ProChef® Certification Program

Level I Exam Study Guide

CIA Consulting Department, Hyde Park, New York

 Copyright © 2024
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.
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Tel: 845-452-9600
[Link]

Welcome, ProChef Certification Candidate!

Congratulations on making the decision to validate the skills you’ve gained as a professional
culinarian. You have committed to a rigorous process that offers you the opportunity to not
only earn a valuable professional certification and promote yourself with a mark of
accomplishment, but also help advance our industry.

The ProChef Certification exam, and the skills you practice preparing for it, will challenge you
to be the very best you can be. During your time in the program, be sure to take note of all
the experience has to offer. You’ll want to recall these memories when sharing your
knowledge with colleagues who will follow in your footsteps to gain their ProChef
certification.

At any time in the process, please feel free to share your thoughts with me, or any of the
exam evaluators and staff. We value your insight as we continually strive to offer the best,
most effective certification program.

Thank you for your pride in our profession, commitment to lifelong learning, and spirit of
giving back to the industry we all love. We are truly happy you have chosen to embark on
this journey and look forward to your successfully completing the program and representing
the ProChef ideals as you go forward in your career.

Wishing you all the best,

David Kamen PCIII MBA

Director—CIA Consulting
845-451-1386| [Link]@[Link]

P.S. Did you know that the CIA is an independent, not-for-profit college? As such, your
tuition supports our core mission of providing the world’s best professional culinary
education. If you would like to further support the future of food with the gift of education,
please visit [Link].

PROCHEF CERTIFICATION PROGRAM LEVEL I 3 THE CULINARY INSTITUTE OF AMERICA©

 TABLE OF CONTENTS

CIA POLICIES AND PROCEDURES .......................................................................................... 6

EXPECTATIONS FOR PARTICIPANTS ....................................................................................................................... 6

CIA UNIFORM POLICY ............................................................................................................................................ 7
NOTICE OF NONDISCRIMINATION ........................................................................................................................ 8
ALCOHOL AND DRUG POLICY ............................................................................................................................. 11
THE FAMILY EDUCATIONAL RIGHTS AND PRIVACY ACT (FERPA) ................................................................. 12
STUDENT RIGHT-TO-KNOW................................................................................................................................ 13
SAFEGUARDS RULE INFORMATION SECURITY PROGRAM POLICY .................................................................. 14
COPYRIGHT INFRINGEMENT & PEER-TO-PEER FILE SHARING ....................................................................... 14
VOTER REGISTRATION .......................................................................................................................................... 15
ANNUAL SECURITY, FIRE SAFETY, AND STATISTICS REPORT ........................................................................... 16
POLICY ON STUDENTS WITH SPECIAL NEEDS.................................................................................................... 17
DISABILITY SERVICES ............................................................................................................................................ 17
POLICY ON ACADEMIC HONESTY ....................................................................................................................... 18

PROCHEF CERTIFICATION LEVEL I EXAM............................................................................ 19

EXAM OVERVIEW .................................................................................................................................................. 19

FREQUENTLY ASKED QUESTIONS (FAQS) ......................................................................................................... 21
DISTRIBUTION OF WEEKLY MENU ASSIGNMENTS ............................................................................................ 23
SAMPLE SCHEDULES FOR WEEK.......................................................................................................................... 23

PRACTICAL EXAMINATION .................................................................................................. 25

EXAM OVERVIEW .................................................................................................................................................. 25

KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION ............................................................................. 27
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION: THE EXAM ......................................................... 28
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION: GUIDELINES AND JUDGING FORM FOR FLOOR
SCORE SHEETS ...................................................................................................................................................... 29

PROCHEF CERTIFICATION PROGRAM LEVEL I 4 THE CULINARY INSTITUTE OF AMERICA©

 PROCHEF LEVEL I FLOOR SCORE SHEET: KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION ........ 32
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION: GUIDELINES AND JUDGING FORM FOR TASTING
SCORE SHEETS ...................................................................................................................................................... 33
PROCHEF LEVEL I TASTING AND SKILL EVALUATION SHEET: KNIFE SKILLS, EGG COOKERY, AND STOCK
PREPARATION........................................................................................................................................................ 35
CULINARY FUNDAMENTALS: COMPETENCIES AND KEY TERMS ...................................................................... 36
CULINARY FUNDAMENTALS: PRACTICAL SKILLS GUIDELINES ......................................................................... 37
CULINARY FUNDAMENTALS: EVALUATION GUIDELINES FOR FLOOR SCORE SHEET..................................... 38
FLOOR SCORE SHEET ........................................................................................................................................... 41
CULINARY FUNDAMENTALS: EVALUATION GUIDELINES FOR TASTING SCORE SHEET ................................. 42
TASTING SCORE SHEET ........................................................................................................................................ 45
PROCHEF COMMUNITY TABLE ............................................................................................................................ 46

