National Apprenticeship Training Program for Cooks

STEwARD STATIon ______________________________________________________________ Sanitation Practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Personal hygiene • handwashing • Gloves • Cleaning and Sanitizing • Checkpoint 1-1

Facility Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Waste Management • Pest Control • Restrooms • Sanitation Areas • Receiving Areas • Storage Areas • Ventilation Systems • Preparation Areas • Checkpoint 1-2

Equipment Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Cold Storage equipment • Preparation equipment • Cooking equipment • holding and Serving equipment • Checkpoint 1-3

Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Foodborne Illnesses • Bacterial Contamination • Checkpoint 1-4

The Flow of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Purchasing Food • Receiving Food • Storing Food • Preparing Food • Serving Food • hACCP Principles • Checkpoint 1-5

Facility Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Lifting Safety • Fire Safety • Chemical Safety • Security Measures • Checkpoint 1-6

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Certification Exam Preparation Questions . . . . . . . . . . . . . . . 49

BReAkFAST STATION _____________________________________________________________ Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 egg Composition • egg Nutrition • egg Substitutes • egg Allergies • egg Sizes and Grades • egg Safety • egg Storage • Checkpoint 2-1

Egg Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Fried eggs • Scrambled eggs • Omelets • egg Sandwiches • Quiches • Poached eggs • eggs Benedict • Checkpoint 2-2

Breakfast Batters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Pancakes and Waffles • Crêpes and Blintzes • French Toast • Checkpoint 2-3

Breakfast Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Sausages • Bacon • ham and Canadian Bacon • hash • Checkpoint 2-4

Breakfast Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Checkpoint 2-5

Breakfast Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Checkpoint 2-6

Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Checkpoint 2-7

Breakfast Cereals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Checkpoint 2-8

Breakfast Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Coffees • Teas • Juices • Milks • Smoothies • Checkpoint 2-9

Plating Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Checkpoint 2-10

Breakfast Buffets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Checkpoint 2-11

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Certification Exam Preparation Questions . . . . . . . . . . . . . . . 80

VeGeTABLe, STARCh & PASTA STATION ___________________________________________ Vegetable Classifications . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Root Vegetables • Bulb Vegetables • Tubers • Stem Vegetables • Leaf Vegetables • edible Flowers • edible Seeds • Fruit-Vegetables • Sea Vegetables • Mushrooms • Purchasing Fresh Vegetables • Canned Vegetables • Frozen Vegetables • Dried Vegetables • Checkpoint 3-1

Cooking Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Steaming Vegetables • Blanching Vegetables • Grilling and Broiling Vegetables • Baking and Roasting Vegetables • Sautéing Vegetables • Frying Vegetables • Plating Vegetables • Checkpoint 3-2

Fruit Classifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Berries • Grapes • Pomes • Drupes • Melons • Citrus Fruits • Tropical Fruits • exotic Fruits • Purchasing Fresh Fruit • Canned Fruit • Frozen Fruit • Dried Fruit • Checkpoint 3-3

Cooking Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Simmering and Poaching Fruit • Grilling and Broiling Fruit • Baking and Roasting Fruit • Sautéing and Frying Fruit • Plating Fruit • Checkpoint 3-4

knives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 knife Blades • Tangs • knife handles • Bolsters and Rivets • Large knives • Small knives • Special Cutting Tools • knife Safety • knife Grip and Positioning • Sharpening knives • honing knives • Checkpoint 3-5

Basic knife Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137 Slicing Cuts • Stick Cuts • Dice Cuts • Chopping • Mincing • Fluted Cuts • Tourné Cuts • Checkpoint 3-6

Potato Classifications . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 Mealy Potatoes • Waxy Potatoes • New Potatoes • Sweet Potatoes and Yams • Market Forms of Potatoes • Storing Fresh Potatoes • Checkpoint 3-7

Cooking Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148 Grilling Potatoes • Roasting Potatoes • Baking Potatoes • Sautéing Potatoes • Frying Potatoes • Simmering Potatoes • Determining Doneness of Potatoes • Plating Potatoes • Checkpoint 3-8

Grain Classifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 Grain Composition • Whole Grains and Refined Grains • Rice • Corn • Wheat • Other Grain Varieties • Storing Grains • Checkpoint 3-9

Simmering Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 Risotto Preparation • Pilaf Preparation • Determining Doneness of Grains • Plating Grains • Checkpoint 3-10

Pasta Classifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Shaped Pastas • Tube Pastas • Ribbon Pastas • Stuffed Pastas • Asian Noodles • Storing Pasta • Checkpoint 3-11

Preparing and Cooking Pastas . . . . . . . . . . . . . . . . . . . . . 168 Preparing Pasta Doughs • Determining Doneness of Pastas • Plating Pastas • Reheating Pastas • Checkpoint 3-12

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172 Certification Exam Preparation Questions . . . . . . . . . . . . . . 173

FABRICATION STATION __________________________________________________________ Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 Chickens • Turkeys • Ducks • Geese • Checkpoint 4-1

Market Forms of Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . 180 Whole Poultry and Fabricated Cuts • Giblets • Receiving and Storing Poultry • Checkpoint 4-2

