ProChef Certification Program

Level III Exam Study Guide

Continuing Education Department, Hyde Park, New York

Copyright 2011
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.

TABLE OF CONTENTS
POLICY ON ACADEMIC HONESTY...................................................................................................... 1
FINANCIAL CASE STUDY ....................................................................................................................... 2
WINE AND FOOD PAIRING MARKET BASKET................................................................................. 5
WINE STUDIES......................................................................................................................................... 16
CUISINES OF LATIN AMERICA & THE CARIBBEAN .................................................................... 19
ASIAN CUISINE........................................................................................................................................ 31
PERSONNEL MANAGEMENT............................................................................................................... 42

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

POLICY ON ACADEMIC HONESTY

At The Culinary Institute of America, students are expected to develop their own ideas
and to consult research materials in the process of their studies.

Borrowing original ideas, recipes, research, or wording from another source without
giving credit is plagiarism; using prepared materials from an organization whose
primary business is selling research papers is dishonest; submitting a paper prepared
for one course to a faculty member in another course without prior permission is
cheating; copying from another source is stealing; presenting food or drink that was
prepared by someone else for evaluation as your own and cheating in any form is
dishonest. This behavior, or assisting any one else in this behavior, represents a serious
violation of professional and academic standards at the CIA and will not be tolerated.

Since such behavior is demeaning to the academic integrity of the degree and
certification programs, students who do not record the sources of their information will
fail that assignment and may be required to complete another equivalent assignment.
Students who copy materials that are not their own and present that material as their
own work will fail the assignment and possibly the course. Students found cheating
will automatically fail the test or assignment involved and may also fail the course.

Serious violations of these standards will lead to suspension or dismissal from the CIA
and its programs. A faculty member who identifies academically dishonest behavior
will tell the student about it, explain what is wrong, ask for an explanation, and inform
the student of the consequences for the dishonesty.

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

FINANCIAL CASE STUDY

For the financial segment of the Level III exam you must be able to identify,
understand, and resolve financial problems within a complex food-service operation.
You will be provided with assorted data such as a profit and loss statement, POS
reports, inventory sheets, invoices, menus, etc. Using your financial skills, you will
analyze this data and make recommendations on how to improve the financial
performance of the operation.

On the first day of the exam you will be assigned a case study. The case study will
contain all the information you need to analyze the financial situation of the operation.
You will also receive a letter from Mr. August Marlow, the owner of the operation. You
are the executive chef of Mr. Marlows restaurant. He will be inviting you to attend a
meeting on day four to discuss the restaurants poor financial performance for the last
quarter. You have three days to analyze the data. When you meet with Mr. Marlow
you need to present and defend your findings. You are also expected to make
recommendations for future improvement. This meeting will be scheduled for one
hour and will be a one-on-one conversation and evaluation. At the conclusion of the
meeting Mr. Marlow will either accept your suggestions and financial analysis, or your
resignation.

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

SUCCESSFUL CANDIDATES ARE ABLE TO

analyze a P&L and implement changes based on financial data.

analyze and prepare an annual operating budget for a complex food operation.

analyze and explain basic financial concepts such as ROI, depreciation, cost
accounting, cash flow, etc.

prepare a capital budget with effective project justifications and payback analysis.

differentiate between beverage costs and food costs.

analyze menu sales mix and make menu adjustments based on data.

discuss and evaluate the effects inventory adjustments have on food cost.

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS
Financial Understanding for Chefs

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

GRADING CRITERIA
Criteria

Score

Depth of
Analysis

/10

Accuracy of
Financial
Analysis

/10

Usefulness
of
Suggestions
for Change

/10

Clarity of
Explanations

/10

Creativity

/10

Comfort
with
Numbers

/10

Range of
Insight &
Confidence

/10

Quality of
Questions
Raised

/10

Examples
and Support
for Analysis

/10

Confidence

/10

Comments

Total
/100
Pass/Fail
A score of 65% or above is required to pass this segment of the exam.

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

WINE AND FOOD PAIRING

MARKET BASKET
SUCCESSFUL CANDIDATES ARE ABLE TO

create a four course menu based on given ingredients and wines.

evaluate the combination of wines with certain dishes.

execute the menu they created in the allotted time.

supervise an apprentice during the production of a menu.

successfully complete a written test on wines and food.

RESOURCES AND REFERENCES

RECOMMENDED READING
Exploring Wine, 3rd Edition by Steven Kolpan, Brian H. Smith, and Michael A.
Weiss of The Culinary Institute of America
WineWise: Your Complete Guide to Understanding, Enjoying, and Selecting Wine
by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The Culinary Institute
of America
RECOMMENDED VIDEOS
The Perfect Match: Wine and Food
Wine Service

# 2840
# 232

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS:

An Exploration of Food and Wine for Chefs
EDUCATIONAL PROGRAMS AT GREYSTONE CAMPUS:
Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Wine and Food Pairing for Chefs

PROCHEF CERTIFICATION PROGRAM LEVEL III

THE CULINARY INSTITUTE OF AMERICA

PRODUCTION
Candidates will be given a tray of ingredients with which they will need to create a
four-course menu for 4 people. A community basket of common items will be available
as well (an example of the community basket is included here). The menu shall include
a soup or appetizer, fish course, salad, and entre with appropriate accompaniments.
The candidates will have 2 hours to plan their basket, 4 hours to cook, and 20 minutes to
plate and serve. The Market Basket will include 2 wine selections that are to be served
with the menu. The candidate must consider these wines when planning their menu.
The wines may be paired with a particular course, or served with the meal as a whole.
The wines will be available for tasting during the time allotted for planning.

A written exam on wine information will follow the market basket practical.

