MASSACHUSETTS Vocational Technical TEACHER TESTING Program
SCOPE OF TEST CODE #11 - CULINARY ARTS
PERCENT OF TEST:
12 % Health and Safety
- Sanitation
- Food handling
- HACCP
- Cross contamination
40 % Cooking Methods
- Preparation of fruits & vegetables, grain, starches, salads and eggs
- Cuts of meats, poultry and seafood
10 % Stocks, Soups and Sauces
- Mother and small sauces
- Non-Roux base sauces
- Thick and clear soups
- Different types of stocks, sauces and soups
8 % Baking
- Identify function of ingredients
- Weighing and measuring
- Identify equipment
10 % Culinary Arts Related Mathematics
- Percentages
- Yields
- Food costs
10 % Fundamentals of Culinary Arts
- Food service fundamentals
- Menu planning
- Fundamentals of Garde Manger, hors d’oeuvres, and appetizers
- Nutrition
10 % Hospitality Services
-Dining Room
-Banquet
-Host/Hostess Activities
-Sales & Marketing
THE WRITTEN EXAMINATION IS ALIGNED WITH THE MATCHING MASSACHUSETTS VOCATIONAL TECHNICAL EDUCATOR FRAMEWORKS. SOME QUESTIONS REQUIRE A SYNTHESIS OF KNOWLEDGE BASED ON THIS EXPERIENCE AND MAY NOT BE FOUND IN ANY BOOK. HOWEVER, CANDIDATES ARE ENCOURAGED TO STUDY FOR THEIR EXAMS BY REVIEWING CURRENT TEXTBOOKS AND REFERENCE MATERIAL WHICH CAN USUALLY BE FOUND IN THE LIBRARIES OF MOST VOCATIONAL TECHNICAL SCHOOLS AND SCHOOLS WHICH OFFER CHAPTER 74 PROGRAMS.
SCOPE OF TEST CODE #11 CULINARY ARTS
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You may refer to http://www.doe.mass.edu/cte/frameworks for the Massachusetts Vocational Technical Educator Frameworks.
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS DEVELOPED AS A GUIDE FOR WRITTEN EXAM CANDIDATES:
THE ART AND SCIENCE OF CULINARY PREPARATION by Jerald W. Chesser Educational Institute of the American Culinary Federation (Library of Congress Catalog Card # 91-076371)
THE PROFESSIONAL CHEF CBI Publishing Co., Inc. (Library of Congress Catalog Card # 73-19070)
by Robert G. Haines, American Technical Publishers, Inc. (Library of Congress Catalog Card
# 73-78661)
APPLIED FOOD SERVICE SANITATION, National Restaurant Association
The Educational Foundation ISBN 0-915452-17-0
NUTRITION FOR THE FOOD SERVICE PROFESSIONAL, Karen Eich Drummond Van
Nostrand Reinhold Publisher ISBN 0-442-31808-1
PROFESSIONAL COOKING, by Wayne Gisslen
PROFESSIONAL COOKING STUDENTS STUDY GUIDE By Wayne Gisslen
A PRACTICAL APPROACH TO HACCP
LODGING MANAGEMENT PROGRAM, Year Two, Bittner & Smith. Edu. Institute of American Hotel & Motel Assoc., Lansing, Michigan
YOU MAY WANT TO CHECK WITH YOUR LOCAL LIBRARY FOR OBTAINING THESE RESOURCES THROUGH THE INTERLIBRARY LOAN PROGRAM.
The written exam consists of 100 multiple choice questions. Each question consists of one incomplete sentence or a questions followed by four choices. Listed below are several sample items:
A 22 lb bottom round shrinks 23% during cooking process. How many pounds of meat do we now need to serve 33, 6 oz. portions?
