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http://www.acfchefs.org/download/documents/certify/certification/practical_exam_cc.pdf

Practical Exam Guidelines

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 below for the chicken course preparation)
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 proper techniques during the entire
exam. Taste will not weigh high in the grade unless overly seasoned with salt, pepper or other seasoning
in which case a negative score could result.
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.
Sauté 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.)
Candidates should inform proctors 10 minutes before they begin plating foods for final presentation.
Appropriate organization, safety, and sanitation skills contribute greatly to each candidate’s success.