SAMPLE MARKET BASKET

Quantity
1 ea.
4 lb.
1 lb.
1 lb.
.5 lb.
1 ea.
2 ea.
2 ea.
4 oz.
2 ea.
1 ea.
2 hd.
1 root
2 ea.
2 ea.
2 bottles
2 bottles

Description
Leg of Lamb
Snapper, whole
Bay Scallops
Russet Potatoes
Green Beans
Eggplant
Lola Rosa Lettuce
Broccolirabe
Walnuts
Apples (Golden Delicious)
Jicama
Radicchio
Ginger, fresh
Plantains
Yellow Bell Peppers
Pouilly Fume
Columbia Crest Merlot

PROCHEF CERTIFICATION PROGRAM LEVEL III

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SAMPLE COMMUNITY BASKET

Produce
Carrots
Celery
Garlic
Baking potatoes
Onions (Spanish &
Bermuda)
Red Bliss Potatoes
Root Vegetable
Shallots
Fruits
Minimum Five Seasonal
Staples
Cornstarch
Barley
Bread Crumbs
Cornmeal
Bread
Mushrooms
Minimum Two Species

Rice
Rice (short & long grain)
White
Brown
Groceries
Dijon Style Mustard
Gelatin (power and sheet)
Three Essential Oils
Sugar
Soy Sauce
Tabasco Style Sauce
Teriyaki Sauce
Tomato Paste or Puree
Worcestershire

Dairy
Butter
Cream
Cream Cheese
Milk
Sour Cream
Yogurt
Eggs
Margarine
Fresh Herbs
Minimum Five
Stocks
White
Brown

Spice and Seasoning

Selection
Flour
All Purpose Flour/ Bread
Flour
Cornmeal Flour
Whole Wheat Flour

PROCHEF CERTIFICATION PROGRAM LEVEL III

Pastry Items
Brown Sugar
Powder Sugar
Vanilla Beans
Cocoa Powder
Almonds
Corn Syrup
High Gluten Flour
Milk Chocolate
Dark Chocolate
Shortening

THE CULINARY INSTITUTE OF AMERICA

HELPFUL INFORMATION FOR THE MARKET BASKET EXERCISE

Overall impression of the presentation plays a major role in evaluation. Using
this single, subjective criterion, however, can offer little in the way of objective
evaluation feedback. It is therefore necessary to identify those factors which are
responsible for imparting the positive or negative impressions and evaluate each
on an individual basis.
These factors comprise the four areas of judging criteria.

Presentation

Creativity

Workmanship

Composition

1. PRESENTATION

Acceptable Containers for Hot Food

Copper dishes

Stainless Steel Platters

Earthenware Dishes

Dinner Plates

Imitation Pewter

Silver Platter

Pyrex

Tips on China Selection

Design

Shape of china

Depth of eating surface to rim

Color

Color or pattern should reflect food concept

Generally light and neutral

Must complement the food

PROCHEF CERTIFICATION PROGRAM LEVEL III

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Size

Compatible with portion size

Ability to use with a variety of courses

Practicality

Delicacy of china, especially the rim

Size of rim and eating surface

Quality of decals

Trends

Using mixed china

Variety of shapes

2. CREATIVITY
This section considers the degree of innovation and originality exhibited and is
closely related to the other 3 judging criteria.

New food combination

New shapes

New layout ideas

New garnishes (functional)

Reworking or modernizing traditional techniques and presentation

3. WORKMANSHIP
This section considers the degree of workmanship or skill exhibited in terms of:
PROPER HANDLING OF INGREDIENTS

Cleaning (squid eyes, shrimp veins)

Peeling (avocado, tomatoes, kiwi, etc.)

Scaling fish

Trimming meat (proper deboning, correct thickness of fat layer, etc.)

Proper preparation of forcemeats (smooth texture, moist, good color)

PROCHEF CERTIFICATION PROGRAM LEVEL III

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EXACTNESS AND CONSISTENCY IN KNIFE SKILLS

Carving (complete, even slices, clean edges)

Slicing: thin slices are more desirable than thick slices

Bias

Bevel

Straight

Wedge

Shaping (tourn, basic knife cuts, etc.)

EXACT ASSEMBLY OF GARNISHES

It is commonly felt that inlays, if attempted, must be exact. If an inlay is even
slightly off the highly structured configuration of this type of garnish is
magnified. In most instances a random garnish is preferred over an exact inlay
garnish, particularly in hot food.
SKILLFUL ASSEMBLY OF

Hot terrines

No air pockets

Size

Position of inlay, if any

Hot galantines and ballotines

Size

Meeting of skin, color of skin after cooking

Hot mousseline

Consistency

Smoothness of forcemeat

Tarts and Pies

Thickness of crust

PROCHEF CERTIFICATION PROGRAM LEVEL III

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PROPER COOKING TECHNIQUES

Braising: not stringy when sliced

Poaching: moist, not overcooked

Roasting: proper color, pink and not bloody

Smoking: rich color, proper cure

Sauting: evenly browned, moist

Steaming: proper color

Baking: proper crust thickness and color

Deep-fat frying: no greasiness

4. COMPOSITION
This section considers the compatibility and relationship of the food items in terms of:

FLAVOR

This aspect of composition is considered first because foods that work well
together in flavor lend themselves to easy and natural presentation in all other
aspects.

Flavors should be complementary:

Rich with lean

Spicy with bland

Smoky with sweet

Sweet with sour

Sweet with spicy

TEXTURE

This aspect works closely with flavor in determining the success of food
combinations.

Physical Texture

Visual Texture

Smooth, coarse, Solid, Soft

Smooth, Specked, Patchy

A variety in textures, both physical and visual, should be exhibited in a single

offering.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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COOKING TECHNIQUES

A variety of cooking techniques will automatically add a variety of textures

to an exhibit.

Roasted whole meat with poached sausage

Baked crust with braised meats

Deep-fried fish with boiled vegetable

COLOR

Always important in food, but especially so in this type of food display.

From color we pick up clues as to freshness, naturalness, moisture, and

proper cooking.

Variety

Show a variety in color without giving a circus effect.

Use of pastel colors with one strong color is often successful.

