Production Cook

Detroit Institute of Gastronomy

National (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

784

Skills

OJT hours

Culinary Basics

190

Program Orientation - Meet the Supervising Chef(s) to whom you will report.
Program Orientation - Review and complete employer hiring paperwork including their specific orientation materials.
Program Orientation - Discuss and understand objectives, goals, standards and apprentice responsibilities.
Program Orientation - Review and be able to explain kitchen positions and function responsibilities to operate as effective team member.
Program Orientation - Discuss and practice acceptable communication and customer service skills.
Program Orientation - Discuss and adhere to uniform / dress code, personal hygiene, and professional conduct policies.
Program Orientation - Review and adhere to employee meal/drink policy.
Program Orientation - Discuss hours of operation. Identify location of time clock and review calling in sick and requesting time off process.
Program Orientation - Review and adhere to personal calls and cell phone policy.
Program Orientation - Identify location of employee restroom.
Program Orientation - Meet and identify other staff at station you will be working with.
Program Orientation - Tour working areas of stations to identify location of equipment and small wares.
Program Orientation - Tour dry, refrigerated and frozen food storage areas to locate where products are stored.
Program Orientation - Identify location of SDS sheets and corresponding chemical storage area.
Program Orientation - Tour trash collection and disposal areas.
Program Orientation - Locate first aid kit locations.
Program Orientation - Locate fire extinguisher locations.
Program Orientation - Locate handwashing station locations.
Program Orientation - 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 Supervising Chef.
Program Orientation - Login and enter data into Apprenticeship Portal.
Program Orientation - Sign Apprenticeship Agreement.
Knives and Standard Knife Cuts - Identify the main parts of a knife and explain the function of each.
Knives and Standard Knife Cuts - Contrast high-carbon stainless steel blades and ceramic blades.
Knives and Standard Knife Cuts - Explain why a knife with a sharp edge is safer to use than a knife with a dull edge.
Knives and Standard Knife Cuts - Explain the advantage of using a knife with a granton edge blade.
Knives and Standard Knife Cuts - Differentiate between a partial tang and a rat-tail tang.
Knives and Standard Knife Cuts - Explain why nonporous cutting boards are used in the professional kitchen.
Knives and Standard Knife Cuts - Describe how to safely carry a knife when walking.
Knives and Standard Knife Cuts - Describe how to safely pass a knife to a knife to another person.
Knives and Standard Knife Cuts - Describe how knives should be stored.
Knives and Standard Knife Cuts - Provide four examples of what should never be done with a knife.
Knives and Standard Knife Cuts - Demonstrate how to properly grip and position a knife.
Knives and Standard Knife Cuts - Identify the term used to describe the hand that is not used to hold the knife.
Knives and Standard Knife Cuts - Identify the angle at which a knife blade is held against a whetstone when being sharpened.
Knives and Standard Knife Cuts - Sharpen a chef's knife.
Knives and Standard Knife Cuts - Explain the process of honing a knife.
Knives and Standard Knife Cuts - Hone a chef’s knife.
Knives and Standard Knife Cuts - Describe eight types of large knives used in the professional kitchen.
Knives and Standard Knife Cuts - Use a variety of large knives.
Knives and Standard Knife Cuts - Describe four types of small knives used in the professional kitchen.
Knives and Standard Knife Cuts - Use a variety of small knives.
Knives and Standard Knife Cuts - Describe five special cutting tools used in the professional kitchen.
Knives and Standard Knife Cuts - Use a variety of special cutting tools.
Knives and Standard Knife Cuts - Explain why uniform knife cuts are used in the professional kitchen.
Knives and Standard Knife Cuts - Describe the difference between a diagonal cut and an oblique cut.
Knives and Standard Knife Cuts - Slice a root vegetable into rondelle cuts.
Knives and Standard Knife Cuts - Slice a root vegetable into diagonal cuts.
Knives and Standard Knife Cuts - Slice a root vegetable into oblique cuts.
Knives and Standard Knife Cuts - Chiffonade a bunch of fresh greens or herbs.
Knives and Standard Knife Cuts - Describe the dimensions of batonnet, julienne, and fine julienne stick cuts.
Knives and Standard Knife Cuts - Slice a root vegetable into batonnets.
Knives and Standard Knife Cuts - Slice a root vegetable into julienne cuts.
Knives and Standard Knife Cuts - Slice a root vegetable into fine julienne cuts.
Knives and Standard Knife Cuts - Describe the dimensions of large dice, medium dice, small dice, brunoise, and fine brunoise cuts.
Knives and Standard Knife Cuts - Cut root vegetables into large dice.
Knives and Standard Knife Cuts - Cut root vegetables into medium dice.
Knives and Standard Knife Cuts - Cut root vegetables into small dice.
Knives and Standard Knife Cuts - Cut root vegetables into brunoise cuts.
Knives and Standard Knife Cuts - Cut root vegetables into fine brunoise cuts.
Knives and Standard Knife Cuts - Contrast chopping and mincing.
Knives and Standard Knife Cuts - Chop an onion.
Knives and Standard Knife Cuts - Describe mincing procedures.
Knives and Standard Knife Cuts - Mince shallots.
Knives and Standard Knife Cuts - Mince garlic.
Knives and Standard Knife Cuts - Describe fluting procedure.
Knives and Standard Knife Cuts - Flute fresh button mushrooms.
Knives and Standard Knife Cuts - Describe tourney procedures.
Knives and Standard Knife Cuts - Tourné a root vegetable.
Tools and Equipment - List the specifications that must be met in order for equipment to be NSF certified.
Tools and Equipment - List safety guidelines for operating and maintaining foodservice equipment.
Tools and Equipment - Describe four basic types of cold storage units.
Tools and Equipment - Clean and sanitize Cold Storage units.
Tools and Equipment - Identify, describe parts, safety features, purpose, cleaning and storage procedures for preparation equipment.
Tools and Equipment - Use, breakdown, clean, reassemble, and store Slicer.
Tools and Equipment - Use, clean, and store Food Processor.
Tools and Equipment - Describe types of cooking equipment found in a professional kitchen.
Tools and Equipment - Describe purpose of a professional Kitchen Ventilation / Hood System.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Ranges.
Tools and Equipment - Clean and sanitize Range.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Induction Cooktop.
Tools and Equipment - Clean and sanitize Induction Cooktop.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Griddles.
Tools and Equipment - Clean and sanitize Griddle.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Grills.
Tools and Equipment - Clean and sanitize Grill.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Broilers.
Tools and Equipment - Clean and sanitize Broiler.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Steamers.
Tools and Equipment - Clean and sanitize Steamer.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Steam-Jacketed Kettles.
