CEC Cheat Sheet 2026

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

1. Under the FDA Food Code two-stage cooling method, cooked TCS food must drop from 135°F to 70°F within what time frame? → 2 hours
2. In menu engineering, an item with high popularity but low contribution margin is classified as a: → Plowhorse
3. When poaching salmon, what liquid temperature range is generally recommended? → 160–180°F (71–82°C), barely moving liquid
4. Which ingredient became the ninth major food allergen in the U.S. under the FASTER Act effective in 2023? → Sesame
5. What is the proper way to store raw meat? → It should be stored in a sealed container at the bottom of the refrigerator
6. A pastry cook uses the same scoop for almond flour and all-purpose flour bins. What risk does this create? → Allergen cross-contact with tree nuts
7. When calculating order quantity, which formula correctly accounts for expected usage and current stock? → Order Quantity = Par Level − Current Inventory + Safety Stock
8. Prime cost in a foodservice operation is made up of: → Cost of goods sold plus total labor cost
9. Two cooks keep arguing over shared equipment during service. Which conflict-resolution approach seeks a solution that fully meets both parties' needs? → Collaborating
10. In blind receiving, the receiving employee is given: → An invoice or list that shows items but omits quantities
11. Why should hot-holding equipment such as steam tables never be used to reheat food? → They cannot bring food through the danger zone fast enough
12. An entrée sells for $24.00 and has a food cost of $7.50. What is its contribution margin? → $16.50
13. Which practice best keeps blanched green vegetables bright green? → Cook them uncovered in plenty of boiling salted water, then shock them in ice water
14. During an interview for a pastry cook, which question is legally risky and should be avoided? → Are you planning to have children soon?
15. Which type of operation benefits most from a cycle menu? → A hospital or school foodservice
16. What is the proper temperature for cooking poultry? → 165°F (74°C)
17. What is the first principle when developing a HACCP plan? → Conduct a hazard analysis
18. A chef wants a deeply browned crust on a thick pork chop but an even, rosy interior. Which technique best achieves this? → Reverse sear: low oven first, then a hot pan sear
19. Food thermometers used to measure TCS food temperatures must be accurate to within: → ±2°F
20. What is the typical recommended concentration for a chlorine sanitizer on food-contact surfaces? → 50-100 ppm
21. Which menu engineering action is generally recommended for a 'Dog'? → Remove it, or rework it if it serves a strategic purpose
22. Contribution margin for a menu item is calculated as: → Selling price minus food cost
23. What is the purpose of 'clarification' when making aspic or consommé for garde manger use? → To remove impurities and produce a crystal-clear, flavorful liquid using a clearmeat
24. When setting up a cold station for service, what is the recommended holding temperature for cold salads and cold plates? → Below 41°F (5°C)
25. What is the usual Food Code concentration range for a chlorine sanitizer used in a three-compartment sink? → 50–99 ppm
26. According to Herzberg's two-factor theory, which of the following is a motivator rather than a hygiene factor for kitchen staff? → Recognition for achievement
27. A chef replaces some of the butter in a sauce with a reduced stock to lower fat. This is an example of: → Recipe modification for nutritional goals
28. Which allergen was added to the major U.S. food allergen list by the FASTER Act, making it the ninth? → Sesame
29. What is the minimum internal cooking temperature for poultry under the FDA Food Code? → 165°F for less than 1 second (instantaneous)
30. Which document formally authorizes the transfer of goods from a storeroom to a production kitchen? → Requisition form