Fabricating Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182 Trussing Whole Poultry • Cutting Poultry into halves • Cutting Poultry into Quarters and eighths • Cutting Boneless Breasts • Cutting Airline Breasts • Boning Legs and Thighs • Boning Whole Poultry • Checkpoint 4-3

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189 Roundfish • Flatfish • Cartilaginous Fish • Checkpoint 4-4

Market Forms of Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 Whole Fish • Drawn and Dressed Fish • Fish Steaks • Fish Fillets • Frozen Fish • Processed Fish • Receiving and Storing Fresh Fish • Receiving and Storing Frozen Fish • Inspection and Grades of Fish • Checkpoint 4-5

Fabricating Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195 Scaling Fish • Filleting Roundfish • Skinning Fillets • Filleting Flatfish • Checkpoint 4-6

Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198 Crustaceans • Mollusks • Cephalopods • Checkpoint 4-7

Market Forms of Shellfish. . . . . . . . . . . . . . . . . . . . . . . . . . 205 Live Shellfish • Shucked Shellfish • Frozen Shellfish • Receiving and Storing Shellfish • Checkpoint 4-8

Fabricating Shellfish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 Deveining Shrimp • Debearding Mussels • Splitting Lobster Tails • Cleaning Soft-Shell Crabs • Shucking Oysters • Cleaning Squid • Shucking Clams • Checkpoint 4-9

Market Forms of Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 Partial Carcasses of Beef • Primal and Fabricated Cuts of Beef • Beef Offals • Checkpoint 4-10

Market Forms of Veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 Partial Carcasses of Veal • Primal and Fabricated Cuts of Veal • Veal Offals • Checkpoint 4-11

Receiving and Storing Beef and Veal. . . . . . . . . . . . . . . . . . 224 Quality Grading • Yield Grading • Checkpoint 4-12

Fabricating Beef and Veal. . . . . . . . . . . . . . . . . . . . . . . . . 226 Trimming and Cutting Beef Tenderloin • Cutting Boneless Strip Loin into Steaks • Frenching Veal Chops • Tenderizing Beef • Tying Beef and Veal • Checkpoint 4-13

Market Forms of Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . 230 Whole Carcasses of Pork • Primal and Fabricated Cuts of Pork • Pork Offals • Receiving and Storing Pork • Inspection and Grades of Pork • Checkpoint 4-14

Fabricating Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 Removing Pork Tenderloins • Tying Boneless Pork Roasts • Making Butterfly Cuts • Checkpoint 4-15

Market Forms of Lamb. . . . . . . . . . . . . . . . . . . . . . . . . . . . 238 Whole and Partial Lamb Carcasses • Primal and Fabricated Cuts of Lamb • Lamb Offals • Receiving and Storing Lamb • Inspection of Lamb • Quality Grades of Lamb • Yield Grades of Lamb • Checkpoint 4-16

Fabricating Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245 Separating hotel Racks • Frenching Racks • Boning and Tying Lamb Loins • Boning and Tying Legs of Lamb • Cutting Noisettes • Checkpoint 4-17

Fabricating Rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247 Checkpoint 4-18

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250 Certification Exam Preparation Questions . . . . . . . . . . . . . . 251

BROILeR/ChAR-GRILL STATION ___________________________________________________ Station Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255 Market Forms of Poultry • Market Forms of Fish • Market Forms of Shellfish • Market Forms of Beef and Veal • Market Forms of Pork • Market Forms of Lamb • Checkpoint 5-1

Flavor Enhancers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 261 Aging • Larding and Barding • Curing • Marinades • Rubs • Stuffings • Bastings • herbs and Spices • Checkpoint 5-2

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 266 Broiling Procedures • Broiling Poultry • Broiling Fish • Broiling Meats • Broiling hors d’Oeuvres and Appetizers • Checkpoint 5-3

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 270 Grilling Procedures • Grilling Proteins • Grilling Fruits and Vegetables • Barbequing • Smoking Proteins • Checkpoint 5-4

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276 Roasting Procedures • Roasting Poultry • Roasting Meats • Roasting Vegetables • Checkpoint 5-5

Checking for Doneness . . . . . . . . . . . . . . . . . . . . . . . . . . 280 Doneness of Poultry • Doneness of Fish • Doneness of Meats • Checkpoint 5-6

Presenting Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 282 Slicing and Carving Poultry and Meats • Plating Proteins • Checkpoint 5-7

Hot Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 Grilled Sandwiches • hot Open-Faced Sandwiches • hot Closed Sandwiches • hot Wrap Sandwiches • Plating hot Sandwiches • Checkpoint 5-8

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287 Certification Exam Preparation Questions . . . . . . . . . . . . . . 288

SOuP & SAuCe STATION ________________________________________________________ Stocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293 Stock Composition • Guidelines For Preparing Stocks • Brown Stocks • White Stocks • Fish Stocks • Fumets • essences • Vegetable Stocks • Glaces • Remouillages • Bouillons • Checkpoint 6-1

