Nashville State Community College

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 - Prepare fennel
  • Vegetable Classifications - Prepare rhubarb
  • Vegetable Classifications - Describe leaf vegetables used in the professional kitchen
  • Vegetable Classifications - Prepare and plate beet greens
  • Vegetable Classifications - Prepare Belgian endive
  • Vegetable Classifications - Prepare bok choy
  • Vegetable Classifications - Prepare Brussels sprouts
  • Vegetable Classifications - Prepare chard
  • Vegetable Classifications - Prepare collards
  • Vegetable Classifications - Prepare head cabbages
  • Vegetable Classifications - Prepare and plate kale
  • Vegetable Classifications - Prepare radicchio
  • Vegetable Classifications - Prepare savoy cabbages
  • Vegetable Classifications - Prepare spinach
  • Vegetable Classifications - Describe edible flowers used in the professional kitchen
  • Vegetable Classifications - Prepare and plate artichokes
  • Vegetable Classifications - Prepare and plate broccoli
  • Vegetable Classifications - Prepare and plate cauliflower
  • Vegetable Classifications - Describe edible seed vegetables used in the professional kitchen
  • Vegetable Classifications - Prepare edamame
  • Vegetable Classifications - Prepare green or wax beans
  • Vegetable Classifications - Prepare snow peas or sugar peas
  • Vegetable Classifications - Describe fruit-vegetables used in the professional kitchen
  • Vegetable Classifications - Prepare bell peppers
  • Vegetable Classifications - Prepare chilies
  • Vegetable Classifications - Prepare cucumbers
  • Vegetable Classifications - Prepare eggplants
  • Vegetable Classifications - Prepare okra
  • Vegetable Classifications - Prepare summer squashes
  • Vegetable Classifications - Prepare sweet corn
  • Vegetable Classifications - Prepare tomatillos
  • Vegetable Classifications - Prepare tomatoes
  • Vegetable Classifications - Prepare winter squashes
  • Vegetable Classifications - Describe sea vegetables used in the professional kitchen
  • Vegetable Classifications - Describe mushrooms used in the professional kitchen
  • Vegetable Classifications - Prepare mushrooms (as available i.e. button, portabella, etc.)
  • Vegetable Classifications - Explain the role of canned vegetables in the professional kitchen
  • Vegetable Classifications - Prepare canned vegetables
  • Vegetable Classifications - Explain the role of frozen vegetables in the professional kitchen
  • Vegetable Classifications - Prepare frozen vegetables
  • Vegetable Classifications - Explain the role of dried vegetables in the professional kitchen
  • Vegetable Classifications - Prepare dried vegetables
  • Fruit Classifications - Describe factors to consider when purchasing fresh fruits
  • Fruit Classifications - Explain how the pectin level in fruit affects the cooking process
  • Fruit Classifications - List common methods of cooking fruit
  • Fruit Classifications - Explain why fruit is poached at 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 - Describe how quinces are typically cooked
  • Fruit Classifications - Identify drupes (stone fruits) used in the professional kitchen
  • Fruit Classifications - Name the drupe that is harvested both for its fruit and its oil
  • Fruit Classifications - Use apricots in a recipe
  • Fruit Classifications - Use avocados in a recipe
  • Fruit Classifications - Use cherries in a recipe
  • Fruit Classifications - Use dates in a recipe
  • Fruit Classifications - Use nectarines in a recipe
  • Fruit Classifications - Use olives in a recipe
  • Fruit Classifications - Use peaches in a recipe
  • Fruit Classifications - Use plums in a recipe
  • Fruit Classifications - Identify melons used in the professional kitchen
  • Fruit Classifications - Use cantaloupe in a recipe
  • Fruit Classifications - Use honeydew melons in a recipe
  • Fruit Classifications - Use watermelons in a recipe
  • Fruit Classifications - Identify citrus fruits used in a professional kitchen
  • Fruit Classifications - Use grapefruits in a recipe
  • Fruit Classifications - Use oranges in a recipe
  • Fruit Classifications - Use lemons in a recipe
  • Fruit Classifications - Use limes in a recipe
  • Fruit Classifications - Identify tropical fruits used in the professional kitchen
  • Fruit Classifications - Use bananas in a recipe
