooden spoon

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The Community Kitchen:

The community kitchen should include small appliances which can be shared by all candidates.
Safety and sanitation supplies must be furnished by the test site. Candidates are expected to
bring their own plastic gloves, if needed, for production or service. At a minimum, each test site
shall provide the following in the community kitchen:

chinoise grill fryer
food processors portion scales measuring containers microwave
proof box
food blenders food mixers
balance beam scales

Ingredients:

Exam candidates are required to bring all of their own ingredients. However, a test site may
choose to provide common staples and optional items to the candidates. This list of common
staple and optional items is to be made available to all registered candidates at the time of
registration.

































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Assessment Criteria

The assessment for certification practical testing is divided into four general areas: Safety and
Sanitation Skills; Organization; Craftsmanship Skills; Finished Product Skills.

The candidates skills are evaluated during the examination period through frequent monitoring by
the evaluators. Notes are made during the examination as references to the evaluation. The
practical examination is scored overall as pass or fail. Points are calculated in various areas and
a total numerical score is calculated. A total averaged score of 75% (75 points) or better is
considered passing.

1. Safety & Sanitation Skills will be measured using required industry standards. The
candidate is evaluated on their ability to work within established guidelines for safety and
sanitation at all times.

Scoring: Safety and sanitation are assessed as acceptable or unacceptable. An unacceptable
score in this area by two or more evaluators is considered an overall failure regardless of the
total points achieved by the candidate. Evaluators are allowed to disqualify any candidate for
infractions of these guidelines. Cleanliness of the equipment, both during and after the test,
will be the responsibility of the candidate.

Here is a general guideline on safety and sanitation skills the candidate needs to follow:

a. Safety and Sanitation Skills: The prevention of time/temperature abuse and cross
contamination are the two most important areas in which the candidate needs to
demonstrate a thorough working knowledge. During the exam, if an examiner has seen a
possible infraction of either of these two areas the candidate may be questioned as to their
knowledge of these concepts. Infraction(s) of either time/temperature abuse or cross
contamination could cause the candidate to fail the exam.

The cutting boards must be scrupulously sanitary. Knives must be sharp. The
toolbox/knife bag must be clean and sanitary inside. Sanitizing solution must be correctly
titrated, and used properly to sanitize hands and equipment in-between uses. Candidates
must be using towels correctly and not wiping debris off a table and then wiping a knife or
a plate with the same towel. Candidates must not be using their aprons as hand wipes.
Products must be stored at the correct temperature. Gloves must be used when the last
contact with food is occurring, for example, plating up. Sores and cuts must be properly
treated and covered. Areas must be kept sanitized, particularly during fish to meat to
vegetable or dairy transitions. Frequent hand washing and sanitizing must take place.

2. Organization Skills will be measured using industry standards for the following:

Organizational skills (organization and work flow)
Proper utilization of all ingredients
Timing of service and follow-up

Scoring: Organizational skills for organization and work habits (0-10 points) and utilization of
ingredients and use of allotted time (0-10 points), for a possible total of 20 points.

Here are two general guidelines on organization and work flow the candidate needs to follow:

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a. Organization: Table is kept clear of nonessentials, such as equipment not needed for the
task at hand. Candidate is working systematically on one job at a time, using correct
cutting motions and the correct knife for the job, organizing products properly in a
refrigerator, rack, cart, knife, or other equipment storage. Candidate understands how the
useable waste is stored properly. Floor spills are attended to quickly. The candidate is not
using the dish area as a storage dump. The candidate has an organized withdrawal from
the kitchen, leaving it as clean as it was found.

b. Work flow: The candidate practices smooth transitions from one job to another. The
candidate has a logical progression of jobs; for example, chops herbs or minces garlic at
the same time. The candidate maintains proper timing of the menu items.

c. Proper utilization of all ingredients is evaluated on the candidates efficient use of
products. All food and non-food refuse will be kept at the station with the candidate until
the completion of the test. Two separate containers are to be maintained: one for food
refuse and the other for non-food refuse. The candidate may request to empty the non-
food refuse during the test, only after the contents of the container have been reviewed by
the evaluator. Upon the completion of the test, the evaluator shall review the food refuse
container to determine efficiency of the candidates work. Points may be deducted from the
candidates score if serious infractions concerning product usage are witnessed. In the
case of cooked byproduct, such as roasted chicken, only an appropriate portion should be
presented. The cooked by-product should be properly handled and stored as if it were to
be intended for another use.

d. Timing of service and follow-up is evaluated on the requisite time given to the candidate
for the level of examination attempting. The candidate will be notified of his/her
presentation time window upon the start of his or her preparation. If the candidate is not
able to present the entire menu during the time frame allotted, points may be deducted.