WRITTEN EXAMINATION ..................................................................................................... 47

EXAM OVERVIEW .................................................................................................................................................. 47

FOOD SAFETY AND SANITATION: WRITTEN EXAM ........................................................................................... 48
SAMPLE QUESTIONS............................................................................................................................................. 50
RECIPE CONVERSION, YIELD, AND RATIOS: WRITTEN EXAM .......................................................................... 53
SAMPLE QUESTIONS............................................................................................................................................. 54
WEIGHTS AND MEASURES: WRITTEN EXAM ..................................................................................................... 56
SAMPLE QUESTIONS............................................................................................................................................. 57
FOOD COSTING: WRITTEN EXAM ....................................................................................................................... 59
SAMPLE FOOD COST FORM AND SAMPLE QUESTIONS ................................................................................... 60
FUNDAMENTAL NUTRITION: WRITTEN EXAM ................................................................................................... 62
SAMPLE QUESTIONS............................................................................................................................................. 64
PRODUCT IDENTIFICATION: WRITTEN EXAM..................................................................................................... 66
SAMPLE QUESTIONS (ACTUAL FOOD PRODUCTS WILL BE DISPLAYED FOR THE EXAM) ................................. 68
MISE EN PLACE WORKSHEETS ............................................................................................................................ 69

PROCHEF CERTIFICATION PROGRAM LEVEL I 5 THE CULINARY INSTITUTE OF AMERICA©

 CIA POLICIES AND PROCEDURES
EXPECTATIONS FOR PARTICIPANTS
 Remain in attendance for the exam duration.

 Actively participate.

 Return promptly from breaks.

 Do not use your phone in the kitchen or during any exam time.

 Follow all established safety regulations to avoid accidents.

 Take precautions to guard against food-borne illness, including:

 Wash your hands before beginning work in the kitchen.

 Keep all perishable items refrigerated until needed.
 NYS law – when handling “ready-to-eat” food items, if you don’t cook
it, glove it!
 Wash your hands, cutting boards, knives, etc. when switching between
meats and vegetables.

 Adhere to appropriate CIA uniform and attire standards as outlined on the

following page.

PROCHEF CERTIFICATION PROGRAM LEVEL I 6 THE CULINARY INSTITUTE OF AMERICA©

 CIA UNIFORM POLICY
To foster a professional working environment and to maintain the highest standards of
safety and sanitation, the CIA has adopted the following uniform code. Each item has been
designed with a practical function in mind. These items must be worn in all production
classes unless otherwise stated.

 Chef’s jacket

 Kitchen pants, preferably black or checked

 Shoes
o Made of hard leather, with low heels, slip-resistant soles, and no open toes

 Neckerchief (optional)

 Toque (provided in class)

 Apron (provided in class)

 Side towel (provided in class)

 Jewelry
o Not permitted except for one plain ring to minimize exposure to potential
hazards

 Hair
o Neatly maintained, clean, and under control at all times
o Long hair pinned up and worn under a hairnet

*Appropriate attire for our business management classes is business or business casual.

PROCHEF CERTIFICATION PROGRAM LEVEL I 7 THE CULINARY INSTITUTE OF AMERICA©

 NOTICE OF NONDISCRIMINATION
The Culinary Institute of America (CIA), being committed to respect for diversity and equal
opportunity in education and employment, does not discriminate against individuals. The CIA
expressly prohibits discrimination against and harassment of individuals on the basis of any
protected characteristic, including race, color, sex, sexual orientation, gender identity and
expression, religion, disability, age, genetic information, familial status, marital status, veteran
status, ancestry, national or ethnic origin, and any other protected group or classification under
the law. In addition, the CIA prohibits Sexual Harassment, Sexual Assault, Domestic Violence,
Dating Violence, Sexual Exploitation and Stalking. The Harassment, Sexual Misconduct, and
Discrimination Policy (HSMD Policy) shall apply to conduct that occurs on the CIA’s campus, on
CIA technological systems, at CIA-sponsored programs, activities and events, including:
admissions, financial aid, academic matters, career services, counseling, housing, employment
policies, scholarship programs, health services, and all other programs and activities available at
the CIA. Except as otherwise provided within the policy, the HSMD Policy applies to conduct
off-campus when a person accused of Prohibited Conduct is a matriculated CIA student or
when the alleged conduct has a continuing adverse impact upon the CIA work or school
environment.

