Specific Competencies and Skills Tested in this Assessment:
Culinary Math
- Demonstrate how to read, follow, and convert standard formulas
- Convert weights and measurements
- Demonstrate understanding of volume/weight measurement
- Demonstrate basic understanding of food costs
Knife Skills
- Demonstrate understanding of knife sharpening skills and care
- Demonstrate understanding of safe knife usage
- Demonstrate knowledge of appropriate knife types and utilization
Tools and Equipment
- Demonstrate proper care and use of kitchen equipment, small wares, and hand tools
- Identify small wares and hand tools
- Identify large kitchen equipment
Sanitation and Safety
- Demonstrate understanding of cleaning and sanitizing methods
- Understand time and temperature control
- Exhibit understanding of prevention, causes, and response to workplace injuries/illnesses
- Describe fire extinguishers and fire safety procedures
- Demonstrate personal hygiene and appropriate attire
- Demonstrate proper food storage techniques
- Understand recycling and sustainability concepts
Food Preparation
- Demonstrate knowledge of garde manger (e.g., salad dressings, desserts)
- Prepare sandwiches, spreads, and fillings
- Identify moist, dry, and combination cooking methods
Fruits, Vegetables, and Starches
- Identify and prepare fruits and vegetables
- Identify and prepare various vegetable starches
- Identify and prepare legumes, pastas, and whole grains
Basic Baking
- Identify basic baking equipment and hand tools
- Demonstrate knowledge of the methods and procedures for different quick breads and yeast breads
- Demonstrate knowledge of the methods and procedures for different cookies, cakes, pies, and pastries
Stocks, Sauces, and Soups
- Demonstrate knowledge of soups
- Demonstrate knowledge of stocks and reductions
- Demonstrate knowledge of sauces
- Demonstrate knowledge of roux and thickening agents
Proteins
- Identify meat and poultry
- Demonstrate understanding of egg cookery
- Demonstrate understanding of varying levels of doneness and appropriate cook temperatures
- Identify market forms of fish and shellfish
Culinary Nutrition and Specialized Diets
- Identify food allergen characteristics
- Demonstrate understanding of preparation of nutritious menus
- Demonstrate understanding of specialized diets
Employability Skills
- Exhibit understanding of professional behavior and ethics
- Demonstrate understanding of teamwork, problem solving, and critical thinking skills
- Demonstrate knowledge of guest service in hospitality
Written Assessment:
Administration Time: 3 hours and 30 minutes
Number of Questions: 138
Areas Covered:
Culinary Math: 10%
Knife Skills: 7%
Tools and Equipment: 8%
Sanitation and Safety: 16%
Food Preparation: 14%
Fruits, Vegetables, and Starches: 7%
Basic Baking: 7%
Stocks, Sauces, and Soups: 9%
Proteins: 10%
Culinary Nutrition and Specialized Diets: 6%
Employability Skills: 6%
Sample Questions:
Ingredients should be leveled when using ____ measurements.
A. weight
B. volume
C. temperature
D. pressure
A serrated knife is most appropriate for slicing
A. cheese
B. bread
C. apples
D. roast beef
A whisk is primarily used for
A. mixing
B. aeration
C. chopping
D. measuring
What should a worker do after reporting the accident to a supervisor?
A. ignore any minor injuries
B. return to the workstation
C. go immediately to a doctor
D. follow safety protocols
Which salad dressings are dairy based?
A. ranch and blue cheese
B. Italian and vinaigrette
C. thousand island and French
D. Caesar and balsamic
When preparing raw potatoes or apples ahead of time, cold water is used to
A. prevent oxidizing
B. make them sweeter
C. cook them faster
D. remove their starch
Performance Assessment:
Administration Time: 3 hours
Number of Jobs: 3
Areas Covered:
50% Chicken Fabrication, Stock Development, and Knife Skills
Participant will demonstrate knife skills and fabricate a whole chicken for
chicken stock, salad, and soup preparation, adhering to all safety and
sanitation procedures.
25% Caesar Salad with Chicken
Participant will prepare two servings of a salad with chicken by properly
preparing lettuce, croutons, dressing, and chicken, plating the dish, and
following safety and sanitation procedures.
25% Chicken Rice Soup and Rolled Biscuits
Participant will prepare two servings of biscuits and chicken rice soup (with
rice pilaf) by properly preparing biscuits, soup, and rice pilaf while following
safety and sanitation procedures.
Sample Job:
Chicken Rice Soup and Rolled Biscuits
Maximum Time: 45 minutes
Participant Activity: Participant will prepare and present two plated servings of buttermilk biscuits and chicken rice soup, including rice pilaf for the soup. Participant will mix and bake biscuits, sear diced chicken, cook soup with aromatics and stock, and prepare rice pilaf, all while following safety and sanitation
procedures before notifying the evaluator upon completion.