A. 145F 63C - Practice Exam Questions And Correct Answers (Ve...

Certified Chef Professional Certification Practice Exam Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf

• What is the correct internal cooking temperature for poultry?

A. 145°F (63°C)

B. 165°F (74°C)

C. 155°F (68°C)

D. 160°F (71°C)

Rationale: Poultry must reach 165°F to destroy Salmonella and other

pathogens.

• Which of the following is a dry-heat cooking method?
• Boiling
• Steaming 1 / 4

• Roasting
• Poaching

Rationale: Roasting uses dry heat without water, typically in an oven.

• What is the primary purpose of blanching vegetables?
• To fully cook them
• To preserve color and stop enzyme action
• To caramelize sugars
• To add flavor

Rationale: Blanching halts enzyme activity and helps retain bright color

before freezing or sautéing.

• What is the main ingredient in a roux?
• Fat and flour
• Flour and sugar
• Butter and cream
• Stock and cornstarch

Rationale: A roux combines equal parts fat and flour to thicken sauces and

soups.

• Which knife is best for chopping vegetables?
• Fillet knife 2 / 4

• Chef’s knife
• Paring knife
• Serrated knife

Rationale: The chef’s knife’s broad blade and curved edge make it ideal for

chopping and slicing.

6. The French term “mise en place” means:

• Cooking to order
• Everything in its place
• Cleaning the station
• Preparing sauces

Rationale: “Mise en place” refers to organizing and prepping all

ingredients before cooking.

• Which cooking method involves vacuum-sealing food and cooking it in a

water bath?

• Braising
• Steaming
• Sous vide
• Poaching

Rationale: Sous vide involves sealing food in a bag and cooking it in a

controlled water temperature. 3 / 4

• What is the ratio of oil to vinegar in a classic vinaigrette?

A. 1:1

B. 2:1

C. 3:1

D. 4:1

Rationale: A standard vinaigrette combines 3 parts oil to 1 part acid for

balance.

• Which microorganism causes botulism?
• Salmonella
• E. coli
• Clostridium botulinum
• Listeria monocytogenes

Rationale: Clostridium botulinum produces toxins under anaerobic

conditions leading to botulism.

• What is the main ingredient in hollandaise sauce?
• Milk
• Egg yolks and butter
• Cream
• Flour and stock
• / 4