Culinarian
Hybrid-based
ONET: 35-1011.00
1
Years
768
Skills
405h
Related instructions
2000h
On-the-job training
Classroom instruction topics
- Introduction to Hospitality Management
- Sanitation & Safety
- Culinary Nutrition
- Culinary I Fundamentals
- Culinary II Fabrication
- Fundamentals of Baking
- Purchasing & Cost Control
- International Foods
- Cooking for Special Diets
- Culinary Internship
- Menu Planning
On-the-job training
- Culinary Basics
- 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 reviewin
- 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 other 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 minsing.
- 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 - Tourne 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 saute 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 - Identify 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
- 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 - Describe leaf vegetables used in the professional kitchen
- Vegetable Classifications - Prepare and plate beet greens
- Vegetable Classifications - Prepare Brussels sprouts
- 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 broccoli
- Vegetable Classifications - Prepare and plate cauliflower
- Vegetable Classifications - Describe edible seed vegetables used in the professional kitchen
- 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 chilies
- Vegetable Classifications - Prepare cucumbers
- Vegetable Classifications - Prepare eggplants
- Vegetable Classifications - Prepare summer squashes
- Vegetable Classifications - Prepare sweet corn
- Vegetable Classifications - Prepare tomatoes
- Vegetable Classifications - Prepare winter squashes
- 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 185F
- 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 - 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 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 kiwifruit in a recipe
- Fruit Classifications - Use pineapples 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
- 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 an 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
- Hors d'Oeuvres and Appetizers - Differentiate between hors d'oeuvres and appetizers
- Hors d'Oeuvres and Appetizers - Prepare a variety of appetizers (i.e. mozzarella sticks, battered onion rings, nachos, and Buffalo wings)
- Hors d'Oeuvres and Appetizers - Prepare a crudite tray
- Hors d'Oeuvres and Appetizers - Prepare a relish tray
- Grains, Pasta and Starch
- 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 couscus
- 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
- 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
- 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 muesli 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
- 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 brĂĽle
- Soups - Name two types of thick soups
- Soups - Describe the difference between the veloute method and the roux method of preparing cream soups
- Soups - Prepare a cream soup using veloute 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 small sauce using 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
- 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 how to fabricate a boneless breast
- 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 eighths
- Chickens - Prepare broiled or grilled chicken eighths
- Chickens - Prepare deep-fried chicken eighths
- Chickens - Prepare pan-fried chicken eighths
- 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
- Game Birds - Describe classifications of quail
- Game Birds - Prepare stuffed and roasted quail
- Meats
- 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 filet mignon
- 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 - 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
- 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 - Saute 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
- 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 - Prep and plate re-prepared convenience cakes, pies and desserts
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