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The CCC exam has 80 questions and runs 5 hours.
These 10 free CCC questions are organized by exam domain, so you can see how each part of the Florida Certified Roofing Contractor Exam blueprint is tested. Reveal the answer and explanation under each question.
A chef replaces the blond roux in a sauce with a dark brown roux, using the same weights of flour and fat. After thorough simmering, the sauce is adjusted to its original finished volume. The toasted flavor is right, but the sauce is too thin. The finished yield must remain unchanged. Which change should be tested in the next batch?
Correct answer: C - Use more dark brown roux at the same finished volume.
Beef shanks intended to be fork-tender have reached their required safe cooking temperature. A skewer still meets firm resistance in the connective tissue, although the meat remains moist and the braising liquid is gently simmering. To reach the intended texture, the chef should:
Correct answer: D - Braise gently, covered, until the connective tissue softens.
Egg yolks are whisked with a tarragon-and-shallot vinegar reduction, then emulsified with clarified butter. What is the most specific classical name for this sauce?
Correct answer: B - Béarnaise
The clarification raft has formed on a beef consommé. The liquid beneath it is becoming clear. How should the cook complete clarification without undoing the work of the raft?
Correct answer: D - Simmer gently; strain without pressing the raft.
A chicken-stock cooling log records 135°F at noon, 68°F at 12:50 p.m., and 39°F at 5:20 p.m. The readings are reliable, and the stock was protected from contamination throughout cooling. Under the ordinary two-stage cooling provisions of the FDA Food Code 2026, how should the chef assess this batch?
Correct answer: A - Both cooling limits were met; retain the stock at 41°F or below.
A baked vanilla custard has a coarse, curdled interior and releases clear liquid when cut. Its ingredients were weighed correctly, but the water bath boiled vigorously during baking. Which diagnosis best explains both the texture and the liquid loss?
Correct answer: B - Syneresis: excessive heat contracted the egg-protein gel and expelled liquid.
A guest with a confirmed cow's-milk protein allergy orders poached chicken with sauce. The chicken and stock contain no milk ingredients. Staff can use verified ingredients, clean equipment, and an established cross-contact procedure. Which sauce plan should the chef approve?
Correct answer: C - Prepare a sauce from chicken stock and cornstarch, finished with olive oil.
Two suppliers offer the same fish species and quality. Whole fish cost $6.40 per pound and yield 40% skinless, boneless raw fillet. Ready-to-use fillets cost $14.80 per pound with no further trimming loss. Labor costs are identical, and the operation assigns no value to the bones or trim. Which purchase costs less per usable pound, and by how much?
Correct answer: D - Ready-to-use fillets; the savings would be $1.20.
An entrée accounts for 31% of comparable entrée sales and contributes $8 per portion after food cost. For this menu review, high popularity begins at 18% of sales and high contribution begins at $12 per portion. Guest satisfaction with the dish is strong. Which classification and initial response fit these results?
Correct answer: B - Plowhorse: examine portion cost and pricing while preserving the value guests recognize.
A commis receives a diagram specifying 1/8-inch brunoise but has not been shown the cut. The first batch varies from 1/8-inch to 1/4-inch cubes. Knife handling is safe, and this is the cook's first attempt. Which supervisory response addresses the demonstrated skill gap?
Correct answer: A - Demonstrate the cut and coach an observed return demonstration.
The CCC exam also covers these domains. Drill them in the full free practice test:
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