Tools and Equipment - Clean and sanitize Steam-Jacketed Kettle.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Tilt Skillets.
Tools and Equipment - Clean and sanitize Tilt Skillet.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Fryers.
Tools and Equipment - Clean and sanitize Fryers.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Convection Ovens.
Tools and Equipment - Clean and sanitize Convection Ovens.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Combi-Therm Ovens.
Tools and Equipment - Clean and sanitize Combi-Therm Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Cook and Hold Ovens (Retherm Ovens).
Tools and Equipment - Clean and sanitize Cook and Hold Oven (Retherm Oven).
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Deck Ovens.
Tools and Equipment - Clean and sanitize Deck Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Rotating Rack Ovens.
Tools and Equipment - Clean and sanitize Rotating Rack Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Impinger Conveyer Ovens.
Tools and Equipment - Clean and sanitize Impinger Conveyer Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Smoker Ovens.
Tools and Equipment - Clean and sanitize Smoker Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Infrared Ovens.
Tools and Equipment - Clean and sanitize Infrared Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Microwave Ovens.
Tools and Equipment - Clean and sanitize Microwave Oven.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Panini Press.
Tools and Equipment - Clean and sanitize Panini Press.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for toasters.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for waffle irons.
Tools and Equipment - Describe parts, safety features, purpose, and cleaning procedures for Sous Vide Machines.
Tools and Equipment - Describe purpose, cleaning and storage procedures for a variety of Pots and Pans.
Tools and Equipment - Clean and sanitize a variety of Pots and Pans.
Tools and Equipment - Describe purpose, cleaning and storage procedures for a variety of Sieves and Strainers.
Tools and Equipment - Describe purpose, cleaning and storage procedures for a variety of Scales, Thermometers and Volume Measures.
Tools and Equipment - Describe purpose, cleaning and storage procedures for a variety of Hand Tools and Equipment.
Tools and Equipment - Describe purpose, cleaning and storage procedures for a variety of Baking and Pastry Equipment.
Tools and Equipment - Identify Holding and Serving Equipment.
Mise en Place - Explain what mise en place
Mise en Place - Explain the importance of a prep list
Mise en Place - Identify the contents of a prep list
Mise en Place - Describe how to set up a workstation
Mise en Place - Identify the steps to setting up a workstation
Mise en Place - Set up a station for a task
Mise en Place - Define the steps in station set up
Mise en Place - Identify the components of station safety and sanitation
Mise en Place - Explain variety of ways to develop flavor
Mise en Place - Use a method to develop flavor (dry rub, marinade, toasting nuts/spice)
Measuring Ingredients / Recipe Conversions - Explain volume measurement
Measuring Ingredients / Recipe Conversions - Explain weight measurement
Measuring Ingredients / Recipe Conversions - Identify the difference between volume and weight measurement
Measuring Ingredients / Recipe Conversions - Explain count measurement
Measuring Ingredients / Recipe Conversions - Explain US versus Metric measurements
Measuring Ingredients / Recipe Conversions - Explain Recipe Yield
Measuring Ingredients / Recipe Conversions - Explain Recipe Conversion
Measuring Ingredients / Recipe Conversions - Describe Conversion Factor
Measuring Ingredients / Recipe Conversions - Convert a large yield recipe to a smaller yield
Measuring Ingredients / Recipe Conversions - Explain the steps to recipe conversion
Measuring Ingredients / Recipe Conversions - Explain Baker’s Percentage
Measuring Ingredients / Recipe Conversions - Identify the steps in Baker’s Percentage
Herbs, Spices, Flavorings, and Nuts - Explain how flavors are developed in food.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of leaf herbs.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of stem herbs.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of bark spices.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of seed spices.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of root spices.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of flower spices.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of berry spices.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of spice and herb blends.
Herbs, Spices, Flavorings, and Nuts - Describe a variety of salts used in the professional kitchen.
Herbs, Spices, Flavorings, and Nuts - Explain why peppercorns vary in color.
Herbs, Spices, Flavorings, and Nuts - Explain how citrus zests, fruit juices, wines, and liquors are used in salads.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of vinegars used in a professional kitchen.
Herbs, Spices, Flavorings, and Nuts - Explain how to select the appropriate oil to use for a given preparation.
Herbs, Spices, Flavorings, and Nuts - Identify a variety of oils used in a professional kitchen.
Herbs, Spices, Flavorings, and Nuts - Identify 12 common nuts used to flavor foods.
Cooking Techniques - Describe the three techniques of heat transfer used to cook food.
Cooking Techniques - Identify three types of radiation heat transfer used to cook food.
Cooking Techniques - Describe five reactions that change the color or texture of food.
Cooking Techniques - Identify the two nutrients most often destroyed by heat.
Cooking Techniques - Identify dry-heat cooking techniques.
Cooking Techniques - Describe how to sauté food
Cooking Techniques - Define stir-frying.
Cooking Techniques - Explain why it is important to know the smoke point of oils used for frying.
Cooking Techniques - Describe the standard breading procedure
Cooking Techniques - Contrast pan-frying and deep-frying.
Cooking Techniques - Contrast roasting and baking.
Cooking Techniques - Contrast Grilling and Griddling.
Cooking Techniques - Describe the broiling process.
Cooking Techniques - Identify five moist-heat cooking techniques.
Cooking Techniques - Contrast submersion poaching and shallow poaching.
Cooking Techniques - Describe how to simmer food.
Cooking Techniques - Describe how to know when a liquid has reached a full boil.
Cooking Techniques - Describe how to steam food.
Cooking Techniques - Identify three combination cooking techniques.
Cooking Techniques - Contrast braising and stewing.
Sustainability - Identify regularly purchased products that could be replaced with recyclable, reusable or biodegradable items.
Sustainability - Define the terms “energy efficient”.
Sustainability - dentify products appropriate for composting or recycling.
Sustainability - Define the concept of “food miles”.
Sustainability - Understand the concept of sustainable seafood, and fish that are one the red, yellow, and green lists.
Sustainability - Compare the price of non-local to local food.
Sustainability - Discuss the financial implications of recycling fats, oils and grease from the restaurant’s perspective.

