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Certified Executive Chef (CEC) Practice Examination Questions And Correct Answers (Verified Answers) Plus Rationales 2026 Q&A | Instant Download Pdf
Comprehensive Practice Exam covering culinary management, nutrition, food safety, menu development, cost control, human resources, and advanced cooking techniques.
- Which of the following is the most effective method to control food
- Increasing menu prices
- Conducting daily inventory counts
- Hiring more skilled chefs
- Using pre-portioned ingredients
costs in a large kitchen operation?
Answer: D
Rationale: Pre-portioning standardizes serving sizes, prevents waste, and
maintains consistent cost per plate. 1 / 4
- Which of the following best describes the term “mise en place”?
- Final plating presentation
- Garnishing before service
- Everything in its place
- Kitchen sanitation setup
Answer: C
Rationale: Mise en place refers to the preparation and organization of
ingredients and tools before cooking begins.
3. The Maillard reaction occurs when:
- Food is boiled in water
- Amino acids react with reducing sugars under heat
- Caramelization happens at low temperature
- Enzymes break down proteins
Answer: B
Rationale: The Maillard reaction is a non-enzymatic browning process
between amino acids and sugars that develops flavor and color.
- When developing a menu for a healthcare facility, the executive chef
should primarily consider:
- Cost control 2 / 4
- Staff skill level
- Nutritional requirements and dietary restrictions
- Available kitchen equipment
Answer: C
Rationale: Nutrition and diet compliance are critical in healthcare settings
to meet patient health needs.
- Which stock is made with roasted bones and mirepoix?
- Court bouillon
- Brown stock
- White stock
- Fumet
Answer: B
Rationale: Roasted bones and mirepoix provide the rich color and depth
characteristic of brown stock.
6. A HACCP plan is designed to:
- Maintain food costs
- Manage staff schedules
- Identify and control food safety hazards
- Improve customer satisfaction
Answer: C 3 / 4
Rationale: HACCP (Hazard Analysis Critical Control Point) ensures food
safety by monitoring biological, chemical, and physical hazards.
- Which of the following is a thickening agent made from butter and flour
- Slurry
- Roux
- Liaison
- Emulsion
cooked together?
Answer: B
Rationale: Roux is a traditional thickener prepared from equal parts of fat
(usually butter) and flour.
- In a classical brigade system, who is responsible for all roasted and
- Poissonnier
- Entremetier
- Rôtisseur
- Saucier
grilled items?
Answer: C
Rationale: The rôtisseur manages all roasting, broiling, and grilling tasks in
the kitchen hierarchy.
- / 4
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