Written exam CC
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Written exam CC

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Written exam CC Written exam CC Document Transcript

  • Certified Culinarian (CC)Written Exam Question Make-up:60% Basic Cooking10% Sanitation10% Nutrition10% Supervisory Management10% Basic BakingTopics Include: 1. Cooking Principles & Processing Terminology 2. Kitchen Equipment: Ranges and Ovens 3. Kitchen Utensils and Chefs Tools 4. Food Items and Ingredients 5. Seasoning, Flavoring, Spices, and Herbs 6. Breakfast Items and Egg Cookery 7. Stocks and Thickening Agents 8. Soups and Sauces 9. Hors d’oeuvres and Cheeses10. Beef, Veal, Pork and Lamb: Cuts & Classifications11. Meat Cookery12. Poultry and Game: Cooking & Classifications13. Fish and Shellfish: Cooking & Classification14. Garde Manger: Salads and Salad Dressings15. Garde Manger: The Cold Kitchen16. Vegetables, Pasta, Potatoes and Rice: Cooking & Classification17. Food Safety & Sanitation18. Nutrition19. Supervisory Management20. Problem Solving, Time Management, and Decision Making