The HSMD Policy applies to all members of the CIA Community, including Students, Employees
(faculty and staff), Trustees, Interns, and Non-employee Workers. Each Student shall be
responsible for their conduct from the time of enrollment through the awarding of a degree, as
well as during periods between terms of actual enrollment, study abroad and leaves of absence
or suspension. Members of the CIA Community who believe that they have been subjected to
Discrimination or Harassment are strongly urged to use the resolution procedures described in
the HSMD Policy. Third Parties visiting CIA facilities (such as guests, visitors, and restaurant
patrons) have the opportunity to make reports of Prohibited Conduct for the purpose of the
HSMD policy; however, Third Parties accused of violating the HSMD policy are not entitled to
the procedural protections set forth within the policy and may be summarily excluded from CIA
property, programs, activities, or events.

The Legal Advisor is designated as the Title IX Coordinator and Age Discrimination Act
Coordinator for the CIA and is responsible for coordinating compliance with the above
applicable laws, statutes, and regulations as set forth in this statement and in the HSMD policy.

PROCHEF CERTIFICATION PROGRAM LEVEL I 8 THE CULINARY INSTITUTE OF AMERICA©

The Assistant Director—Faculty Relations is designated as the Deputy Title IX Coordinator
and supports the Title IX Coordinator and Age Discrimination Act Coordinator for the CIA.
Inquiries to the CIA concerning the application of the Age Discrimination Act and Title IX, and
their implementing regulations, may be referred to the Title IX and Age Discrimination Act
Coordinator, or to the Office for Civil Rights (OCR) of the U.S. Department of Education.

The Dean—Academic Engagement and Administration is designated as the Section 504

Coordinator for the CIA and is responsible for coordinating compliance under Section 504 of
the Rehabilitation Act of 1973. Inquiries relating to Section 504 may be referred to the Section
504 Coordinator.

Additionally, complaints, including the procedure for filing a complaint regarding this
Nondiscrimination Statement and the CIA's compliance with Title IX of the Education
Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, Title VI and Title VII of the
Civil Rights Act of 1964, the Age Discrimination Act of 1975, and other federal, state, and local
laws, may also be directed to the following Civil Rights Compliance Officers:

Joanna Smith, Legal Advisor

Title IX and Age Discrimination Act Coordinator
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
Office: Roth Hall, Room W-401F
Telephone: 845-451-1614
E-mail: [Link]@[Link]

Danielle Glendenning, Assistant Director—Faculty Relations

Deputy Title IX and Age Discrimination Act Coordinator
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
Office: Roth Hall, Room S324
Telephone: 845-905-4369
E-mail: [Link]@[Link]

PROCHEF CERTIFICATION PROGRAM LEVEL I 9 THE CULINARY INSTITUTE OF AMERICA©

Carolyn Tragni, Dean—Academic Engagement and Administration
Americans with Disabilities/Section 504 Coordinator (504 Coordinator)
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538
Office: Roth Hall Room S-319
Telephone: 845-451-1615
E-mail: [Link]@[Link]

U.S. Department of Education

Office for Civil Rights
Lyndon Baines Johnson Department of Education Bldg.
400 Maryland Avenue, SW
Washington, DC 20202-1100
Telephone: 1-800-421-3481
Fax: 202-453-6012; TDD: 1-877-521-2172
E-mail: ocr@[Link]

The Notice of Nondiscrimination can be found at: [Link]

statement/

PROCHEF CERTIFICATION PROGRAM LEVEL I 10 THE CULINARY INSTITUTE OF AMERICA©

 ALCOHOL AND DRUG POLICY
The Culinary Institute of America is committed to creating and maintaining a campus and work
environment that is free of drug and alcohol abuse and complies with all federal, state, and local
laws governing the service and consumption of alcohol and the use and possession of illegal
substances. The CIA prohibits:

• The use, manufacture, distribution, dispensation, sale, transportation, purchase, or

possession of any non-prescription drugs or controlled substances on its owned,
operated, or controlled property or any other location;
• Possession of drug paraphernalia;
• The unlawful service, distribution, sale, possession, consumption, or other unlawful use of
alcoholic beverages;
• The unlawful use, purchase, and distribution of medication, including but not limited to,
prescription and over-the-counter medications;
• The reckless or intentional a) acts that endanger mental or physical health, or b) conduct
which creates a substantial risk of injury, to a person in the course of initiation or
affiliation with any organization, club, or institution;
• Any activities involving the forced consumption of alcohol or drugs, including activities
encouraging consumption of large amounts of alcohol or repeated consumption of
alcohol in a confined amount of time.