Convenience Products . . . . . . . . . . . . . . . . . . . . . . . . . . . 301 Stock Convenience Products • Soup Convenience Products • Sauce Convenience Products • Checkpoint 6-2

Soup Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 302 Checkpoint 6-3

Clear Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 303 Broths • Consommés • Checkpoint 6-4

Thick Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 306 Cream Soups • Purée Soups • Checkpoint 6-5

Specialty Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 309 Bisques • Chowders • Gumbos • Cold Soups • Checkpoint 6-6

Sauce Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312 Flavoring Components • Thickening Agents • Checkpoint 6-7

Classical Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 318 Béchamel • Velouté • espagnole • Tomato Sauce • hollandaise • Checkpoint 6-8

Butter Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321 Compound Butters • Beurre Blanc • Broken Butters • Checkpoint 6-9

Contemporary Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . 324 Gravies • Coulis • Nages • Checkpoint 6-10

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 326 Certification Exam Preparation Questions . . . . . . . . . . . . . . 327

PANTRY & COLD FOODS STATION _______________________________________________ Flavorings and Seasonings . . . . . . . . . . . . . . . . . . . . . . . 331 herbs • Spices • Spice and herb Blends • Salts • Peppercorns • Citrus Zests • Fruit Juices • Wines and Liquors • Vinegars • Oils • Checkpoint 7-1

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 347 Salad Greens • Vegetables • Fruits • Starches • Poultry, Seafood, and Meats • Legumes • eggs • Cheeses • Nuts • Checkpoint 7-2

Salad Types . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 357 Tossed Salads • Composed Salads • Bound Salads • Vegetable Salads • Fruit Salads • Gelatin Salads • Plating Salads • Checkpoint 7-3

Salad Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 362 Vinaigrettes • Creamy Dressings • Fruit Dressings • Convenience Products • Plating Salad Dressings • Checkpoint 7-4

Cold Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 366 Savory Cold Soups • Sweet Cold Soups • Plating Cold Soups • Checkpoint 7-5

Cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 368 Fresh Cheeses • Soft Cheeses • Dry-Rind Semisoft Cheeses • WashedRind Semisoft Cheeses • Waxed-Rind Semisoft Cheeses • Blue-Veined Cheeses • hard Cheeses • Grating Cheeses • Cheese Products • Storing Cheese • Plating Cheese • Checkpoint 7-6

Sandwich Components . . . . . . . . . . . . . . . . . . . . . . . . . . 376 Sandwich Bases • Sandwich Spreads • Sandwich Fillings • Sandwich Garnishes • Checkpoint 7-7

Cold Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 383 Cold Open-Faced Sandwiches • Cold Closed Sandwiches • Cold Wrap Sandwiches • Tea Sandwiches • Sandwich Preparation • Sandwich Stabilizers • Condiment Sauces and Dips • Plating Sandwiches • Checkpoint 7-8

hors d’Oeuvres and Appetizers . . . . . . . . . . . . . . . . . . . . 392 Canapés • Cold Starters • Raw Meat and Seafood Starters • Plating hors d’Oeuvres and Appetizers • Checkpoint 7-9

Charcuterie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 399 Forcemeat Ingredients • Forcemeat Varieties • Forcemeat Preparation • Checkpoint 7-10

Charcuterie Applications . . . . . . . . . . . . . . . . . . . . . . . . . 402 Sausages • Sausage Casings • Stuffing Sausages • Pâtés • Terrines • Galantines and Ballotines • Glazes • Plating Charcuterie • Checkpoint 7-11

Buffet Presentations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 408 Buffet Layouts • Presenting Cold Platters • Presenting Salads • Presenting Breads • Carved Display Pieces • Checkpoint 7-12

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 415 Certification Exam Preparation Questions . . . . . . . . . . . . . . 416

COOkING TeChNIQueS STATION _______________________________________________ The Cooking Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . 421 Conduction • Convection • Radiation • Changes in Color and Texture • Changes in Nutrient Values • Checkpoint 8-1

Dry-Heat Cooking Techniques . . . . . . . . . . . . . . . . . . . . . . 426 Sautéing • Stir-Frying • Pan-Frying • Deep-Frying • Roasting • Baking • Grilling • Broiling • Checkpoint 8-2

Moist-Heat Cooking Techniques . . . . . . . . . . . . . . . . . . . . 435 Poaching • Simmering • Boiling • Steaming • Checkpoint 8-3

Combination Cooking Techniques . . . . . . . . . . . . . . . . . . . 438 Braising • Stewing • Checkpoint 8-4

Plated Presentations . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441 Portion Sizes • Display and Garnishment • Checkpoint 8-5

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 443 Certification Exam Preparation Questions . . . . . . . . . . . . . . 444

BAkING & PASTRY STATION _____________________________________________________ Bakeshop Tools and equipment . . . . . . . . . . . . . . . . . . . . . 449 Bakeshop Tools • Bakeware • Bakeshop equipment • Checkpoint 9-1

Bakeshop Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . 455 Flours • Sugars and Natural Sweeteners • Fats • eggs • Milks • Thickening Agents • Leavening Agents • Flavorings • Baking Terminology • Checkpoint 9-2

