Studyguide Level2 PDF

ProChef Certification Program
Level II Exam Study Guide
Continuing Education Department, Hyde Park, New York

Copyright 2008
The Culinary Institute of America
All Rights Reserved
s manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
TABLE OF CONTENTS
POLICY ON ACADEMIC HONESTY...................................................................................................... 1
OVERVIEW PROCHEF CERTIFICATION PROGRAM LEVEL II EXAM CERTIFICATION
STUDY GUIDE ............................................................................................................................................ 2
PROCHEF CERTIFICATION LEVEL II COMPETENCIES .................................................................................. 3
GENERAL EXAM INFORMATION .................................................................................................................. 4
ADVISORS................................................................................................................................................... 6
SAMPLE EXAM SCHEDULES ........................................................................................................................ 7
LEVEL II PROCHEF EXAM STUDY GUIDE: SUPPORTING MATERIALS AND CLASSES..... 11
FOOD SCIENCE STUDY GUIDE ........................................................................................................... 16
BASIC BAKING AND PASTRY STUDY GUIDE.................................................................................. 20
BASIC BAKING AND PASTRY PRACTICAL EXAMINATION GUIDELINES ..................................................... 23
BASIC BAKING AND PASTRY PRACTICAL EXAMINATION STANDARDS OF QUALITY ................................. 24
PRACTICAL EXAMINATION SAMPLE TASTING SHEET............................................................................... 25
PRACTICAL EXAMINATION KITCHEN FLOOR SCORE SHEET ..................................................................... 26
MEDITERRANEAN CUISINE STUDY GUIDE.................................................................................... 27
MEDITERRANEAN CUISINE PRACTICAL EXAMINATION GUIDELINES ........................................................ 30
MEDITERRANEAN CUISINE PRACTICAL EXAMINATION STANDARDS OF QUALITY .................................... 31
PERSONNEL MANAGEMENT STUDY GUIDE .................................................................................. 34
HEALTHY CUISINE STUDY GUIDE .................................................................................................... 36
HEALTHY CUISINE PRACTICAL EXAMINATION GUIDELINES ..................................................................... 40
HEALTHY CUISINE MENU DESIGN GUIDELINES........................................................................................ 41
HEALTHY CUISINE PRACTICAL EXAMINATION STANDARDS OF QUALITY ................................................ 43
FINANCIAL SKILLS STUDY GUIDE.................................................................................................... 51
GARDE MANGER STUDY GUIDE ........................................................................................................ 52
GARDE MANGER PRACTICAL EXAMINATION GUIDELINES ....................................................................... 55
GARDE MANGER PRACTICAL EXAMINATION STANDARDS OF QUALITY .................................................. 57
PROCHEF CERTIFICATION PROGRAM LEVEL II I THE CULINARY INSTITUTE OF AMERICA

POLICY ON ACADEMIC HONESTY
At The Culinary Institute of America, students are expected to develop their own
ideas and to consult research materials in the process of their studies.
Borrowing original ideas, recipes, research, or wording from other sources

without giving credit is plagiarism; using prepared materials from an
organization whose primary business is selling research papers is dishonest;
submitting a paper prepared for one course to a faculty member in another
course without prior permission is cheating; copying from another source is
stealing; presenting food or drink that was prepared by someone else for
evaluation as your own and cheating in any form is dishonest. This behavior, or
assisting anyone else in this behavior, represents a serious violation of
professional and academic standards at the CIA and will not be tolerated.
Since such behavior is demeaning to the academic integrity of the degree and
certification programs, students who do not record the sources of their
information will fail that assignment and may be required to complete another
equivalent assignment. Students who copy materials that are not their own and
present that material as their own work will fail the assignment and possibly the
course. Students found cheating will automatically fail the test or assignment
involved and may also fail the course.
Serious violations of these standards will lead to suspension or dismissal from

the CIA and its programs. A faculty member who identifies academically
dishonest behavior will tell the student about it, explain what is wrong, ask for
an explanation, and inform the student of the consequences for the dishonesty.
PROCHEF CERTIFICATION PROGRAM LEVEL II 1 THE CULINARY INSTITUTE OF AMERICA

OVERVIEW
PROCHEF CERTIFICATION PROGRAM
LEVEL II EXAM CERTIFICATION STUDY GUIDE
The ProChef Level II Exam evaluates the competency of candidates interested in
achieving ProChef Level II Certification through The Culinary Institute of Americas
ProChef Certification Program. In addition to achieving certification, successful
completion of the program entitles candidates to 4.8 C.E.U.s.
To qualify for this level of certification, candidates must demonstrate proficiency in

culinary applications, leadership, and financial aptitude. Successful candidates
must also display a sense of responsibility and dedication in all facets of their work.
In addition to written and oral examinations, the Level II Exam consists of practical
testing of the required competencies. Upon completion of the Level II Exam, the
candidate will have successfully demonstrated proficiency in the following areas:
Food Science
Basic Baking and Pastry
Mediterranean Cuisine
Management Skills
Healthy Cuisine
Financial Skills
Garde Manger

PROCHEF CERTIFICATION LEVEL II COMPETENCIES
The ProChef Certification Program divides each certification level into three
competency categories culinary, leadership, and financial. The descriptions that
follow are general skills and knowledge that a Level II candidate must possess in
order to achieve ProChef Level II Certification.
CULINARY SKILLS
Apply nutrition concepts to menu planning and recipes in order to meet nutritional
guidelines
Apply fundamental baking techniques to produce breads, doughs, cakes and
custards
Explain cooking fundamentals to others using basic food science terminology
Apply the fundamentals of garde manger to prepare hot or cold hors doeuvre,
salads, forcemeat terrines, and plated appetizers
Identify key ingredients and flavor profiles of Mediterranean Cuisine
Prepare key dishes of Mediterranean Cuisine
LEADERSHIP SKILLS
Apply fundamental management principles
Demonstrate effective supervision of others in work production by providing clear
instructions, effective criticism, and redirection
Identify fundamental workplace laws and employer liability
Prepare and conduct a performance review
Prepare an effective work schedule taking into account multiple staff variables
FINANCIAL SKILLS
Interpret a food operation P&L
Apply concepts of menu mix and portion cost to produce a menu at a targeted food
cost
Detect food and labor waste issues and develop a plan of corrective action
Use and troubleshoot a food inventory and ordering system

GENERAL EXAM INFORMATION
PRACTICAL EXAMINATIONS
The exam days are extended and will span the AM and PM class schedules. Sample
schedule sheets are provided in this document, as are sample judging forms. You
will have the opportunity to review your score with the testing proctor. You must
bring your own knives, uniforms, and hand tools to the practical examinations.
The Level II practical examinations cover:
Healthy Cuisine
Garde Manger
For each area of concentration, we have outlined suggested courses, textbooks,
videos, key terms, and competencies to help prepare for each practical examination.
WRITTEN EXAMINATIONS
All written examinations consist of 25 questions. You will receive one hour to
complete each written examination. Level II written examinations cover:
Food Science
Healthy Cuisine
Management Skills
Financial Skills
Garde Manger
Within this study guide, we have outlined suggested courses, textbooks, videos, key
terms, and competencies to help prepare for the written examinations.

WHAT ITEMS SHOULD I BRING WITH ME TO THE EXAM?
Side towels, toques, and aprons are provided for your use and convenience. You
must, however, supply the following items:
Uniforms
Kitchen shoes
Knives
Hand tools
Calculator
Personal reference books
Recipes
Laptop (optional)
REQUIREMENTS FOR CERTIFICATION

To achieve ProChef Certification, you must achieve a minimum total weighted score
of no less than 75% for the entire assessment period. The breakdown of the total
weighted score is as follows:
65% of the average of the practical examination scores
35% of the average of the written examination scores
WRITTEN EXAMINATIONS
If you score below 65% on up to two of the written examinations, you are still
considered a candidate for Certification. On the last day of the assessment, you
will be given an opportunity to retake the written examination(s) that you did
not pass. The highest achievable score on any retake exam is 75%.
If you score below 65% on three or more written examinations, you are ineligible
for certification for that assessment period. However, you may reapply for a
future ProChef Certification Exam.
PRACTICAL EXAMINATIONS
If you score lower than 65% on any practical cooking exam, you are ineligible for
certification for that assessment period. Unlike the written exams, you may not
retake the practical examinations during an assessment period. However, you may
reapply for a future ProChef Certification Exam.