Choose foods that taste good together; they will naturally harmonize in
color.

Appropriate color

Color should highlight the cooking techniques used.

Natural

Smooth, homogenous colors may at times appear to be artificial, even

when obtained from natural means.

One remedy to this problem may be the addition of visual texture

(i.e., chopped herbs to a smooth green forcemeat; or saffron threads
to a smooth yellow fish mousseline)

Appetizing

Textured colors, mentioned above, tend to be more appetizing than pure

colors.

NUTRITIONAL BALANCE

Exhibits should display an understanding of current nutritional balance.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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GENERAL GUIDELINES FOR CANDIDATES:

Unnecessary ingredients should be avoided and practical, acceptable cooking

methods should be implemented.

Dressing the rims of plates results in an unacceptable appearance.

Meat should be carved properly and cleanly. Roast beef should be done
medium.

Meat and vegetable juices should not make a dish look unappetizing.

Vegetables must be cut or turned uniformly.

Plate arrangement and decoration should be practical yet appealing and should
comply with daily standards.

Avoid all non-edible items, such as bases. (Croutons, however, are permitted.)

Food prepared hot should not be placed on mirrors.

Plated portions must be proportional to the dish itself and the number of
persons specified.

Sauce boats should be only half full.

In general, portion weight should be in keeping with the norms of accepted

practice and nutritional balance.

Meat slices should be served with the carved surface upwards and not left as
when carved.

If fruit is used to garnish meat it should be cut into small pieces or sliced thinly.

Cleanliness to the degree possible is of utmost importance.

CANDIDATES SHOULD CONCENTRATE ON:

Originality - new ideas

Presenting a natural, appetizing look

Numerical harmonizing of meat portions

Properly cooked meats (not too rare) and garnishes

Sliced meats presented properly (arranged in order and size)

Practical portion size (cost and nutritional considerations)

Precisely cut vegetables

Nutritional quality, variety, balance, moderation.

Proper color, presentation, and flavor combination

PROCHEF CERTIFICATION PROGRAM LEVEL III

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CREATION CATALYSTS FOR HOT FOOD

IDEA STIMULATING CHECKLIST FOR MENU ITEM DEVELOPMENT
ITEM
Finfish

Shellfish

Vegetables

Pork

Beef

Veal

Poultry

Game

MODIFY

Texture: leave whole, chop, grind, mince, puree, add egg or cream

Shape: molded, rolled diced, sliced and shingled, stacked, filets or whole

Form: cut in lengthwise, crosswise, diagonally, wrap it in something

(forcemeat, pastry, leaf vegetables, meat)

Temperature: serve it hot, cold or in between

Flavor: seasoning herbs, spices, marinades

Cooking method: saut, deep-fry, smoke roast, broil, bake, poach, stew

REVERSE

Whats opposite

Turn inside out

Turn upside down

REARRANGE

Place on top

Place underneath

Place inside

Place around

Place on the sides

PROCHEF CERTIFICATION PROGRAM LEVEL III

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MAGNIFY

What can you add?

Vegetables, fruit, cream, fat, cheese, forcemeat, salpicon, duxelle, pastry,

meat, fish, poultry

Enrichen

Enlarge

MINIFY

Cut it in half

Make it lighter, smaller

COMBINE

Make it a blend

Make it an assortment

SUBSTITUTE

What else could be used instead?

PUT IT TO OTHER USES

Appetizer, entree, salad, soup, dessert etc.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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WINE STUDIES
WINE COMPETENCIES
For the wine competency assessment of the Level III exam you must be able to
exhibit an understanding of classical grape varietals, wines produced from these
grapes, and the intricacies of pairing food and wine. To demonstrate your wine
knowledge, you must pass a written examination.
Use the following list of competencies and key terms to prepare for the written
examination. The written examination will take place during the PM session and
will consist of twenty-five questions. You will have one hour to complete this
examination.

SUCCESSFUL CANDIDATES ARE ABLE TO

describe the vinification process.

discuss the effects climatic changes and temperature have on viticulture.

identify and discuss the flavor characteristics of various wines and the
grapes from which they are produced.

identify and discuss the four major influences on the final characteristics of a
wine.

analyze a wine label to discern important information about the wine.

identify the various classifications used for wine labeling.

pair various dishes with appropriate wines that best complement the major
flavor elements.

discuss the effects different cooking methods have on wine selections.

discuss the appellation systems developed by the major wineproducing

countries.

explain the proper techniques used for opening different types of wine
bottles.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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KEY TERMS
Acidity
AOC
Appellations
Aroma
Astringency
Barbaresco
Barbera
Botytis
Bouquet
Cabernet Sauvignon
Chardonnay Grape
Chardonnay Wine
Chianti
Dessert Wine
Distillation
Dolcetto
Dry
Fortified Wines
Fum Blanc
Late Harvest
Maleolactic Fermentation
Muscadet

Nebbiolo
Phylloxera
Pinot Grigio
Pinot Noir
Port
Proprietary Labeling
Red Wine
Ros Wine
Sangiovese
Sauvignon Blanc
Sauvignon Blanc
Sparkling Wines
Syrah
Tannic Acid
Tannins
Territorial Labeling
Trebbiano
Varietal Labeling
Viticulture
Vinification
White Wine

RESOURCES AND REFERENCES

RECOMMENDED READING
Exploring Wine, 3rd Edition by Steven Kolpan, Brian H. Smith, and Michael
A. Weiss of The Culinary Institute of America
WineWise: Your Complete Guide to Understanding, Enjoying, and Selecting
Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss of The
Culinary Institute of America
RECOMMENDED VIDEOS
The Perfect Match: Wine and Food
Wine Service

PROCHEF CERTIFICATION PROGRAM LEVEL III

# 2840
# 232

17

THE CULINARY INSTITUTE OF AMERICA

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS:

An Exploration of Food and Wine for Chefs
EDUCATIONAL PROGRAMS AT GREYSTONE CAMPUS:
Sensory Analysis of Wine
Mastering Wine I
Mastering Wine II
Wine and Food Pairing for Chefs
Wine and Food Pairing I
Wine and Food Pairing II

PROCHEF CERTIFICATION PROGRAM LEVEL III

18

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CUISINES OF LATIN AMERICA &

THE CARIBBEAN
LATIN AMERICA AND THE CARIBBEAN COMPETENCIES
For the Cuisines of Latin America and the Caribbean competency assessment of the
ProChef Certification Program Level III, you must exhibit an understanding of the
flavor, cooking methods, ingredients and techniques involved in the cuisines of
Latin America and the Caribbean. Due to the vast size of the region and its many
countries, it has been broken down into the following areas of study: Mexico,
Central America, South America, Greater Antilles, and the Lesser Antilles.

