Cook, Restaurant
Competency-based
ONET: 35-2014.00
2
Years
760
Skills
752h
Related instructions
Classroom instruction topics
- International Foods
- Cooking for Special Diets
- Dining Room
- Sanitation & Safety
- Food & Beverage Management
- Culinary II Fabrication
- Culinary Internship
- Garde Manger
- Capstone
- Culinary Nutrition
- Purchasing & Cost Control
- Culinary Math Skills
- Culinary I Fundamentals
- Supervision in the Hospitality Industry
- Fundamentals of Baking
- Advanced Baking & Pastry
- Menu Planning
On-the-job training
- Culinary Basics - Program Orientation
- Meet the Supervising Chef(s) to whom you will report.
- Review and complete employer hiring paperwork including their specific orientation materials.
- Discuss and understand objectives, goals, standards and apprentice responsibilities.
- Review and be able to explain kitchen positions and function responsibilities to operate as effective team member.
- Discuss and practice acceptable communication and customer service skills. 6. Discuss and adhere to uniform / dress code, personal hygiene, and professional conduct policies.
- Discuss and adhere to uniform / dress code, personal hygiene, and professional conduct policies.
- Review and adhere to employee meal/drink policy.
- Discuss hours of operation. Identify location of time clock and review calling in sick and requesting time off process.
- Review and adhere to personal calls and cell phone policy.
- Identify location of employee restroom.
- Meet and identify other staff at station you will be working with.
- Tour working areas of stations to identify location of equipment and small wares.
- Tour dry, refrigerated and frozen food storage areas to locate where products are stored.
- Identify location of SDS sheets and corresponding chemical storage area.
- Tour trash collection and disposal areas.
- Locate first aid kit locations.
- Locate fire extinguisher locations.
- Locate handwashing station locations.
- Discuss and be able to explain and use ACFEF Apprenticeship Portal requirements including; logging of hours, checking off completed Knowledge and Skill competencies, completing Skill Gallery entries, taking quizzes/tests and reviewing progress with Superv
- Login and enter data into Apprenticeship Portal.
- Sign Apprenticeship Agreement.
- Knives and Standard Knife Cuts
- Identify the main parts of a knife and explain the function of each.
- Contrast high-carbon stainless steel blades and ceramic blades.
- Explain why a knife with a sharp edge is safer to use than a knife with a dull edge.
- Explain the advantage of using a knife with a granton-edge blade.
- Differentiate between a partial tang and a rat-tail tang.
- Explain why nonporous cutting boards are used in the professional kitchen.
- Describe how to safely carry a knife when walking.
- Describe how to safely pass a knife to a knife to another person.
- Describe how knives should be stored.
- Provide four examples of what should never be done with a knife.
- Demonstrate how to properly grip and position a knife.
- Identify the term used to describe the hand that is not used to hold the knife.
- Identify the angle at which a knife blade is held against a whetstone when being sharpened.
- Sharpen a chef's knife.
- Explain the process of honing a knife.
- Hone a chef's knife.
- Describe eight types of large knives used in the professional kitchen.
- Use a variety of large knives.
- Describe four types of small knives used in the professional kitchen.
- Use a variety of small knives.
- Describe five special cutting tools used in the professional kitchen.
- Use a variety of special cutting tools.
- Explain why uniform knife cuts are used in the professional kitchen.
- Describe the difference between a diagonal cut and an oblique cut.
- Slice a root vegetable into rondelle cuts.
- Slice a root vegetable into diagonal cuts.
- Slice a root vegetable into oblique cuts.
- Chiffonade a bunch of fresh greens or herbs.
- Describe the dimensions of batonnet, julienne, and fine julienne stick cuts.
- Slice a root vegetable into batonnets.
- Slice a root vegetable into julienne cuts.
- Slice a root vegetable into fine julienne cuts.
- Describe the dimensions of large dice, medium dice, small dice, brunoise, and fine brunoise cuts.
- Cut root vegetables into large dice.
- Cut root vegetables into medium dice.
- Cut root vegetables into small dice.
- Cut root vegetables into brunoise cuts.
- Cut root vegetables into fine brunoise cuts.
- Contrast chopping and mincing.
- Chop an onion.
- Describe mincing procedures.
- Mince shallots.
- Mince garlic.
- Describe fluting procedure.
- Flute fresh button mushrooms.
- Describe tourney procedures.
- Tourne a root vegetable.
- Tools and Equipment
- List the specifications that must be met in order for equipment to be NSF certified.
- List safety guidelines for operating and maintaining foodservice equipment.
- Describe four basic types of cold storage units.
- Clean and sanitize Cold Storage units.