ADVISORS
Each candidate is provided with an advisor who is familiar with the ProChef
Certification process. Generally the advisors are assigned, but if you are familiar or
have worked with a specific chef or instructor before, you can request that chef or
instructor as your advisor.
Your advisor is available to answer any questions you may have as you prepare and
study for the examination. You will be provided with that persons direct phone
extension and e-mail address. After initial contact, it will be your responsibility to
contact your advisor and seek advice and counsel. If you plan to take a course or
visit the campus, it would also be to your advantage to schedule a meeting with
your advisor at this time.
The initial discussion with your advisor will focus on reviewing your application,
determining the appropriate starting level, assisting you to develop an action plan,
and answering any questions. At the conclusion of this conversation, your advisor
may actually recommend that you not register for the exam at that time. You cannot
register for an exam without first having a conversation with your advisor.
ProChef candidates that take full advantage of the advisor process are often highly
successful achieving their certification. Ultimately, it is your choice when to take the
exam, but by following the recommendations of your advisor, you can ensure that
you are fully prepared for the challenges of the exam.

SAMPLE EXAM SCHEDULES
Day One
Time Topic Instructor Location

(Presenter/Staff)
7:00am -8:00am Orientation; Chef-Instructor Lecture Hall
Distribute Assignments
for the Week;
Overview of Exam
8:00am -9:00am Demonstration: ESHA Chef-Instructor Lecture Hall

Software
9:15am-2:15pm Practical Exam: Baking Chef-Instructor Lecture Hall
2:15pm-3:00pm Judging Begins Chef-Instructor Lecture Hall
3:00pm 4:00pm Evaluation, Feedback & Chef-Instructor Lecture Hall

Review
4:00pm-5: 00pm Written Exam: Baking Chef-Instructor Lecture Hall
5:00pm-6:00pm Written Exam: Food Chef-Instructor Lecture Hall

Science
6:00pm Independent Study Participants Own Choice

Work Schedule
Menu Assignments
Prepare order list
Begin Costing
Assignments
Plate Diagrams

Day Two

(Presenter/Staff)
7:00am 9:00am Garde Manger Prep Chef-Instructor Kitchen
9:30am 12:30pm Practical Exam: Chef-Instructor Skills Kitchen

Mediterranean
Cuisine
12:30pm 1:00pm Window opens Chef-Instructor Lecture Hall
1:00pm 2:00pm Evaluation, Chef-Instructor Lecture Hall

Feedback & Review
2:00pm 3:00 pm Written Exam: Chef-Instructor Lecture Hall

Mediterranean
Cuisine
3:00pm 4:00pm Written Exam: Chef-Instructor Lecture Hall

Financial
4:00pm 5:00pm Independent Study Participants Own Choice

Day Three

(Presenter/Staff)
7:00am 9:00am Garde Manger Prep Chef-Instructor Kitchen
9:00am 12:30pm Practical Exam: Chef-Instructor Skills Kitchen

Healthy Cuisine
12:30pm 1:00pm Window opens Chef-Instructor Lecture Hall
1:00pm 2:00pm Evaluation, Feedback Chef-Instructor Lecture Hall

& Review
2:00pm3:00pm Written Exam: Healthy Chef-Instructor Lecture Hall

Cuisine
3:00pm 4:00pm Written Exam: Chef-Instructor Own Choice

Personnel Participants
Management

Day Four

(Presenter/Staff)
7:00am 11:00am Practical Exam: Garde Chef-Instructor Skills Kitchen
Manger
11:00am 11:15am Window opens Chef-Instructor Skills Kitchen
11:15am-12:15pm Judging Chef-Instructor Lecture Hall
12:15pm 12:45pm Evaluation, Feedback & Chef-Instructor Lecture Hall

Review Participants
12:45pm-1:45pm * Written Exam : Make- Chef-Instructor Lecture Hall

up (if necessary) Participants
3:00pm Graduation Participants Lecture Hall

Distribution of Chefs
Certificates CE Department

LEVEL II PROCHEF EXAM STUDY GUIDE:
SUPPORTING MATERIALS AND CLASSES
Additional information regarding the courses, books, and videos listed below, is
available at http://www.prochef.com
EDUCATIONAL PROGRAMS OFFERED AT THE HYDE PARK CAMPUS

Mediterranean Cuisine: Ingredients and Techniques
Charcuterie, Smokehouse, and Condiment Workshop
Baking and Pastry for Chefs: Desserts and Breads From the Hot Kitchen
Basic Bread Baking
The Art and Science of Cooking
Techniques of Healthy Cooking
Frontline Leadership Skills
Controlling Your Bottom Line
Small Dishes, Big Flavors: Appetizers and First Courses
EDUCATIONAL PROGRAMS OFFERED AT THE GREYSTONE CAMPUS

Charcuterie, Smokehouse, and Condiment Workshop
Small Dishes, Big Flavors: Appetizers and First Courses
The Cooking of Italy: From Tuscany to Sicily
Mediterranean Cooking: An Advanced Course
Healthy Flavors of Asia, Latin America, and the Mediterranean
DISTANCE LEARNING
Educational Programs at Cornell: School of Hotel Administration
http://www.sce.cornell.edu/dl/highperf-profdev.php

RECOMMENDED TEXTBOOKS AND WORKBOOKS
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the
Mediterranean from the Merchants of Venice to the Barbary Corsairs. Wright,
Clifford A. NY, NY: William Morrow and Company, Inc., 1999. ISBN 0-688-
15305-4
American Dietetic Association Complete Food and Nutrition Guide, Second Edition.
Roberta Larsen Duyff. New York, NY: John Wiley & Sons, Inc., 2002.ISBN: 0-
471-44144-9
Baking and Pastry: Mastering the Art and Craft. The Culinary Institute of America.
New York, NY: John Wiley & Sons, Inc. 2004. ISBN: 0-471-44382-4.
Cookwise: The Hows and Whys of Successful Cooking. Corriher, Shirley. NY, NY:
William Morrow, 1997. ISBN 0-688-10229-8
Couscous and Other Good Food From Morocco. Wolfert, Paula. NY, NY: Harper
Collins, 1987. ISBN 0-060-91396-7
Culinary Math, Second Edition. Blocker, Linda and Julia Hill. New York, NY: John
Wiley & Sons, Inc., 2004. ISBN 0-471-46934-3
Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating.
Walter Willett and Patrick J. Skerrett. New York, NY: Free Press, 2005.ISBN: 0-
74-3266420
Flavors of the Riviera: Discovering Real Mediterranean Cooking. Andrews, Colman.

NY, NY: Bantam Books, 1996. ISBN 0-553-09159-X
Foundations of Food Preparation, Sixth Edition. Freeland-Graves, Jeanne Himich

and Gladys C. Peckham. Englewood Cliffs, NJ: Merrill/Prentice-Hall, 1996.
ISBN 0-023-39641-5
Garde Manger: The Art and Craft of the Cold Kitchen, Second Edition. The Culinary
Institute of America. New York, NY: John Wiley & Sons, Inc., 2000. ISBN 0-471-
46849-5
Human Relations: Interpersonal, Job-Oriented Skills. Dubrin, Andrew J. Upper

Saddle River, NJ: Prentice-Hall, Inc, 2001. ISBN 0-536-63753-9.
Introducing Management. Schermerhorn, John R., Jr. and David S. Chappell.

Hoboken, NJ: John Wiley & Sons, 2001. ISBN 0-471-13581-X

RECOMMENDED TEXTBOOKS AND WORKBOOKS CONTD
Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in
the Kitchen. Hillman, Howard. Boston, MA: Houghton Mifflin Co., 1989. ISBN
0-395-48072-8
Managing Hospitality Human Resources, Third Edition. Woods, Robert H, Ph.D.

East Lansing, MI: Educational Institute, American Hotel and Lodging
Association, 2002. ISBN 0-86612-221-4
Mediterranean Cooking. Wolfert, Paula. NY, NY: Ecco, 1999.

