CMC Cheat Sheet 2026

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

1. What does a cycle menu mean? → Menu that repeats on a schedule
2. Which knife cut produces long, thin matchstick-shaped pieces? → Julienne
3. During a market basket execution, which task should be considered the lowest priority when a chef is falling significantly behind schedule? → Fabricating a highly intricate, multi-step vegetable garnish that is purely decorative.
4. Which cooking method uses dry heat and no added fat? → Roasting
5. Which sauce is one of the French 'mother sauces'? → Béchamel
6. Which of the following is a key component in making puff pastry? → Butter
7. In classical French cuisine, which of the following is NOT one of the five 'mother sauces' codified by Auguste Escoffier? → Béarnaise
8. Which type of flour has the highest protein content? → Bread flour
9. What is menu engineering? → Analyzing item sales and profits
10. What is the classic French knife cut that transforms vegetables like potatoes or carrots into a seven-sided shape resembling a football? → Tourné
11. What is cross-contamination? → Transfer of bacteria between foods or surfaces
12. Why is it important to clean and sanitize food contact surfaces? → To reduce pathogens to safe levels
13. What is the recommended internal temperature for cooked poultry? → 165°F (74°C)
14. What type of thermometer is best for measuring the temperature of thin foods? → Thermocouple
15. A chef is formulating a 5/4/3 emulsion forcemeat for frankfurters. What do the numbers 5, 4, and 3 in the ratio represent? → 5 parts lean meat, 4 parts fat, 3 parts ice.
16. What is the benefit of including seasonal items on a menu? → Better flavor and lower cost
17. Which method is best for clarifying a consommé? → Using egg white raft
18. Which of the following correctly pairs a global cuisine with its foundational 'trinity' or core flavor base? → Cajun/Creole: Onion, celery, green bell pepper
19. In the classical preparation of Tournedos Rossini, which component is most central to the dish's identity and provides its signature, luxurious flavor profile? → A Madeira and black truffle reduction sauce.
20. What is the most accurate method for measuring ingredients? → Weighing on a kitchen scale
21. Which food should be stored on the top shelf of a refrigerator? → Ready-to-eat foods
22. Why should food handlers avoid wearing jewelry in the kitchen? → It might harbor bacteria
23. A candidate is tasked with preparing a variety of forcemeats. Which of the following is NOT considered one of the three basic styles of forcemeat? → Emulsion
24. What is the purpose of resting meat after cooking? → To allow juices to redistribute
25. What is the primary function of gluten in bread making? → Provide structure and elasticity
26. What is a common allergen that must be listed on menus? → Peanuts
27. Which is a critical step in handwashing? → Scrubbing for at least 20 seconds
28. What is the ideal storage temperature for chocolate? → 55°F to 65°F
29. Which of the following is considered a cold emulsion sauce? → Mayonnaise
30. What is a key ingredient in pâte à choux that allows it to puff up? → Steam