* a. 16 pounds
b. 18 pounds
c. 22 pounds
d. 8 pounds
SCOPE OF TEST CODE #11 CULINARY ARTS
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What is the safe zone for re-heating foods?
a. 325˚
b. 212˚
c. 141˚
* d. 165˚
* indicates correct answer
THE TEACHER TESTING PROGRAM WILL PROVIDE NON-PROGRAMMABLE CALCULATORS FOR USE IN COMPLETING THE WRITTEN EXAM. DOCUMENTATION REGARDING THESE CALCULATORS WILL BE INCLUDED IN YOUR ADMISSION PACKAGE.
UPDATED: 7/2009
MASSACHUSETTS Vocational Technical TEACHER TESTING Program
SCOPE OF TEST CODE #11 - CULINARY ARTS
PERFORMANCE EXAM
TIME ALLOWED: 4 HOURS
PERCENT OF TEST:
22 % Professional Qualities
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17 % Menu Preparation
To include: Appetizer, Soup, Salad, Entrees, Starch Product, Vegetable, Quick Bread
and Dessert)
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· Use of Appropriate Menu Terms |
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Terminology |
11 % Butchering/Fabrication
|
· Chicken Butchering |
· Fish Fabrication |
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· Safety |
· Sanitation |
24 % Cooking Methods
|
· Food Preparation · Quality of Cooking |
· Cooking Methods – Boiling, Simmering, Sautéing, Deep Fat Frying, Oven/Broiling, Braising, Stewing, Roasting, Grilling, Poaching, Pan Frying |
26 % Final Product
|
· Taste/Seasoning |
· Number of Items Prepared |
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· Appearance and Garnish |
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CANDIDATE MUST WEAR APPROPRIATE ATTIRE:
Professional Uniform - Chef's Coat, White, Check or Black Chef Pants
Appropriate work shoes - no sneakers, Chef's Hat or Hair Net.
Apron
No Baseball Caps
BASIC TOOLS REQUIRED (CANDIDATE MUST SUPPLY):
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ALL FOOD ITEMS WILL BE PROVIDED
**YOU MUST PREPARE TWO IDENTICAL PORTIONS OF EACH MENU ITEM ACCORDING TO ACCEPTABLE TRADE STANDARDS**
SCOPE OF TEST CODE #11 - CULINARY ARTS
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**NO BOOKS, RECIPES OR NOTES WILL BE ALLOWED
DURING THE EXAM**
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS DEVELOPED AS A GUIDE FOR WRITTEN EXAM CANDIDATES:
ON COOKING-A TEXTBOOK OF CULINARY FUNDAMENTALS, by Sarah LeBensky and Alan Hause, Pearson Education Publishing
THE ART AND SCIENCE OF CULINARY PREPARATION by Jerald W. Chesser Educational Institute of the American Culinary Federation (Library of Congress Catalog Card # 91-076371)
THE PROFESSIONAL CHEF, EIGHTH EDITION
CBI Publishing Co., Inc. (Library of Congress Catalog Card # 73-19070)
FOOD PREPARATION FOR HOTELS, RESTAURANTS AND CAFETERIAS by Robert G. Haines, American Technical Publishers, Inc. (Library of Congress Catalog Card
# 73-78661)
APPLIED FOOD SERVICE SANITATION, Fifth Ed. National Restaurant Association
The Educational Foundation ISBN 0-915452-17-0
NUTRITION FOR THE FOOD SERVICE PROFESSIONAL, Karen Eich Drummond Van
Nostrand Reinhold Publisher ISBN 0-442-31808-1
PROFESSIONAL COOKING, FOURTH EDITION by Wayne Gisslen
PROFESSIONAL COOKING STUDENTS STUDY GUIDE FOURTH EDITION By Wayne Gisslen
A PRACTICAL APPROACH TO HACCP
YOU MAY WANT TO CHECK WITH YOUR LOCAL LIBRARY FOR OBTAINING THESE RESOURCES THROUGH THE INTERLIBRARY LOAN PROGRAM.
You may refer to http://www.doe.mass.edu/cte/frameworks for the Massachusetts Vocational Technical Educator Frameworks.
UPDATED: 11/22/2009 - cas