- Identify, describe parts, safety features, purpose, cleaning and storage procedures for preparation equipment.
- Use, breakdown, clean, reassemble, and store Slicer.
- Use, clean, and store Food Processor.
- Describe types of cooking equipment found in a professional kitchen.
- Describe purpose of a professional Kitchen Ventilation / Hood System.
- Describe parts, safety features, purpose, and cleaning procedures for Ranges.
- Clean and sanitize Range.
- Describe parts, safety features, purpose, and cleaning procedures for Induction Cooktop.
- Clean and sanitize Induction Cooktop.
- Describe parts, safety features, purpose, and cleaning procedures for Griddles.
- Clean and sanitize Griddle.
- Describe parts, safety features, purpose, and cleaning procedures for Grills.
- Clean and sanitize Grill.
- Describe parts, safety features, purpose, and cleaning procedures for Broilers.
- Clean and sanitize Broiler.
- Describe parts, safety features, purpose, and cleaning procedures for Steamers.
- Clean and sanitize Steamer.
- Describe parts, safety features, purpose, and cleaning procedures for Steam-Jacketed Kettles.
- Clean and sanitize Steam-Jacketed Kettle.
- Describe parts, safety features, purpose, and cleaning procedures for Tilt Skillets.
- Clean and sanitize Tilt Skillet.
- Describe parts, safety features, purpose, and cleaning procedures for Fryers.
- Clean and sanitize Fryers.
- Describe parts, safety features, purpose, and cleaning procedures for Convection Ovens.
- Clean and sanitize Convection Ovens.
- Describe parts, safety features, purpose, and cleaning procedures for Combi-Therm Ovens.
- Clean and sanitize Combi-Therm Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Cook and Hold Ovens (Retherm Ovens).
- Clean and sanitize Cook and Hold Oven (Retherm Oven).
- Describe parts, safety features, purpose, and cleaning procedures for Deck Ovens.
- Clean and sanitize Deck Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Rotating Rack Ovens.
- Clean and sanitize Rotating Rack Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Impinger Conveyer Ovens.
- Clean and sanitize Impinger Conveyer Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Smoker Ovens.
- Clean and sanitize Smoker Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Infrared Ovens.
- Clean and sanitize Infrared Oven.
- Describe parts, safety features, purpose, and cleaning procedures
- Clean and sanitize Microwave Oven.
- Describe parts, safety features, purpose, and cleaning procedures for Panini Press.
- Clean and sanitize Panini Press.
- Describe parts, safety features, purpose, and cleaning procedures for toasters.
- Describe parts, safety features, purpose, and cleaning procedures for waffle irons.
- Describe parts, safety features, purpose, and cleaning procedures for Sous Vide Machines.
- Describe purpose, cleaning and storage procedures for a variety of Pots and Pans.
- Clean and sanitize a variety of Pots and Pans.
- Describe purpose, cleaning and storage procedures for a variety of Sieves and Strainers.
- Describe purpose, cleaning and storage procedures for a variety of Scales, Thermometers and Volume Measures.
- Describe purpose, cleaning and storage procedures for a variety of Hand Tools and Equipment.
- Describe purpose, cleaning and storage procedures for a variety of Baking and Pastry Equipment.
- Identify Holding and Serving Equipment.
- Mise en Place
- Explain what mise en place
- Explain the importance of a prep list
- Identify the contents of a prep list
- Describe how to set up a workstation
- Identify the steps to setting up a workstation.
- Set up a station for a task
- Define the steps in station set up
- Identify the components of station safety and sanitation
- Explain variety of ways to develop flavor
- Use a method to develop flavor (dry rub, marinade, toasting nuts/spice)
- Measuring Ingredients / Recipe Conversions
- Explain volume measurement
- Explain weight measurement
- Identify the difference between volume and weight measurement
- Explain count measurement
- Explain US versus Metric measurements
- Explain Recipe Yield
- Explain Recipe Conversion
- Describe Conversion Factor
- Convert a large yield recipe to a smaller yield
- Explain the steps to recipe conversion
- Explain Baker's Percentage
- Identify the steps in Baker's Percentage
- Herbs, Spices, Flavorings, and Nuts
- Explain how flavors are developed in food.
- Identify a variety of leaf herbs.
- Identify a variety of stem herbs.
- Identify a variety of bark spices.
- Identify a variety of seed spices.
- Identify a variety of root spices.
- Identify a variety of flower spices.
- Identify a variety of berry spices.
- Identify a variety of spice and herb blends.
- Describe a variety of salts used in the professional kitchen.
- Explain why peppercorns vary in color.
- Explain how citrus zests, fruit juices, wines, and liquors are used in salads.
- Identify a variety of vinegars used in a professional kitchen.