In addition to written and oral examinations, you will also take a practical
examination demonstrating your skill in the fundamentals of the cuisines. Successful
completion of this segment is based on a combination of scores received during the
written examination, kitchen practical and product identification and evaluation.

Use the following list of competencies and key terms to prepare for the written and
practical examinations. The written examination will take place during the AM
session and will consist of twenty-five multiple choice questions. You will have one
hour to complete the written examination. The practical examination will take place
the PM session. You will have three hours to complete production. You will be
assigned specific proteins, a region and a competency based on that regions cuisine.
You will design three dishes from that region, utilizing your main ingredients. One
of your dishes should incorporate the assigned competency. You will be asked to
submit a food order for all of the ingredients needed to produce your menu. Two
copies of a typed menu will need to be submitted to the tasting judges on the day of
the practical.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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SUCCESSFUL CANDIDATES ARE ABLE TO

list the types of ingredients (vegetables, fruits and proteins) used for
preparation of South American cuisine.

prepare food typical of the style of South American cuisine.

discuss the importance of South American cuisine today.

list the different cultures that influenced todays Caribbean cuisine.

list the types of ingredients used for preparation of Lesser Antilles cuisine.

explain Creole cuisine.

prepare food typical of the style of Lesser Antilles Caribbean cuisine.

prepare food typical of the style of Greater Antilles Caribbean cuisine.

list the cultural influences that affect todays Caribbean cuisine.

list the types of ingredients used for preparation of Mexican Cuisine.

list the types of salsas, sauces, dry and fresh chiles used in Mexican cookery.

explain the different flavor profiles from Mexican cuisine.

prepare food typical of the style of Mexican cuisine.

identify the countries of Central America.

prepare food typical of the style of Central American cuisine.

explain the importance of corn, beans and squash to Central American

Cuisine.

identify the culinary techniques that are basic to the Mexican kitchen and
how they are used to develop flavor.

list the ingredients which are used in Mexican cooking that act as a vehicle
for the flavor of chiles.

identify the importance of quinoa to the people of Peru.

identify dende oil and describe its uses in South American cuisine.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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KEY TERMS
Achiote
Achiote paste
Ackee
Adobo
Ajilimojili
Albondiga
Alcapurias
Alegria
Allspice (Pimento)
Amaranth
Anaheim
Ancho
Annatto
Antojitos
Arbol
Arepa
Avocado
Banana leaves
Bananas
Beans
Black beans
Bread fruit
Cachucha pepper
Cajeta
Calabazitas
Callaloo
Capers
Cazuela
Ceviche
Chalupas
Chayote squash (Mirliton, ChoCho)
Cherimoya
Chicharones
Chilaca
Chilaquiles
Chiles
Chiles en Escabeche
Chimichangas
Chipotle chiles
Chipotle Colorado
Chipotle en Adobo

PROCHEF CERTIFICATION PROGRAM LEVEL III

Chipotle Meco
Chipotle Mora
Chorizo
Chuos
Cilantro
Coconut
Comal
Conch
Coo Coo
Corn
Corn husks
Corvina
Cozinha Bahian
Cubanela pepper
Culantro
Cumin
Curry
Dende oil
Efrijolada
Empanadas
Enchilada
Enjitomatadas
Entrada
Epazote
Fideo
Flautas
Fresno
Frijoles
Ginger
Gorditas
Guacamole
Guajillo
Guanbana (Soursop)
Guava
Habaero
Hearts of Palm
Hominy
Huancaina sauce
Huitlacoche
Jamaican Patties
Jerk
Jerk seasoning

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Lemons and limes

Long Beans
Malanga
Manchamanteles
Mango
Mango chutney
Manioc
Mannish water (Goat soup)
Masa
Masa harina
Matambre
Metate
Mexican chocolate
Mirasol pepper
Mojo
Molcajete
Mole
Molinillo
Molotes
Moros y Cristianos
Mulato
New Mexico
Nixtamal
Nixtamalization
Okra
Palillo
Panela sugar
Panela sugar
Panuchos
Papa seca
Papaya (Pawpaw)
Pasilla Negro
Pasilla Oaxaca
Passion Fruit
Pastel de choclo
Pelau
Picadillo
Pico de Gallo
Pigeon Peas
Piloncillo
Pine nuts
Pineapple
Pinto beans
Pipian
Pipian Verde
PROCHEF CERTIFICATION PROGRAM LEVEL III

Piquillo pepper
Piquin/Tepin
Plantains, Green
Plantains, Ripe
Platillo Fuerte -- Main Course
Poblano
Postre
Pozole
Pumpkin
Pumpkin seeds
Pupusas
Quesadillas
Queso blanco
Queso fresco
Quinoa
Rice
Rice and peas
Roti bread
Rum
Salsa
Salsa Verde
Salted cod fish
Sauce Ti-Malice
Scotch bonnet chiles
Seviche
Sofrito
Sopa -Soup
Sopa Seca
Sopes
Sour oranges
Spinach
Star fruit (Carambola)
Sugar cane
Sweet corn
Taco
Tamales
Tamarind
Tamarind paste
Taro (Dasheen)
Tomatillo
Tortillas
Tostata
Tostones
Vatapa
Yuca
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RESOURCES AND REFERENCES

