Nashville State Community College

On-the-job Training

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