  • Fruit Classifications - Use coconuts in a recipe
  • Fruit Classifications - Use figs in a recipe
  • Fruit Classifications - Use kiwifruit in a recipe
  • Fruit Classifications - Use mangoes in a recipe
  • Fruit Classifications - Use pineapples in a recipe
  • Fruit Classifications - Identify exotic fruits used in the professional kitchen
  • Fruit Classifications - Use an exotic fruit in a recipe
  • Fruit Classifications - Explain the role of canned fruits in the professional kitchen
  • Fruit Classifications - Prepare canned vegetables
  • Fruit Classifications - Explain the role of frozen fruits in the professional kitchen
  • Fruit Classifications - Prepare frozen fruits
  • Fruit Classifications - Explain the role of dried fruits in the professional kitchen
  • Fruit Classifications - Prepare dried fruit
• Pantry and Cold Foods
  • 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
  • Cheeses - Identify five characteristics to balance when plating cheeses
  • Cheeses - Prepare a cheese board or cheese platter
  • 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 multi-decker sandwiches
  • Cold and Hot Sandwiches - Prepare and plate multi-decker sandwiches
  • Cold and Hot Sandwiches - Describe cold wraps
  • Cold and Hot Sandwiches - Prepare and plate a cold wraps
  • Cold and Hot Sandwiches - Describe tea sandwiches
  • Cold and Hot Sandwiches - Prepare and plate tea sandwiches using different cutting patterns
  • 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 - Describe the three components of a canape
  • Hors d'Oeuvres and Appetizers - Prepare canapes using both toasted and untoasted bread
  • Hors d'Oeuvres and Appetizers - Describe three types of cold starters
  • Hors d'Oeuvres and Appetizers - Prepare a crudite tray
  • Hors d'Oeuvres and Appetizers - Prepare a relish tray
  • Hors d'Oeuvres and Appetizers - Describe four types of raw meat and seafood starters
  • Buffet Presentations - Explain the purpose of buffets
  • Buffet Presentations - Name at least five items to keep in mind when planning buffet layouts
  • Buffet Presentations - Describe three common types of buffet table layouts
  • Buffet Presentations - Identify five ways cold platters are presented on buffets
  • Buffet Presentations - Describe how to prepare and carve whole meats for buffets
  • Buffet Presentations - Describe how to prepare seafood to be used on buffets
  • Buffet Presentations - Describe how to present meat and seafood platters for buffets
  • Buffet Presentations - Describe how to present meat and cheese platters for buffets
  • Buffet Presentations - Describe how to present salads on a buffet
  • Buffet Presentations - Describe how to present breads on a buffet
  • Buffet Presentations - Set up cold buffet according to proper buffet flow
  • Buffet Presentations - Set up hot buffet according to proper buffet flow
• 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 - Prepare and plate bulgar wheat
  • Grain Classification and Composition - Prepare and plate wheat berries
  • Grain Classification and Composition - Identify forms of grains used in the professional kitchen
  • Grain Classification and Composition - Prepare and plate barley
  • Grain Classification and Composition - Prepare and plate buckwheat
  • Grain Classification and Composition - Prepare and plate farro
  • Grain Classification and Composition - Prepare and plate millet
  • Grain Classification and Composition - Prepare and plate oats
  • Grain Classification and Composition - Prepare and plate quinoa
  • Grain Classification and Composition - Prepare and plate rye
  • Grain Classification and Composition - Prepare and plate spelt
  • 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 - Prepare and plate a shaped pasta
  • 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
  • Pasta Classifications - Prepare ravioli and plate
  • Pasta Classifications - Prepare tortellini and plate
  • Pasta Classifications - Describe nine types of Asian noodles
  • Pasta Classifications - Use Asian noodles in a recipe
  • 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 pulses
  • 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 - Prepare a 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 - Prepare a glace
  • Stocks - Explain the primary use of a remouillage
  • Stocks - Prepare 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 brüle