Vegetables and Fruits

115

530

Vegetable Classifications - Describe factors to consider when purchasing fresh vegetables.
Vegetable Classifications - Explain how acidic and alkaline ingredients affect cooked vegetables.
Vegetable Classifications - Identify common cooking methods used to cook vegetables.
Vegetable Classifications - Describe procedures for blanching vegetables.
Vegetable Classifications - Describe fresh vegetable classifications.
Vegetable Classifications - Describe root vegetables used in the professional kitchen.
Vegetable Classifications - Prepare and plate Beets.
Vegetable Classifications - Prepare and plate Carrots.
Vegetable Classifications - Prepare and plate Celeriac.
Vegetable Classifications - Prepare and plate Parsnips
Vegetable Classifications - Prepare and plate Radishes
Vegetable Classifications - Prepare and plate Turnips
Vegetable Classifications - Describe tubers used in the professional kitchen.
Vegetable Classifications - Describe bulb vegetables used in the professional kitchen.
Vegetable Classifications - Prepare garlic.
Vegetable Classifications - Prepare leeks.
Vegetable Classifications - Prepare onions.
Vegetable Classifications - Prepare ramps.
Vegetable Classifications - Prepare scallions.
Vegetable Classifications - Prepare shallots.
Vegetable Classifications - Describe stem vegetables used in the professional kitchen.
Vegetable Classifications - Prepare and plate asparagus.
Vegetable Classifications - Prepare celery.
Vegetable Classifications - Prepare fennel.
Vegetable Classifications - Prepare rhubarb.
Vegetable Classifications - Describe leaf vegetables used in the professional kitchen.
Vegetable Classifications - Prepare and plate beet greens.
Vegetable Classifications - Prepare Belgian endive
Vegetable Classifications - Prepare bok choy.
Vegetable Classifications - Prepare Brussels sprouts.
Vegetable Classifications - Prepare chard.
Vegetable Classifications - Prepare collards.
Vegetable Classifications - Prepare head cabbages.
Vegetable Classifications - Prepare and plate kale.
Vegetable Classifications - Prepare radicchio.
Vegetable Classifications - Prepare savoy cabbages.
Vegetable Classifications - Prepare spinach.
Vegetable Classifications - Describe edible flowers used in the professional kitchen.
Vegetable Classifications - Prepare and plate artichokes.
Vegetable Classifications - Prepare and plate broccoli.
Vegetable Classifications - Prepare and plate cauliflower.
Vegetable Classifications - Describe edible seed vegetables used in the professional kitchen.
Vegetable Classifications - Prepare edamame.
Vegetable Classifications - Prepare green or wax beans.
Vegetable Classifications - Prepare snow peas or sugar peas.
Vegetable Classifications - Describe fruit-vegetables used in the professional kitchen.
Vegetable Classifications - Prepare bell peppers.
Vegetable Classifications - Prepare chiles.
Vegetable Classifications - Prepare cucumbers.
Vegetable Classifications - Prepare eggplants.
Vegetable Classifications - Prepare okra.
Vegetable Classifications - Prepare summer squashes.
Vegetable Classifications - Prepare sweet corn.
Vegetable Classifications - Prepare tomatillos.
Vegetable Classifications - Prepare tomatoes.
Vegetable Classifications - Prepare winter squashes.
Vegetable Classifications - Describe sea vegetables used in the professional kitchen.
Vegetable Classifications - Describe mushrooms used in the professional kitchen.
Vegetable Classifications - Prepare mushrooms (as available i.e. button, portabella, etc.)
Vegetable Classifications - Explain the role of canned vegetables in the professional kitchen.
Vegetable Classifications - Prepare canned vegetables.
Vegetable Classifications - Explain the role of frozen vegetables in the professional kitchen.
Vegetable Classifications - Prepare frozen vegetables.
Vegetable Classifications - Explain the role of dried vegetables in the professional kitchen.
Vegetable Classifications - Prepare dried vegetables.
Fruit Classifications - Describe factors to consider when purchasing fresh fruits.
Fruit Classifications - Explain how the pectin level in fruit affects the cooking process.
Fruit Classifications - List common methods of cooking fruit.
Fruit Classifications - Explain why fruit is poached at 185°F
Fruit Classifications - Differentiate between variety fruits and hybrid fruits.
Fruit Classifications - List the nutritional benefits of eating fruit.
Fruit Classifications - Identify common berries used in the professional kitchen.
Fruit Classifications - Use berries in a recipe.
Fruit Classifications - Identify three type of grapes used in the professional kitchen.
Fruit Classifications - Use grapes in a recipe.
Fruit Classifications - Identify pomes (apples, pears, and quinces) used in the professional kitchen.
Fruit Classifications - Identify and describe types of apples.
Fruit Classifications - Use apples in a recipe.
Fruit Classifications - Identify pears used in the professional kitchen.
Fruit Classifications - Use pears in a recipe.
Fruit Classifications - Describe how quinces are typically cooked.
Fruit Classifications - Identify drupes (stone fruits) used in the professional kitchen.
Fruit Classifications - Name the drupe that is harvested both for its fruit and its oil.
Fruit Classifications - Use apricots in a recipe.
Fruit Classifications - Use avocados in a recipe.
Fruit Classifications - Use cherries in a recipe.
Fruit Classifications - Use dates in a recipe.
Fruit Classifications - Use nectarines in a recipe.
Fruit Classifications - Use olives in a recipe.
Fruit Classifications - Use peaches in a recipe.
Fruit Classifications - Use plums in a recipe.
Fruit Classifications - Identify melons used in the professional kitchen.
Fruit Classifications - Use cantaloupe in a recipe.
Fruit Classifications - Use honeydew melons in a recipe.
Fruit Classifications - Use watermelons in a recipe.
Fruit Classifications - Identify citrus fruits used in a professional kitchen.
Fruit Classifications - Use grapefruits in a recipe.
Fruit Classifications - Use oranges in a recipe.
Fruit Classifications - Use lemons in a recipe.
Fruit Classifications - Use limes in a recipe.
Fruit Classifications - Identify tropical fruits used in the professional kitchen.
Fruit Classifications - Use bananas in a recipe.
Fruit Classifications - Use coconuts in a recipe.
Fruit Classifications - Use figs in a recipe.
Fruit Classifications - Use kiwifruit in a recipe.
Fruit Classifications - Use mangoes in a recipe.
Fruit Classifications - Use pineapples in a recipe.
Fruit Classifications - Identify exotic fruits used in the professional kitchen.
Fruit Classifications - Use an exotic fruit in a recipe.
Fruit Classifications - Explain the role of canned fruits in the professional kitchen.
Fruit Classifications - Prepare canned vegetables.
Fruit Classifications - Explain the role of frozen fruits in the professional kitchen.
Fruit Classifications - Prepare frozen fruits.
Fruit Classifications - Explain the role of dried fruits in the professional kitchen.
Fruit Classifications - Prepare dried fruit.