- Explain how to select the appropriate oil to use for a given preparation.
- Identify a variety of oils used in a professional kitchen.
- Identify 12 common nuts used to flavor foods.
- Cooking Techniques
- Describe the three techniques of heat transfer used to cook food.
- Identify three types of radiation heat transfer used to cook food.
- Describe five reactions that change the color or texture of food.
- Identify the two nutrients most often destroyed by heat.
- Identify dry-heat cooking techniques.
- Describe how to saute food
- Define stir-frying.
- Explain why it is important to know the smoke point of oils used for frying.
- Describe the standard breading procedure
- Contrast pan-frying and deep-frying.
- Contrast roasting and baking.
- Contrast Grilling and Griddling.
- Describe the broiling process.
- Identify five moist-heat cooking techniques.
- Contrast submersion poaching and shallow poaching.
- Describe how to simmer food.
- Describe how to know when a liquid has reached a full boil.
- Describe how to steam food.
- Identify three combination cooking techniques.
- Contrast braising and stewing.
- Sustainability
- Identify regularly purchased products that could be replaced with recyclable, reusable or biodegradable items.
- Define the terms “energy efficient”.
- Identify products appropriate for composting or recycling.
- Define the concept of “food miles”.
- Understand the concept of sustainable seafood, and fish that are one the red, yellow, and green lists.
- Compare the price of non-local to local food.
- Discuss the financial implications of recycling fats, oils and grease from the restaurant's perspective.
- Vegetables and Fruits - Vegetable Classifications
- Describe factors to consider when purchasing fresh vegetables.
- Explain how acidic and alkaline ingredients affect cooked vegetables.
- Identify common cooking methods used to cook vegetables.
- Describe procedures for blanching vegetables.
- Describe fresh vegetable classifications.
- Describe root vegetables used in the professional kitchen.
- Prepare and plate Beets.
- Prepare and plate Carrots.
- Prepare and plate Celeriac.
- Prepare and plate Parsnips
- Prepare and plate Radishes
- Prepare and plate Turnips
- Describe tubers used in the professional kitchen.
- Describe bulb vegetables used in the professional kitchen.
- Prepare garlic.
- Prepare leeks.
- Prepare onions.
- Prepare ramps.
- Prepare scallions.
- Prepare shallots.
- Describe stem vegetables used in the professional kitchen.
- Prepare and plate asparagus.
- Prepare celery.
- Describe leaf vegetables used in the professional kitchen.
- Prepare and plate beet greens.
- Prepare Brussels sprouts.
- Prepare collards.
- Prepare head cabbages.
- Prepare and plate kale.
- Prepare radicchio.
- Prepare savoy cabbages.
- Prepare spinach.
- Describe edible flowers used in the professional kitchen.
- Prepare and plate broccoli.
- Prepare and plate cauliflower.
- Describe edible seed vegetables used in the professional kitchen.
- Prepare green or wax beans.
- Prepare snow peas or sugar peas.
- Describe fruit-vegetables used in the professional kitchen.
- Prepare bell peppers.
- Prepare chiles.
- Prepare cucumbers.
- Prepare eggplants.
- Prepare summer squashes.
- Prepare sweet corn.
- Prepare tomatoes.
- Prepare winter squashes.
- Describe mushrooms used in the professional kitchen.
- Prepare mushrooms (as available i.e. button, portabella, etc.)
- Explain the role of canned vegetables in the professional kitchen.
- Prepare canned vegetables.
- Explain the role of frozen vegetables in the professional kitchen.
- Prepare frozen vegetables.
- Explain the role of dried vegetables in the professional kitchen.
- Prepare dried vegetables.
- Fruit Classifications
- Describe factors to consider when purchasing fresh fruits.
- Explain how the pectin level in fruit affects the cooking process.
- List common methods of cooking fruit.
- Explain why fruit is poached at 185°F
- Differentiate between variety fruits and hybrid fruits.
- List the nutritional benefits of eating fruit.
- Identify common berries used in the professional kitchen.
- Use berries in a recipe.
- Identify three type of grapes used in the professional kitchen.
- Use grapes in a recipe.
- Identify pomes (apples, pears, and quinces) used in the professional kitchen.
- Identify and describe types of apples.
- Use apples in a recipe.
- Identify pears used in the professional kitchen.
- Use pears in a recipe.
- Identify drupes (stone fruits) used in the professional kitchen.
- Name the drupe that is harvested both for its fruit and its oil.
- Use apricots in a recipe.
- Use avocados in a recipe.
- Use cherries in a recipe.
- Use dates in a recipe.
- Use nectarines in a recipe.
- Use olives in a recipe.
- Use peaches in a recipe.