Baker’s Percentages . . . . . . . . . . . . . . . . . . . . . . . . . . . . 464 Checkpoint 9-3

Yeast Bread Preparation . . . . . . . . . . . . . . . . . . . . . . . . . 467 Scaling Ingredients • Mixing Doughs • kneading Doughs • Fermenting Doughs • Punching Doughs • Scaling Doughs • Rounding Doughs • Shaping Doughs • Panning Doughs • Proofing Doughs • Scoring and Docking Doughs • Washing Doughs • Baking Yeast Breads • Cooling and Storing Yeast Breads • Checkpoint 9-4

Quick Bread Preparation. . . . . . . . . . . . . . . . . . . . . . . . . . 473 Biscuits • Muffins • Quick Bread Loaves • Corn Bread • Mixing Quick Breads • Baking Quick Breads • Cooling and Storing Quick Breads • Checkpoint 9-5

Cake Preparation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 478 Two-Stage Mixing Method • Creaming Mixing Method • Chiffon Mixing Method • Sponge Mixing Method • Baking Cakes • Testing Cakes for Doneness • Cooling and Storing Cakes • Checkpoint 9-6

Icing Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 481 Whipped Cream Icings • Glaze Icings • Foam Icings • Flat Icings • Royal Icings • Buttercream Icings • Fondant Icings • Fudge Icings • Ganache Icings • Filling Pastry Bags • Piping Icing • Icing Techniques • Checkpoint 9-7

Cookie Preparation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 487 Types of Cookies • Cooling and Storing Cookies • Checkpoint 9-8

Pie and Tart Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . 489 Types of Piecrusts • Blind Baking Crusts • Pie Fillings • Meringues • Checkpoint 9-9

Pastry Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 497 Laminated Doughs • Custards and Creams • Fancy Pastries • Checkpoint 9-10

Frozen Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 505 Ice Creams • Fried Ice Cream • Bombes • Baked Alaska • Gelati • Sorbets • Sherbets • Granités • Checkpoint 9-11

Special Desserts and Showpieces. . . . . . . . . . . . . . . . . . . . 507 Dessert Crêpes • Fruit-Based Desserts • Pastillage and Gum Paste • Marzipan • Nougats • Chocolate • Chocolate Candies • Sugar Sculptures • Plating Desserts • Checkpoint 9-12

Sustainability Corner. . . . . . . . . . . . . . . . . . . . . . . . . . . . 515 Certification Exam Preparation Questions. . . . . . . . . . . . . . . 516

SUPERVISoRY DEVELoPMEnT STATIon ___________________________________________ Supervisory Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 521 effective Communication • Teamwork • Time Management • Delegation • Checkpoint 10-1

Supervisory Responsibilities . . . . . . . . . . . . . . . . . . . . . . . 524 Professionalism • Mentoring Staff • On-the-Job Training • Workplace Policies • Staff evaluations • Disciplinary Actions • Checkpoint 10-2

Planning Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 530 Truth-in-Menu Guidelines • Menu Classifications • Menu Types • Menu Design • Dietary Considerations • Checkpoint 10-3

Standardized Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 537 Scaling Recipes • Scaling Considerations • Checkpoint 10-4

Calculating Food Costs . . . . . . . . . . . . . . . . . . . . . . . . . . 540 As-Purchased Costs • edible-Portion Costs • Yield Percentages • As-Served Costs • Checkpoint 10-5

Food Cost Percentages . . . . . . . . . . . . . . . . . . . . . . . . . . 546 Menu-Item Food Cost Percentages • Overall Food Cost Percentages • Target Food Cost Percentages • Checkpoint 10-6

Calculating Menu Prices . . . . . . . . . . . . . . . . . . . . . . . . . 547 Food Cost Percentage Pricing • Perceived Value Pricing • Contribution Margin Pricing • Pricing Forms • Checkpoint 10-7

Profit and Loss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 551 Calculating Gross Profit • Calculating Net Profit • Payroll expenses • Additional Costs • Checkpoint 10-8

Sustainability Corner . . . . . . . . . . . . . . . . . . . . . . . . . . . . 554 Certification Exam Preparation Questions . . . . . . . . . . . . . . 555 Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 559 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 595

INTERACTIVE DVD CONTENTS • using This Interactive DVD

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• Certification exam Preparation

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• Apprenticeship Online Portal

• Media Clips

• ATPeResources.com

Steward Station____________________

Making Oblique Cuts. . . . . . . . . . . . . . . 138

Handwashing. . . . . . . . . . . . . . . . . . . . .

Warewashing Items in Three-Compartment Sinks . . . . . . . . . . . . . . . . . . . . . . . . .

Cleaning a Dish Machine. . . . . . . . . . . . .

Cleaning a Slicer. . . . . . . . . . . . . . . . . . .

Cleaning a Blender . . . . . . . . . . . . . . . . .

Cleaning a Juicer. . . . . . . . . . . . . . . . . . .

Cleaning a Food Processor. . . . . . . . . . . .

Cleaning a Buffalo Chopper . . . . . . . . . . .