EDUCATIONAL PROGRAM AT HYDE PARK CAMPUS
Vibrant Dishes of Latin America

PROCHEF CERTIFICATION PROGRAM LEVEL III

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CUISINES OF LATIN AMERICA AND THE CARIBBEAN

PRACTICAL EXAMINATION GUIDELINES
SAMPLE MENUS
This represents sample menu ideas based on possible assigned countries or
regions, proteins, and competencies.
Country or Region

First Course

Second Course

South America

Albondigas

Avocado Salad

Central America

Arepas con Queso

Papas a la
Huancaina

Carne en Pipian
Verde

Mexico

Quesadilla

Pozole

Mole Poblano
de Guajolote

Greater Antilles

Alcapurias

Asopao

Arroz con Pollo

Lesser Antilles

Salt-fish Fritters

Cassava Salad

Curried Chicken

PROCHEF CERTIFICATION PROGRAM LEVEL III

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Third Course
Fejoada

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SAMPLE INGREDIENT TRAYS AND COMPETENCY

ASSIGNMENTS FOR PROCHEF LATIN AMERICA AND
THE CARIBBEAN PRACTICAL EXAM

TRAY ONE:

TRAY FIVE:

MEXICAN CUISINE

CENTRAL AMERICAN CUISINE

1 CHICKEN

3 LB. TURKEY BREAST

COMPETENCY: MOLE

COMPETENCY EMPANADAS

TRAY TWO:

TRAY FOUR:

SOUTH AMERICAN CUISINE

GREATER ANTILLES CUISINE

1 FLANK STEAK

COMPETENCY: BRAISE

2 CHICKENS

COMPETENCY: JERK

TRAY THREE:
LESSER ANTILLES CUISINE

PROCHEF CERTIFICATION PROGRAM LEVEL III

2 LB. SHRIMP
COMPETENCY: CURRY

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CUISINE PRACTICAL EXAMINATION SCHEDULE

Please note that the following schedule is a sample. Actual start times may vary.

SKILLS KITCHEN 1
Station 1
2:00 5:00 PM
5:00 5:15 PM
5:20 PM
7:00 7:15 PM
Station 2
2:20 5:20 PM
5:20 5:35 PM
5:35 PM
7:15 7:30 PM
Station 3
2:40 5:40 PM
5:40 5:55 PM
5:55 PM
7:30 7:45 PM
Station 4
3:00 6:00 PM
6:00 6:15 PM
6:15 PM
7:45 8:00 PM
Station 5
3:20 6:20 PM
6:20 6:35 PM
6:35 PM
8:00 8:15 PM

PROCHEF CERTIFICATION PROGRAM LEVEL III

Kitchen Production
Service and Judging
Clean Up
Judges Review
Kitchen Production
Service and Judging
Clean Up
Judges Review
Kitchen Production
Service and Judging
Clean Up
Judges Review
Kitchen Production
Service and Judging
Clean Up
Judges Review
Kitchen Production
Service and Judging
Clean Up
Judges Review

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CUISINES OF LATIN AMERICA AND THE CARIBBEAN

PRACTICAL EXAMINATION: STANDARDS OF QUALITY
OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Authenticity and integrity of the dishes and preparations

Seasoning

Flavor profile

Knowledge and execution of techniques

Temperature

Doneness

RICE DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Choice of appropriate ingredients for the region

Proper cooking techniques.

Ratio of ingredients

SOUPS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Viscosity (if applicable)

Clarity (if applicable)

Ratio of ingredients

SAUCES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Appropriate ingredients for the region

Flavor profile

Seasoning

ALL FISH AND MEAT DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Fabrication techniques

Appropriate cooking methods

Appropriate accompaniments

PROCHEF CERTIFICATION PROGRAM LEVEL III

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FLATBREADS WILL BE JUDGED ON THE FOLLOWING CRITERIA

Doneness

Color and crumb

Texture

EMPANADAS AND OTHER STUFFED BREAD ITEMS WILL BE JUDGED ON THE

FOLLOWING CRITERIA

Stuffing

Wrapper or skin

Doneness

Wrapping technique

STEWS, BRAISES, AND CURRIES WILL BE JUDGED ON THE FOLLOWING CRITERIA

Doneness

Ratio of ingredients

Seasoning/Flavor

Sauce

Correct use of ingredient

JERK ITEMS WILL BE JUDGED ON THE FOLLOWING CRITERIA

Doneness

Correct use of ingredients

Balance of heat to spice

MOLES WILL BE JUDGED ON THE FOLLOWING CRITERIA

Correct use of ingredients

Flavor development

Balance of heat to spice

PROCHEF CERTIFICATION PROGRAM LEVEL III

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KITCHEN FLOOR JUDGE

PROCHEF LEVEL III PRACTICAL EXAMINATION
Candidate

Judge

Criteria

Maximum Points

Mise en Place and

Organization
Sanitation Procedure and
Cleanliness
Proper Utilization of
Ingredients and Leftovers
Timing of Service

Cooking Techniques,
Skills and Fundamentals
Total Score

10

Score

5
5
10

35

Comments:

PROCHEF CERTIFICATION PROGRAM LEVEL III

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TASTING SHEET
PROCHEF LEVEL III PRACTICAL EXAMINATION
Candidate

Criteria

Judge

Maximum Points

Score
Dish I

Taste

30

Presentation

10

Authenticity/Integrity

Execution

10

Ability to Discuss Menu

10

Total Score

65

Average
Dish II

Dish III

Comments:

PROCHEF CERTIFICATION PROGRAM LEVEL III

30

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ASIAN CUISINE
ASIAN CUISINE COMPETENCIES
For the Cuisines of Asia competency assessment of the ProChef Certification Program
Level III, you must exhibit an understanding of the flavor profiles, cooking methods,
ingredients and techniques involved in the cuisines of Asia. Due to the vast size of the
region, and its many countries it has been broken down into the following areas of
study: China, Korea, Japan, South East Asia and India

In addition to written and oral examinations, you will also take a practical examination
demonstrating your skill in the fundamentals of the cuisines. Successful completion of
this segment is based on a combination of scores received during the written
examination and the hands on kitchen practical.

