CAB Study Guide 2026
Everything you need to pass the CAB exam in one place: the exam format, every topic to study, real practice questions with explanations, flashcards, and full-length practice tests. Free, no sign-up needed.
📋 CAB Exam Format at a Glance
📚 CAB Topics to Study (37)
✍️ Sample CAB Questions & Answers
1. What does 'FIFO' stand for in bakery food storage management?
FIFO (First In, First Out) is the practice of using older stock before newer stock to reduce waste and prevent use of expired or deteriorated ingredients.
2. Why is high-protein flour preferred for artisan bread baking?
High-protein flour contains more gluten, which provides structure and elasticity, allowing the dough to rise properly.
3. When calibrating a baking thermometer, a baker places it in ice water and reads 34°F. What should the baker do?
A properly calibrated thermometer should read 32°F in ice water; a 2°F deviation requires adjustment or replacement to ensure accurate temperature monitoring.
4. Which type of hazard does a metal shard from a broken dough hook represent?
A metal fragment is a physical hazard — a foreign object that can cause injury when present in food.
5. What is the approximate protein content of bread flour?
Bread flour typically contains 12–14% protein, which provides sufficient gluten development for chewy, structured loaves.
6. Which US federal agency sets labeling requirements that artisan bakeries must follow for packaged goods sold retail?
The FDA regulates labeling of most packaged bakery products under the Federal Food, Drug, and Cosmetic Act, requiring ingredient lists, nutrition facts, and allergen declarations.