(CSCÃ‚Â®) Candidate Handbook - American Culinary Federation

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Sample CSC ® Written Exam Questions1. Which of the following cuts comprise the full loin of beef?A. Short loin and shankB. Short loin and sirloinC. Tenderloin and shankD. Sirloin and shank2. What class of nutrients includes starches, sugar, and dietary fiber?A. MineralsB. LipidsC. ProteinsD. Carbohydrates3. What type of storage container is most effective for cooling liquid food items?A. MetalB. GlassC. PlasticD. Rubber4. What is the French term of the position in a classical kitchen brigade system that would need to workany station throughout the kitchen?A. PoissonierB. RôtisseurC. TournantD. Commis30
5. What technique should be used to check the temperature of vacuum packed items?A. Insert the probe into the thickest vacuum package container.B. Place the thermometer stem or probe between two packages.C. Use an immersion probe to measure the internal temperature.D. Open package and insert the probe halfway in.6. The sous chef records the following weights on the yield report worksheet while cutting steaks for therestaurant. What is the yield percentage for strip?A. 18%B. 72%C. 82%D. 88%7. When advertising for a new restaurant employee, what wording is acceptable to include?A. Two years of experience preferred.B. Males preferred.C. 25‐35 year olds preferred.D. Chinese heritage preferred.Answers to sample test questions: 1. B; 2. D; 3. A; 4. C; 5. B; 6. C; 7. A.31
Page 3 and 4: CSC ® Written Examination At‐A
Page 5 and 6: Non‐discrimination PolicyThe Cert
Page 7 and 8: Submit application and documentatio
Page 9: Step 1: Initial CSC ® Pre-Approval
Page 12 and 13: Candidates will receive a testing v
Page 14 and 15: Step 2: Final CSC ® Application(Wr
Page 16 and 17: • Supervise the daily set-up for
Page 18 and 19: CSC ® Written Examination At‐A
Page 20 and 21: Exam ResultsThe proctor will print
Page 22 and 23: 1801 MURCHISON DRIVE, SUITE 288BURL
Page 24 and 25: CSC ® Written Exam SpecificationsT
Page 26 and 27: K19. of basic guidelines for prepar
Page 28 and 29: DOMAIN TWO: Team management—18%TA
Page 32 and 33: CSC ® Practical Examination At‐A
Page 34: Ingredients:Exam candidates are req
Page 37 and 38: Be courteous, calm, and collective.
Page 39: Practice ten timesSee guidelines fo
Page 43 and 44: CSC ® Practical Exam Specification
Page 47: Certified Sous Chef ®Practical Exa
Page 55: Step 4Recertification NotificationT
Page 58: American Culinary FederationRecerti

(CSCÃ‚Â®) Candidate Handbook - American Culinary Federation

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