Cleaning a Vertical Cutter/Mixer (VCM). . .

Cleaning a Mixer . . . . . . . . . . . . . . . . . .

Cleaning a Range . . . . . . . . . . . . . . . . . .

Cleaning an Induction Cooktop. . . . . . . . .

Cleaning a Griddle . . . . . . . . . . . . . . . . .

Cleaning a Tilt Skillet. . . . . . . . . . . . . . . .

Cleaning a Fryer. . . . . . . . . . . . . . . . . . .

Lifting . . . . . . . . . . . . . . . . . . . . . . . . . .

Making Chiffonade Cuts. . . . . . . . . . . . . 138

. 4

Making Batonnet Cuts . . . . . . . . . . . . . . 139 . 7 . 8 16 16 17 17 18 18 19 20 21 22 25 25 44

Breakfast Station___________________ Frying Eggs . . . . . . . . . . . . . . . .

Preparing Scrambled Eggs . . . . . .

Preparing Rolled (French) Omelets .

Preparing Folded Omelets. . . . . . .

Preparing Frittatas. . . . . . . . . . . .

Preparing Quiche . . . . . . . . . . . .

Poaching Eggs . . . . . . . . . . . . . .

Preparing Eggs Benedict. . . . . . . .

Preparing CrĂŞpes. . . . . . . . . . . . .

Preparing Bacon . . . . . . . . . . . . .

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58 59 60 61 61 62 63 63 66 68

Dicing Onions. . . . . . . . . . . . . . . . . . . . 140 Making Brunoise Cuts. . . . . . . . . . . . . . . 141 Mincing. . . . . . . . . . . . . . . . . . . . . . . . 142 Cutting Flutes . . . . . . . . . . . . . . . . . . . . 143 Cutting TournĂŠs. . . . . . . . . . . . . . . . . . . 144 Preparing Potato Casseroles . . . . . . . . . . 150 Preparing Risottos . . . . . . . . . . . . . . . . . 159 Preparing Pasta Dough. . . . . . . . . . . . . . 168 Preparing Ravioli. . . . . . . . . . . . . . . . . . 169 Preparing Tortellini. . . . . . . . . . . . . . . . . 170

Fabrication Station________________ Trussing Whole Poultry. . . . . . . . . . . . . . 183 Cutting Poultry into Halves . . . . . . . . . . . 184 Cutting Poultry into Quarters and then Eighths . . . . . . . . . . . . . . . . 185 Cutting Boneless Breasts. . . . . . . . . . . . . 186 Cutting Airline Breasts . . . . . . . . . . . . . . 186 Boning Legs and Thighs . . . . . . . . . . . . . 187 Partially Boning Legs and Thighs . . . . . . . 187 Boning Whole Poultry. . . . . . . . . . . . . . . 188 Scaling Fish . . . . . . . . . . . . . . . . . . . . . 195 Cutting Roundfish into Steaks. . . . . . . . . . 196 Filleting Roundfish . . . . . . . . . . . . . . . . . 196 Skinning Fillets . . . . . . . . . . . . . . . . . . . 197 Filleting Flatfish. . . . . . . . . . . . . . . . . . . 197 Deveining Shrimp . . . . . . . . . . . . . . . . . 208

Vegetable, Starch & Pasta Station_____________________

Debearding Mussels. . . . . . . . . . . . . . . . 208

Blanching. . . . . . . . . . . . . . . . . . . . . . . 107 Using Proper Cutting Techniques . . . . . . . 134

Cleaning Soft-Shell Crabs. . . . . . . . . . . . 209

Splitting Lobster Tails . . . . . . . . . . . . . . . 209 Shucking Oysters. . . . . . . . . . . . . . . . . . 210

Cleaning Squid. . . . . . . . . . . . . . . . . . . 210 Shucking Clams. . . . . . . . . . . . . . . . . . . 211 Trimming and Cutting Beef Tenderloin. . . . 227 Cutting Boneless Strip Loin into Steaks . . . 228 Frenching Veal Chops . . . . . . . . . . . . . . 228 Removing the Tenderloin from a Loin. . . . . 236 Trimming a Tenderloin . . . . . . . . . . . . . . 236 Tying a Boneless Roast. . . . . . . . . . . . . . 237 Making a Butterfly Cut . . . . . . . . . . . . . . 238 Separating a Hotel Rack. . . . . . . . . . . . . 245

Preparing Bisques (Roux Preparation Method) . . . . . . . . . 309 Preparing Bisques (Cream Preparation Method). . . . . . . . 310 Preparing Chowders . . . . . . . . . . . . . . . 311 Preparing Roux. . . . . . . . . . . . . . . . . . . 315 Adding a Liaison. . . . . . . . . . . . . . . . . . 317 Preparing Classical Hollandaise Sauce. . . 321 Preparing Compound Butters. . . . . . . . . . 322 Preparing a Beurre Blanc . . . . . . . . . . . . 323

Frenching Racks of Lamb. . . . . . . . . . . . .246 Boning a Loin to Form a Rolled Roast . . . . 246 Boning a Leg of Lamb. . . . . . . . . . . . . . . 247 Fabricating a Rabbit . . . . . . . . . . . . . . . 248

