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
-Page 2-
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 PROFESSIONAL CHEF CBI Publishing Co., Inc. (Library of Congress Catalog Card # 73-19070)
PROFESSIONAL COOKING, by Wayne Gisslen
PROFESSIONAL COOKING STUDENTS STUDY GUIDE By Wayne Gisslen
LODGING MANAGEMENT PROGRAM, Year Two, Bittner & Smith. Edu. Institute of American Hotel & Motel Assoc., Lansing, Michigan
SERVSAFE ESSENTIALS, NRAEF
CULINARY ESSENTIALS, Glenco
FOUNDATIONS OF RESTAURANT MANAGEMENT AND CULINARY ARTS, (Level I and II), NRAEF
THE PROFESSIONAL CHEF’S TECHNIQUES OF HEALTHY COOKING
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: 7/2011
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
|
· 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 Filleting |
|
· 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 |
|
· Appearance and Garnish |
· |
**YOU MUST PREPARE TWO IDENTICAL PORTIONS OF EACH MENU ITEM ACCORDING TO ACCEPTABLE TRADE STANDARDS**
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):
|
|
|
|
|
|
ALL FOOD ITEMS WILL BE PROVIDED
**Candidates with food allergies which would prevent them from participating in any subtest area must submit appropriate documentation in this regard as noted in the Candidate Handbook Section III, Page 8.
SCOPE OF TEST CODE #11 - CULINARY ARTS
– Page 2 –
**Candidates are allowed to bring a recipe for Quick Bread ONLY using the listed ingredients, no other recipes will be allowed.**
|
Tray per Candidate |
Baking IngredientsAvailable on common table |
Other Foods Available on common table |
|
Whole chicken |
Confectionary Sugar |
Spices |
|
Whole Fish |
Baking powder |
Fresh herbs: |
|
Red onions |
Bread flour |
|
|
Spanish onions |
Pastry Flour |
|
|
Shallots |
Cake Flour |
|
|
Carrots |
Strawberries |
Vegetable oil |
|
Celery |
Bananas |
Olive Oil |
|
Zucchini |
Cornstarch |
Mayonnaise |
|
Apples |
Apples |
Cider vinegar |
|
Red bliss potatoes |
Raisins |
Red wine vinegar |
|
Russet potatoes |
Walnuts |
White vinegar |
|
Green pepper |
Vanilla extract |
Balsamic Vinegar |
|
Red pepper |
Baking soda |
Burgundy |
|
Cucumber |
Semi-sweet chocolate chips |
White Wine |
|
Mushrooms |
Vegetable shortening |
Sherry |
|
Iceberg lettuce |
Sugar |
Marsala |
|
Romaine lettuce |
Brown sugar |
Bread crumbs |
|
Parsley |
Corn Meal |
Cornstarch |
|
Broccoli |
Vegetable Oil |
Whole garlic |
|
Strawberries |
Cocoa Powder |
Lemon juice |
|
Tomatoes |
Corn Syrup |
Beef base |
|
Spinach |
Milk Powder |
Chicken base |
|
Lemons |
Honey |
Tomato paste |
|
|
Molasses |
Whole tomato in juice |
Dairy Products Available |
|
Bacon |
|
Milk |
|
Rice |
|
Light cream |
|
Bread (white, sliced) |
|
Heavy cream |
|
Pasta |
|
Sour Cream |
|
Bananas |
|
Cream Cheese |
|
Dijon Mustard |
|
Cheddar cheese |
|
Anchovies |
|
Parmesan cheese |
|
Capers |
|
Margarine |
|
Soy Sauce |
|
Fresh eggs |
|
Tabasco |
|
Butter |
|
Worcestershire |
|
|
|
Sesame Oil |
SCOPE OF TEST CODE #11 - CULINARY ARTS
– Page 3 –
The Performance Examination is aligned with the matching Massachusetts Vocational Technical Educator Frameworks. Most exam tasks require a synthesis of knowledge based on vocational technical work experience. As a result we highly recommend that Performance Exam Candidates possess the required years of related work experience as well as the appropriate industry recognized credentials as outlined as requirements for preliminary vocational technical educator licensure. Candidates are also encouraged to prepare 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.
THE FOLLOWING LIST OF REFERENCE MATERIALS WAS DEVELOPED AS A GUIDE FOR PERFORMANCE EXAM CANDIDATES:
ON COOKING-A TEXTBOOK OF CULINARY FUNDAMENTALS, by Sarah LeBensky and Alan Hause, Pearson Education Publishing
THE PROFESSIONAL CHEF
CBI Publishing Co., Inc.
PROFESSIONAL COOKING, FOURTH EDITION by Wayne Gisslen
PROFESSIONAL COOKING STUDENTS STUDY GUIDE FOURTH EDITION By Wayne Gisslen
SERVSAFE ESSENTIALS, NRAEF
CULINARY ESSENTIALS, Glenco
FOUNDATIONS OF RESTAURANT MANAGEMENT AND CULINARY ARTS, (Level I and II), NRAEF
THE PROFESSIONAL CHEF’S TECHNIQUES OF HEALTHY COOKING
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: 10/27/2011