MASSACHUSETTS DEPARTMENT OF EDUCATION

 

Vocational Technical TEACHER TESTING Program

 

SCOPE OF TEST CODE #11 - CULINARY ARTS

WRITTEN EXAM - 100 QUESTIONS

TIME ALLOWED: 3 HOURS

PERCENT OF TEST:

 

12 % Health and Safety

              - Sanitation

              - Food handling

              - HACCP

              - MSDS

 

42 % Cooking Methods

              - Identification and preparation of products

              - Cuts of meats

 

14 % Stocks, Soups and Sauces

              - Mother and small sauces

              - Non-Roux base sauces

              - Thick and clear soups

              - Different types of stocks

 

  8 % Baking

              - Identify function of ingredients

              - Weighing and measuring

              - Identify equipment

 

14 % Culinary Arts Related Mathematics

              - Percentages

              - Yields

              - Food costs

 

10 % Fundamentals of Culinary Arts

              - Terminology

              - Use of products

 

 

THE WRITTEN EXAMINATION IS ALIGNED WITH THE MATCHING MASSACHUSETTS VOCATIONAL TECHNICAL EDUCATOR FRAMEWORKS.  SOME QUESTIONS REQUIRE A SYNTHESIS OF KNOWLEDGE BASED ON VOCATIONAL TECHNICAL WORK 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.

 

*You may refer to www.mccte.org for the Massachusetts Vocational Technical Educator Frameworks.

 

 

 

 


SCOPE OF TEST CODE #11 CULINARY ARTS

 

-Page 2-

 

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, FOURTH 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, Fourth 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.

 

 

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

 

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: 11/2007


MASSACHUSETTS DEPARTMENT OF EDUCATION

Vocational Technical TEACHER TESTING Program

 

SCOPE OF TEST CODE #11 - CULINARY ARTS

 

PERFORMANCE EXAM

 

TIME ALLOWED: 4 HOURS

 

PERCENT OF TEST:

 

22 % Professional Qualities

  • Uniform
  • Personal Hygiene and Sanitation
  • General Safety
  • Culinary Organizational Skills

 

17 % Menu Preparation

              To include: Appetizer, Soup, Salad, Entrees, Starch Product, Vegetable, Quick Bread

                                   and Dessert)

  • Use of Appropriate Menu Terms
  • Variety of Candidates Tray
  • Completeness and Nutritional Balance
  • Level of Difficulty using Classical Cuisine 

      Terminology

 

11 % Butchering/Fabrication

  • Chicken Butchering
  • Fish Fabrication
  • Safety
  • Sanitation

 

24 % Cooking Methods

  • Food Preparation
  • Cooking Methods
  • Quality of Cooking

 

 

26 % Final Product

  • Food Preparation
  • Appearance and Garnish
  • Taste/Seasoning
  • Number of Items Completed

 

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

Towel

No Baseball Caps

 

BASIC TOOLS REQUIRED (CANDIDATE MUST SUPPLY):

 

  • French Knife
  • Paring Knife
  • Pen or Pencil
  • Boning Knife
  • Vegetable Peeler
  • Fish Fillet Knife
Chef's Tool Boxes containing additional HAND TOOLS will be allowed

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

 

– Page 2 –

 

**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.

 

 

UPDATED: 4-2008