Pantry & Cold Foods Station_____ Removing the Core from Head Lettuce. . . . 349 Removing Ribs from Loose Greens . . . . . . 349 Washing Salad Greens. . . . . . . . . . . . . . 350

Broiler/Char-Grill Station_________ Preparing a Broiler . . . . . . . . . . . . . . . . 266 Broiling . . . . . . . . . . . . . . . . . . . . . . . . 267 Grilling . . . . . . . . . . . . . . . . . . . . . . . . 271 Roasting. . . . . . . . . . . . . . . . . . . . . . . . 277

Coring Peppers. . . . . . . . . . . . . . . . . . . 351 Preparing Artichokes . . . . . . . . . . . . . . . 352 Cutting Citrus Supremes . . . . . . . . . . . . . 353 Preparing Eggs in the Shell. . . . . . . . . . . 355 Preparing Tossed Salads. . . . . . . . . . . . . 358 Preparing a Basic French Vinaigrette . . . . 363 Preparing Emulsified Vinaigrettes. . . . . . . 364

Soup & Sauce Station______________

Preparing Mayonnaise. . . . . . . . . . . . . . 364 Preparing Green Goddess Dressing . . . . . 365

Blanching Bones . . . . . . . . . . . . . . . . . . 294

Preparing Cold Wraps. . . . . . . . . . . . . . 384

Preparing Brown Stocks . . . . . . . . . . . . . 297

Preparing Sandwiches in Quantity. . . . . . 386

Preparing White Stocks . . . . . . . . . . . . . 298

Preparing Mangoes . . . . . . . . . . . . . . . . 390

Preparing Fish Stocks. . . . . . . . . . . . . . . 298

Preparing Canapés Using Toasted Bread. . .394

Preparing Fumets. . . . . . . . . . . . . . . . . . 299

Preparing Canapés Using Untoasted Bread. . 394

Preparing Glaces. . . . . . . . . . . . . . . . . . 300

Preparing Liver for Use in a Forcemeat. . . . 400

Preparing Broths . . . . . . . . . . . . . . . . . . 304

Preparing Forcemeats. . . . . . . . . . . . . . . 402

Clarifying Consommés . . . . . . . . . . . . . . 306

Cleaning Natural Casings. . . . . . . . . . . . 403

Preparing Cream Soups (Velouté Method). . 307

Stuffing Sausages . . . . . . . . . . . . . . . . . 404

Preparing Cream Soups (Roux Method) . . . . 308

Preparing Aspic. . . . . . . . . . . . . . . . . . . 407

Preparing Purée Soups. . . . . . . . . . . . . . 308

Glazing. . . . . . . . . . . . . . . . . . . . . . . . 407

Cooking Techniques Station_____

Baking & Pastry Station____________

Clarifying Butter . . . . .

Dredging . . . . . . . . . .

Sautéing Small Items . .

Sautéing Large Items . .

Breading . . . . . . . . . .

Pan-Frying . . . . . . . . .

Battering . . . . . . . . . .

Deep-Frying . . . . . . . .

Deep-Frying Potatoes. .

Roasting. . . . . . . . . . .

Baking. . . . . . . . . . . .

Submersion Poaching. .

Shallow Poaching . . . .

Simmering . . . . . . . . .

Braising. . . . . . . . . . .

Stewing . . . . . . . . . . .

Scaling Ingredients . . . . . . . . . . . .

Kneading Yeast Dough. . . . . . . . . .

Preparing Biscuits . . . . . . . . . . . . .

Preparing Muffins . . . . . . . . . . . . .

Preparing Quick Bread Loaves. . . . .

Mixing Cake Batter Using the Two-Stage Method. . . . . . . . . . .

Mixing Cake Batter Using the Creaming Method . . . . . . . . . . .

Mixing Cake Batter Using the Sponge Method. . . . . . . . . . . . .

Forming a Paper Pastry Bag . . . . . .

Blind Baking Pie Crusts. . . . . . . . . .

Preparing Cooked-Fruit Pie Fillings. .

Preparing Cream Pie Fillings. . . . . .

Preparing Chiffon Pie Fillings. . . . . .

Preparing Pâte à Choux . . . . . . . . .

Preparing Soufflés. . . . . . . . . . . . .

Preparing Crème Anglaise . . . . . . .

Preparing Pastry Cream . . . . . . . . .

Preparing Sabayon . . . . . . . . . . . .

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426 426 427 427 428 429 430 431 431 432 433 436 436 437 439 440

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468 469 475 476 477

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480 485 492 493 494 495 499 502 502 503 503

Welcome to the American Culinary Federation Education Foundation (ACFEF) apprenticeship program. Whether you are registered as an ACFEF apprentice or have a thirst for learning more, the culinary techniques outlined in this book have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the ACFEF National Apprenticeship Committee.