Use the following list of competencies and key terms to prepare for the written and
practical examinations. The written examination will take place during the AM session
and will consist of twenty-five multiple choice questions and a ten item product
identification test. You will have one hour to complete the written examination.

The practical examination will take place in the PM session. You will have three hours
to complete production. On day one, you will be assigned a basket of food items, a
region and a competency based on that regions cuisine. The items in the basket will be
suitable for the region and must be incorporated into your menu. You will design three
dishes from that region utilizing at least a portion of every ingredient in your basket.
Create the dishes in a way that they can be served family style or in sequential courses
as dictated by the specific cuisine or region. At least one of your dishes should
incorporate the assigned competency. You will be asked to submit a food order for any
additional ingredients needed to produce your menu. The food order list is due on day
two at 12:00 noon. Two copies of a typed menu should be submitted to the kitchen judge
on the day of the practical.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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SUCCESSFUL CANDIDATES ARE ABLE TO...

explain the importance of presentation in the composition of a Japanese

meal.

list and explain key ingredients used in Japanese cuisine.

apply key methods in the preparation of a Japanese dish.

explain and prepare sushi.

list and explain key ingredients of Chinese cuisine.

explain and produce Chinese dumplings.

identify specialized cooking tools used in Chinese cooking.

identify the steps of stir-frying.

list and explain key ingredients of Korean cuisine.

identify specialized cooking tools used in Korean cooking.

explain and prepare a Korean noodle dish.

list and explain the herbs and spices common to Indian cuisine.

list and explain traditional ingredients common to Indias cuisine.

describe the use of whole and ground spices in India's cuisine.

identify special equipment used in the preparation of Indian foods.

explain and prepare an Indian flatbread.

list and explain basic characteristics of South East Asian cuisines.

identify and describe primary flavor components of Southeast Asian

cuisines.

explain and prepare a Thai curry.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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THE CULINARY INSTITUTE OF AMERICA

KEY TERMS: JAPAN

Abura-age (deep fried tofu
pouches)
Aji-no-moto (MSG)
Bamboo rolling mats
Daikon (White Radish)
Dashi (bonito & seaweed stock)
Edamame
Goma (Black and White Sesame
Seeds)
Hijiki
Japanese eggplant
Kinugoshi tofu (silky bean curd)
Kona Sansho (Japanese Pepper)
Konbu
Koyodo-fu (freeze-dried bean
curd)
Mirin (Sweet Sake)
Mushrooms: Nameko,
Matsutake, Shiitakes, Enoki
Napa cabbage
Nori sheets
Pickled yellow radish,
Red pickled ginger (gari)

PROCHEF CERTIFICATION PROGRAM LEVEL III

Sake (Rice Wine)

Sashimi (uncooked fish)
Sesame Oil
Shichimi togarashi (SevenPepper Spice)
Shinshu-miso
Shoyu (Soy sauce)
Soba
Somen
Su (Rice Vinegar)
Sukiyaki
Sushi (vinegared rice dish)
Tamago (egg cake)
Tataki (seared raw meat)
Tempura
Teriyaki
Tonkatsu
Udon
Wakame
Wasabi
Yakitori (grilled chicken)
Yuzu

33

THE CULINARY INSTITUTE OF AMERICA

KEY TERMS: CHINA

Bean sprouts
Black bean sauce
Black mushrooms
Black mushrooms
Black Vinegar
Bokchoy
Cantonese
Chili oil
Chili sauce
Chinese chives
Chinese long
beans
Chinese Noodles Chinese sausage
Chinese spinach
Congee
Dim sum
Dried red chiles
Dried shrimp
Dumpling
Wrappers
Five spice mix
Fuzhu (Dried
bean curd skins)
Garlic chili sauce
Wok

PROCHEF CERTIFICATION PROGRAM LEVEL III

Hoisin sauce
Hot bean paste
Hunan
Hundred year old
eggs
Lily buds
Lotus leaves
Lotus root
Oyster sauce
Peking
Plum sauce
Pot stickers
Preserved
vegetables
Red-Cooking
Rice - Glutinous
Rice - Long grain
Rice - Short grain
Rice vinegar
Sesame oil
Salted black beans
Scallion cakes
Sesame paste
Shanghai
Shao mai

34

Shaoxing wine
Shrimp paste
Sichuan pepper
Soy sauce dark
and light
Spring roll
Sprouts
Star anise
Steamed buns
Straw mushrooms
Szechwan
Tapioca starch
Taro Dumplings
Tea smoking
Tofu (Bean curd)
Tree ear
mushrooms
Turnip Cakes
Velveting
Water chestnuts
Water-chestnut
flour
Wheat starch
Winter melon

THE CULINARY INSTITUTE OF AMERICA

KEY TERMS: KOREA

Koch'u karu (korean hot red
pepper powder)
Korean chives
Korean Dumpling Wrappers
Korean Noodles
Korean radish
Lettuce wraps
Lotus root
Naengmyn (chilled buckwheat
noodles)
Namul
Napa cabbage
Oyster mushrooms
Pajon (griddle cakes with
scallions & vegetables)
Persimmons
Pibimbap (rice with vegetables
and meat)
Rice flour
Rice Vinegar
Scallion bread
Seaweed
Sesame oil
Sesame seeds
Snow peas
Toenjang (fermented soy bean
paste)
Tofu
Yam