- Use plums in a recipe.
- Identify melons used in the professional kitchen.
- Use cantaloupe in a recipe.
- Use honeydew melons in a recipe.
- Use watermelons in a recipe.
- Identify citrus fruits used in a professional kitchen.
- Use oranges in a recipe.
- Use lemons in a recipe.
- Use limes in a recipe.
- Identify tropical fruits used in the professional kitchen.
- Use bananas in a recipe.
- Use kiwifruit in a recipe.
- Use pineapples in a recipe.
- Explain the role of canned fruits in the professional kitchen.
- Prepare canned vegetables.
- Explain the role of frozen fruits in the professional kitchen.
- Prepare frozen fruits.
- Explain the role of dried fruits in the professional kitchen.
- Prepare dried fruit.
- Pantry & Cold Foods - Salads and Salad Dressings
- Define salad greens.
- Explain how to prepare head lettuce for service.
- Remove the core from a head of lettuce.
- Remove the rib from loose greens.
- Describe how to properly store salad greens.
- Wash and store salad greens.
- Identify a variety of salad ingredients other than greens.
- Define and emulsion.
- Differentiate between emulsion, a temporary emulsion and a permanent
- Explain how to prepare a basic French vinaigrette.
- Prepare a basic French vinaigrette.
- Explain how to prepare an emulsified vinaigrette.
- Prepare an emulsified vinaigrette.
- Explain how to prepare a mayonnaise and a variety of creamy dressings.
- Prepare mayonnaise and a variety of creamy dressings
- Differentiate between mayonnaise-based yogurt based, and sour-cream-based cream dressings.
- Prepare dressings for fruit salad.
- Identify five popular salads listed on restaurant menus.
- Name six types of salads.
- Describe a tossed salad.
- Prepare and plate tossed salads.
- Describe a composed salad.
- Prepare and plate composed salads.
- List five tips for preparing bound salads.
- Prepare and plate bound salads.
- Explain why it is important to know how vegetables will react to acidity when making vegetable salads.
- Prepare vegetable salads.
- Explain how to prevent fruits from discoloring while making fruit salads.
- Prepare and plate fruit salads.
- Describe the ratio of gelatin powder to liquid used to make gelatin salads.
- Explain why it is important to chill gelatin layers until slightly firm before combining layers.
- Prepare and plate a gelatin salad.
- Cheeses
- Explain the purpose of rennet in making cheese.
- Differentiate between curds and whey.
- Identify four factors that determine that determine the flavor and texture of a cheese.
- Describe nine types of fresh cheese.
- Describe two types of soft cheese.
- Identify three ways semisoft cheeses are ripened.
- Describe three types of dry-rind cheese.
- Describe four types of washed-rind cheese.
- Describe three types of wax-rind cheese.
- Describe four types of blue-veined cheese.
- Describe six types of hard cheese.
- Describe three types of grating cheese.
- Describe cold-pack and processed cheeses.
- Describe how to store cheese for maximum freshness.
- Cold and Hot Sandwiches
- Explain the importance of range of motion at a sandwich station.
- Describe how to prepare large quantities of sandwiches.
- Describe common ways to portion meats and cheeses at a sandwich station.
- Identify the four main sandwich components.
- Identify common types of sandwich bases and spreads.
- Identify five common sandwich fillings.
- Identify common sandwich garnishes.
- Describe sandwich stabilizers.
- Identify a variety of condiments, sauces and dips.
- Prepare a variety of condiments, sauces and dips.
- Describe various types of cold sandwiches.
- Describe cold open-faced sandwiches
- Prepare and plate cold open-faced sandwiches.
- Describe cold closed sandwiches
- Prepare cold closed sandwiches.
- Describe cold wraps.
- Prepare and plate cold wraps.
- Describe four types of hot sandwiches.
- Describe grilled sandwiches.
- Prepare and plate grilled sandwiches.
- Describe hot open-faced sandwiches.
- Prepare and plate hot open-faced sandwiches.
- Describe hot closed sandwiches.
- Prepare and plate hot closed sandwiches.
- Describe hot wrap sandwiches.
- Prepare and plate hot wrap sandwiches.
- Hors d'Oeuvres and Appetizers
- Differentiate between hors d'oeuvres and appetizers.
- Prepare a variety of appetizers (i.e. mozzarella sticks, battered onion rings, nachos, and Buffalo wings)
- Prepare a crudite tray
- Prepare a relish tray
- Grains, Pasta, & Starch - Grain Classification & Composition
- Identify the four parts of a whole grain.
- Differentiate between whole grains and refined grains.
- Explain how whole grains are cracked.
- Name three types of refined grains.