The ACFEF apprenticeship program focuses on hands-on training that allows apprentices to learn while being mentored by leading chefs in the industry. The program is rigorous and requires apprentices to complete 445 hours of classroom instruction with a minimum of 4,000 working hours in the kitchen. From the first to last day of the apprenticeship program, ACFEF apprentices are fully immersed in the smells, tastes, and textures of their culinary creations.

Several different options for the apprenticeship program are offered to meet the specific needs of apprentices. Program options range from two to three years and include the required classroom hours. Training is organized into 10 different stations, allowing apprentices to work at their own pace. It is an “earn while you learn� approach to training. Graduates from the ACFEF apprenticeship program earn recognition as an apprentice from the U.S. Department of Labor and the American Culinary Federation (ACF) and are given the opportunity to test for industry-recognized certification.

The ACFEF apprenticeship program also addresses sustainability. The quality of the food a chef serves is directly related to the health of the ecosystem. The program encompasses a multitude of topics from recycling and composting to purchasing locally and organically.

The journey to becoming a chef can be challenging and at times may seem difficult. But there is no substitute for valuable experience. Best of luck to you as you embark on your way to becoming a chef.

The ACFEF Apprenticeship Team

The National Apprenticeship Training Program for Cooks includes several features to make learning easier.

Production Tips highlight ways to work efficiently in the professional kitchen.

Introductions focus attention on the concepts to be addressed.

Nutrition Notes highlight key nutrition information about specific foods.

Procedures list the steps required to prepare a specific food. Complex procedures often include illustrations.

Media Clip icons indicate that an applicable media clip can be referenced on the Interactive DVD.

QR codes link to Internet resources and are directly tied to the topic by which they appear.

Checkpoints appear throughout the book, and each one serves as a comprehension check of a specific portion of the book content.

Sustainability Corner addresses content related to topics such as recycling, composting, energy conservation, and product repurposing. A QR code is included with this feature.

Certification Exam Preparation Questions include 20 multiplechoice items, 4 essay items, and 1 sketching activity.

Quick Response (QR) codes located throughout the book offer easy access to related information on the Internet using smartphone technology. To access content using a QR code, follow these steps: 1. Download a QR code reader application to the smartphone.

2. Open the application and scan the QR code on the book page with the smartphone.

3. View the displayed content or click on the hyperlink to access the related content.

The National Apprenticeship Training Program for Cooks Interactive DVD is a self-study aid that reinforces content.

This DVD is both Windows速 and Mac OS速 compatible.

Quick Quizzes速 provide 25 interactive questions with embedded links to highlighted content within the book and to the Illustrated Glossary.

Illustrated Glossary provides a reference to commonly used terms. Selected terms are linked to interactive illustrations or media clips.

Flash Cards display terms and definitions, units of measure, measurement equivalents, knives, smallwares, and foodservice equipment.

Media Clips provide animations and video clips that reinforce and expand upon book content.

Checkpoints provide editable PDF files of the checkpoint review questions.

Culinary Math Applications offer animations and video clips that review and reinforce math skills used in the professional kitchen.

Certification Exam Preparation provides 25 multiplechoice questions in certification exam format.

Apprenticeship Online Portal allows apprentices to track training hours, make logbook entries, review culinary resources, and build online portfolios.

Supervising chefs and program coordinators can use the portal to evaluate apprentice training, grade logbooks, and communicate with apprentices.

ATPeResources.com links to online reference materials that support continued learning.

The American Culinary Federation Education Foundation (ACFEF) apprenticeship program and all its success are the result of the efforts of many individuals who work for the betterment of our apprentices and our organization as a whole.

First and foremost, we thank the apprentices. Without their dedication and passion for becoming the next generation of professional chefs, we would have no goal to strive for. They work long hours in tough environments to become better culinarians. Their determination does not go unnoticed and is often what fuels the rest of us.

Just as importantly, we acknowledge the steadfast commitment of our many supervising chefs and program coordinators. They dedicate countless hours of time and effort to enriching the education of numerous apprentices, often without additional compensation or recognition. They tirelessly lead a new generation of culinarians to professional enlightenment.

No acknowledgment would be complete without mention of the many volunteers who make up the ACFEF National Apprenticeship Committee. These volunteers were invaluable in crafting and honing the current ACFEF apprenticeship program. Their time commitment was exceeded only by the value of their combined expertise. Without them, none of this would be possible.

American Technical Publishers and the American Culinary Federation would also like to acknowledge the experts who contributed content, reviewed content, and provided images and technical assistance during the development of this training guide for the culinary industry.