  • Soups - Describe the procedure for clarifying consommes
  • Soups - Prepare consomme
  • 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 bisques using the Roux Preparation Method
  • Soups - Prepare a bisque sing the Roux method
  • Soups - Describe the process for preparing chowder
  • Soups - Prepare chowder
  • Soups - Name three ingredients often used to thicken gumbos
  • Soups - Prepare a Specialty Soup - Gumbo
  • Soups - Prepare a Specialty Soup - French Onion
  • Soups - Name two types of cold soups
  • Soups - Explain why it is important to serve cold soups in chilled bowls or coupes
  • Soups - Describe two savory cold soups
  • Soups - Prepare a savory cold soup
  • Soups - Describe two cold fruit soups
  • Soups - Prepare a cold fruit soup
  • 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 - Contrast a beurre manie and a roux
  • Sauces - Prepare beurre manie, and use as a thickening agent
  • Sauces - Describe how to add a liaison to a liquid
  • Sauces - Demonstrate how to add a liaison to a liquid
  • Sauces - Describe the five classical mother sauces
  • Sauces - Describe the procedure for preparing a Bechamel sauce
  • Sauces - Prepare a Bechamel sauce
  • Sauces - Prepare a small sauce using Bechamel sauce
  • Sauces - Describe the procedure for preparing a Veloute sauce
  • Sauces - Prepare a Veloute sauce
  • Sauces - 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 - Prepare a small sauce using Espagnole sauce
  • Sauces - Describe the procedure for preparing a Tomato sauce
  • Sauces - Prepare a Tomato sauce
  • Sauces - Prepare a small sauce using 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 beurre blanc, listing the three main components
  • Sauces - Prepare a beurre blanc
  • 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
  • Sauces - Describe how a nage is prepared
  • Sauces - Prepare a nage
• 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 - Fabricate a boneless breast
  • Fabricating Poultry - Describe how to fabricate an airline breast
  • Fabricating Poultry - Fabricate an airline breast
  • Fabricating Poultry - Describe how to bone legs and thighs
  • Fabricating Poultry - Fabricate by boning a leg and a thigh
  • Fabricating Poultry - Describe how to partially bone legs and thighs
  • Fabricating Poultry - Fabricate by partially boning a leg and a thigh
  • Fabricating Poultry - Describe how to bone whole poultry
  • Fabricating Poultry - Bone whole poultry
  • 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 - Prepare braised airline chicken breast
  • Chickens - Prepare broiled or grilled boned chicken leg and thigh
  • Chickens - Prepare broiled or grilled partially boned chicken leg and thigh
  • Chickens - Prepare boned whole chicken
  • Chickens - Truss whole poultry
  • Chickens - Prepare whole roasted chicken
  • Chickens - Prepare Cornish Game Hen
  • 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
  • Ducks - Describe classifications of ducks
  • Ducks - Differentiate between white Pekin, Muscovy, Moulard, and Mallard ducks
  • Ducks - Describe three grades of foie gras
  • Ducks - Prepare duck breast
  • Geese - Describe classifications of geese
  • 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 trim and fabricate a beef tenderloin
  • Fabricating Beef and Veal - Fabricate beef tenderloin into tenderloin tips, Chateaubriand, filets mignons, and tournedos
  • Fabricating Beef and Veal - Describe how to fabricate a boneless strip into steaks
  • Fabricating Beef and Veal - Fabricate a boneless strip into steaks
  • Fabricating Beef and Veal - Describe procedure for Frenched veal chops
  • Fabricating Beef and Veal - Fabricate Frenched veal chops
  • 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 rump roast
  • Cooking Beef and Veal - Prepare and plate steam ship roast
  • Cooking Beef and Veal - Prepare and plate bottom round roast
  • 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 brisket
  • Cooking Beef and Veal - Prepare and plate braised shanks
  • Cooking Beef and Veal - Prepare and plate beef liver
  • Cooking Beef and Veal - Prepare and plate veal chops
  • Cooking Beef and Veal - Prepare and plate Frenched veal rack
  • Cooking Beef and Veal - Prepare and plate veal cutlet
  • Cooking Beef and Veal - Prepare and plate braised leg recipe (i.e. ossobuco).