The CIA imposes sanctions for illegal alcohol or drug use and violation of this policy. In
addition, individuals violating the law with the use of alcohol and drugs may be subject to
criminal charges as applicable under local, state, or federal law. The CIA will cooperate fully with
all civil authorities and enforcement agencies.

PROCHEF CERTIFICATION PROGRAM LEVEL I 11 THE CULINARY INSTITUTE OF AMERICA©

 THE FAMILY EDUCATIONAL RIGHTS AND PRIVACY ACT
(FERPA)
The Family Educational Rights and Privacy Act ("FERPA") is a federal law that protects the
privacy of student education records and gives students who reach the age of 18 or attend a
postsecondary institution the right to inspect and review their own education records.

FERPA grants students the following rights with respect to education records:

1. The right to inspect and review his/her education records. A student may inspect and
review his/her education records after submitting a written request to the school official
responsible for the record. The school official will make arrangements for access and
notify the student of the time and place where the education records may be inspected
within 45 days of receiving such a written request.

2. The right to request an amendment of his/her education records that he/she may
believe are inaccurate, misleading, or otherwise in violation of his/her privacy or
other rights. A student may ask a school official to amend a record that he/she believes
is inaccurate, misleading, or otherwise in violation of his/her privacy or other rights. The
student must provide the appropriate school official with a written statement clearly
identifying the part of the education record he/she would like changed, and specify why
it is inaccurate, misleading, or otherwise in violation of his/her privacy or other rights. The
school official who receives the request for amendment must decide within a reasonable
period whether corrective action consistent with the student's request will be taken. The
CIA may either amend the education record or decide not to amend the education
record. If the school decides not to amend the education record the appropriate school
official will notify the student of the decision and advise the student of the right to a
hearing to challenge the information.

3. The right to consent to disclosure of personally identifiable information contained

in his/her education records. The CIA does not release information from a student's
education records without the student's written consent unless such disclosure is
permitted under a FERPA exception.

Note: School Official Exception. One of the permitted exceptions to the consent to
disclosure requirement is to a CIA school official with a legitimate educational interest in

PROCHEF CERTIFICATION PROGRAM LEVEL I 12 THE CULINARY INSTITUTE OF AMERICA©

 the education record. A school official is any person in an administrative, supervisory,
academic, support staff position, or law enforcement officials employed by the CIA; a
trustee; a person or a company under contract to or acting as an agent for the CIA, to
provide a service instead of using CIA employees or officials, such as an attorney, auditor,
consultant or collection agent; a student serving on an official committee or assisting a
school official in performing his/her task. A school official is deemed to have a legitimate
educational interest when the information requested is necessary for that School Official
to (a) perform appropriate tasks that are specified in his/her position description or by a
contract agreement; (b) is performing a task related to the Student's education; (c)
performing a task related to the discipline of the Student; or (d) providing a service or
benefit relating to the Student or Student's family such as health care, counseling, job
placement or financial aid.

4. The right to file a complaint with the U.S. Department of Education concerning
alleged failures by the CIA to comply with FERPA. Written complaints should be
directed to: The Family Policy Compliance Office, U.S. Department of Education, 400
Maryland Avenue SW, Washington, DC 20202-5920. The telephone number is 1-800-872-
5327.

Directory Information Release/Opt-Out

FERPA permits (but does not require) the CIA to disclose the following directory information
without the student's written consent: name, permanent address, commuter address, dates of
attendance, degrees and/or certificates received with date, campus e-mail address,
photographs, academic program, awards or honors, enrollment status. A student may opt out
of disclosure of directory information by completing the Request to Prevent Disclosure of
Directory Information in the Student Financial & Registration Services (SFRS) Office or on the
Portal within two weeks of the start date at the CIA.

All questions regarding FERPA should be directed to the SFRS Office or the Registrar’s Office.