Exceeding reasonable allotted time can result in loss of points and may or may not result
in a failing grade.

3. Craftsmanship Skills will be measured using industry standards for the following:

Creativity, skills, and craftsmanship are evaluated based on the candidates ability to
properly execute classical knife cuts and proper cooking techniques while utilizing the
correct method of preparation for any given item. In addition, the variety of techniques
properly executed shall be factored into this score.
Serving and portion size is evaluated on the main item and complementary
components in the correct size and amounts following the required nutritional
standards. When the main item is not within prescribed limits, either under or over, then
points may be deducted. Likewise, each accompanying item not within acceptable
portion size could result in the loss of points.

Scoring: Proper cooking techniques, skills, and fundamentals are assessed as the
following: creativity, skills, and craftsmanship (0-30 points) and serving and portion size (0-
10 points), for a possible total of 40 points.

Here are two general guidelines on cooking skills and technique the candidate needs to follow:

a) Cooking techniques and skills: The candidate should pay attention to detail as
described by the fundamental cooking technique specified. The candidate should use the
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proper technique as stated in the test criteria, such as properly deglazing a pan rather than
simply adding wine or a liquid; properly browning the mirepoix, not just heating it; correctly
roasting and basting the product as needed, not just placing the product in the oven; or
poaching items rather than simmering them. The candidate uses correct methodology and
techniques in preparing forcemeat and demonstrates a variety of different techniques.

b) Butchery and boning skills: The candidate is efficient and profitable in the removal of
muscle from meat or poultry carcasses or fish from a bone. Sinew and/or fat removal and
correct tying methods will be evaluated.

4. Finished Product Skills will be measured using industry standards for the following:

Overall presentation including the use of appropriate garnishes
Overall nutritional balance
Ingredient compatibility
Flavor, taste, texture, and doneness

Scoring: Flavor and texture (0-30 points), presentation and ingredient compatibility and
nutritional balance (0-10 points), for a possible total of 40 points.

Here are four general guidelines on finished product skills the candidate needs to follow:

a) Serving methods and presentation: Hot Food Hot! And Cold Food Cold! (including
plates) Presentation is evaluated on correct temperatures of the items served including the
dishware, visible seasonings and garnishes, arrangement of items, and overall esthetic
appeal of the presented items. Food is fresh and colorful, visibly seasoned, presented with
some height, easy to eat, and pleasing to the eye. Meat/fish slices are even, straight, and
evenly shingled. Items are placed closely together to help maintain temperature and to
keep the plate from resembling a smiling face or party-on-the-plate dcor. The use of
white china is strongly suggested.

b) Portion size and nutritional balance: Components of the meal are balanced so that the
main item is complemented in size/amount by the accompanying garnish (es) and/or
sauce. The necessary nutritional standards are being adhered to. The protein weight is
within the set limits.

c) Ingredient compatibility: Ingredient compatibility and nutritional balance is evaluated on
the harmonious use of ingredients, cooking methods, and ingredient colors which follow
guidelines for nutritional balance. Ingredient colors harmonize. Ingredient amounts are
correctly portioned to give a perfect harmonization. Have any of the ingredients been
duplicated?

d) Flavor, taste, texture, and doneness: Flavor and texture is evaluated on the proper use
of flavors and seasonings in every menu item and/or component, with a variety of
contrasting food textures as presented for judging. The flavors are typically associated with
the specific food ingredients in the menu and recipes are profound. For example, the duck
broth tastes like duck. Doneness temperatures are correct. Stated vegetable cuts are
correct. The stated cooking techniques have been applied correctly. The textures
correspond to what was implied in the recipe. The flavor of the sauce or vinaigrette
reflects what the recipe states and is of the correct consistency. The correct degrees of
caramelization have been shown.

ACFPracticalExamPassingForm

TestDate___________________

Name___________________________________________ACFMember#___________________

TestSite_________________________________________________________________________

TestAdministrator_________________________________________________________________

LevelofCertificationforwhichthiscandidatepassed:

__ CertifiedCulinarian

__ CertifiedPastryCulinarian

__ CertifiedSousChef

__ CertifiedWorkingPastryChef

__ CertifiedChefDeCuisine

__ CertifiedExecutiveChef

__ CertifiedExecutivePastryChef

__ PersonalCertifiedChef
__ PersonalCertifiedExecutiveChef

Congratulations!Youhavesuccessfullycompletedtherequirementsforthisexam.Thisform
servesasyourofficialrecordofparticipationintheACFCertificationPracticalExamination.This
practicalexamscoreisvalidforone(1)yearfromthetestdatelistedabove.Whenyouapplyfor
certification,pleasesendacopyofitwithyourcertificationapplication.

