Passed my ACF Sous Chef Exam.

BillyG60 · #1 03-19-2002, 10:14 PM

Took my ACF Sous chef exam and I must say, it was alittle harder than I thought. I passed with a 74 but was kinda shocked I didn't do better.

Any way I took a year worth of studying 5 books while also taking classes. Now all I need to get my certification is my grades from the Nutrition course at the end of this semester (final on April 29)

I was suprised that I had no questions about food costing or costing out of menu items ---etc...

The baking part is what really killed me(since it has been years since I have actually baked anything)

also was suprised about the French meaning of Hor D'ourves (and yes I did get it right)

Billy

Kimmie · #2 03-19-2002, 10:16 PM

Congrats Billy.

ShawtyCat · #3 03-19-2002, 10:17 PM

Congrats on your exam!

Just curious as to what the French meaning of Hor D'ourves means though.

BillyG60 · #4 03-19-2002, 10:38 PM

Quote:

Originally posted by ShawtyCat
Congrats on your exam!

Just curious as to what the French meaning of Hor D'ourves means though.

Well If I would have spelled it corect. Hors D'oeuvre ;-)

Outside the work!! top of page 412 in "The Art And Science of Culinary Preparation"

It was a loooong night tonight.

Billy

culinarian247 · #5 03-19-2002, 11:05 PM

Congrats on your passing of the Sous Chef exam!!!!

Was the book "The Art And Science of Culinary Preparation" the most beneficial to you for the exam. And how do you Count up points? I guess it doesn't matter to me now since I'm only a student. But Nietzche says, "A man without a plan is not a man". So I'm just planning right now............

BillyG60 · #6 03-19-2002, 11:26 PM

Quote:

Originally posted by culinarian247
Congrats on your passing of the Sous Chef exam!!!!

Was the book "The Art And Science of Culinary Preparation" the most beneficial to you for the exam. And how do you Count up points? I guess it doesn't matter to me now since I'm only a student. But Nietzche says, "A man without a plan is not a man". So I'm just planning right now............

Yes---and no.

I would say a combination of several, including
The Art and Science
New Pro chef 7th edition
On Cooking (my personal fave)
Pro cooking 4th edition
Sauces--classical and contemporary sauce making
CIA'S Gardemange book, The Art and Craft of the Cold Kitchen (me like a lot also)

the ServeSafe Sanitation Course book.

Thats what did it for me.
If I would have taken that **** Baking class last semester,Pro baking had a couple of things from it on the test.

Enjoy and happy reading.

Billy

Isa · #7 03-20-2002, 12:51 PM

Congratulations on passing your exam Billy!