Pantry and Cold Foods

440

Salads and Salad Dressings - Define salad greens.
Salads and Salad Dressings - Explain how to prepare head lettuce for service.
Salads and Salad Dressings - Remove the core from a head of lettuce.
Salads and Salad Dressings - Remove the rib from loose greens.
Salads and Salad Dressings - Describe how to properly store salad greens.
Salads and Salad Dressings - Wash and store salad greens.
Salads and Salad Dressings - Identify a variety of salad ingredients other than greens.
Salads and Salad Dressings - Define and emulsion.
Salads and Salad Dressings - Differentiate between emulsion, a temporary emulsion and a permanent
Salads and Salad Dressings - Explain how to prepare a basic French vinaigrette.
Salads and Salad Dressings - Prepare a basic French vinaigrette.
Salads and Salad Dressings - Explain how to prepare an emulsified vinaigrette.
Salads and Salad Dressings - Prepare an emulsified vinaigrette.
Salads and Salad Dressings - Explain how to prepare a mayonnaise and a variety of creamy dressings.
Salads and Salad Dressings - Prepare mayonnaise and a variety of creamy dressings
Salads and Salad Dressings - Differentiate between mayonnaise-based yogurt based, and sour-cream-based cream dressings.
Salads and Salad Dressings - Prepare dressings for fruit salad.
Salads and Salad Dressings - Identify five popular salads listed on restaurant menus.
Salads and Salad Dressings - Name six types of salads.
Salads and Salad Dressings - Describe a tossed salad.
Salads and Salad Dressings - Prepare and plate tossed salads.
Salads and Salad Dressings - Describe a composed salad.
Salads and Salad Dressings - Prepare and plate composed salads.
Salads and Salad Dressings - List five tips for preparing bound salads.
Salads and Salad Dressings - Prepare and plate bound salads.
Salads and Salad Dressings - Explain why it is important to know how vegetables will react to acidity when making vegetable salads.
Salads and Salad Dressings - Prepare vegetable salads.
Salads and Salad Dressings - Explain how to prevent fruits from discoloring while making fruit salads.
Salads and Salad Dressings - Prepare and plate fruit salads.
Salads and Salad Dressings - Describe the ratio of gelatin powder to liquid used to make gelatin salads.
Salads and Salad Dressings - Explain why it is important to chill gelatin layers until slightly firm before combining layers.
Salads and Salad Dressings - Prepare and plate a gelatin salad.
Cheeses - Explain the purpose of rennet in making cheese.
Cheeses - Differentiate between curds and whey.
Cheeses - Identify four factors that determine that determine the flavor and texture of a cheese.
Cheeses - Describe nine types of fresh cheese.
Cheeses - Describe two types of soft cheese.
Cheeses - Identify three ways semisoft cheeses are ripened.
Cheeses - Describe three types of dry-rind cheese.
Cheeses - Describe four types of washed-rind cheese.
Cheeses - Describe three types of wax-rind cheese.
Cheeses - Describe four types of blue-veined cheese.
Cheeses - Describe six types of hard cheese.
Cheeses - Describe three types of grating cheese.
Cheeses - Describe cold-pack and processed cheeses.
Cheeses - Describe how to store cheese for maximum freshness.
Cold and Hot Sandwiches - Explain the importance of range of motion at a sandwich station.
Cold and Hot Sandwiches - Describe how to prepare large quantities of sandwiches.
Cold and Hot Sandwiches - Describe common ways to portion meats and cheeses at a sandwich station.
Cold and Hot Sandwiches - Identify the four main sandwich components.
Cold and Hot Sandwiches - Identify common types of sandwich bases and spreads.
Cold and Hot Sandwiches - Identify five common sandwich fillings.
Cold and Hot Sandwiches - Slice meats and cheeses for sandwiches.
Cold and Hot Sandwiches - Identify common sandwich garnishes.
Cold and Hot Sandwiches - Describe sandwich stabilizers.
Cold and Hot Sandwiches - Identify a variety of condiments, sauces and dips.
Cold and Hot Sandwiches - Prepare a variety of condiments, sauces and dips.
Cold and Hot Sandwiches - Describe various types of cold sandwiches.
Cold and Hot Sandwiches - Describe cold open-faced sandwiches
Cold and Hot Sandwiches - Prepare and plate cold open-faced sandwiches.
Cold and Hot Sandwiches - Describe cold closed sandwiches
Cold and Hot Sandwiches - Prepare cold closed sandwiches.
Cold and Hot Sandwiches - Describe cold wraps.
Cold and Hot Sandwiches - Prepare and plate a cold wraps.
Cold and Hot Sandwiches - Describe four types of hot sandwiches.
Cold and Hot Sandwiches - Describe grilled sandwiches.
Cold and Hot Sandwiches - Prepare and plate grilled sandwiches.
Cold and Hot Sandwiches - Describe hot open-faced sandwiches.
Cold and Hot Sandwiches - Prepare and plate hot open-faced sandwiches.
Cold and Hot Sandwiches - Describe hot closed sandwiches.
Cold and Hot Sandwiches - Prepare and plate hot closed sandwiches.
Cold and Hot Sandwiches - Describe hot wrap sandwiches.
Cold and Hot Sandwiches - Prepare and plate hot wrap sandwiches.
Cold and Hot Sandwiches - Differentiate between hors d'oeuvres and appetizers.
Cold and Hot Sandwiches - Prepare a variety of appetizers (i.e. mozzarella sticks, battered onion rings, nachos, and Buffalo wings)
Cold and Hot Sandwiches - Prepare a crudité tray
Cold and Hot Sandwiches - Prepare a relish tray