ISBN 0-880-01402-4
Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean

Lands. Goldstein, Joyce; Peter Johnson and Ayla Esen Algar. San Francisco:
Collins Publishers,1994. ISBN 0-002-55370-8
Nutrition for Foodservice and Culinary Professionals, Fifth Edition. Drummond,

Karen Eich and Lisa M. Brefere. Hoboken, NJ: John Wiley and Sons, 2003. ISBN
0-471-41977-X
On Food and Cooking: The Science and Lore of the Kitchen, Second Edition.
McGee, Harold. NY, NY: Macmillan Pub. Co., 2004. ISBN 0-020-34621-2
Practical Baking, Fifth Edition. Sultan, William J. New York, NY: John Wiley & Sons,
Inc.1990. ISBN: 0-471-28982-5.
Principles of Food, Beverage, and Labor Cost Controls, 7th Edition. Dittmer, Paul R.
NY, NY: John Wiley & Sons, Inc., 2003. ISBN: 0471397032
Supervision in the Hospitality Industry Student Workbook. ProMgmt Program.

Hoboken, NJ: John Wiley & Sons, 2003. ISBN 0-471-31350-5
Supervision in the Hospitality Industry, Fourth Edition. Miller, Jack E., John R.
Walker and Karen Eich Drummond. NY, NY: John Wiley & Sons, 2002.
ISBN 0-471-39689-3
The Bakers Manuel, Fifth Edition. Amendola, Joseph and Nicole Rees. New York,
NY: John Wiley & Sons, Inc. 2003. ISBN: 0-471-40525-6.
The Curious Cook: More Kitchen Science and Lore. McGee, Harold. NY, NY:
Macmillan USA, 1992. ISBN 0-020-09801-4

RECOMMENDED TEXTBOOKS AND WORKBOOKS CONTD
The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into
the Worlds Favorite Cuisines. Jenkins, Nancy Harmon. NY, NY: Harper
Collins, 2003. ISBN 0-060-19651-3
The Mediterranean Diet Cookbook. Jenkins, Nancy Harmon and Antonia

Trichopoulou. NY, NY: Bantam Doubleday Dell, 1994. ISBN 0-553-09608-7
The Professional Chef Study Guide, Eighth Edition. The Culinary Institute of
America. New York, NY: John Wiley & Sons, Inc., 2006. ISBN 0471973009
The Professional Chef, Eighth Edition. The Culinary Institute of America. New
York, NY: John Wiley & Sons, Inc., 2006. ISBN 0764557343
The Science of Cooking. Barham, Peter. NY, NY: Springer Verlag, 2001.
ISBN 3-540-67466-7
Time-Life Books Foods of the World Series 1, 2, 11, 13, and 18. Editors of Time-Life
Books. NY, NY: Time-Life Books, 1968-1988. Training
Understanding Baking, Third Edition. Amendola, Joseph and Nicole Rees. New
York, NY: John Wiley & Sons, Inc. 2003. IBSN: 0-471-40546-9.
RECOMMENDED VIDEOS AND DVDS

CIA Presents
Remy Funfrock
Francois Payard
Bakeshop Series
Meringues
Vanilla Sauce and Pastry Cream
Basic Steps of Baking Bread
Bread and Baker: From the Source Series

Program One: Traditions of French Bread Baking
The Basic Steps of Bread Baking
Foie Gras Series

The Production of Foie Gras
Preparing Foie Gras

RECOMMENDED VIDEOS AND DVDS CONTD
Garde Manger: The Art and Craft of the Cold Kitchen Series
Composed Salads
Presenting Appetizers and Hors doeuvre
Garde Manger: Condiments
Techniques of Healthy Cooking

The Healthy Palate DVD
The Basics of Sauce Making Series

Emulsion Sauces
Aromatic and Flavoring Combinations

Popular Cream and Filling (Les Cremes Populaire)
Recipe CostingThe Bottom Line
SanitationIs not an Option

FOOD SCIENCE STUDY GUIDE
Use the following list of competencies, key terms, recommended reading materials,
and videos to prepare for the Food Science Written Examination. The written
examination will consist of 25 questions. You will have one hour to complete the
examination.
FOOD SCIENCE COMPETENCIES

Successful candidates are able to...
describe how stable emulsions are formed.
diagram an emulsion.
identify the continuous and dispersed (discontinuous) phases of each emulsion.
list two types of emulsions.
explain how emulsions are thickened and thinned.
explain the term emulsifying agent and identify two major categories.
list three reasons why emulsions break.
identify the five main pigments found in vegetables, describing whether they
are water or fat soluble.
describe the colors typical of each vegetable pigment.
discuss how plant pigments are affected by changes in environment (exposure

to heat, sugar, salt, acids and bases).
explain proper cooking techniques to minimize loss of texture, flavor and color
in plant product
identify the smaller chemical group that make up protein molecules.
describe the various roles of protein in food preparation.
diagram globular and fibrous protein.
explain denaturation and coagulation.
identify substances that speed and delay egg protein coagulation.
explain the differences between a soft custard (sol) and baked custard (gel).

list examples of fibrous protein.
discuss three ways meat is made tender before cooking.
explain why collagen is the most important connective tissue.
explain why fish muscle cooks more quickly than land animal muscle tissue.
describe maillard browning.
discuss what happens to meat when it is heated too rapidly or for too long.
summarize the effects of heat, acid, salt and enzymes in meat cookery.
explain the two basic methods by which starch is cooked.
diagram a starch granule, identifying the two starch molecules it contains.
summarize the most important characteristics of high amylose starches.
summarize the most important characteristics of high amylopectin starches.
describe gelatinization, pasting, and retrogradation of starch, indicating if it

involves wet or dry heat.
discuss three elements that interfere with starch thickening.
describe the three classes of leavening.
explain how air and steam work to leaven baked goods.
name the gas which is created during chemical leavening.
identify four methods by which air is incorporated into dough and batter.
discuss baking soda, giving the requirements for its development into gas.
describe the effects of unreacted baking soda in baked products.
discuss double-acting powder, giving the requirements for its reaction.
describe the function of yeast in baking, giving three environmental conditions

for its optimal development.
describe gluten and its role in baking.
compare high and low protein flours.

KEY TERMS
Acid Actin
Albumin Amino acid
Baking powder Base
Brine Caramelization
Carbohydrate Carotenoids
Carry-over cooking Casein
Cellulose Chemical leavener
Chlorophyll Chromoplast
Coagulation Collagen
Connective tissue Control
Denaturation Dextrin
Double-acting baking powder Dry yeast
Emulsifier Emulsion
Enzyme Fermentation
Fibrous protein Flocculation
Gelatin Gelatinization
Gliadin Globular protein
Glucose Gluten
Glutenin Hydrophilic
Hydrophobic Hygroscopicity
Hypothesis Invert sugars
Lactase Lactose
Leavener Lecithin
Lipid Maillard reaction
Maltose Mechanical leavener
Modified starch Myoglobin
Oil-in-water emulsion Organic leavening
Osmosis Oxidation
Permanent emulsion pH
Phenolase Photosynthesis
Pigment Proofing
Protein Retrogradation
Semi-permanent emulsion Single-acting baking powder
Slurry Sol
Solubility Solute
Starch Sucrose
Suspension Syneresis
Temper Temporary emulsion
Viscosity Water-in-oil emulsion
Yeast

RECOMMENDED READING
Cookwise: The Hows and Whys of Successful Cooking
The Curious Cook: More Kitchen Science and Lore
Foundations of Food Preparation, Sixth Edition
Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success
in the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen, Second Edition
The Science of Cooking
RECOMMENDED VIDEOS AND DVDS

The Basics of Sauce Making Series
Emulsion Sauces # 2471

BASIC BAKING AND PASTRY
STUDY GUIDE
and videos to prepare for both the Baking and Pastry Written and Practical
Examinations.
The written examination will consist of 25 questions. You will have one hour to
complete the written examination.
The practical examination will take five hours to complete. Please refer to the
guidelines and quality standards outlined in the following pages for more detailed
information. An instructor will contact you one week prior to the exam to inform
you of your assigned items.
BASIC BAKING AND PASTRY COMPETENCIES

prepare basic breads.
prepare basic pastry batters.
prepare basic cakes.
prepare pie dough.
prepare custards.
identify key ingredients and equipment in the bakeshop.
accurately scale recipes up or down.
demonstrate the use of baking and pastry equipment.
demonstrate accuracy in weights and measures.
demonstrate the use of bakers percent.
categorize baking ingredients as liquefiers or stabilizers.
explain the functions of basic baking ingredients.

