COMPETENCY ANALYSIS PROFILE. Cook 415A. (All unshaded skill sets must be demonstrated/completed.)

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1 COMPETENCY ANALYSIS PROFILE Cook 415A (All unshaded skill sets must be demonstrated/completed.) DEMONSTRATE SAFE WORKING PRACTICES AND TECHNIQUES Select, maintain, and wear protective clothing Comply with accident prevention rules and regulations Maintain kitchen tools and equipment Identify, label, code, and store materials Handle, store, and use hazardous materials with care U U Observe product specifications U Prevent fires U Practise personal hygiene Prevent food poisoning U U Report potential hazards to supervisor or manager U U U U U STOCKS white stock U U brown stock U fish stock U vegetable stock Store stock U U U U U U

2 SOUPS cream soups U purée soups U U clear soups U consommé soups U international/ specialty soups U cold soups U Finish soup as required and serve U Store soup U U U U U BASIC SAUCES AND COMPOUND BUTTERS a roux U U thickening agents U white sauces U brown sauces U a hollandaise sauce and two U a Béarnaise sauce and two U a tomato sauce and two U compound butters U Finish sauce U Apply/serve finished sauce/compound butter U Store sauce/compound butter U U U U U

3 FISH/SHELLFISH classify fish/shellfish Clean and cut fish/shellfish Select and prepare fish/shellfish U U U U U U Steam and poach a fish/shellfish Grill, broil, and bake a fish/ shellfish Deep-fry and stirfry a fish/shellfish Finish fish/shellfish with garnish/sauce Store fish/shellfish U U U U U MEAT, POULTRY, AND GAME Select and operate equipment Identify cuts and assess quality and freshness Trim and cut meat/poultry/gam e meat/poultry/game U U U U U U Steam, boil, stew, braise, and poach a meat/poultry/game Broil, roast, bake, and grill a meat/poultry/game Deep-fry and stirfry meat/poultry/ game Finish meat/ poultry/game with required garnish or sauce Store meat/poultry/ game U U U U U FRUITS/ VEGETABLES select Cut U U U U U U Steam, boil, stew, braise, and poach a fruit/vegetable Glaze, roast, grill, and bake fruit/ vegetable Deep-fry and stirfry fruit/vegetable Finish with required garnish or sauce Store U U U U U

4 STARCHES/ CEREAL select starches and cereals Cook starches and cereals U U Roast, steam, boil, and deep-fry a potato U Finish starches U a duchesse, a mashed, and a baked potato and two U Store starches and cereals U a basic pasta dough U U Cook a baked, a stuffed, and a basic pasta al dente U U a rice and a wild rice U U U SALADS AND DRESSING simple salads U U compound salads a vinaigrette dressing U U a mayonnaise dressing and two U Finish salad with required dressing and garnish U Store salad/dressing U U U U U

5 EGGS AND DAIRY PRODUCTS eggs/dairy products fried eggs, scrambled eggs and quiche U U an omelette U a boiled, a steamed, and a poached eggs/dairy products U a broiled, a grilled, and a baked eggs/dairy products U breakfast items U Finish eggs/dairy products with required garnish U Store eggs/dairy products U U U U U BAKED GOODS, PASTRY, AND DESSERTS by size and type a basic sweet dough, a short crust dough, and a choux paste dough U U quick breads, cookies, pies, tarts, and flans U Finish choux paste/puff pastry products U spongebased pastries U creams U Finish baked goods/pastry/desserts U Store baked good/ pastries/desserts U U U U U

6 HORS D OEUVRES, CANAPÉS, OR SANDWICHES and cook classical hot sandwiches and cold sandwiches U U U U U U Assemble and finish hors d oeuvres/canapés/ sandwiches Arrange and present hors d oeuvres/canapés/ sandwiches Store U U U

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