Grains, Pasta, and Starch

350

Grain Classification and Composition - Identify the four parts of a whole grain.
Grain Classification and Composition - Differentiate between whole grains and refined grains.
Grain Classification and Composition - Explain how whole grains are cracked.
Grain Classification and Composition - Name three types of refined grains.
Grain Classification and Composition - Explain how grains are milled, pearled and flaked.
Grain Classification and Composition - Explain the importance of storing grains in an airtight container and in a cool, dry place.
Grain Classification and Composition - Explain grain cooking times.
Grain Classification and Composition - Explain for to determine doneness of grains
Grain Classification and Composition - Identify the temperatures at which grains should be held for service, cooled, and reheated.
Grain Classification and Composition - Describe the three major classifications of rice.
Grain Classification and Composition - Explain why wild rice is not actually a type of rice.
Grain Classification and Composition - Prepare and plate short-grain rice (risotto).
Grain Classification and Composition - Prepare and plate short-grain rice (pilaf).
Grain Classification and Composition - Prepare and plate short-grain rice (risotto, pilaf, etc.).
Grain Classification and Composition - Prepare and plate medium-grain rice.
Grain Classification and Composition - Prepare and plate long-grain rice.
Grain Classification and Composition - Prepare and plate wild rice.
Grain Classification and Composition - Identify forms of corn used in the professional kitchen.
Grain Classification and Composition - Prepare a recipe using cornmeal.
Grain Classification and Composition - Prepare a recipe using grits.
Grain Classification and Composition - Prepare a recipe using hominy.
Grain Classification and Composition - Identify forms of wheat used in the professional kitchen.
Grain Classification and Composition - Prepare and plate couscous.
Grain Classification and Composition - Identify forms of grains used in the professional kitchen.
Grain Classification and Composition - Prepare and plate oats.
Pasta Classifications - Identify three ways pasta can be purchased.
Pasta Classifications - Explain how pasta reacts to the cooking process.
Pasta Classifications - Explain how to determine if pasta is cooked al dente.
Pasta Classifications - Reheat parcooked pasta and evaluate the results.
Pasta Classifications - Prepare fresh pasta dough and evaluate the results.
Pasta Classifications - Prepare dough for pasta and fabricate one shapes.
Pasta Classifications - Describe shaped pastas.
Pasta Classifications - Describe tube pastas.
Pasta Classifications - Prepare and plate a tube pasta.
Pasta Classifications - Describe ribbon pastas.
Pasta Classifications - Prepare and plate a ribbon pasta.
Pasta Classifications - Describe stuffed pastas.
Potatoes, Sweet Potatoes and Yams - Describe Market Forms of Potatoes.
Potatoes, Sweet Potatoes and Yams - Describe Potato Classifications.
Potatoes, Sweet Potatoes and Yams - Describe Procedures for Storing Fresh Potatoes
Potatoes, Sweet Potatoes and Yams - Explain Methods for Cooking Potatoes
Potatoes, Sweet Potatoes and Yams - Determine Doneness of Potatoes
Potatoes, Sweet Potatoes and Yams - Prepare and plate mealy, waxy or new potatoes.
Potatoes, Sweet Potatoes and Yams - Prepare and plate sweet potatoes and yams.
Beans, Pulses and Lentils - Describe a variety of beans, pulses and lentils.
Beans, Pulses and Lentils - Prepare a variety of dried beans.
Beans, Pulses and Lentils - Prepare a variety of lentils.

Eggs and Breakfast

180

Eggs - Identify the four main parts of the egg.
Eggs - Identify the part of the egg that contains most of the calories and all of the cholesterol.
Eggs - Explain why eggs are considered a nutrient-dense food.
Eggs - Describe the purpose of egg substitutes and eggless egg substitutes.
Eggs - Explain why it is important to know if a dish contains eggs or egg derived ingredients.
Eggs - Identify the sizes of eggs and their applications.
Eggs - Explain how eggs are graded.
Eggs - Explain the advantage of using pasteurized eggs.
Eggs - Explain the proper storage of eggs
Eggs - Explain how to prepare boiled eggs (eggs in the shell).
Eggs - Prepare soft boiled eggs.
Eggs - Prepare hard-boiled eggs.
Eggs - Explain how to prepare fried eggs.
Eggs - Select appropriate pans and explain how to fry eggs.
Eggs - Explain how to prepare sunny-side up eggs.
Eggs - Prepare and serve sunny-side up eggs.
Eggs - Explain how to prepare basted eggs.
Eggs - Explain how to prepare over-easy eggs.
Eggs - Prepare and serve over-easy eggs.
Eggs - Explain how to prepare over-medium eggs.
Eggs - Prepare and serve over-medium eggs.
Eggs - Explain how to prepare over-hard eggs.
Eggs - Prepare and serve over-hard eggs.
Eggs - Explain how to prepare scrambled eggs.
Eggs - Prepare and serve scrambled eggs.
Eggs - Describe how to hold scrambled eggs.
Eggs - Identify rolled folded and folded omelets.
Eggs - Prepare rolled omelets.
Eggs - Prepare folded omelets.
Eggs - Explain how to prepare shirred eggs.
Eggs - Contrast the preparation of a frittata and an egg strata.
Eggs - Prepare a frittata.
Eggs - Prepare an egg strata.
Eggs - Describe egg sandwiches.
Eggs - Prepare different types of egg sandwiches and breakfast burritos.
Eggs - Explain how to prepare a quiche.
Eggs - Prepare a quiche.
Eggs - Explain how to poach eggs.
Eggs - Prepare poached eggs.
Eggs - Explain how to prepare classical eggs Benedict.
Eggs - Prepare classical eggs Benedict.
Breakfast Batters - Contrast the difference between scratch pancake batter and one made from a commercially prepared mix.
Breakfast Batters - Describe the preparation of pancakes.
Breakfast Batters - Prepare pancakes from scratch.
Breakfast Batters - Prepare pancakes from common commercial dry mix.
Breakfast Batters - Describe the preparation of waffles.
Breakfast Batters - Prepare waffles from scratch.
Breakfast Batters - Prepare waffles from a common commercial dry mix.
Breakfast Batters - Contrast the preparation of crepes and blintzes.
Breakfast Batters - Prepare crepes and blintzes.
Breakfast Batters - Describe the preparation of French toast.
Breakfast Batters - Prepare French toast.
Breakfast Meats - Identify types of breakfast meats.
Breakfast Meats - Identify types of breakfast sausages.
Breakfast Meats - Prepare breakfast sausage in both link and patty form.
Breakfast Meats - Identify the form of bacon most commonly used in food service.
Breakfast Meats - Prepare cooked bacon.
Breakfast Meats - Identify the form of ham and Canadian bacon most commonly used in food service.
Breakfast Meats - Prepare ham and Canadian bacon.
Breakfast Meats - Describe how corned beef or roast beef hash is prepared.
Breakfast Meats - Prepare corned beef or roast beef hash.
Breakfast Potatoes - Differentiate between hash browns and home fries – move to starch cookery.
Breakfast Potatoes - Prepare hash browns.
Breakfast Potatoes - Prepare home fries.
Breakfast Breads and Pastries - Identify a variety of common breakfast breads.
Breakfast Breads and Pastries - Toast breakfast breads.
Breakfast Cereals - Identify common hot and cold breakfast cereals.
Breakfast Cereals - Prepare old fashioned oatmeal or steel cut.
Breakfast Cereals - Prepare grits and farina.
Breakfast Cereals - Prepare granola or muesili cereals.
Beverages - Identify breakfast beverages.
Beverages - Identify common coffee roasts.
Beverages - Brew regular and decaffeinated coffee.
Beverages - Name common types of tea.
Beverages - Name different types of breakfast juices.
Beverages - Explain how milks are classified.
Beverages - Explain how smoothies are made.
Beverages - Prepare a smoothie.
Breakfast Buffet - Describe how to design a breakfast buffet.
Breakfast Buffet - Set up a breakfast buffet.