  • 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 - Clean and fabricate portions of pork tenderloin
  • Fabricating Pork - Describe how to butterfly boneless pork chops
  • Fabricating Pork - Butterfly a boneless pork chop
  • Cooking Pork - Describe various styles of barbeque including Kansas City, Carolina, Memphis and Texas barbeque
  • Cooking Pork - Describe how to smoke proteins
  • Cooking Pork - Describe how to tie a boneless pork roast
  • Cooking Pork - Prepare and plate picnic shoulder (i.e. pulled pork) recipe
  • Cooking Pork - Prepare and plate blade steak
  • Cooking Pork - Tie to make roast, prepare and plate boneless pork roast
  • Cooking Pork - Prepare and plate pork chops
  • Cooking Pork - Prepare and plate baby back ribs
  • Cooking Pork - Prepare and plate country style ribs
  • Cooking Pork - Prepare and plate baked ham
  • Cooking Pork - Prepare and plate ham steak
  • Cooking Pork - Prepare and plate braised pork belly
  • 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
  • Fabricating Lamb - French a rack of lamb
  • Fabricating Lamb - Describe how to bone leg of lamb
  • Fabricating Lamb - Bone leg of lamb
  • Fabricating Lamb - Describe how to bone a loin to form a rolled roast
  • Fabricating Lamb - Bone and tie loin to form a rolled roast
  • Fabricating Lamb - Describe how to fabricate noisettes
  • Fabricating Lamb - Fabricate a lamb tenderloin into noisettes
  • Cooking Lamb - Prepare and plate lamb chops
  • Cooking Lamb - Prepare and plate crown roast
  • Cooking Lamb - Prepare and plate grilled loin
  • Cooking Lamb - Prepare and plate roast leg of lamb
  • Cooking Lamb - Prepare and plate rolled lamb roast
  • Cooking Lamb - Prepare and plate braised lamb shank
  • Game - Describe a variety of game prepared in professional kitchens
• 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
  • Fabricating Fish - Explain the importance of properly fabricating fish.
  • Fabricating Fish - Explain how to scale a fish.
  • Fabricating Fish - Scale a fish.
  • Fabricating Fish - Explain how to fabricate a roundfish into steaks.
  • Fabricating Fish - Fabricate a roundfish into steaks.
  • Fabricating Fish - Explain how to fillet a roundfish.
  • Fabricating Fish - Fillet a roundfish.
  • Fabricating Fish - Explain how to skin a roundfish fillet.
  • Fabricating Fish - Skin a roundfish fillet.
  • Fabricating Fish - Explain how to fillet a flatfish.
  • Fabricating Fish - Fillet a flatfish.
  • Fabricating Fish - Explain how to skin a flatfish fillet.
  • Fabricating Fish - Skin a flatfish fillet.