- Explain how grains are milled, pearled and flaked.
- Explain the importance of storing grains in an airtight container and in a cool, dry place.
- Explain grain cooking times.
- Explain for to determine doneness of grains
- Identify the temperatures at which grains should be held for service, cooled, and reheated.
- Describe the three major classifications of rice.
- Explain why wild rice is not actually a type of rice.
- Prepare and plate short-grain rice (risotto).
- Prepare and plate short-grain rice (pilaf).
- Prepare and plate short-grain rice (risotto, pilaf, etc.).
- Prepare and plate medium-grain rice.
- Prepare and plate long-grain rice.
- Prepare and plate wild rice.
- Identify forms of corn used in the professional kitchen.
- Prepare a recipe using cornmeal.
- Prepare a recipe using grits.
- Prepare a recipe using hominy.
- Identify forms of wheat used in the professional kitchen.
- Prepare and plate couscous.
- Identify forms of grains used in the professional kitchen.
- Prepare and plate oats.
- Pasta Classifications
- Identify three ways pasta can be purchased.
- Explain how pasta reacts to the cooking process.
- Explain how to determine if pasta is cooked al dente.
- Reheat par-cooked pasta and evaluate the results.
- Prepare fresh pasta dough and evaluate the results.
- Prepare dough for pasta and fabricate one shapes.
- Describe shaped pastas.
- Describe tube pastas.
- Prepare and plate a tube pasta.
- Describe ribbon pastas.
- Prepare and plate a ribbon pasta.
- Describe stuffed pastas.
- Potatoes, Sweet Potatoes, and Yams
- Describe Market Forms of Potatoes.
- Describe Potato Classifications.
- Describe Procedures for Storing Fresh Potatoes
- Explain Methods for Cooking Potatoes
- Determine Doneness of Potatoes
- Prepare and plate mealy, waxy or new potatoes.
- Prepare and plate sweet potatoes and yams.
- Beans, Pulses, and Lentils
- Describe a variety of beans, pulses and lentils.
- Prepare a variety of dried beans.
- Prepare a variety of lentils.
- Eggs & Breakfast - Eggs
- Identify the four main parts of the egg.
- Identify the part of the egg that contains most of the calories and all of the cholesterol.
- Explain why eggs are considered a nutrient-dense food.
- Describe the purpose of egg substitutes and eggless egg substitutes.
- Explain why it is important to know if a dish contains eggs or egg derived ingredients.
- Identify the sizes of eggs and their applications.
- Explain how eggs are graded.
- Explain the advantage of using pasteurized eggs.
- Explain the proper storage of eggs
- Explain how to prepare boiled eggs (eggs in the shell).
- Prepare soft boiled eggs.
- Prepare hard-boiled eggs.
- Explain how to prepare fried eggs.
- Select appropriate pans and explain how to fry eggs.
- Explain how to prepare sunny-side up eggs.
- Prepare and serve sunny-side up eggs.
- Explain how to prepare basted eggs.
- Explain how to prepare over-easy eggs.
- Prepare and serve over-easy eggs.
- Explain how to prepare over-medium eggs.
- Prepare and serve over-medium eggs.
- Explain how to prepare over-hard eggs.
- Prepare and serve over-hard eggs.
- Explain how to prepare scrambled eggs.
- Prepare and serve scrambled eggs.
- Describe how to hold scrambled eggs.
- Identify rolled folded and folded omelets.
- Prepare rolled omelets.
- Prepare folded omelets.
- Explain how to prepare shirred eggs.
- Contrast the preparation of a frittata and an egg strata.
- Prepare a frittata.
- Prepare an egg strata.
- Describe egg sandwiches.
- Prepare different types of egg sandwiches and breakfast burritos.
- Explain how to prepare a quiche.
- Prepare a quiche.
- Explain how to poach eggs.
- Prepare poached eggs.
- Explain how to prepare classical eggs Benedict.
- Prepare classical eggs Benedict.
- Breakfast Batters
- Contrast the difference between scratch pancake batter and one made from a commercially prepared mix.
- Describe the preparation of pancakes.
- Prepare pancakes from scratch.
- Prepare pancakes from common commercial dry mix.
- Describe the preparation of waffles.
- Prepare waffles from scratch.
- Prepare waffles from a common commercial dry mix.
- Contrast the preparation of crepes and blintzes.
- Prepare crepes and blintzes.
- Describe the preparation of French toast.
- Prepare French toast.
- Breakfast Meats
- Identify types of breakfast meats.
- Identify types of breakfast sausages.
- Prepare breakfast sausage in both link and patty form.
- Identify the form of bacon most commonly used in food service.
- Prepare cooked bacon.