list the steps of the creaming, foaming, straight and cut-in mixing methods.
list the steps of the bread making process.
name and describe three techniques for making a meringue.
compare and contrast the three different types of leaveners.
describe the differences between flaky dough and mealy dough.
identify the ratios and/or formulas for pie dough, cookie dough, pastry cream,
pte choux and genoise.
compare and contrast rich doughs and lean doughs.
KEY TERMS
1-2-3 dough / Cookie dough Active dry yeast
Baking blind Batter
Basic pie dough (3-2-1 dough) / Pte brise
Bavarian cream / Bavaroise Bench rest
Bench scraper Biga
Bloom Buttercream
Cake flour Caramelization
Carbon dioxide Chemical leavener
Clear flour Coagulation
Convection oven Conventional oven
Cream puffs Creaming method
Crumb Custard
Deck oven Denaturation
Docking Drum sieve / Tamis
clairs Egg wash
Fermentation Flaky
Foaming method Fondant
Ganache Gelatin
Gelatinization Genoise
Gliadin Gluten
Glutenin Hard/Soft wheat
Hearth oven High-ratio cakes
Instant dry yeast Kneading
Lame Lean dough
Leaveners Liaison
Mealy Meringue
Mise en place Mousse
Napp Organic leavener
Parchment paper Pastry cream / Crme patisserie

Pastry flour Pte choux
Pte sucre Patent flour
Peel Physical leavener
Precooked batter Pre-ferment
Profiteroles Proof
Rest Retrogradation
Rich dough Rubbed-dough method
Scaling Scoring
Sifting Sweeteners
Shorteners Simple syrup
Sourdough Sponge
Straight mixing method Stabilizer
Steam-injected oven Sweeteners
Temper Tenderizer
Thickeners Two-stage method
Vanilla sauce / Crme Anglaise Yeast
RECOMMENDED READING
Baking and Pastry: Mastering the Art and Craft
Culinary Math Ch. 1 - 2, 13
pp. 163 - 165
Practical Baking, Fifth Edition Ch. 3, 5,
7 - 10, 14
The Professional Chef, Eighth Edition Ch. 34 - 38
The Bakers Manual, Fifth Edition Ch. 2, 4 - 6, 12
Understanding Baking, Third Edition Ch. 12, 14 - 16
RECOMMENDED VIDEOS
The Bakeshop Series
Meringues # 2818
Vanilla Sauce and Pastry Cream # 2754
Basic Steps of Baking Bread # 1701
Bread and Baker: From the Source Series

Program One: Traditions of French Bread Baking # 891

BASIC BAKING AND PASTRY
PRACTICAL EXAMINATION GUIDELINES
For this practical examination, you will have five hours to prepare the following
items from each of the categories found below. You must use the formulas from The
Professional Chef, Eighth Edition for all of the items. Platters and serving utensils
are provided; however, you must provide your own knives, hand tools and copies
of the required recipes.
DOUGH
SOFT ROLL DOUGH (PGS. 1080-1081)
5-lb. Soft Rolls mixed, fermented, formed into a minimum of three (3) different
shapes of rolls (knots, pan rolls, etc.), proofed, and baked
You must present 12 of each shape for a total of 36 pieces
PIE DOUGH (P. 1104)

3-lb. Pie Dough (p. 1104) made into two 10-inch blind baked shells
CUSTARDS
Minimum 1-quart Vanilla Pastry Cream (p. 1133)
BASIC PASTRY BATTERS

PTE CHOUX (P. 1097-1098, 1117)
3-lb. Pte Choux piped into a minimum of two shapes. One of the shapes
must be clairs. You must present 12 of each shape for a total of 24 pieces.
Fill baked clairs with pastry cream. All other shapes do not have to be filled or
glazed.
Finish clairs with your choice of ganache (p. 1148), fondant (p. 1149-1150,
tempering) or caramel glaze (p. 1161)
CAKE ASSIGNED BY INSTRUCTOR

2 each 10-inch round Vanilla Sponge Cakes (Genoise) (p. 1116)
or-
2 each 2-lb. Pound Cakes baked in loaf pans (p. 1114)

BASIC BAKING AND PASTRY PRACTICAL EXAMINATION
STANDARDS OF QUALITY
BREADS WILL BE EVALUATED BASED ON THE FOLLOWING CRITERIA

Proper scoring
Egg washing or seeds
Proper volume due to fermentation
Clean flavor
Even crumb
Proper color
CUSTARDS WILL BE EVALUATED BASED UPON THE FOLLOWING CRITERIA

Color
Flavor
Viscosity
Texture
PTE CHOUX WILL BE EVALUATED BASED UPON THE FOLLOWING CRITERIA

Proper color
Properly baked throughout
Hollow center
Good flavor
Proper filling
Proper glazing
BASIC CAKES WILL BE EVALUATED BASED UPON THE FOLLOWING CRITERIA

Color
Volume
Crumb structure
Flavor
PIE CRUST WILL BE EVALUATED BASED UPON THE FOLLOWING CRITERIA

Color
Doneness
Flakiness
Flavor

PRACTICAL EXAMINATION
SAMPLE TASTING SHEET
BAKING AND PASTRY
CANDIDATE___________________ JUDGE_________________________
CRITERIA MAXIMUM POINTS SCORE
Basic Breads 13 points
Execution (scoring, washing, consistency of size, 2
shape, etc)
Proper Volume due to Fermentation 2
Color 2
Crumb 2
Flavor 5
Custards 13 points
Color 2
Viscosity 3
Texture 3
Flavor 5
Pte Choux 13 points

Color 2
Execution (properly baked, hollow) 2
Filling 2
Glazing 2
Flavor 5
Basic Cakes (Sponge or Pound) 13 points

Color 2
Crumb 3
Volume 3
Flavor 5
Pie Crust 13 points

Color 2
Doneness 3
Flake 3
Flavor 5
Total Possible Points 65

KITCHEN FLOOR SCORE SHEET
BAKING AND PASTRY
Candidate Judge
Criteria Maximum Points Score
Mise en Place and 5
Organization
Sanitation Procedure and 5
Cleanliness
Proper Utilization of 5
Ingredients and Leftovers
Timing of Service 10
Techniques, Skills and 10

Fundamentals
Total Score 35
COMMENTS

MEDITERRANEAN CUISINE
STUDY GUIDE
Use the following list of competencies, key terms, and recommended reading
materials to prepare for both the Mediterranean Cuisine Written and Practical
Examinations. You must exhibit an understanding of the flavor, cooking methods,
ingredients, and techniques involved in the various regional and ethnic cuisines of
the Mediterranean. Successful completion of the Mediterranean Cuisine segment is
based on a combination of scores received during the written examination, kitchen
practical, and product evaluation.
You will have three hours to complete the practical examination. Please refer to the
information. An instructor will contact you one week prior to the exam to inform
you of your menus and/or protein items.
MEDITERRANEAN CUISINE COMPETENCIES

list the countries of the Mediterranean.
define the Mediterranean diet.
describe the role and use of olive oil in the Mediterranean diet.
describe the role of mezze in the northern and eastern Mediterranean.
list the Arab influences on the cuisines of Spain and Southern Italy.
describe some of the characteristics of the food from Provence.
explain the role of harissa in the foods of North Africa.
list three basic Spanish sauces and their application in the cuisine.

demonstrate the use and application of rice and rice dishes of the region.
demonstrate proper execution and production of mezze.
execute proper production of paella.
execute proper production of tagines.
execute proper production of couscous.
demonstrate proper execution and production of various spreads, dips, and
sauces of the region.
demonstrate proper execution and production of various fish dishes of the
region.
execute proper production of pasta and grain dishes typical of the region.
demonstrate proper execution and production of various vegetable preparation
of the region.
demonstrate proper execution and production of various braises and stews of
the region.
KEY TERMS
Agrodolce Aoli
Antipasti Avgolemono
Baba ganouj Basil
Bastilla Borek
Bouillabaisse Brik
Bulgur Couscous
Couscoussire Dolma
Feta Harissa
Hors d'oeuvre Hummus
Jamn serrano Kebab
Kefta Manchego
Mezze Olive oil
Orzo Paella
Phyllo Pilaf
Pistou Preserved lemons
Ratatouille Saffron
Saganaki Semolina
Sofrito Tbil
Tagine Tapas
Tapenade Tzatzik

