Specific Competencies and Skills Tested in this Assessment:
Recipes
- Display understanding of cooking terminology
- Demonstrate how to read and follow standard recipes
- Establish mise en place
Knife Skills
- Identify and distinguish knife types and basic cuts
- Demonstrate knife sharpening skills and proper knife care
Large and Small Equipment
- Identify and demonstrate proper use of measuring devices
- Identify large and small kitchen equipment
- Demonstrate proper use and care of large and small equipment
Sanitation and Safety
- Display knowledge of cleaning and sanitizing methods
- Maintain basic principles of nationally recognized sanitation protocols (i.e., ServSafe®, CPFM, ACF)
- Exhibit understanding of prevention, causes, and response to workplace injuries
- Describe fire extinguishers and fire safety procedures
- Demonstrate personal hygiene
- Identify food allergen characteristics
- Demonstrate proper food storage techniques (can goods, dry, refrigerated, fresh, frozen)
- Take physical and perpetual inventory
- Exhibit knowledge of HACCP policies and procedures
Food Preparation
- Prepare salads and dressings
- Prepare soups, appetizers, and entrees
- Prepare cold garnishes
- Prepare sandwiches, spreads, and fillings
Fruits, Vegetables, and Starches
- Identify fruits and vegetables
- Prepare fruits and vegetables for cooking
- Identify and prepare potato dishes
- Identify and prepare pasta, grains, and legumes
Bakery Products
- Prepare batters and doughs using appropriate mixing methods
- Prepare standard dessert items
Stocks, Sauces, and Hot Soups
- Prepare and flavor stocks (bones or base)
- Prepare mother (foundation) sauces
- Prepare roux and thickening agents
- Identify and prepare soups
Meats and Poultry
- Identify meat and poultry (grade, inspection)
- Identify various cooking methods
- Determine proper degrees of doneness
Fish and Seafood
- Identify market forms of fish and seafood
- Identify various cooking preparations and methods
Breakfast Foods
- Identify and prepare breakfast starches
- Identify and prepare breakfast meats
- Identify and prepare different styles of eggs
- Identify and prepare cereals
Dairy Products and Alternatives
- Identify and use various dairy products (sour cream, butter, yogurt, creams, milk)
- Identify and use dairy alternatives (soy milk, almond milk, low-fat alternatives)
- Identify and use cheese varieties
Culinary Nutrition
- Describe the basic food groups; make healthy food choices
- Describe healthy cooking techniques
- Describe primary functions and food sources of major nutrients
- Describe food and dietary trends (farm to table, organics, religious and dietary concerns)
Culinary Math
- Convert standard recipes
- Calculate guest check with tax and gratuity
- Convert weights and measurements
Employment Skills
- Exhibit understanding of professional behavior, appearance, and interviewing skills
- Display knowledge of various job profiles and chain of command
Dining Service
- Perform basic duties of a wait person (take orders, selling techniques, serve properly, bus, side-work duties)
- Describe various types of service (lunch, a la carte, banquet, family-style)
- Identify roles of service staff (hostess, cashier, server, busser)
Written Assessment:
Administration Time: 3 hours
Number of Questions: 212
Areas Covered:
Recipes: 5%
Knife Skills: 4%
Large and Small Equipment: 6%
Sanitation and Safety: 17%
Food Preparation: 8%
Fruits, Vegetables, and Starches: 6%
Bakery Products: 6%
Stocks, Sauces, and Hot Soups: 6%
Meats and Poultry: 6%
Fish and Seafood: 4%
Breakfast Foods: 6%
Dairy Products and Alternatives: 6%
Culinary Nutrition: 6%
Culinary Math: 6%
Employment Skills: 3%
Dining Service: 5%
Sample Questions:
Coating an item with dry ingredients is called
- sprinkling
- brining
- brushing
- dredging
It is best to use a ______ knife when trimming vegetables and fruits.
- boning
- utility
- paring
- chef’s
The number of the portion scoop size equals the number of servings per
- quart
- pint
- half-gallon
- gallon
Single-use gloves should be
- substituted for handwashing
- washed and used more than once
- used for many tasks at the same time
- used only over clean hands
An example of oil-based dressing is
- Thousand Island
- Bleu Cheese
- Italian
- Ranch
Cooked and properly cooled pasta should be
- stored in cold water
- stored uncovered
- covered with a damp cloth
- tossed lightly in oil and covered
Soups are only as good as the ______ used.
- garnish
- coloring agent
- stock
- thickening agent
The fat that is located within the muscle tissue of beef is known as
- connective tissue
- marbling
- gristle
- cartilage
What cooking method typically results in golden-brown shrimp?
- blanching
- pressure-cooking
- boiling
- deep-frying
In eating a variety of nutritious foods and beverages, choose foods that limit
- vitamins
- fats
- minerals
- fiber
Performance Assessment:
Administration Time: 2 hours and 30 minutes
Number of Jobs: 4
Areas Covered:
27% Prepare Sautéed Chicken with Fine Herb Sauce
Participant will prepare chicken and herb sauce properly to correct taste and appearance.
23% Prepare Rice Pilaf
Participant will prepare rice pilaf properly to correct taste and appearance
25% Prepare Steamed Green Vegetables and Carrots
Participant will prepare steamed vegetables to correct appearance and taste.
25% Prepare Salad Course
Participant will prepare a salad, cutting all vegetables correctly, and prepare a vinaigrette dressing to top.
Sample Job:
Prepare Steamed Green Vegetables and Carrots
Maximum Time: 30 minutes
Participant Activity: The participant will follow safety and sanitation procedures in all activities. Participant will prepare the provided vegetables for steaming, steam two portions to al dente, and season as desired.