  • Cooking Fish - Explain cooking techniques used for preparing fish
  • Cooking Fish - Grill fish steaks
  • Cooking Fish - Grill fish fillets
  • Cooking Fish - Bread and pan-fry fish fillets
  • Cooking Fish - Batter and deep-fry fish fillets
  • Cooking Fish - Poach 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
  • Fabricating Shellfish - Explain how to prepare live lobster for grilling/broiling or sauteing
  • Fabricating Shellfish - Split lobster tails
  • Fabricating Shellfish - Explain how to clean soft-shell crabs
  • Fabricating Shellfish - Clean soft-shell crabs
  • Fabricating Shellfish - Explain how to shuck oysters
  • Fabricating Shellfish - Shuck oysters
  • Fabricating Shellfish - Explain how to clean squid
  • Fabricating Shellfish - Clean squid
  • Fabricating Shellfish - Explain how to shuck clams
  • Fabricating Shellfish - Shuck clams
  • Cooking Shellfish - Explain cooking techniques used for preparing fish
  • Cooking Shellfish - Grill Shrimp or prawns
  • Cooking Shellfish - Boil or steam shrimp or prawns
  • Cooking Shellfish - Saute shrimp or prawns
  • Cooking Shellfish - Bread and deep-fry shrimp or prawns
  • Cooking Shellfish - Batter and deep-fry shrimp or prawns
  • Cooking Shellfish - Poach and chill shrimp or prawns
  • Cooking Shellfish - Boil Whole Lobsters
  • Cooking Shellfish - Boil Crayfish
  • Cooking Shellfish - Steam or Poach Crabs
  • Cooking Shellfish - Saute or Steam Clams
  • Cooking Shellfish - Bread and deep-fry clams
  • Cooking Shellfish - Steam Mussels
  • Cooking Shellfish - Steam Oysters
  • Cooking Shellfish - Prepare raw on the half shell oysters
  • Cooking Shellfish - Pan-fry scallops
  • Cooking Shellfish - Prepare Ceviche using 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
  • Yeast Bread Preparation - Explain the cause of oven spring and the temperature at which it stops
  • Yeast Bread Preparation - Describe steam injection
  • Yeast Bread Preparation - Explain why some yeast breads should not be wrapped for storage
  • Yeast Bread Preparation - Prepare a lean yeast dough product
  • Yeast Bread Preparation - Prepare a rich yeast dough product
  • Yeast Bread Preparation - Prepare a rolled-in yeast dough product
  • Pie and Tart Preparation - Explain pie and tart dough ratios
  • Pie and Tart Preparation - Name four types of piecrusts
  • Pie and Tart Preparation - Differentiate between mealy and flaky piecrusts
  • Pie and Tart Preparation - Differentiate between pie crust and tart crust
  • Pie and Tart Preparation - Differentiate between crumb crusts and specialty crusts
  • Pie and Tart Preparation - Explain the purpose of blind baking
  • Pie and Tart Preparation - Identify four common types of pie filling
  • Pie and Tart Preparation - Contrast fruit, cream, soft, and chiffon pie fillings
  • Pie and Tart Preparation - Explain how the ratio of sugar to egg whites affects meringues
  • Pie and Tart Preparation - Describe three common types of meringue
  • Pie and Tart Preparation - Prepare a mealy pie dough
  • Pie and Tart Preparation - Prepare a flaky pie dough
  • Pie and Tart Preparation - Prepare a crumb crust
  • Pie and Tart Preparation - Prepare dough for tart
  • Pie and Tart Preparation - Blind bake a piecrust
  • Pie and Tart Preparation - Prepare a specialty crust
  • Pie and Tart Preparation - Prepare a pie with fruit filling
  • Pie and Tart Preparation - Prepare a fresh fruit tart
  • Pie and Tart Preparation - Prepare a pie with cream filling
  • Pie and Tart Preparation - Prepare a soft pie filling
  • Pie and Tart Preparation - Prepare a chiffon pie filling
  • Pie and Tart Preparation - Prepare a pie with meringue topping
  • Cake Preparation - Describe the four stages of baking cakes
  • Cake Preparation - Describe how to test for doneness, cool and store cakes
  • Cake Preparation - Identify four cake batter-mixing methods
  • Cake Preparation - Describe the two-stage method of mixing cake batters
  • Cake Preparation - Describe the sponge method of mixing cake batters
  • Cake Preparation - Describe the chiffon method of mixing cake batters
  • Cake Preparation - Use the two-stage mixing method to mix a cake batter
  • Cake Preparation - Use the creaming method to mix a cake batter
  • Cake Preparation - Use the sponge method to mix a cake bat ter
  • Cake Preparation - Use the chiffon method to mix a coke batter
  • Icing Preparation - Name the three functions of icings
  • Icing Preparation - Describe nine different types of icings
  • Icing Preparation - Describe how to fill a pastry bag and pipe icing
  • Icing Preparation - Describe icing techniques
  • Icing Preparation - Fill a pastry bag with icing and demonstrate use of pastry bag and tips
  • Icing Preparation - Prepare buttercream icing
  • Icing Preparation - Prepare whipped cream icing
  • Icing Preparation - Prepare ganache
  • Icing Preparation - Prepare glazed icing
  • 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