RECOMMENDED READING
Couscous and Other Good Food From Morocco
The Essential Mediterranean: How Regional Cooks Transform Key Ingredients
into the Worlds Favorite Cuisines
Flavors of the Riviera: Discovering Real Mediterranean Cooking
Mediterranean Cooking
The Mediterranean Diet Cookbook
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the
Mediterranean from the Merchants of Venice to the Barbary Corsairs
Mediterranean the Beautiful Cookbook: Authentic Recipes from the
Mediterranean Lands
Time-Life Books Foods of the World Series 1, 2, 11, 13, and 18

You will be assigned one of the following five regions: Spain, Italy, Greece and
Turkey, North Africa, or French Provence. Along with the specific region, you will
be assigned a cooking method such as grilling or stewing, and a piece of equipment
such as a tagine or paella pan. In addition to the cooking method and equipment,
you will be assigned selected dishes along with accompanying meats, seafood, and
grocery items to support these dishes. Examples might include a lamb tagine,
assorted salads, and brik pastry for North Africa, or an onion tart, stuffed
vegetables, and bouillabaisse for France. It is your responsibility to develop these
dishes into three items that showcase the assigned regions cooking methods,
equipment, and style.
In addition, you must submit a typed menu and food order list for ANY additional
products needed to support your menu (except proteins and other items which have
been assigned). You should consider using seasonal items as you build your menu,
realizing that substitutions may be necessary. You will have three hours for
production and 20 minutes for service.
Platters and serving utensils are provided; however, you must provide your own
knives and hand tools.

MEDITERRANEAN CUISINE PRACTICAL EXAMINATION
OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Knowledge of culinary skills and fundamentals
Proper use of ingredients and application of cooking techniques
RICE AND PASTA DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Consistency
Proper cooking techniques
MEZZE WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Use of spices
TAGINE AND COUSCOUS DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Use of spices
Authenticity
Cooking techniques
SPREADS, DIPS, AND SAUCES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Consistency
Appropriate use
ALL FISH AND MEAT DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA
Flavor
Butchery skills
Cooking methods
Appropriate accompaniments

CUISINES OF THE MEDITERRANEAN
REGION: _________
Candidate Judge
Criteria Maximum Points Score Average

1st 2nd 3rd
Course Course Course
Taste 35
Presentation 5
appropriate to region
Authenticity of flavor 5
profiles, flavor systems,
and cooking methods
Proper execution of core 10
competency
Proper execution of other 5
cooking techniques and
fundamentals
Ability to discuss region 5
and culture of food
Total Score 65
COMMENTS

Candidate Judge
Mise en Place and 5
Organization
Cleanliness
Timing of Service 10

Fundamentals
Total Score 35
COMMENTS

PERSONNEL MANAGEMENT
STUDY GUIDE
materials to prepare for the Personnel Management Written Examination. The
written examination will consist of 25 questions. You will have one hour to
complete the examination.
PERSONNEL MANAGEMENT COMPETENCIES

describe functions of supervision.
explain various theories on leadership and motivation.
identify the culture and style of an organization.
determine the role of leadership and supervision in an organization.
explain the model for interpersonal skill improvement.
describe the communication process.
state the legal issues associated with staffing an organization.
list factors that help people learn.
explain the training cycle needs assessment, design, delivery, evaluation.
explain the components of an effective orientation process.
identify legal issues associated with performance management and discipline.
outline the steps to the performance review process.
establish performance expectations using the SMART Method.

KEY TERMS
Accommodation Active Listening
Adult learning theory Affirmative Action Plan
Age Discrimination in Employment Act
Americans with Disabilities Act Appraisal interview
BFOQ Case study
Civil Rights Act of 1964, Title VII Coaching
Communication Communication barriers
Conceptual skills Controlling
Counseling Course outline
Culture Delegating
Demographics Discipline
Discrimination Disparate Impact
Disparate Treatment Diversity
Employee Referral Programs Employee self-appraisal
Equal Employment Opportunity Equal Employment Opportunity
Commission Evaluating
Evaluation form Family and Medical Leave Act of 1993
Feedback Halo effect
Human skill Immigration Reform and Control Act
Internal recruiting Interpersonal communication
Interview Job specifications
Just cause termination KSA (knowledge, skills and abilities)
Labor market Learning
Management by objective Management by walking around
Management grid Managing
Needs assessment Negligent hiring
Nonverbal communication On the job training (OJT)
Organizing Orientation
Performance appraisal Planning
Pre and post tests Pregnancy Discrimination Act of 1978
Progressive discipline Promotion from within
Reasonable accommodation Recruiting
Responsibility Role playing
Situational Leadership Stereotype
Supervising Teaching methods
Technical skills Training evaluations
Training objectives Training plan
RECOMMENDED READING
Human Relations: Interpersonal, Job-Oriented Skills
Introducing Management
Managing Hospitality Human Resources
Supervision in the Hospitality Industry
Supervision in the Hospitality Industry

HEALTHY CUISINE STUDY GUIDE
THE IMPORTANCE OF NUTRITION
The impact of nutrition on our lives should not be underestimated. Four of the seven
leading causes of death are related to nutrition. Research has shown that health
problems such as heart disease, cancer and diabetes are directly influenced by the
foods that we do or do not eat.
There are many factors that contribute to a healthful diet. For example, the
proportion of macronutrients (carbohydrate, protein and fat) that make up a meal
can have an impact on satiety, blood sugar levels and weight control. The amount of
sodium in a meal may influence blood pressure and the presence or absence of color
in the foods that we choose can impact our ability to fight illnesses.
As a chef, it is important that you understand the main concepts of nutrition.

Todays consumers are aware of the food-health connection and expect the chefs
that prepare their food to be knowledgeable on the subject as well. Not only must
you understand how the foods we eat affect our health, you must also be able to use
this information when creating recipes and preparing menu items.
YOUR RESPONSIBILITIES
and videos to prepare for both the Healthy Cuisine Written and Practical
Examinations. Successful completion of the Healthy Cuisine segment is based on a
combination of scores received from the written examination, menu development,
nutritional analysis, kitchen performance, and verbal confirmation of the required
competencies for healthy cuisine.

complete the written examination. The exam will require critical thinking skills and
will focus on more in-depth nutrition issues such as nutrition labels, particular
dietary needs, and recipe modification to achieve nutrition goals.
You will have three hours to complete the practical. You will be required to exhibit
an understanding of flavor, presentation, proper cooking techniques, menu analysis,
and proper kitchen work habits as they relate to healthy cooking. Please refer to the
information.
HEALTHY CUISINE COMPETENCIES

list at least three nutrient content claims that may be found on food labels.
give the number of calories used when determining the Daily Values.
name the sweetest natural sugar.
name at least two sugar alcohols.
calculate the percent of calories that come from fat.
name the fatty acids that increase LDL.
list at least two negative health effects of trans fats
give at least two health benefits of including omega-3 fatty acids in the diet.
list at least two food sources of omega-3 fatty acids.
list at three sources of complete proteins
give at least two examples of complementary proteins
give the amount of cooked dry beans that is equivalent to 1 ounce of meat
name three antioxidants.
name four food sources of phytochemicals.

list at least 2 vitamins that are easily destroyed during the preparation/cooking
process.
list at least three ways to prepare and/or cook fruits and vegetables that will
minimize the loss of vitamins..
explain whether minerals are stable during the cooking process.
list and describe four healthy cooking methods.
explain at least two considerations when modifying recipes.
give 2 ways to decrease fat in a recipe.
list at least three menu ideas that could lower cancer risk.
name the four nutrients that may be a problem for vegans.
list at least three health benefits of a vegetarian diet.
give the amount of cooked vegetables, as listed on the MyPyramid.gov, that is

necessary to meet the needs of an adult consuming a 2000 calorie diet.
give the minimum amount of cooked whole grains necessary to meet the
recommendations of the MyPyramid.gov for an adult consuming a 2000 calorie
diet.
list at least 4 grains that a person with Celiac Disease could safely consume.
provide information that pertains to the Level I Nutrition Competency.
KEY TERMS
Antioxidant Atherosclerosis
Celiac Disease Complementary Proteins
Complete Protein Diabetes
Daily Value Dietary Reference Intake
Essential Amino Acids Glycemic Index
High Fructose Corn Syrup Incomplete Protein
Lacto-ovo Vegetarian Lactose Intolerance
Omega-3 Fatty Acids Phytochemicals
Vegan

