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CSC Certified Sous Chef VIP Practice Exam
CSC — The Certified Sous Chef (CSC) credential is issued by the American Culinary Federation (ACF); candidates must pass a written knowledge exam (~100 multiple-choice questions covering culinary arts, nutrition, sanitation, supervisory management, and cost control) plus a practical cooking examination, with a 70% passing threshold on the written portion.
54
Questions
120m
Time Limit
70.00%
To Pass
Question 1 of 54👑 VIP
You are prepping for a banquet service of 200 guests. The standardized recipe for your signature braised short rib yields 25 portions. Your yield percentage for bone-in short ribs after trimming and cooking loss is 55%. If each finished portion weighs 6 oz, how many pounds of raw bone-in short rib must you purchase to produce 200 portions?
Questions 2–54 and full explanations are VIP-exclusive.