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. A CCA is designing a training needs assessment (TNA) before launching a new menu. What data source is MOST useful for identifying skill gaps? → Direct observation of current staff performance against new menu competency benchmarks
2. What is the primary purpose of conducting a physical inventory count in foodservice? → To calculate the actual cost of food used during an accounting period
3. A culinary administrator calculating prime cost would add together which two expense categories? → Food cost and total labor cost
4. A restaurant purchases a 10-lb beef tenderloin for $15/lb. After trimming, the edible yield is 7.5 lbs. What is the cost per edible pound? → $20.00
5. An approved vendor list (AVL) in culinary procurement helps to: → Ensure only pre-qualified suppliers are used
6. Which purchasing method is MOST appropriate for a high-volume kitchen purchasing commodities like flour and sugar? → Standing order purchasing
7. The Age Discrimination in Employment Act (ADEA) protects workers who are: → 40 years of age or older
8. An accounts payable aging report helps a culinary administrator: → Track overdue payments owed to vendors
9. Norovirus is best prevented in a food service setting by which practice? → Excluding ill food handlers and rigorous handwashing
10. Which of the following is included in 'prime cost' for a foodservice operation? → Food cost + total labor cost including benefits
11. Which scheduling method best minimizes overtime costs while maintaining adequate kitchen coverage during peak hours? → Demand-based staggered scheduling
12. When is it necessary to wash hands TWICE in succession during food service? → After using the restroom
13. What is the purpose of a three-compartment sink in a commercial kitchen? → Wash, rinse, and sanitize equipment and utensils
14. HVAC systems in a commercial kitchen must be designed to handle: → High heat, humidity, and grease-laden air produced during cooking operations
15. When an employee reports a workplace safety violation to OSHA, they are protected from retaliation under: → OSHA Section 11(c) whistleblower protections
16. In menu engineering, what category describes menu items with HIGH popularity and HIGH contribution margin? → Stars
17. Labor cost percentage is typically expressed as a percentage of: → Total revenue
18. Which of the following BEST describes a 'perpetual inventory system' in a foodservice operation? → Continuously tracking inventory additions and withdrawals in real time
19. A food handler has a minor cut on their hand that is bandaged. What additional step is required before handling ready-to-eat foods? → Wear a single-use glove over the bandage
20. Which US federal agency is responsible for regulating meat, poultry, and egg products in foodservice? → USDA Food Safety and Inspection Service (FSIS)
21. A culinary administrator reviews a menu engineering matrix and finds an item is a 'Dog.' This means the item has: → Low popularity and low contribution margin
22. Which temperature range is known as the 'danger zone' for bacterial growth in food, according to the FDA Food Code? → 41°F to 135°F (5°C to 57°C)
23. A kitchen manager notices that food cost percentage has risen to 38% against a target of 32%. Which action should be taken FIRST? → Conduct a waste and spoilage audit
24. When calculating a menu item's food cost percentage, which formula is correct? → Food cost ÷ selling price × 100
25. Which purchasing method involves buying large quantities to receive volume discounts? → Volume purchasing
26. Which foodborne illness is caused by a toxin pre-formed in food before consumption, and symptoms typically appear within 1–6 hours? → Staphylococcal food poisoning
27. Ergonomic kitchen design focuses on: → Designing workspaces to reduce physical strain and improve worker efficiency and safety
28. Table turnover rate in a restaurant context measures: → The number of times a table is used by different guests during a service period
29. Iron-deficiency anemia is most commonly addressed by including which of the following menu items? → Lean red meat, beans, and fortified cereals
30. Which federal program sets the nutritional standards for school meals in the United States? → NSLP