CCA Cheat Sheet 2026

The 30 highest-yield CCA facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the function of cream of tartar when whipping egg whites? → It stabilizes the foam and prevents overbeating
2. What is 'confit' as a preservation and cooking method? → Slow-cooking food submerged in its own fat and storing it under that fat
3. Which task helps with inventory management in a kitchen? → Labeling and dating items
4. Which type of sugar is most commonly used to make Italian meringue? → Hot cooked sugar syrup
5. What is the function of eggs in baked goods? → Structure, leavening, moisture, richness, and emulsification
6. What is the minimum safe internal temperature for cooking poultry? → 165°F
7. What is a 'mandoline' used for in the professional kitchen? → A device for creating precise, uniformly thin slices of vegetables and fruits
8. What is 'sous vide' cooking? → Cooking vacuum-sealed food in a precisely temperature-controlled water bath
9. In pastry, what does 'laminated dough' refer to? → Dough layered with fat through repeated folding
10. Hollandaise sauce is an example of which type of emulsion? → Semi-permanent emulsion
11. What does a menu engineering analysis classify as a 'star' item? → A menu item with high profitability AND high popularity
12. What is the correct ratio of salt used in a dry cure for charcuterie? → 1–3% salt by weight of the meat
13. What is the purpose of 'folding' in pastry techniques? → To gently incorporate a lighter, airy mixture into a denser one without losing volume
14. What cooking technique involves briefly submerging vegetables in boiling water and then immediately transferring them to ice water? → Blanching
15. Which term refers to cutting food into long, thin matchstick-like strips? → Julienne
16. Which mineral helps in oxygen transport in the blood? → Iron
17. What technique is used to prevent a custard from curdling during cooking? → Tempering the eggs by slowly adding hot liquid
18. What is a 'ganache' in pastry arts? → A mixture of chocolate and warm cream
19. Which behavior demonstrates professionalism in the kitchen? → Arriving on time
20. Which knife is considered the most essential and versatile in a professional kitchen? → Chef's knife
21. What is the term for removing the bones from a piece of meat while keeping it as intact as possible? → Boning/fabricating
22. What is the difference between a ground beef labeled '80/20' and one labeled '93/7'? → 80/20 contains 80% lean meat and 20% fat; 93/7 contains 93% lean meat and 7% fat
23. What does 'FIFO' stand for in food purchasing and storage? → First In, First Out
24. Which primal cut of beef produces steaks such as the T-bone and porterhouse? → Short loin
25. Which knife is best suited for slicing bread? → Serrated knife
26. What is 'shrinkage' in the context of meat purchasing and cost control? → The loss of weight and volume that occurs when meat is cooked due to moisture and fat loss
27. What is the correct temperature range for holding a finished hollandaise sauce? → 130–140°F (54–60°C)
28. What is the process of 'frenching' a rack of lamb? → Trimming the meat and fat away from the rib bones to expose them
29. Why is communication important in kitchen operations? → To ensure accuracy and efficiency
30. What is deep-frying and what temperature range is typically used? → Submerging food in hot oil, typically heated to 325–375°F (163–191°C)