___________________________________________ Date_________________________
SignatureofTestAdministrator

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Certified Culinarian

Practical Exam Guidelines

Candidates are responsible for bringing all ingredients for the exam.
Sanitation skills will be monitored at all times for compliance with standard rules.
Sanitation infractions could lead to a failing grade.
Professional Uniform: All Candidates must wear white chef coat, white toque, black or black and white
checkered pants, leather shoes or clogs and have a clean apron and side towels.
Candidates should submit a typed list of all items to be prepared to the examiners prior to starting the
exam.
Candidates should bring their own plates unless the test site has agreed to provide them.

Exam Time: 2.5 hours

During the time allotted for your exam, prepare the following list of items; finish each according to industry
standards, and present final products to the evaluators. As items are completed, you may present them at
that time either by setting them on finished plates at the end of your work station or by approaching the
evaluators directly.

The candidate shall exhibit the following:

Julienne carrot, 2 ounces
Batonnet carrot, 4 ounces (may also be cooked and used for the chicken course preparation below)
Fine chopped parsley, 4 T (rinsed and readied for use)
Standard mirepoix, 1 lb. (may be used to make chicken stock; reserve enough in a side plate to show
the examiners as they grade your progress)
Prepare and begin to cook 1.5 gallons chicken stock. (Bones need to be brought in. Do not use
trimmed carcass from the main course chicken. Examiners will observe for use of proper techniques
during the entire exam. Taste will not weigh high in the score. Over seasoning with salt, pepper or
other season could result in a negative score.
Fabricate 1 whole chicken (2.5 3.5 pounds) into:
2 drumsticks
2 thighs
1 wing
1 chicken breast, first joint of the wing bone is attached. It is clean. Skin is on. Cartilage and rib
bones are removed.
1 skinless, boneless chicken breast. Tenderloin or filet is removed.
Prepare chicken carcass for stock (to be presented, not for use in the chicken stock); carcass must be
free of usable meat.
Saut one of the chicken breasts applying appropriate seasonings and methodology, and serve as a
main course with appropriate vegetable and starch accompaniments. (Batonnet of carrots from above
may be used.)

Notes:
Candidates should inform proctors 10 minutes before they begin plating foods for final presentation.
Appropriate organization, safety, and sanitation skills contribute greatly to each candidates success.







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Certified Culinarian

(CC

) Practical Exam Score Sheet

Candidate: _________________________________ ACF Member #: ________________
Facility/Site: ________________________________ Date: ________________________
Certification level tested:____________________________________________________
Exam Time 2 Hours Set Up Time _______________ Start Time_______________

Safety & Sanitation Skills
______Acceptable _____Unacceptable

COMMENTS/EXPLANATIONS:






Organizational Skills (20 Points)
Mise en Place/ Work Habits (0-10) __________
Utilization of Ingredients & Use of Allotted Time (0-10) __________
COMMENTS/EXPLANATIONS:






Craftsmanship Skills (40 Points)

Cooking Skills and Culinary Techniques (0-30) __________
Serving & Portion Size (0-10) __________
COMMENTS/EXPLANATIONS:










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Finished Product Skills (40 Points)

Exhibit the following:
Julienne carrot, 2 ounces _____Acceptable _____Unacceptable
Batonnet carrot, 4 ounces _____Acceptable _____Unacceptable
Fine chopped parsley, 4 Tablespoons _____Acceptable _____Unacceptable
Standard Mirepox, 1 pound _____Acceptable _____Unacceptable
COMMENTS/EXPLANATIONS:






Prepare and begin to cook 1.5 gallons chicken stock ________Acceptable ______Unacceptable
COMMENTS/EXPLANATIONS:






Fabricate 1 whole chicken into: 2 drumsticks, 2 thighs, 1 wing, 1 French breast, and 1 supreme
________Acceptable _______Unacceptable
COMMENTS/EXPLANATIONS:






Prepare chicken carcass for stock ________Acceptable ________Unacceptable
COMMENTS/EXPLANATIONS:





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Saut one of the chicken breasts applying appropriate seasonings and methodology and serve as
main course with appropriate vegetable and starch accompaniments.

COMMENTS/EXPLANATIONS:






Flavor & Texture (0-30) __________
Presentation and Nutritional Balance (0-10) __________
Total Test Score (0-100) __________
Evaluators Signature: ___________________________________

Evaluators Printed Name: ________________________________ ACF Member #: _________