- Identify the form of ham and Canadian bacon most commonly used in food service.
- Prepare ham and Canadian bacon.
- Describe how corned beef or roast beef hash is prepared. 61. Prepare corned beef or roast beef hash.
- Breakfast Potatoes
- Differentiate between hash browns and home fries – move to starch cookery.
- Prepare hash browns.
- Prepare home fries.
- Breakfast Breads and Pastries
- Identify a variety of common breakfast breads.
- Toast breakfast breads.
- Breakfast Cereals
- Identify common hot and cold breakfast cereals.
- Prepare old fashioned oatmeal or steel cut.
- Prepare grits and farina.
- Prepare granola or muesli cereals.
- Beverages
- Identify breakfast beverages.
- Identify common coffee roasts.
- Brew regular and decaffeinated coffee.
- Name common types of tea.
- Name different types of breakfast juices.
- Explain how milks are classified.
- Explain how smoothies are made.
- Prepare a smoothie.
- Breakfast Buffet
- Describe how to design a breakfast buffet.
- Stocks, Soups, and Sauces - Stocks
- Identify the components of a stock.
- Prepare a Mirepoix.
- List eight guidelines for preparing stocks.
- Describe how to prepare brown stock.
- Prepare a brown stock
- List the main ingredients of a white stock.
- Prepare a white stock.
- Describe how to prepare fish stock.
- Explain how a fumet differs from an essence.
- Describe how to prepare vegetable stock.
- Prepare a vegetable stock.
- Describe two different techniques for storing a glace.
- Explain the primary use of a remoullage.
- Describe a bouillon and a Court bouillon.
- Convenience Products
- Name the four most common forms of convenience products used to prepare stocks, soups, and sauces.
- Prepare a stock, soup, or sauce using a base.
- Soups
- Name the three general classifications of soups.
- Identify the most common garnishes used with soups.
- Name two types of clear soups.
- Describe the procedure for preparing broths.
- Prepare a broth.
- Describe the function of an oignon brüle
- Name two types of thick soups.
- Describe the difference between the veloute method and the roux method of preparing cream soups.
- Prepare a cream soup using veloute method.
- Prepare a cream soup using the roux method.
- Describe the process for pureeing soups.
- Prepare puree soup.
- Describe the process for preparing chowder.
- Prepare chowder.
- Name three ingredients often used to thicken gumbos.
- Prepare a Specialty Soup - French Onion
- Sauces
- Identify common key ingredients and flavoring components to make sauces.
- Contrast common thickening agents used to prepare sauces.
- Prepare a slurry using common thickening agents (flour, cornstarch, and arrowroot) to prepare sauces.
- Describe how to prepare a roux. Contrast the different uses for white, blonde, and brown roux.
- Prepare a white, blonde, and brown roux.
- Describe the five classical mother sauces.
- Describe the procedure for preparing a Bechamel sauce.
- Prepare a Bechamel sauce.
- Prepare a small sauce using Bechamel sauce.
- Describe the procedure for preparing a Veloute sauce.
- Prepare a Veloute sauce.
- Describe the procedure for preparing an Espagnole sauce.
- Prepare an Espagnole sauce.
- Prepare a small sauce using Espagnole sauce (Demi-glace).
- Describe the procedure for preparing a Tomato sauce.
- Prepare a Tomato sauce.
- Describe the procedure for preparing a Hollandaise sauce.
- Prepare a Hollandaise sauce.
- Prepare a small sauce using Hollandaise.
- Contrast the three common types of butter sauces.
- Describe how to prepare a compound butter.
- Prepare a compound butter.
- Describe how to prepare a broken butter, and explain what is meant by "broken" butter.
- Prepare a broken butter.
- List 3 other sauces.
- Name the type of sauce used to supplement the flavor and volume when preparing a gravy.
- Prepare two different types of gravies.
- Describe three ways that a coulis can be served.
- Prepare a coulis.
- Poultry - Poultry Basics
- Identify two traits that are used by the USDA to classify poultry.
- Explain why some poultry has both light and dark flesh and some poultry has only dark flesh.
- Explain the advantage of purchasing whole poultry.
- Identify common fabricated cuts of poultry.
- Define giblets located inside whole poultry.
- Identify special precautions to follow when receiving and storing poultry.
- Explain how frozen poultry should be thawed.
- Fabricating Poultry
- Describe common fabrication cuts for poultry.
- Describe how to fabricate poultry into halves.
- Fabricate poultry into halves.
- Describe how to fabricate poultry into quarters.
- Fabricate poultry into quarters.
- Describe how to fabricate poultry into eighths.
- Fabricate poultry into eighths.