Air drying
Asian pear
Bamboo shoots
Bean sprouts
Bitter melon
Black fungus
Black mushrooms
Bulgogi
Chestnuts
Chinese chives
Chinese Eggplant
Chinese spinach
Chrysanthemum leaves
Cilantro
Dried anchovy
Dried shrimp
Dried squid
Fernbracken (similar to
fiddlehead ferns)
Ginger
Gingko nuts
Ginseng
Gochujang (Red bean paste)
Green onions
Hoch'ujang (Korean hot red
pepper paste)
Kalbi jim
Kim chi

PROCHEF CERTIFICATION PROGRAM LEVEL III

35

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KEY TERMS: INDIA

Achar
Amchur (dried mango powder)
Anardana (pomegranate seed)
Arhar dal
Asafoetida
Basmati rice
Besan flour
Bharta
Biryani
Bondas
Cardamom black and green
Chapati
Chat
Chutney
Coconut milk
Curry leaves
Dal
Dosas
Dry masala
Eggplant- Indian
Fennel seedFenugreek
Ghee
Jaggery

PROCHEF CERTIFICATION PROGRAM LEVEL III

Kardhai
Kofta
Korma
Lassi
Lotus seeds
Mustard Oil
Mustard Seeds
Naan
Nigella
Pakoras
Panch phoran
Paneer
Pappadum
Raita
Rose water
Roti
Masala, Garam, Sambal, etc.
Samosas
Tamarind
Tandoori Oven
Turmeric - (haldi)
Vindaloo
Wet masala

36

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KEY TERMS: SOUTH EAST ASIA

Acar
Banana blossoms
Banana leaves
Bean paste hot
Bean paste - soy
Bean paste
sweet
Bean sprouts
Bean thread
noodles
Black bean sauce
Black sticky rice
pudding
Black vinegar
Candlenuts
Cilantro leaves
and roots
Coconuts and its
products
Coconut cream
Crispy shallots
and garlic
Dried shrimp
Durian
Fish sauce
Fried shallots or
garlic
Galangal
Garlic chili sauce
Glutinous rice
powder
Vietnamese salad
rolls
Green mango
Green papaya
Hoisin sauce
Holy basil
Kaffir lime leaves
Kaffir limes
Lemon grass
Lotus root
PROCHEF CERTIFICATION PROGRAM LEVEL III

Lotus rootlets
Lumpia
Mee goreng
Mee crop
Thai curry paste
Thai curries and
paste
Mustard greens
Napa cabbage
Nasi goreng
Oyster sauce
Palm sugar
Pea eggplant
Peanut sauce
Pht thai
Pho beef or
chicken
Poh piah
Preserved salted
fish
Rempah
Rice - Black sticky
Rice - Glutinous
Rice - Jasmine
Rice - Thai sticky
Rice noodles
Rice papers
Rice powder
Roasted chili
paste
Sago
Salted black beans
Salted preserved
vegetables
Salted radish
Satay
Soy sauce
Tamarind
Tapioca
Tempeh
Thai bird chiles
37

Thai eggplants
Thai oyster sauce
Tm kh ki
(Chicken coconut
soup)
Tm yam kng
Water chestnuts

THE CULINARY INSTITUTE OF AMERICA

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAM AT HYDE PARK CAMPUS:
Asian Cuisine: Ingredients and Techniques

PROCHEF CERTIFICATION PROGRAM LEVEL III

38

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ASIAN CUISINE
PRACTICAL EXAMINATION GUIDELINES
See below for a choice of possible menus. Based on your assigned ingredient tray, and
competency, you will design and prepare three dishes.

THESE MENU SAMPLES ARE FOR INFORMATIONAL PURPOSES ONLY!!!!!!!!!!!!

Country and
Competency

Japan/ Sushi

Korea/
Korean Noodle Dish

First Dish
Assorted
Sashimi /Sushi

China/
Dumplings

Vietnam/
Rice Paper Wrap

India/
Flatbread

Jap Chae

Kalbi Tshim

Chinese Spring
Sweet and Tangy
Rolls with Dipping Braised Spare Ribs
Sauce
with Stir-fried Bok
Choy and Steamed
Rice

Tom Yam Kung

Pad Thai

Rice Paper Wrapped Sour and Spicy Bean

Salad Rolls with Threads with Crab
Dipping Sauces
and Shrimp
Samosas with
Dipping Sauces

PROCHEF CERTIFICATION PROGRAM LEVEL III

Third Dish

Udon Noodles in a Chicken Yakitori

Bowl with Tempura with Soba Noodle
Salad and Pickled
Vegetables

Pan-fried Scallion
Pancakes with
Condiments
Won Ton Soup

Thailand/
Thai Curry

Second Dish

Saag Paneer

39

Green Chicken
Curry with Steamed
Jasmine Rice

Grilled Shrimp
Paste with Table
Salad
Lamb Korma
with Poori Bread,
Yellow Rice
and Lentil Tamarind
Chutney

THE CULINARY INSTITUTE OF AMERICA

ASIAN CUISINES PRACTICAL EXAMINATION

STANDARDS OF QUALITY
OVERALL QUALITY OF EACH DISH WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Authenticity and integrity of the dishes and preparations

Seasoning

Flavor profile

Knowledge and execution of techniques

Temperature

Doneness

RICE AND NOODLE DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Choice of appropriate ingredients for the region

Proper cooking techniques.

