MASSACHUSETTS 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

            - 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 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

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

 

**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

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**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 Ingredients

Available 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

 

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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