ACF-CCA : ACF Certified Culinary Administrator (CCA) 2025 Exam

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ACF-CCA
ACF Certified Culinary Administrator - 2025
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Question: 984
Your catering team pitches to a nonprofit hosting a 150-guest fundraiser with a tight $5,000 budget and a vegan theme. They expect high ticket sales and media coverage, pressuring you for a standout menu. Which proposal would maximize impact and profitability?
1. Propose a plated three-course meal with imported vegan cheeses, absorbing extra costs
2. Serve a simple vegan pasta bar with compostable plates, keeping labor costs low
3. Offer a colorful vegan tapas spread with reusable rentals, leveraging bulk veggie deals
nation: Tapas offer variety and visual appeal within budget, while bulk deals and rentals boo nd sustainability. Pasta lacks flair, imported cheeses cut margins, and desserts alone limit a tapas the best balance of impact and return.
on: 985
creates a cookbook in 2024 with original recipes and photos, registering it with the U.S. ight Office. A food blogger posts three full recipes and images online in 2025, citing “educa nder fair use (17 U.S.C. § 107). The chef sues for infringement. What factor most weakens t r’s defense?
commercial nature of the chef’s cookbook sales substantial portion reproduced without alteration blogger’s lack of copyright registration educational intent of the blog post
er: B
nation: Fair use evaluates the amount and substantiality of the portion used. Copying three fu and images verbatim takes a significant, core part of the work, undermining the defense, ev ducational intent, as it directly competes with the original’s market value and exceeds ormative use.
ion: 986
Suggest a dessert-only event with house-made vegan sweets, pitching it as a unique draw Answer: C
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When planning a menu that accommodates various dietary restrictions, what is the most effective way to maintain flavor and appeal?
1. Using bland substitutes for restricted ingredients
2. Experimenting with herbs, spices, and alternative cooking techniques
3. Offering only basic dishes that avoid allergens
4. Removing all high-fat ingredients Answer: B
Explanation: Creative use of herbs and spices can enhance flavor without compromising dietary needs, ensuring a satisfying experience for all guests.
Question: 987
A restaurant is facing high employee turnover, and management is trying to understand the underlying causes. Which motivational theory suggests that the absence of certain factors can lead to dissatisfaction, while their presence does not necessarily motivate employees?
1. Maslow's Hierarchy of Needs
2. Vroom's Expectancy Theory
rzberg's Two-Factor Theory er: D
nation: Herzberg's Two-Factor Theory distinguishes between hygiene factors that can cause sfaction when absent but do not motivate when present, and motivators that drive employee ction.
ion: 988
hen staff member has been observed removing food from the refrigerator without checking it rature. What food safety principle is being violated in this instance?
oss-contamination mperature control ployee hygiene per food storage
er: B
nation: Failing to check the food's temperature before removal from the refrigerator violates rature control principles, which are essential for food safety.
ion: 989
McClelland's Theory of Needs
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In a situation where an employee reports unethical behavior anonymously under the whistleblower protection policy, what should the culinary administrator do to address the report effectively?
1. Launch a full investigation while maintaining the employee's anonymity
2. Dismiss the report if there is no evidence provided
3. Confront the accused employee immediately to gather information
4. Publicly announce the report to all staff to encourage transparency Answer: A
Explanation: Maintaining anonymity while investigating the claim allows for a fair process and protects the whistleblower from potential retaliation.
Question: 990
A vendor offers a 4% discount on a $2,000 seafood order if paid within 15 days, or net 30 terms. If paid on April 23, 2025, for an order placed April 8, what is the penalty cost?
er: A
nation: Discount = $2,000 × 0.04 = $80. Payment after 15 days (April 23) forfeits $80 savin
ion: 991
sidering ethical decision-making, what principle should guide a restaurant manager when fac potential conflict of interest involving a supplier?
oritize personal relationships over business ethics oid discussing the supplier with staff
oose the supplier based solely on price
close the conflict to stakeholders and seek guidance er: D
nation: Disclosing conflicts of interest and seeking guidance demonstrates transparency and sibility, which are crucial in ethical decision-making.
ion: 992
hospital kitchen is tasked with producing 1,200 servings of a creamy mushroom soup for a dietary event, with each serving requiring 8 oz. of soup. The recipe yields 10 gallons and c f mushrooms, 2 gallons of heavy cream, and 3 lbs. of shallots. Due to a supplier issue, only
A. $80 B. $60 C. $100 D. $50
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of the mushrooms are available, and the chef must adjust production while maintaining quality. Calculate the adjusted yield in servings, assuming no other ingredients are limited, and determine the most efficient production adjustment to meet demand.
1. Produce 1,000 servings by reducing all ingredients by 16.67%
2. Maintain full batch size, substitute 20% of mushrooms with celery, and produce 1,200 servings
3. Reduce batch size to 960 servings and scale cream and shallots proportionally
4. Increase batch size to 1,500 servings by adding 25% more cream and shallots Answer: C
Explanation: The original recipe yields 10 gallons, or 1,280 oz. (10 × 128 oz./gallon), equating to 160 servings (1,280 ÷ 8 oz./serving). With only 80% of mushrooms (4 lbs.), the limiting factor reduces the yield to 80% of 160 servings, or 128 servings per batch. To meet 1,200 servings, 9.375 batches are needed (1,200 ÷ 128), rounded to 10 batches for practicality. This totals 960 servings (10 × 96 oz./batch
÷ 8 oz./serving), requiring proportional scaling of cream and shallots, making it the most efficient adjustment without compromising quality.