Stocks, Soups, and Sauces

380

Stocks - Identify the components of a stock.
Stocks - List eight guidelines for preparing stocks.
Stocks - Describe how to prepare brown stock.
Stocks - Prepare a brown stock
Stocks - List the main ingredients of a white stock.
Stocks - Prepare a white stock.
Stocks - Describe how to prepare fish stock.
Stocks - Explain how a fumet differs from an essence.
Stocks - Describe how to prepare vegetable stock.
Stocks - Prepare a vegetable stock.
Stocks - Describe two different techniques for storing a glace.
Stocks - Explain the primary use of a remouillage.
Stocks - 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.
Convenience Products - Prepare a stock, soup, or sauce using a base.
Soups - Name the three general classifications of soups.
Soups - Identify the most common garnishes used with soups.
Soups - Name two types of clear soups.
Soups - Describe the procedure for preparing broths.
Soups - Prepare a broth.
Soups - Describe the function of an oignon brülé
Soups - Name two types of thick soups.
Soups - Describe the difference between the velouté method and the roux method of preparing cream soups.
Soups - Prepare a cream soup using velouté method.
Soups - Prepare a cream soup using the roux method.
Soups - Describe the process for pureeing soups.
Soups - Prepare puree soup.
Soups - Describe the process for preparing chowder.
Soups - Prepare chowder.
Soups - Name three ingredients often used to thicken gumbos.
Soups - Prepare a Specialty Soup - French Onion
Sauces - Identify common key ingredients and flavoring components to make sauces.
Sauces - Contrast common thickening agents used to prepare sauces.
Sauces - Prepare a slurry using common thickening agents (flour, cornstarch, and arrowroot) to prepare sauces.
Sauces - Describe how to prepare a roux. Contrast the different uses for white, blonde, and brown roux.
Sauces - Prepare a white, blonde, and brown roux.
Sauces - Describe the five classical mother sauces.
Sauces - Describe the procedure for preparing a Bechamel sauce.
Sauces - Prepare a Bechamel sauce.
Sauces - Prepare a small sauce using Bechamel sauce.
Sauces - Describe the procedure for preparing a Veloute sauce.
Sauces - Prepare a Veloute sauce.
Sauces - Describe the procedure for preparing a Espagnole sauce.
Sauces - Prepare a Espagnole sauce.
Sauces - Prepare a small sauce using Espagnole sauce (Demi-glace).
Sauces - Describe the procedure for preparing a Tomato sauce.
Sauces - Prepare a Tomato sauce.
Sauces - Describe the procedure for preparing a Hollandaise sauce.
Sauces - Prepare a Hollandaise sauce.
Sauces - Prepare a small sauce using Hollandaise sauce.
Sauces - Contrast the three common types of butter sauces.
Sauces - Describe how to prepare a compound butter.
Sauces - Prepare a compound butter.
Sauces - Describe how to prepare a broken butter, and explain what is meant by "broken" butter.
Sauces - Prepare a broken butter.
Sauces - List 3 other sauces
Sauces - Name the type of sauce used to supplement the flavor and volume when preparing a gravy.
Sauces - Prepare two different types of gravies.
Sauces - Describe three ways that a coulis can be served.
Sauces - Prepare a coulis.

