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Culinary Arts Level 2 Cook

Entry Level Assessment Blueprint

Specific Competencies and Skills Tested in this Assessment:


  • 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

  1. sprinkling
  2. brining
  3. brushing
  4. dredging


It is best to use a ______ knife when trimming vegetables and fruits.

  1. boning
  2. utility
  3. paring
  4. chef’s


The number of the portion scoop size equals the number of servings per

  1. quart
  2. pint
  3. half-gallon
  4. gallon


Single-use gloves should be

  1. substituted for handwashing
  2. washed and used more than once
  3. used for many tasks at the same time
  4. used only over clean hands


An example of oil-based dressing is

  1. Thousand Island
  2. Bleu Cheese
  3. Italian
  4. Ranch 


Cooked and properly cooled pasta should be

  1. stored in cold water
  2. stored uncovered
  3. covered with a damp cloth
  4. tossed lightly in oil and covered


Soups are only as good as the ______ used.

  1. garnish
  2. coloring agent
  3. stock
  4. thickening agent

The fat that is located within the muscle tissue of beef is known as

  1. connective tissue
  2. marbling
  3. gristle
  4. cartilage


What cooking method typically results in golden-brown shrimp?

  1. blanching
  2. pressure-cooking
  3. boiling
  4. deep-frying


In eating a variety of nutritious foods and beverages, choose foods that limit

  1. vitamins
  2. fats
  3. minerals
  4. 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.