RECOMMENDED READING
American Dietetic Association Complete Food and Nutrition Guide, Second
Edition.
Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy
Eating.
Nutrition for Foodservice and Culinary Professionals, Fifth Edition.
TRAINING VIDEOS AND DVDS

Healthy Palate DVD
OTHER HELPFUL MATERIALS AND WEBSITES

http://www.mypyramid.gov
http://www.mypyramid.gov/guidelines/index.html
http://www.healthierus.gov/dietaryguidelines/
http://www.hsph.harvard.edu/nutritionsource/
NUTRITIONAL ANALYSIS SOFTWARE

www.mastercook.com/
www.esha.com/

HEALTHY CUISINE
For the practical examination, you must design a three-course menu that consists of
a first course, entre, and dessert. Your menu must follow the recommended
guidelines described in this document.
It is your responsibility to submit a food order list for all products needed for your
menu (except for meat, poultry or fish), as discussed by the chef instructor and
according to the weekly schedule. You should consider seasonality issues as you
build your menu.
On the day of the practical, you must produce four plated portions of each course.
You will have three hours for production and 20 minutes for service. In addition,
you must present a nutritional analysis and a menu to the proctor prior to
production of the menu. Platters and serving utensils will be provided; however,
you must use your own knives and hand tools.
You will be randomly assigned one meat and one fish. It is not mandatory that you
use the proteins in your menu. You may choose to use only plant-based protein
sources in your menu.

HEALTHY CUISINE
MENU DESIGN GUIDELINES
Listed below are the recommended guidelines to follow when developing your three-
course menu (first course, entre, and dessert) and recipes for the Healthy Cuisine
Practical Examination. You must follow the nutritional guidelines (2005) as outlined by
the USDA and MyPyramid.gov. for preparation of all your menu items and recipes.
Refer to the following pages for the specific nutritional information.
GUIDELINES
Your total menu, consisting of a first course, entre, and dessert, must total no
more than 1200 calories.
You will be assigned one animal protein that can be used in your first course or
entre. You are not required to use this animal protein item; and in fact may
design a plant-based entre instead.
10 - 35% of your menus calories should consist of protein. Your menu can
include animal sources of protein, but you must also give strong consideration
to plant-based proteins as well.
45 - 65% of your menus calories should consist of carbohydrates; with an
emphasis on whole grains. Try to limit added sugar, relying on the natural
sugars in fruit, for example, for sweetening.
20 - 35% of your menus calories should consist of fat. Less is not necessarily
better, especially if you are selecting good sources of fat. Monounsaturated
and polyunsaturated fats should total at least 65% of the total fat percentage.
Less than 10% of the remaining fat calories should be saturated fat. The use of
trans fats should be avoided (read product labels).
Your menu should provide at least 12 grams of fiber.
Your menu should provide a maximum of 1500mg. of sodium.
Your menu should provide one and half cups (1 ) of vegetables; cup of fruit;
1 oz. of whole grains (* 1 serving of legumes is optional).
Be prepared to discuss your menu and explain how it reflects the principles of
the MyPyramid.gov and USDA Dietary Guidelines.

What counts as an ounce (1 oz.) equivalent of grains?
Amount that counts as 1 Common portions and

ounce equivalent of ounce equivalents
grains
Bagels WG*: whole wheat 1 mini bagel 1 large bagel = 4 ounce
RG*: plain, egg equivalents
Biscuits (baking powder/ 1 small (2 diameter) 1 large (3 diameter) = 2

buttermilkRG*) ounce equivalents
Breads WG*: 100% Whole 1 regular slice 2 regular slices = 2 ounce

wheat 1 small slice French equivalents
RG*: white, wheat, 4 snack-size slices rye
French, sourdough bread
Bulgur cracked wheat cup cooked

(WG*)
Cornbread (RG*) 1 small piece (2 x 1 1 medium piece (2 x 2

x 1 ) x 1 ) = 2 ounce
equivalents
Crackers WG*: 100% whole 5 whole wheat crackers

wheat, rye 2 rye crispbreads
RG*: saltines, snack 7 square or round crackers

crackers
English muffins WG*: whole wheat muffin 1 muffin = 2 ounce

RG*: plain, raisin equivalents
Muffins WG*: whole wheat 1 small (2 diameter) 1 large (3 diameter) = 3

RG*: bran, corn, ounce equivalents
plain
Oatmeal (WG) cup cooked

1 packet instant
1 ounce dry (regular or
quick)
Pancakes WG*: Whole wheat, 1 pancake (4 diameter) 3 pancakes (4 diameter)

buckwheat 2 small pancakes (3 = 3 ounce equivalents
RG*: buttermilk, diameter)
plain
Popcorn (WG*) 3 cups, popped 1 microwave bag, popped =

4 ounce equivalents
Ready-to-eat WG*: toasted oat, 1 cup flakes or rounds

breakfast cereal whole wheat flakes 1 cup puffed
RG*: corn flakes,
puffed rice
Rice WG*: brown, wild cup cooked 1 cup cooked = 2 ounce

RG*: enriched, 1 ounce dry equivalents
white, polished

What counts as a cup of vegetables?
Amount that counts as 1 Amount that counts

cup of vegetables as cup of
vegetables
Dark-Green Vegetables
Broccoli 1 cup chopped or florets

3 spears 5" long raw or cooked
Greens (collards, mustard greens, 1 cup cooked

turnip greens, kale)
Spinach 1 cup, cooked
2 cups raw is equivalent to 1 1 cup raw is equivalent to
cup of vegetables cup of vegetables
Raw leafy greens: Spinach, 2 cups raw is equivalent to 1 1 cup raw is equivalent to
romaine, watercress, dark green cup of vegetables cup of vegetables
leafy lettuce, endive, escarole
Orange Vegetables
Carrots 1 cup, strips, slices, or

chopped, raw or cooked
2 medium 1 medium carrot
1 cup baby carrots (about 12) About 6 baby carrots
Pumpkin 1 cup mashed, cooked
Sweetpotato 1 large baked (2 or more

diameter)
1 cup sliced or mashed,
cooked
Winter squash (acorn, butternut, 1 cup cubed, cooked acorn squash, baked =
hubbard) cup

Dry beans and peas
Dry beans and peas (Such as 1 cup whole or mashed,

black, garbanzo, kidney, pinto, or cooked
soy beans, or black eyed peas or
split peas
Tofu 1 cup " cubes (about 8 1 piece 2 " x 2 " x 1"

ounces) (about 4 ounces)
Starchy Vegetables
Corn, yellow or white 1 cup

1 large ear (8 to 9 long) 1 small ear (about 6
long)
Green peas 1 cup
White potatoes 1 cup diced, mashed

1 medium boiled or baked
potato (2 " to 3" diameter)
French fried: 20 medium to
long strips (2 to 4 long)
(Contains discretionary
calories.)
Amount that counts as 1 Amount that counts

cup of vegetables as cup of
vegetables
Other Vegetables
Bean sprouts 1 cup cooked
Cabbage, green 1 cup, chopped or shredded

raw or cooked
Cauliflower 1 cup pieces or florets raw or

cooked
Cucumbers 1 cup raw, sliced or chopped

Green or wax beans 1 cup cooked
Green or red peppers 1 cup chopped, raw or cooked

1 large pepper (3 diameter, 1 small pepper
3- long)
Lettuce, iceberg or head 2 cups raw, shredded or 1 cup raw, shredded or

chopped = equivalent to 1 cup chopped = equivalent to
of vegetables cup of vegetables
Mushrooms 1 cup raw or cooked
Onions 1 cup chopped, raw or cooked
Tomatoes 1 large raw whole (3") 1 small raw whole (2 ")