Poultry

340

Poultry Basics - Identify two traits that are used by the USDA to classify poultry.
Poultry Basics - Explain why some poultry has both light and dark flesh and some poultry has only dark flesh.
Poultry Basics - Explain the advantage of purchasing whole poultry.
Poultry Basics - Identify common fabricated cuts of poultry.
Poultry Basics - Define giblets located inside whole poultry.
Poultry Basics - Identify special precautions to follow when receiving and storing poultry.
Poultry Basics - Explain how frozen poultry should be thawed.
Fabricating Poultry - Describe common fabrication cuts for poultry.
Fabricating Poultry - Describe how to fabricate poultry into halves.
Fabricating Poultry - Fabricate poultry into halves.
Fabricating Poultry - Describe how to fabricate poultry into quarters.
Fabricating Poultry - Fabricate poultry into quarters.
Fabricating Poultry - Describe how to fabricate poultry into eighths.
Fabricating Poultry - Fabricate poultry into eighths.
Fabricating Poultry - Describe flavor enhancers including brining, marinades, rubs, stuffing, basting, herbs & spices
Cooking Techniques for Poultry - Define barbequing of poultry.
Cooking Techniques for Poultry - Define broiling of poultry.
Cooking Techniques for Poultry - Define grilling of poultry.
Cooking Techniques for Poultry - Define roasting of poultry.
Cooking Techniques for Poultry - Explain the four methods used to determine the doneness of poultry.
Cooking Techniques for Poultry - Name the safest method of determining the doneness of poultry.
Cooking Techniques for Poultry - Identify the internal temperature required of cooked poultry (with the exception of duck).
Cooking Techniques for Poultry - Describe how to truss whole poultry.
Chickens - Describe five classifications of chicken.
Chickens - Prepare broiled or grilled chicken halves
Chickens - Prepare barbeque chicken quarters or eights
Chickens - Prepare broiled or grilled chicken eights
Chickens - Prepare deep-fried chicken eights
Chickens - Prepare pan-fried chicken eights
Chickens - Prepare stir fried boneless chicken breasts
Chickens - Prepare poached boneless chicken breast
Chickens - Truss whole poultry.
Chickens - Prepare whole roasted chicken
Turkeys - Describe four classifications of turkey.
Turkeys - Truss and roast a whole turkey.
Turkeys - Describe slicing and carving procedures.
Turkeys - Slice and carve cooked poultry.
Geese - Describe classifications of geese.
Game Birds - Describe classifications of quail.
Game Birds - Prepare stuffed and roasted quail

Meats

340

Beef and Veal Basics - Describe Market Forms of Beef
Beef and Veal Basics - Describe partial carcasses of beef.
Beef and Veal Basics - Identify the eight primal cuts of beef.
Beef and Veal Basics - Identify the cuts fabricated from each primal cut of beef.
Beef and Veal Basics - Describe market forms of veal.
Beef and Veal Basics - Describe partial carcasses of veal.
Beef and Veal Basics - Identify the five primal cuts of veal.
Beef and Veal Basics - Identify the cuts fabricated from each primal cut of veal.
Beef and Veal Basics - Identify four traits to check upon receiving beef and veal.
Beef and Veal Basics - Identify the temperature at which refrigerated beef and veal must be kept.
Beef and Veal Basics - Explain why vacuum-sealed packages should only be opened at the time of use.
Beef and Veal Basics - Describe the USDA guidelines for beef and veal.
Beef and Veal Basics - Explain the significance of the USDA inspection stamp.
Beef and Veal Basics - Explain why the quality grade of veal is less important than the quality grade of beef.
Beef and Veal Basics - Describe common USDA quality grades of beef.
Fabricating Beef and Veal - Describe how to tenderize and grind beef and veal.
Fabricating Beef and Veal - Tenderize beef or veal by pounding.
Fabricating Beef and Veal - 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.
Cooking Beef and Veal - Explain the safest way to determine the doneness of meats.
Cooking Beef and Veal - Identify the size of meat cuts that can be tested for doneness by the touch method.
Cooking Beef and Veal - Explain the purpose of tying meat for roasting.
Cooking Beef and Veal - Prepare and plate flat iron steak.
Cooking Beef and Veal - Prepare and plate braised short ribs.
Cooking Beef and Veal - Prepare and plate beef stew.
Cooking Beef and Veal - Prepare and plate grilled hamburgers, using fresh ground beef.
Cooking Beef and Veal - Prepare and plate braised pot roast.
Cooking Beef and Veal - Prepare and plate prime rib roast.
Cooking Beef and Veal - Prepare and plate beef ribs.
Cooking Beef and Veal - Prepare and plate tenderloin tips.
Cooking Beef and Veal - Prepare and plate strip steak to order.
Cooking Beef and Veal - Prepare and plate T-bone steak to order.
Cooking Beef and Veal - Prepare and plate steak (rare).
Cooking Beef and Veal - Prepare and plate steak (medium).
Cooking Beef and Veal - Prepare and plate steak (well done).
Cooking Beef and Veal - Prepare and plate flank steak.
Cooking Beef and Veal - Prepare and plate short ribs.
Cooking Beef and Veal - Prepare and plate veal cutlet.
Cooking Beef and Veal - Describe the importance of slicing across the grain.
Cooking Beef and Veal - Identify the direction of all grain on cuts of beef, veal, pork and lamb.
Cooking Beef and Veal - List six items required to properly set up a carving station.
Pork Basics - Identify common market forms of pork.
Pork Basics - Explain the advantage of purchasing a whole carcass.
Pork Basics - Identify the five primal cuts of pork.
Pork Basics - Identify the cut fabricated from a picnic shoulder.
Pork Basics - Identify cuts fabricated from a shoulder butt.
Pork Basics - Identify cuts fabricated from a pork loin.
Pork Basics - Identify cuts fabricated from a ham of pork.
Pork Basics - Identify cuts fabricated from a pork belly.
Pork Basics - Explain how to prepare four offals that are only fabricated from pork.
Pork Basics - Identify four traits that should be checked upon receiving pork.
Pork Basics - Identify the required storage temperature for refrigerated pork and for frozen pork.
Pork Basics - Explain why vacuum-sealed packages of pork should only be opened at the time of use.
Pork Basics - Describe the effects of irradiation on pork.
Pork Basics - Describe the USDA inspection and grading of pork.
Fabricating Pork - Describe how to fabricate tenderloin from a pork loin and portion.
Fabricating Pork - Describe how to butterfly boneless pork chops.
Fabricating Pork - Butterfly a boneless pork chop.
Cooking Pork - Describe various styles of barbeque including Kansas City, Carolina, Memphis and Texas barbeque.
Cooking Pork - Describe how to smoke proteins.
Cooking Pork - Describe how to tie a boneless pork roast.
Cooking Pork - Prepare and plate picnic shoulder (i.e. pulled pork) recipe
Cooking Pork - Prepare and plate blade steak.
Cooking Pork - Tie to make roast, prepare and plate boneless pork roast.
Cooking Pork - Prepare and plate pork chops.
Cooking Pork - Prepare and plate baby back ribs.
Cooking Pork - Prepare and plate country style ribs.
Cooking Pork - Prepare and plate baked ham.
Cooking Pork - Prepare and plate ham steak.
Lamb Basics - Identify common market forms of lamb
Lamb Basics - Describe whole and partial lamb carcasses.
Lamb Basics - Explain the difference between a foresaddle and a hindsaddle.
Lamb Basics - Explain the difference between a back and a bracelet.
Lamb Basics - Identify the five primal cuts of lamb.
Lamb Basics - Identify the cuts fabricated from a lamb shoulder.
Lamb Basics - Identify the cuts fabricated from a lamb rack
Lamb Basics - Identify the cuts fabricated from a lamb loin.
Lamb Basics - Identify the cuts fabricated from a leg of lamb.
Lamb Basics - Identify the cuts fabricated from a lamb breast.
Lamb Basics - Explain how to prepare lamb offal.
Lamb Basics - Identify four traits that should be checked upon receiving lamb.
Lamb Basics - Identify the required storage temperature for refrigerated lamb and frozen lamb.
Lamb Basics - Describe the USDA inspection and grading of lamb.
Fabricating Lamb - Describe how to separate a hotel rack.
Fabricating Lamb - Describe how to French a rack of lamb.
Cooking Lamb - Prepare and plate grilled loin.
Cooking Lamb - Prepare and plate roast leg of lamb.
Cooking Lamb - Prepare and plate rolled lamb roast.

