ACF CPC : Certified Pastry Culinarian (CPC) Exam MCQs and Practice Test

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Latest 2025 MCQs of Certified Pastry Culinarian (CPC)
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Exam Number : ACF-CPC
Exam Name : Certified Pastry Culinarian (CPC)
Vendor Name : ACF
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Total MCQs : Check Questions

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ACF-CPC Exam Format | ACF-CPC Course Contents | ACF-CPC Course Outline | ACF-CPC Exam Syllabus | ACF-CPC Exam Objectives

Exam Code: ACF-CPC
Exam Name: ACF Certified Pastry Culinarian
Number of Questions: 100 multiple-choice questions (covering both theory and practical knowledge).
Time Allotted: 2 hours (120 minutes) to complete the exam.
Passing Score: 70% or higher (minimum of 70 correct answers out of 100).

1. Safety & Sanitation
- Foodborne illnesses & pathogens
- Proper handwashing & personal hygiene
- Cross-contamination prevention
- HACCP principles
- Proper storage (FIFO, temperature control)
- Allergen management
- Sanitizing tools & workstations

- FIFO (First In, First Out)
- HACCP (Hazard Analysis Critical Control Points)
- Pathogens (Salmonella, E. coli, Listeria)
- Temperature Danger Zone (41°F–135°F / 5°C–57°C)
- Cross-contamination
- MSDS (Material Safety Data Sheets)

2. Baking Science & Ingredients
- Function of ingredients (flour, sugar, fats, leavening agents, eggs)
- Gluten development & control
- Starch gelatinization & protein coagulation
- Sugar crystallization & stages of sugar cooking
- Emulsions & foams

- Gluten (elastic protein in wheat flour)
- Gelatinization (starch thickening with heat & moisture)
- Maillard Reaction (browning of proteins & sugars)
- Leavening Agents (yeast, baking powder, baking soda)
- Invert Sugar (prevents crystallization)
- Dextrinization (breakdown of starch into sugars)

3. Doughs, Batters & Laminations
- Short doughs (pâte sucrée, pâte sablée)
- Puff pastry & croissant lamination
- Choux pastry
- Phyllo & strudel dough
- Meringues (French, Swiss, Italian)

- Lamination (folding butter into dough for flaky layers)
- Pâte à Choux (cream puff dough)
- Blitz Puff Pastry (quick puff pastry method)
- Detrempe (base dough for laminated pastries)
- Beurrage (butter block for lamination)

4. Cakes & Tortes
- Mixing methods (creaming, sponge, chiffon)
- Cake types (butter cake, genoise, angel food)
- Frostings & fillings (buttercream, ganache, mousse)
- Assembling & decorating layered cakes

- Genoise (sponge cake with whole eggs)
- Chiffon Cake (oil-based, light texture)
- Ganache (chocolate & cream mixture)
- Simple Syrup (sugar water for cake moisture)
- Dacquoise (nut-based meringue layers)

5. Custards, Creams & Sauces
- Crème anglaise, pastry cream, crème brûlée
- Panna cotta & Bavarian cream
- Sabayon & mousseline
- Fruit coulis & caramel sauces

- Crème Pâtissière (pastry cream)
- Crème Chantilly (whipped cream with sugar & vanilla)
- Bain-Marie (water bath for gentle cooking)
- Nappé (sauce consistency that coats the back of a spoon)

6. Chocolate & Confections
- Tempering chocolate (seeding, tabling)
- Chocolate types (dark, milk, white, couverture)
- Truffles, mendiants, & chocolate decorations
- Sugar work (pulled sugar, blown sugar)

- Tempering (crystallizing chocolate for shine & snap)
- Couverture (high-quality chocolate with extra cocoa butter)
- Ganache (chocolate & cream filling)
- Praline (caramelized nuts ground into paste)

7. Plated Desserts & Presentation
- Plate composition & balance
- Garnishing techniques (chocolate décor, tuiles, spun sugar)
- Sauces & texture contrast
- À la minute (prepared to order)
- Tuile (thin, crisp cookie for garnish)
- Quenelle (oval-shaped scoop of mousse or ice cream)

8. Frozen Desserts
- Ice cream, sorbet, gelato, & sherbet
- Churning & freezing techniques
- Stabilizers & emulsifiers
- Overrun (air incorporated into ice cream)
- Sorbet (dairy-free frozen dessert)
- Gelato (Italian-style dense ice cream)

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ACF Culinarian Question Bank

ACF-CPC Exam

Question: Does CPC test prep improves the knowledge about syllabus?
Answer: CPC test prep contain practice test. By reading and understanding the complete question bank greatly improves your knowledge about the core topics of the CPC exam. It also covers the latest CPC syllabus. These CPC exam questions are taken from actual exam sources, that's why these CPC exam questions are sufficient to read and pass the exam. Although you can use other sources also for improvement of knowledge like textbooks and other aid material these CPC questions are sufficient to pass the exam.

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Question: Can you believe, all CPC questions I read have been asked?
Answer: Yes, all the questions belong to the actual CPC question bank, so they appear in the real exam and you experience the exam lot easier than without these CPC questions.

Question: Can I find exam questions of CPC exam?
Answer: Yes. You will be able to download up-to-date CPC exam questions. If there will be any update in the exam, it will be automatically copied in your download section and you will receive an intimation email. You can memorize and practice these questions and answers with the VCE exam simulator. It will train you enough to get good marks in the exam.

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ACF CPC : Certified Pastry Culinarian (CPC) Exam MCQs and Practice Test

Latest 2025 MCQs of Certified Pastry Culinarian (CPC)
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ACF CPC : Certified Pastry Culinarian (CPC) Exam MCQs and Practice Test

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ACF-CPC Exam Format | ACF-CPC Course Contents | ACF-CPC Course Outline | ACF-CPC Exam Syllabus | ACF-CPC Exam Objectives

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ACF Culinarian Question Bank

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Latest 2025 MCQs of Certified Pastry Culinarian (CPC)
ACF-CPC Exam Questions & Practice Test, MCQs in Premium PDF and Test Engine

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