Content Development Michael J. McGreal, CEC, CCE, CHE, FMP, CHA, MCFE Department Chair, Culinary Arts & Hospitality Management Joliet Junior College Thomas J. Hickey, CEC, CCE, CFE, HOGT Chef Ambassador Sullivan University Daniel Pliska, CEC Executive Chef, University Club and University Catering University of Missouri Christopher Allen Tanner, CEC, WCC, CHE Chef-Instructor Schenectady County Community College President, ACF Capital District–Central New York Tina Powers, CEC, CCE, CEPC Program Coordinator Oregon Coast Culinary Institute

Technical Review CW4 Russell D. Campbell, CEC Advanced Food Service Training Division U.S. Army

Donald R. Miller, CEC, CCE, AAC Executive Chef University of Notre Dame Food Services

Robert C. Cawley, CEC, CEPC, AAC Executive Chef Trenholm State Technical College

Daniel Pliska, CEC Executive Chef, University Club and University Catering University of Missouri

Kevin C. Clarke, CCE, J.D. Professor of Culinary Arts Director of Culinary Education Colorado Mountain College Culinary Institute

Michael W. Riggs, PhD, CEC, CCA, FMP Associate Professor of Culinary Arts Bowling Green Technical College

SFC Gabriel Delagarza TWI Apprenticeship Representative U.S. Army Elizabeth Dickson, CEPC, CCI Culinary Arts Instructor Bossier Parish Community College Marvis Hinson, CCE Formerly with Savannah Technical Institute Brian D. Knecht, CEC, CCA, ACE, AAC Department Chair Sarasota County School Board Cindy A. Komarinski, CCC, CCE, HAAC, MBA Associate Professor, Culinary Arts & Hospitality Westmoreland County Community College Steven F. Learned Owner Adventures in Catering

Michael T. Roddey, MS Ed, CCE, CCC, CDM, CFPP, FMP Department Chair/Assistant Professor, Culinary Arts & Hospitality UAF Community & Technical College, Hutchison Institute of Technology SFC Ronald Stafford Enlisted Aide Instructor Advance Culinary Instructor 92G Apprenticeship Program Coordinator Mark W. Warren Sergeant Major, USA Joint Culinary Center of Excellence U.S. Army David W. Weir, MBA, CEC, CCE Assistant Professor/Chef Instructor Daytona State College School of College of Hospitality and Culinary Management

Images and Technical Assistance 2008 ACF Culinary Team USA ACP, Inc. Agricultural Research Service, USDA All-Clad Metalcrafters Alpha Baking Co., Inc. American Egg Board American Lamb Board American Metalcraft, Inc. BakeMax Barilla America, Inc. Barker Company Basic American Foods Beef Checkoff Blodgett Oven Company Bobby C.M. Watson Bridgford Foods Corporation Browne-Halco (NJ) California Strawberry Commission Canadian Beef, Beef Information Centre Cape Cod Cranberry Growers’ Association Carlisle FoodService Products Charlie Trotter’s Chef Daniel Pliska Chef Eric LeVine Chef Gui Alinat Chef’s Choice® by EdgeCraft Corporation Cintas Corporation Cooper-Atkins Corporation Cres Cor Czimer’s Game & Seafoods, Inc. Daniel NYC D’Artagnan, Photography by Doug Adams Studio Daymark® Safety Systems Detecto, A Division of Cardinal Scale Manufacturing Co. Dexter-Russell, Inc. Edlund Co. Edward Don & Company Eloma Combi Ovens Entourage Florida Department of Agriculture and Consumer Services Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing

Florida Department of Citrus Florida Tomato Committee Fluke Corporation Fortune Fish Company Frieda’s Specialty Produce Harbor Seafood, Inc. Henny Penny Corporation HerbThyme Farms Hobart House Foods Idaho Potato Commission Indian Harvest Specialtifoods, Inc./ Rob Yuretich In-Sink-Erator InterMetro Industries Corporation Irinox USA Kolpak Kyocera Advanced Ceramics Lauren Frisch Lincoln Foodservice Products, Inc. L. Isaacson and Stein Fish Company MacArthur Place Hotel, Sonoma MacFarlane Pheasants, Inc. ManYee DeSandies/Pics4Learning, Inc. Matfer Bourgeat USA McCain Foods USA Melissa’s Produce Mercer Cutlery Merrychef Messermeister Mushroom Council National Cancer Institute, Daniel Sone (photographer) National Cancer Institute, Renee Comet (photographer) National Cattlemen’s Beef Association National Cherry Growers and Industries Foundation National Chicken Council National Garden Bureau Inc. National Honey Board National Oceanic and Atmospheric Administration National Onion Association The National Pork Board National Pork Producers Council

National Turkey Federation National Watermelon Promotion Board New Zealand Greenshell™ Mussels NSF International Oregon Raspberry & Blackberry Commission Paderno World Cuisine Pear Bureau Northwest Pepper-Passion Inc. Perdue Foodservice, Perdue Farms Incorporated Planet Hollywood International, Inc. Plitt Seafood Rishi Tea Robot Coupe USA San Jamar Shenandoah Growers Southern Pride The Spice House Strauss Free Raised Sullivan University Tanimura & Antle® Trails End Chestnuts Tru, Chicago True FoodService Equipment, Inc. Tyco/ANSUL United States Department of Agriculture United States Potato Board U.S. Apple Association USA Rice Federation USDA National Nutrient Database U.S. Fish & Wildlife Service U.S. Range U.S. Wellness Meats Viking Commercial Vita-Mix® Corporation The Vollrath Company, LLC Vulcan-Hart, a division of the ITW Food Equipment Group LLC Wisconsin Milk Marketing Board, Inc.

Technical Support at Video Locations Joliet Junior College Sullivan University