Ratio of ingredients

SOUPS WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Viscosity (if applicable)

Clarity (if applicable)

Ratio of ingredients

STIR-FRIED DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Use of appropriate spices and aromatics

Doneness

Knife cuts

DIPPING SAUCES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Appropriate ingredients for the region

Flavor profile

PROCHEF CERTIFICATION PROGRAM LEVEL III

40

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ALL FISH AND MEAT DISHES WILL BE EVALUATED ON THE FOLLOWING CRITERIA

Fabrication techniques

Appropriate cooking methods

Appropriate accompaniments

FLATBREADS WILL BE JUDGED ON THE FOLLOWING CRITERIA

Doneness

Color and crumb

Texture

DUMPLINGS WILL BE JUDGED ON THE FOLLOWING CRITERIA

Stuffing

Wrapper or skin

Doneness

Wrapping technique

SUSHI WILL BE JUDGED ON THE FOLLOWING CRITERIA

Rice

Garnish

Rolling/Shaping techniques

STEWS WILL BE JUDGED ON THE FOLLOWING CRITERIA

Doneness

Ratio of ingredients

Seasoning/Flavor

Sauce

PROCHEF CERTIFICATION PROGRAM LEVEL III

41

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PERSONNEL MANAGEMENT
PERSONNEL MANAGEMENT COMPETENCIES
For the Personnel Management competency assessment of the Level III exam, you
must be able to demonstrate your knowledge and ability to apply management
practices, employment laws, policies and procedures. The focus will be on people,
processes, and financial aspects of management decisions.

You will view 5 management vignettes. You will be given time to formulate an
approach and strategy to each situation. The assessment process will be conducted
in an interview format with two proctors. You will respond to various questions
regarding your comprehension of the situation, the ability to manage the situation
and the application of company procedures and employment laws. You may also be
asked to role play. Your thought process will be challenged.

Therefore, it is

important to use logic to support your approach.

SUCCESSFUL CANDIDATES ARE ABLE TO...

identify conflict resolution approaches.

identify the various types of training.

list the guidelines for conducting a termination interview.

explain the importance of follow-up.

define essential elements of successful discipline and explain the importance of

each.

identify performance issues and the effects they have on the organization.

explain the impact decisions have on people, processes, and finances.

correlate employee behaviors to your organizations policies, procedures, and

practices.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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KEY TERMS
Accommodation
Accountability
Affirmative Action Plan
Age Discrimination in
Employment Act
Americans with Disabilities Act
Avoidance
Benefits
Career planning
Civil Rights Act of 1964, Title VII
Collaboration
Collective Bargaining
Conflict resolution
Critical incident
Culture
Delivery methods
Demographics
Discipline
Discrimination
Disparate Impact
Disparate Treatment
Due process
Equal Employment Opportunity
Equal Employment Opportunity
Commission
Family and Medical Leave Act of
1993

Human skills
Immigration Reform and Control
Act
Job performance measurements
Job rotation
Job specifications
Just cause termination
KSA (knowledge, skills and
abilities)
Management by objective
Management by walking around
Management grid
Negligent hiring
Negotiation
Perception
Pregnancy Discrimination Act of
1978
Productivity
Projection
Reasonable accommodation
Scheduling
Task and behavior analysis
Teaching methods
Training evaluations
Training objectives

RESOURCES AND REFERENCES

EDUCATIONAL PROGRAMS AT HYDE PARK CAMPUS
Frontline Leadership Skills

PROCHEF CERTIFICATION PROGRAM LEVEL III

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THE VIGNETTES AND YOUR ROLE

VIGNETTE 1: DISGRUNTLED SERVER
You are the Front of the House Manager in this scenario. How would you
handle this situation?
VIGNETTE 2: INTERVIEWING EFFECTIVENESS
You are the General Manager who is conducting this interview. The intent of
this interview was for you to simply approve the final candidate.
VIGNETTE 3: JUST TEASING
Jennifer, the employee who walks away, reports this situation to you. She claims
this is a regular occurrence and she states she has asked Phil to stop several
times.
VIGNETTE 4: STOLEN SPICES
James Smith, a dishwasher, reports this situation to you.
VIGNETTE 5: GETTING AHEAD
Mark, the male employee in this vignette, reports this situation to you. You are
Dianes manager.

PROCHEF CERTIFICATION PROGRAM LEVEL III

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THE ASSESSMENT PROCESS

Of the five vignettes reviewed, the proctors will randomly select 2 vignettes to be
discussed. To prepare for the interview, consider the following:
1. Your understanding of the situation and the issues to be addressed.
2. The impact the situation has on the business.
3. What is the resolution you are trying to achieve?
4. What strategies will you employ during the investigation process? What
questions will you ask the parties involved?
5. Do you have any contingency plans based on the responses to your
investigation? What are they?
6. Are there any legal ramifications you must consider? What are they? How will
this affect the business? How will this affect the individuals involved? How will
this affect the overall morale of the organization?
7. If this situation is not resolved, what other management issues may evolve?
8. Design a strategy/plan to ensure that similar situations do not occur. Be able to
discuss it.
9. If disciplinary procedures should occur, how will you structure the process?
What steps need to take place? What is your role in this process?
10. Integrate your current companys policies into your discussion. However, be
prepared to discuss this situation from a conceptual point of view. For example,
in your organization certain issues may be referred to the Human Resource
Department. Regardless, you will be expected to understand the ramifications of
the situation in terms of legalities, business impact, personnel, etc.
11. Besides performance issues, do you have to be concerned with any other
personnel issues? What are they? What is your plan to deal with them?
12. What is the root cause of the situation? How can it be prevented in the future?
13. Your ideas may be challenged. Be able to defend your position with logic and
sound justification.
14. You may be asked to role play various scenarios

PROCHEF CERTIFICATION PROGRAM LEVEL III

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GRADING CRITERIA
Criteria
Interpretation of the
scenario and expression of
the management issues
involved

Approach to investigating
the situation, identification
and analysis of different
points of view

Development and
application of a conceptual
approach including
knowledge of
management practices,
employment law and
policies and procedures

Communication and
interpersonal skills
Total Score

PROCHEF CERTIFICATION PROGRAM LEVEL III

Score

Comments

/20

/30

/30

/20
/100

46

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These materials were developed at the Culinary Institute of America by

Mark Erickson
Tama Murphy
Robert Briggs
David Kamen
Hinnerk von Bargen
Mark Ainsworth
Veronica Arcoraci
Bill Briwa
Toni Sakaguchi

File Name: ProChef Level III Study Guide v.23

Copyright 2011
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.