- Describe flavor enhancers including brining, marinades, rubs, stuffing, basting, herbs & spices
- Cooking Techniques for Poultry
- Define barbequing of poultry. 27. Define broiling of poultry.
- Define grilling of poultry.
- Define roasting of poultry.
- Explain the four methods used to determine the doneness of poultry.
- Name the safest method of determining the doneness of poultry.
- Identify the internal temperature required of cooked poultry (with the exception of duck).
- Describe how to truss whole poultry.
- Chickens
- Describe five classifications of chicken.
- Prepare broiled or grilled chicken halves 36. Prepare barbeque chicken quarters or eights
- Prepare broiled or grilled chicken eights
- Prepare deep-fried chicken eights
- Prepare pan-fried chicken eights
- Prepare stir fried boneless chicken breasts
- Prepare poached boneless chicken breast
- Truss whole poultry.
- Prepare whole roasted chicken
- Turkeys
- Describe four classifications of turkey.
- Truss and roast a whole turkey.
- Describe slicing and carving procedures.
- Slice and carve cooked poultry.
- Geese
- Describe classifications of geese.
- Game Birds
- Describe classifications of quail.
- Prepare stuffed and roasted quail
- Meats - Beef and Veal Basics
- Describe Market Forms of Beef.
- Describe partial carcasses of beef.
- Identify the eight primal cuts of beef.
- Identify the cuts fabricated from each primal cut of beef.
- Describe market forms of veal.
- Describe partial carcasses of veal.
- Identify the five primal cuts of veal.
- Identify the cuts fabricated from each primal cut of veal.
- Identify four traits to check upon receiving beef and veal.
- Identify the temperature at which refrigerated beef and veal must be kept.
- Explain why vacuum-sealed packages should only be opened at the time of use.
- Describe the USDA guidelines for beef and veal.
- Explain the significance of the USDA inspection stamp.
- Explain why the quality grade of veal is less important than the quality grade of beef.
- Describe common USDA quality grades of beef.
- Fabricating Beef and Veal
- Describe how to tenderize and grind beef and veal. 23. Tenderize beef or veal by pounding.
- Grind fresh beef.
- Cooking Beef and Veal
- Describe a variety of meat flavor enhancers including basting liquids, dry and wet aging, dry and wet curing, herbs and spices, larding and barding, marinades and rubs.
- Explain the safest way to determine the doneness of meats.
- Identify the size of meat cuts that can be tested for doneness by the touch method.
- Explain the purpose of tying meat for roasting.
- Prepare and plate flat iron steak.
- Prepare and plate braised short ribs.
- Prepare and plate beef stew.
- Prepare and plate grilled hamburgers, using fresh ground beef.
- Prepare and plate braised pot roast.
- Prepare and plate prime rib roast.
- Prepare and plate beef ribs.
- Prepare and plate tenderloin tips.
- Prepare and plate strip steak to order.
- Prepare and plate T-bone steak to order.
- Prepare and plate steak (rare).
- Prepare and plate steak (medium).
- Prepare and plate steak (well done).
- Prepare and plate flank steak.
- Prepare and plate short ribs.
- Prepare and plate veal cutlet.
- Describe the importance of slicing across the grain.
- Identify the direction of all grain on cuts of beef, veal, pork and lamb.
- List six items required to properly set up a carving station.
- Pork Basics
- Identify common market forms of pork.
- Explain the advantage of purchasing a whole carcass.
- Identify the five primal cuts of pork.
- Identify the cut fabricated from a picnic shoulder.
- Identify cuts fabricated from a shoulder butt.
- Identify cuts fabricated from a pork loin.
- Identify cuts fabricated from a ham of pork.
- Identify cuts fabricated from a pork belly.
- Explain how to prepare four offals that are only fabricated from pork.
- Identify four traits that should be checked upon receiving pork.
- Identify the required storage temperature for refrigerated pork and for frozen pork.
- Explain why vacuum-sealed packages of pork should only be opened at the time of use.
- Describe the effects of irradiation on pork.
- Describe the USDA inspection and grading of pork.
- Fabricating Pork
- Describe how to fabricate tenderloin from a pork loin and portion.
- Describe how to butterfly boneless pork chops.
- Butterfly a boneless pork chop.
- Cooking Pork
- Describe various styles of barbeque including Kansas City, Carolina, Memphis and Texas barbeque.
- Describe how to smoke proteins.
- Describe how to tie a boneless pork roast.
- Prepare and plate picnic shoulder (i.e. pulled pork) recipe
- Prepare and plate pork chops.
- Prepare and plate baby back ribs.
- Prepare and plate country style ribs.
- Prepare and plate baked ham.
- Prepare and plate ham steak.