1 cup chopped or sliced, raw, 1 medium canned
canned, or cooked
Tomato or mixed vegetable juice 1 cup cup
Summer squash or zucchini 1 cup cooked, sliced or diced

What counts as a cup of fruit?
Amount that counts as 1 cup Amount that counts as

of fruit cup of fruit
Apple large (3.25" diameter)
1 small (2.5" diameter)
1 cup sliced or chopped, raw or cup sliced or chopped, raw

cooked or cooked
Applesauce 1 cup 1 snack container (4 oz.)
Banana 1 cup sliced 1 small (less than 6 long)
1 large (8 to 9 long)
Cantaloupe 1 cup diced or melon balls 1 medium wedge (1/8 of a

med. melon)
Grapes 1 cup whole or cut-up
32 seedless grapes 16 seedless grapes
Grapefruit 1 medium (4 diameter) medium (4 diameter)
1 cup sections
Mixed fruit (fruit cocktail) 1 cup diced or sliced, raw or 1 snack container (4 oz)
canned, drained drained = 3/8 cup
Orange 1 large (3-1/16" diameter) 1 small (2-3/8" diameter)
1 cup sections
Orange, mandarin 1 cup canned, drained
Peach 1 large (2 " diameter) 1 small (2 diameter)
1 cup sliced or diced, raw, cooked, 1 snack container (4 oz)

or canned, drained drained = 3/8 cup
2 halves, canned
Pear 1 medium pear (2.5 per lb) 1 snack container (4 oz.)

drained = 3/8 cup
1 cup sliced or diced, raw, cooked,

or canned, drained
Pineapple 1 cup chunks, sliced or crushed, 1 snack container (4 oz)

raw, cooked or canned, drained drained = 3/8 cup
Plum 1 cup sliced raw or cooked
3 medium or 2 large plums 1 large plum

Strawberries About 8 large berries
1 cup whole, halved, or sliced, fresh cup whole, halved, or

or frozen sliced
Watermelon 1 small wedge (1 thick) 6 melon balls
1 cup diced or balls
Dried fruit (raisins, cup dried fruit is equivalent to 1 cup dried fruit is
prunes, apricots, etc.) cup fruit cup raisins cup equivalent to cup fruit 1
prunes cup dried apricots small box raisins (1.5 oz)
100% fruit juice (orange, 1 cup cup

apple, grape, grapefruit,
etc.)

HEALTHY CUISINE PRACTICAL EXAMINATION
OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Proper use of ingredients and application of cooking techniques
Flavor
Presentation
Balance
Menu analysis
Ability to discuss and explain the menu from a health viewpoint

HEALTHY CUISINE
Candidate Judge
Score Average
1st 2nd 3rd
Criteria Maximum Points
Course Course Course
Taste 25
Presentation 5
Proper execution of 5
fundamentals
Accurate nutritional 10
analysis
(Does the menu coincide
with the nutritional
analysis)
Does the menu meet the 10
ProChef Certification
nutritional guidelines
Ability to discuss 10
nutritional aspect and
preparation of food
Total Score 65
COMMENTS

HEALTHY CUISINE
Candidate Judge
Mise en Place and 5
Organization
Cleanliness
Accuracy in measuring of 5
ingredients
Timing of Service 5

Fundamentals
Total Score 35
COMMENTS

FINANCIAL SKILLS STUDY GUIDE
materials to prepare for the Financial Skills Written Examination. The written
examination will consist of 25 questions. You will have one hour to complete the
examination.
FINANCIAL SKILLS COMPETENCIES

interpret a food operation profit and loss statement.
apply concepts of menu mix and portion cost to produce a menu at a targeted
food cost.
detect food and labor waste issues and develop a plan of corrective action.
use and troubleshoot a food inventory and ordering system.
KEY TERMS
Beverage cost Break-even point
Budgeted cost Contribution margin
Contribution rate Controllable cost
Cost Cost control
Cost percent Cost-to-sales ratio
Fixed cost Food cost
Labor cost Menu mix
Non-controllable cost Overhead cost
Planned cost Portion cost
Prime cost Profit
Profit and loss statement Sales
Sales mix Sales price
Total cost Total sales
Unit cost Variable cost
Variable rate
RECOMMENDED READING
Principles of Food, Beverage, and Labor Cost Controls, 7th Edition

GARDE MANGER STUDY GUIDE
Use the following list of competencies, key terms, recommended reading materials, and
videos to prepare for both the Garde Manger Written and Practical Examinations. You
will be required to exhibit an understanding of ingredients; flavor and flavor
development; presentation techniques; cold food preparations; grinding techniques;
forcemeat production; and curing, brining, and smoking. Successful completion of the
Garde Manger segment is based on a combination of scores received during the written
examination, kitchen practical, and product evaluation.
You will have four hours to complete the practical examination. In addition to this four-
hour period, you will also be provided two separate two-hour time segments for Garde
Manger pre-preparation to accomplish butchery, brines, cures, and other items
requiring advanced preparation. Please refer to the guidelines and quality standards
outlined in the following pages for more detailed information. An instructor will
contact you one week prior to the exam to inform you of your protein items.
GARDE MANGER COMPETENCIES

list several acceptable methods of controlling trichinosis and salmonella in the
garde manger kitchen.
explain the functions of the major ingredients in charcuterie.
identify a hank and 4 types of natural casings and demonstrate proper

techniques regarding filling, fermentation, and/or smoking or cooking.
produce forcemeat products using the straight, emulsion, and mousseline

methods.
prepare cures, brines, marinades and dry rubs and apply them to selected
products.

explain and demonstrate the fundamental concepts involved in preparing meats
and fish for hot and cold smoking.
demonstrate the use and application of powdered and/or sheet gelatin.
define and produce various types of canaps, tapas, antojitos, antipasti, mezze
and hors d'oeuvre.
describe and prepare various types of cold sauces.
KEY TERMS
75% meat 25% fat Acidification
Amuse guele Antipasti
Appetizer Aspic gele
Ballotine Basic grind method
Bloom Botulism
Brine Canaps
Casing Caviar
Certified pork Charcuterie
Cold smoking Confit
Country-style Forcemeat Curing salt
Dehydration Denature
Dextrose Dry cure
Dry rub E.Coli 0157:H7
Emulsified forcemeat (5/4/3 forcemeat)
Fatback Fermentation
Fermento Foie gras
Forcemeat Fresh sausage
Galantine Gelatin
Gratin forcemeat Hank
Hors d'oeuvre Hot smoking
Marinades Meat grinder
Mousse Mousseline forcemeat
Myoglobin Nitrates
Oxidation Panada
Pt Pellicle
pH Prague powder
Progressive grinding Quenelle
Rillette Roulade
Salmonella Salt (sodium chloride)
Sausage Sausage
Syringe pump Tapas
Temperature danger zone Tinted cure mix (TCM)
Trichinosis

RECOMMENDED READING
Garde Manger: The Art and Craft of the Cold Kitchen, Second Edition Ch. 2 - 3,
5 - 7,
9 -10
The Professional Chef , Eighth Edition
Ch. 30-33
TRAINING VIDEOS AND DVDS

Foie Gras Series
The Production of Foie Gras # 1116
Preparing Foie Gras # 1117
Garde Manger: The Art and Craft of the Cold Kitchen Series
Composed Salads # 2664
Presenting Appetizers and Hors doeuvre # 2753
Garde Manger: Condiments # 2841
SanitationIs Not an Option # 201

GARDE MANGER
It is your responsibility to submit a typed menu to the faculty member (in a timely
manner discussed by Chef-Instructor and according to weekly schedule). In
addition to your menu, you must also submit a detailed, typed food order list that
contains ALL of the products that you will need for completion of the Garde Manger
section. Please note that no additional protein items may be ordered. You should
consider using seasonal products and realize that substitutions may occur.
Your menu needs to address all of the competencies listed on the following page
and must consist of:
One type of hot or cold hors doeuvre of your choice
One salad using products other then salad greens
One forcemeat terrine with appropriate accompaniments
One plated appetizer
You are responsible for multitasking and organizing your time throughout the week
to complete the final Garde Manger Practical Examination. You will have four
hours to complete your final production and thirty minutes for service. Platters and
serving utensils are provided; however, it is up to you to gather your platters, plates,
and serving utensils needed for your presentations. Your final menu should be
presented to the kitchen judge for evaluation based on the guidelines and quality
standards outlined in the following pages.