Fish and Shellfish

230

Fish Basics - Differentiate between lean and fatty fish.
Fish Basics - Describe three classifications of fish based on external shape and structure.
Fish Basics - Identify types of roundfish, flatfish, and cartilaginous fish.
Fish Basics - Describe the various market forms of fish.
Fish Basics - Explain how fresh fish are received and stored.
Fish Basics - Explain how frozen fish are received and stored.
Fish Basics - Name the government organization in charge of voluntary fish inspections.
Cooking Fish - Explain cooking techniques used for preparing fish.
Cooking Fish - Grill fish steaks
Cooking Fish - Bread and pan-fry fish fillets
Cooking Fish - Batter and deep-fry fish fillets
Shellfish Basics - Identify three categories of shellfish.
Shellfish Basics - Describe four types of crustaceans.
Shellfish Basics - Describe two types of univalves.
Shellfish Basics - Describe five types of bivalves.
Shellfish Basics - Describe three types of cephalopods.
Shellfish Basics - Describe various market forms of shellfish.
Shellfish Basics - Explain how live shellfish are received and stored.
Shellfish Basics - Describe the purpose of shellstock tag.
Shellfish Basics - Explain how frozen shellfish are received and stored.
Fabricating Shellfish - Identify a variety of shellfish fabrication techniques.
Fabricating Shellfish - Describe procedure for deveining shrimp.
Fabricating Shellfish - Devein Shrimp.
Fabricating Shellfish - Describe procedure for debearding mussels.
Fabricating Shellfish - Debeard mussels.
Cooking Shellfish - Explain cooking techniques used for preparing fish.
Cooking Shellfish - Grill Shrimp or prawns
Cooking Shellfish - Sauté shrimp or prawns
Cooking Shellfish - Batter and deep-fry shrimp or prawns
Cooking Shellfish - Poach and chill shrimp or prawns
Cooking Shellfish - Boil Crayfish
Cooking Shellfish - Steam or Poach Crabs
Cooking Shellfish - Pan-fry scallops
Cooking Shellfish - Bread and fry Squid

Baking and Pastry

160

Bakeshop Ingredients - Identify how ingredients are measured in the bakeshop.
Bakeshop Ingredients - Explain how two ingredients eon have the same volume but different weights.
Bakeshop Ingredients - Identify the protein in flour that gives a baked product structure.
Bakeshop Ingredients - Contrast five types of flour commonly used in the bakeshop.
Bakeshop Ingredients - Explain how sugars and natural sweeteners affect baked products.
Bakeshop Ingredients - Identify eight types of sugars and natural sweeteners used in the bakeshops.
Bakeshop Ingredients - Explain how fats affect baked products.
Bakeshop Ingredients - Explain the process of hydrogenation.
Bakeshop Ingredients - Differentiate between hydrogenated and hi-ratio shortenings.
Bakeshop Ingredients - Explain how eggs affect baked products.
Bakeshop Ingredients - Explain how milk and other dairy products affect baked products.
Bakeshop Ingredients - Explain how thickening agents affect baked products.
Bakeshop Ingredients - Identify five common thickening agents.
Bakeshop Ingredients - Explain the purpose of a leavening agent.
Bakeshop Ingredients - Identify five common leavening agents.
Bakeshop Ingredients - Identify four varieties of yeast used to leaven baked products.
Bakeshop Ingredients - Explain how flavorings affect baked products.
Bakeshop Ingredients - Identify five types of chocolate used in the bakeshop.
Bakeshop Ingredients - Differentiate between an extract and a flavoring emulsion.
Bakeshop Ingredients - Explain how a vanilla bean is added to a mixture.
Bakeshop Ingredients - 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.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Describe three methods of mixing quick breads.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - List guidelines for baking quick breads and checking them for doneness.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Explain how to cool and store quick breads.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Describe how to prepare biscuits.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Prepare biscuits.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Describe how to prepare muffins.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Prepare muffins.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Describe how to prepare quick bread loaves.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Prepare quick bread loaves.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Describe how to prepare corn bread.
Quick Bread Preparation (Biscuit, Muffin, Quick Bread Loaves and Corn Bread) - Prepare corn bread.
Cookie Preparation - Describe cookie preparation.
Cookie Preparation - Describe the creaming method of mixing cake batters.
Cookie Preparation - Describe the sponge method of mixing cake batters.
Cookie Preparation - Identify six types of cookie preparation.
Cookie Preparation - Describe process for cooling and storing cookies.
Cookie Preparation - Prepare cookies using drop method.
Cookie Preparation - Prepare cookies using rolled method.
Cookie Preparation - 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.
Convenience Pre-Prepared Baking and Pastry Products - Bake pre-prepared convenience baked goods and pastries.
Convenience Pre-Prepared Baking and Pastry Products - Bake pre-prepared convenience baked goods and pastries.
Convenience Pre-Prepared Baking and Pastry Products - Bake pre-prepared convenience baked goods and pastries.
Convenience Pre-Prepared Baking and Pastry Products - Bake pre-prepared convenience baked goods and pastries.
Convenience Pre-Prepared Baking and Pastry Products - Bake pre-prepared convenience baked goods and pastries.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.
Convenience Pre-Prepared Baking and Pastry Products - Prep and plate re-prepared convenience cakes, pies and desserts.

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