- Lamb Basics
- Identify common market forms of lamb
- Describe whole and partial lamb carcasses.
- Explain the difference between a foresaddle and a hindsaddle.
- Explain the difference between a back and a bracelet.
- Identify the five primal cuts of lamb.
- Identify the cuts fabricated from a lamb shoulder.
- Identify the cuts fabricated from a lamb rack
- Identify the cuts fabricated from a lamb loin.
- Identify the cuts fabricated from a leg of lamb.
- Identify the cuts fabricated from a lamb breast.
- Explain how to prepare lamb offal.
- Identify four traits that should be checked upon receiving lamb.
- Identify the required storage temperature for refrigerated lamb and frozen lamb.
- Describe the USDA inspection and grading of lamb.
- Fabricating Lamb
- Describe how to separate a hotel rack.
- Describe how to French a rack of lamb.
- Cooking Lamb
- Prepare and plate grilled loin.
- Prepare and plate roast leg of lamb.
- Prepare and plate rolled lamb roast.
- Fish and Shellfish - Fish Basics
- Differentiate between lean and fatty fish.
- Describe three classifications of fish based on external shape and structure.
- Identify types of roundfish, flatfish, and cartilaginous fish.
- Describe the various market forms of fish.
- Explain how fresh fish are received and stored.
- Explain how frozen fish are received and stored.
- Name the government organization in charge of voluntary fish inspections.
- Cooking Fish
- Explain cooking techniques used for preparing fish.
- Grill fish steaks
- Bread and pan-fry fish fillets
- Batter and deep-fry fish fillets
- Shellfish Basics
- Identify three categories of shellfish.
- Describe four types of crustaceans.
- Describe two types of univalves.
- Describe five types of bivalves.
- Describe three types of cephalopods.
- Describe various market forms of shellfish.
- Explain how live shellfish are received and stored.
- Describe the purpose of shellstock tag.
- Explain how frozen shellfish are received and stored.
- Fabricating Shellfish
- Identify a variety of shellfish fabrication techniques.
- Descrobe procedure for deveining shrimp.
- Devein Shrimp.
- Describe procedure for debearding mussels.
- Debeard mussels.
- Cooking Shellfish
- Explain cooking techniques used for preparing fish.
- Grill Shrimp or prawns
- Saute shrimp or prawns
- Batter and deep-fry shrimp or prawns
- Poach and chill shrimp or prawns
- Boil Crayfish
- Steam or Poach Crabs
- Pan-fry scallops
- Bread and fry Squid
- Baking and Pastry - Bakeshop Ingredients
- Identify how ingredients are measured in the bakeshop,
- Explain how two ingredients eon have the same volume but different weights.
- Identify the protein in flour that gives a baked product structure.
- Contrast five types of flour commonly used in the bakeshop.
- Explain how sugars and natural sweeteners affect baked products.
- Identify eight types of sugars and natural sweeteners used in the bakeshops.
- Explain how fats affect baked products.
- Explain the process of hydrogenation.
- Differentiate between hydrogenated and hi-ratio shortenings.
- Explain how eggs affect baked products.
- Explain how milk and other dairy products affect baked products.
- Explain how thickening agents affect baked products.
- Identify five common thickening agents.
- Explain the purpose of a leavening agent.
- Identify five common leavening agents.
- Identify four varieties of yeast used to leaven baked products.
- Explain how flavorings affect baked products.
- Identify five types of chocolate used in the bakeshop.
- Differentiate between an extract and a flavoring emulsion.
- Explain how a vanilla bean is added to a mixture.
- Define seven common terms used to describe methods of combining ingredients.
- Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves, and Corn Bread)
- Identify four common types of quick breads.
- Describe three methods of mixing quick breads.
- List guidelines for baking quick breads and checking them for doneness.
- Explain how to cool and store quick breads.
- Describe how to prepare biscuits.
- Prepare biscuits.
- Describe how to prepare muffins.
- Prepare muffins.
- Describe how to prepare quick bread loaves.
- Prepare quick bread loaves.
- Describe how to prepare corn bread.
- Prepare corn bread.
- Cookie Preparation
- Describe cookie preparation.
- Describe the creaming method of mixing cake batters.
- Describe the sponge method of mixing cake batters.
- Identify six types of cookie preparation.
- Describe process for cooling and storing cookies.
- Prepare cookies using drop method.
- Prepare cookies using rolled method.
- Prepare cookies using the following methods: bar or molded.
- Convenience Pre-Prepared Baking and Pastry Products
- Identify and select frozen pre-prepared baked goods and pastry products.
- Bake pre-prepared convenience baked goods and pastries.
- Prep and plate re-prepared convenience cakes, pies and desserts.
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