GARDE MANGER PRACTICAL EXAMINATION COMPETENCIES
All of the following competencies must be demonstrated in the menu and the final
practical examination of each candidate.
You must demonstrate the use and application of gelatin.
You must demonstrate proper use of a cure and/or brine.
You must demonstrate proper smoking techniques.
You must demonstrate proper salad production using products other than salad
greens.
You must execute proper production of either hot or cold hors doeuvre
You must demonstrate proper execution and production of a forcemeat
You must develop a plated appetizer.
You must demonstrate and execute proper accompaniments appropriate to the

above listed items.
*It is advisable that in developing your menu for the garde manger segment that
you work on completing as many of the competencies as possible in as few items as
possible. For instance, if you prepare a terrine, salad, and sauce for your platter
presentation, it can also be used as your plated appetizer.
MENU PRESENTATION GUIDELINES

PLATTER PRESENTATION: PREPARE 9 PORTIONS TOTAL
Display 6 portions on a platter
Prepare 2 plated presentation of the platter for judges evaluation
Prepare 1 show plate
PLATED APPETIZER PRESENTATION: PREPARE 3 PORTIONS TOTAL

Prepare 2 plated presentations for the judges evaluation
Prepare 1 plated presentation for display
HORS D OEUVRE PRESENTATION: PREPARE 6 PORTIONS TOTAL

Prepare 3 portions for the judges evaluation
Prepare 3 portions for display

GARDE MANGER PRACTICAL EXAMINATION
WORKMANSHIP OF THE PRODUCTS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Proper use of ingredients and application of knife skills
Display of various technique
TERRINES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor and seasoning
Texture
Consistency
Emulsion
Garnishes
HORS D'OEUVRE WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Craftsmanship
Appropriate use of accompaniments and or sauces
SALADS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Appropriate use of ingredients
Balance and amount of vinaigrette or dressing
SAUCES, DRESSINGS AND ACCOMPANIMENTS WILL BE EVALUATED ON THE

FOLLOWING CRITERIA
Flavor and balance
Consistency
Craftsmanship

PRESENTATION WILL BE EVALUATED ON THE FOLLOWING CRITERIA
Flow
Focal point
Balance
Craftsmanship
APPETIZERS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Flavor
Craftsmanship
Portion size
Balance of main item to accompaniments
CURING, BRINING, AND SMOKING WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Proper use of brines or cures
Balance between brines, cures, and smoke
Flavor
Cooking techniques
GELATIN WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Proper use of the product
Consistency and clarity
KITCHEN OBSERVATION AND EVALUATION WILL BE BASED ON THE FOLLOWING

CRITERIA
Food waste
Station cleanliness
Sanitation
Station organization
Cooking and production fundamentals

GARDE MANGER
Candidate Judge
Score
Maximum
Criteria Hors Platted Average
Points Salad Terrine
Doeuvre App.
Taste 35
Presentation 10
Execution 10
Ability to Discuss Menu 10
Total Score 65
COMMENTS

GARDE MANGER
Candidate Judge
Mise en Place and 5
Organization
Cleanliness
Timing of Service 5
Execution of all core 10

competencies
Fundamentals
Total Score 35
COMMENTS

These materials were developed as a team effort using the resources of The Culinary
Institute of America. We acknowledge and thank the most recent contributors:
Mark Ainsworth, PCII, C.H.E.
Ryan Baxter, C.H.E.
Robert Briggs, C.H.E.
Mark Erickson, C.M.C.
Victor Gielisse, C.M.C., C.H.E.
David Kamen, PCIII, C.C.E., C.H.E.
Marjorie Livingston, R.D., C.H.E.
Tama Murphy, C.H.E., C.C.P.
Instructional Designers and Editors

Veronica Arcoraci
Carolyn Torella
Kristen Dellasala
Level II Study Guide v.16 2008
Copyright 2008
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.

Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.

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What are the different sections covered in the study guide?

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What are some of the competencies tested in the Level II exam?

What are some of the competencies tested in the Level II exam?

ProChef Certification Program

Level II Exam Study Guide

Continuing Education Department, Hyde Park, New York

s manual is published and copyrighted by The Culinary Institute of America.

PROCHEF CERTIFICATION PROGRAM LEVEL II I THE CULINARY INSTITUTE OF AMERICA

Borrowing original ideas, recipes, research, or wording from other sources

Serious violations of these standards will lead to suspension or dismissal from

PROCHEF CERTIFICATION PROGRAM LEVEL II 1 THE CULINARY INSTITUTE OF AMERICA

To qualify for this level of certification, candidates must demonstrate proficiency in

Basic Baking and Pastry

PROCHEF CERTIFICATION PROGRAM LEVEL II 2 THE CULINARY INSTITUTE OF AMERICA

PROCHEF CERTIFICATION PROGRAM LEVEL II 3 THE CULINARY INSTITUTE OF AMERICA

Basic Baking and Pastry

PROCHEF CERTIFICATION PROGRAM LEVEL II 4 THE CULINARY INSTITUTE OF AMERICA

REQUIREMENTS FOR CERTIFICATION

PROCHEF CERTIFICATION PROGRAM LEVEL II 5 THE CULINARY INSTITUTE OF AMERICA

PROCHEF CERTIFICATION PROGRAM LEVEL II 6 THE CULINARY INSTITUTE OF AMERICA

Time Topic Instructor Location

8:00am -9:00am Demonstration: ESHA Chef-Instructor Lecture Hall

9:15am-2:15pm Practical Exam: Baking Chef-Instructor Lecture Hall

2:15pm-3:00pm Judging Begins Chef-Instructor Lecture Hall

3:00pm 4:00pm Evaluation, Feedback & Chef-Instructor Lecture Hall

4:00pm-5: 00pm Written Exam: Baking Chef-Instructor Lecture Hall

5:00pm-6:00pm Written Exam: Food Chef-Instructor Lecture Hall

6:00pm Independent Study Participants Own Choice

PROCHEF CERTIFICATION PROGRAM LEVEL II 7 THE CULINARY INSTITUTE OF AMERICA

Time Topic Instructor Location

9:30am 12:30pm Practical Exam: Chef-Instructor Skills Kitchen

12:30pm 1:00pm Window opens Chef-Instructor Lecture Hall

1:00pm 2:00pm Evaluation, Chef-Instructor Lecture Hall

2:00pm 3:00 pm Written Exam: Chef-Instructor Lecture Hall

3:00pm 4:00pm Written Exam: Chef-Instructor Lecture Hall

4:00pm 5:00pm Independent Study Participants Own Choice

PROCHEF CERTIFICATION PROGRAM LEVEL II 8 THE CULINARY INSTITUTE OF AMERICA

Time Topic Instructor Location

9:00am 12:30pm Practical Exam: Chef-Instructor Skills Kitchen

12:30pm 1:00pm Window opens Chef-Instructor Lecture Hall

1:00pm 2:00pm Evaluation, Feedback Chef-Instructor Lecture Hall

2:00pm3:00pm Written Exam: Healthy Chef-Instructor Lecture Hall

3:00pm 4:00pm Written Exam: Chef-Instructor Own Choice

PROCHEF CERTIFICATION PROGRAM LEVEL II 9 THE CULINARY INSTITUTE OF AMERICA

Time Topic Instructor Location

11:00am 11:15am Window opens Chef-Instructor Skills Kitchen

11:15am-12:15pm Judging Chef-Instructor Lecture Hall

12:15pm 12:45pm Evaluation, Feedback & Chef-Instructor Lecture Hall

12:45pm-1:45pm * Written Exam : Make- Chef-Instructor Lecture Hall

3:00pm Graduation Participants Lecture Hall

PROCHEF CERTIFICATION PROGRAM LEVEL II 10 THE CULINARY INSTITUTE OF AMERICA

EDUCATIONAL PROGRAMS OFFERED AT THE HYDE PARK CAMPUS

Charcuterie, Smokehouse, and Condiment Workshop

Basic Bread Baking

The Art and Science of Cooking

Techniques of Healthy Cooking

Frontline Leadership Skills

Controlling Your Bottom Line