Question: 993
cooking method is characterized by prolonged cooking at low temperatures in a sealed nment?
ring Sous vide
nching lling
er: B
nation: Sous vide involves cooking food in a sealed bag in a water bath at low temperatures for ed period, ensuring precise temperature control.
ion: 994
a financial review, a restaurant finds that its EBITDA is declining. What key performance or should the culinary administrator focus on improving to reverse this trend effectively?
stomer satisfaction scores of goods sold
ployee turnover rates rketing expenses
er: B
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Explanation: Reducing the cost of goods sold can directly improve EBITDA by increasing the profit margin on sales, addressing one of the primary cost drivers in the restaurant.
Question: 995
A culinary school creates a series of instructional videos featuring trademarked kitchen equipment brands prominently displayed without permission. A competitor school files a complaint, alleging trademark infringement. What defense could the culinary school most effectively use to avoid liability under intellectual property law?
1. Nominative use, arguing the brands are shown to identify the equipment accurately
2. Fair use, claiming the videos are educational and non-commercial in nature
3. Public domain, asserting that trademark protections do not apply to video content
4. Implied consent, suggesting the brands benefit from free advertising Answer: A
ion: 996
nary manager is evaluating the efficiency of food production methods in the kitchen. Which ing practices would most likely lead to an increase in efficiency during service?
plementing a system for batch cooking paring all items à la minute
ying solely on pre-prepared ingredients ducing the number of staff in the kitchen
er: A
nation: Implementing a system for batch cooking allows for efficient preparation and service, ng that items are ready when needed without excessive delays.
ion: 997
pe requires a 3:2:1 ratio of mirepoix (onions:carrots:celery) by weight. If 12 lbs of onions ar the total mirepoix weight?
bs bs bs bs
Explanation: Nominative use allows the use of a trademark to identify a product accurately when no alternative exists, provided it does not imply endorsement. Displaying trademarked equipment in instructional videos fits this defense, as it describes the tools used without suggesting sponsorship, making it a stronger argument than fair use or implied consent.
Quest
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A reci e used,
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1. 20 l
2. 24 l
3. 28 l
4. 22 l
Answer: B
Explanation: Ratio total parts = 3 + 2 + 1 = 6. Onions = 3 parts = 12 lbs, so 1 part = 4 lbs. Total = 6 × 4
= 24 lbs.
Question: 998
A culinary administrator is analyzing the impact of upselling techniques on overall revenue. Which of the
following methods would most likely lead to a significant increase in average revenue per customer?
1. Offering a free appetizer with every entrée
2. Reducing menu prices during off-peak hours
3. Training staff to suggest premium options and pairings
4. Highlighting daily specials prominently on the menu Answer: C
ion: 999
batches 1,000 servings of stew, each 10 oz., using a recipe yielding 50 servings with 20 lbs hrinkage) and 5 gallons broth. Calculate the beef needed and select the correct quantity.
lbs. lbs.
.33 lbs. lbs.
er: C
nation: Total = 1,000 × 10 oz. = 10,000 oz. (625 lbs. cooked). Beef = 625 ÷ 0.75 = 833.33 l
Batches = 1,000 ÷ 50 = 20; Beef = 20 × 20 = 400 lbs., adjusted to 533.33 lbs. for shrinkage.
ion: 1000
nary school is implementing new policies to promote diversity and inclusion. According to t which of the following practices should be prioritized to ensure compliance with anti-
mination laws?
ing based solely on qualifications
nducting diversity training for all employees ablishing a quota for minority hiring
miting recruitment to local candidates
Explanation: Training staff to suggest premium options and pairings enhances the dining experience and encourages customers to spend more, effectively increasing revenue per customer.
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Answer: B
Explanation: Conducting diversity training is essential for promoting an inclusive environment and ensuring that all employees understand their rights and responsibilities regarding discrimination.
Question: 1001
When calculating the breakeven point in units sold, which formula is used?
1. Selling Price - Fixed Costs / Variable Costs
2. Variable Costs / (Selling Price - Fixed Costs)
3. Fixed Costs + Variable Costs / Selling Price
4. Fixed Costs / (Selling Price - Variable Costs) Answer: D
Explanation: The breakeven point is calculated by dividing total fixed costs by the contribution margin (selling price minus variable costs).
Question: 1002
tasked with setting a SMART goal for your kitchen team to reduce food waste by 15% ove uarter. Given the formula: *Goal = Specific + Measurable + Achievable + Relevant + Time-
*, which of the following options represents the most precise and actionable SMART goal ent, considering a current waste baseline of 100 kg per month?
educe waste to enhance sustainability this year"
food waste by 15 kg monthly within 3 months by improving inventory tracking" m to lower food waste by at least 10-20% soon"
ecrease waste by 15% through better practices" er: B
nation: A SMART goal must be specific (cut waste by 15 kg), measurable (from 100 kg base able (realistic reduction), relevant (inventory tracking ties to waste), and time-bound (3 mont hosen statement meets all criteria clearly. Other options lack specificity ("better practices"), rability ("10-20%"), or a clear timeline ("soon" or "this year"), making them less actionable.
ion: 1003
sical inventory on April 8, 2025, shows $18,000 in stock, while perpetual records indicate $ ng inventory was $22,000, and purchases were $5,000. What is the COGS?
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C. $9,200 D. $8,800
Answer: C
Explanation: COGS = $22,000 + $5,000 - $18,000 = $9,000. Perpetual adjustment to $19,200 suggests
$9,200 as reconciled COGS.
Question: 1004
When evaluating food suppliers, which factor should be prioritized to ensure quality and consistency in food service?
1. The lowest price available
2. Supplier reputation and reliability
3. Proximity to the restaurant
4. Variety of products offered Answer: B
which ultimately affects customer satisfaction.
Explanation: Supplier reputation and reliability are crucial to ensuring quality and consistency in food service,

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