STUDENT RIGHT-TO-KNOW
The CIA is required to provide students with information about the following: its academic
programs and facilities; accreditation, approvals and licensure; student complaint procedures;
credit transfer; costs of attendance; textbooks; financial aid availability, staff support,
requirements and forms, procedures, terms and conditions, withdrawals and refunds, methods
of distribution, rights and responsibilities; loan default rates; penalties for drug law violations

PROCHEF CERTIFICATION PROGRAM LEVEL I 13 THE CULINARY INSTITUTE OF AMERICA©

affecting eligibility for federal financial aid; services for students with disabilities; retention and
graduation rates; student body diversity; types and rates of-alumni employment; types of
employment and graduate or professional education in which bachelor’s degree graduates
enroll; copyright infringement and peer-to-peer file sharing; vaccinations; drug and alcohol
abuse prevention; voter registration; privacy of educational records; non-discrimination policies;
and campus security. In addition, students in Texas must be provided with certain information
about hazing.

SAFEGUARDS RULE INFORMATION SECURITY PROGRAM

POLICY
The CIA complies with the Gramm-Leach-Bliley Act (GLBA) Safeguards Rule to protect
Nonpublic Financial Information about a Customer (a student or other person who has a
relationship with the CIA and obtains a financial service from the CIA, e.g., student loan
processing). The CIA shall operate a Safeguards Rule Information Security Program (SRIS
Program) designed to fulfill the following objectives:

• To ensure the security and confidentiality of Customer records;

• To protect against any anticipated threats or hazards to the security of such records; and
• To protect against the unauthorized access or use of such records or information in ways
that could result in substantial harm or inconvenience to Customers.

This Information Security Program Policy applies to records containing Nonpublic Financial
Records about a Customer, whether in paper, electronic or other form, that is handled or
maintained by or on behalf of the CIA or its service providers.

The CIA by default does not sell, share, or distribute Nonpublic Financial Records about
Customers with nonaffiliated third parties. The CIA shares Customer Nonpublic Financial
Records, if at all, only with third parties who are affiliated by virtue of being under contract to
provide financial-services-related support to the CIA.

COPYRIGHT INFRINGEMENT & PEER-TO-PEER FILE SHARING

The CIA respects the rights of copyright holders, their agents, and representatives, and strives
to protect those rights through compliance with copyright law prohibiting the reproduction,
distribution, public display, or public performance of copyrighted materials over the Internet

PROCHEF CERTIFICATION PROGRAM LEVEL I 14 THE CULINARY INSTITUTE OF AMERICA©

without permission of the copyright holder, except in accordance with fair use or other
applicable exceptions. The CIA also respects the legal and appropriate use by individuals of
copyrighted materials on the Internet, including but not limited to ownership, license or
permission, and fair use under the United States Copyright Act.

The CIA asserts its interest in the safe harbor from copyright infringement liability afforded by
compliance with the Digital Millennium and Copyright Act (DMCA). The CIA has established
procedures required to ensure compliance with the DMCA, as set forth in the Digital
Millennium and Copyright Act Policy.

Employees and students are responsible for understanding and complying with the rights of
copyright owners in their use of copyrighted materials. Information can be found at the United
States Copyright Office.

Unauthorized peer-to-peer file sharing on the CIA networks is prohibited and blocked by
bandwidth-shaping technology. Violations of copyright law or CIA policy, including the use of
technology to circumvent the blocking of peer-to-peer file sharing, may subject employees and
students to disciplinary action, including but not limited to termination of network privileges, as
well as civil and criminal liabilities. In general, anyone found liable for civil copyright
infringement may be ordered to pay either actual damages or fixed damages from $750 to
$30,000 per work infringed. For willful infringement, a court may award up to $150,000 per
work infringed. A court may also assess costs and attorneys' fees. Willful copyright infringement
may result in imprisonment of up to five years, and fines of up to $250,000 per offense.

VOTER REGISTRATION
The 1998 Higher Education Act requires all post-secondary institutions to make a good-faith
effort to distribute voter registration forms to students that attend classes.

You may register to vote either at your college address or at your permanent home address. If
you register at your permanent address and want to vote while attending college, you must
remember to request an absentee ballot approximately 30 days before the election. Check with
your home state's election board for the exact deadline.

Students living in a residence hall or on-campus apartment should use their

room/apartment/suite number and the name of their residence hall as their residence address.
The box number is considered your mailing address.

Click here to register to vote in your home state or in the state you are attending the CIA >>

PROCHEF CERTIFICATION PROGRAM LEVEL I 15 THE CULINARY INSTITUTE OF AMERICA©

 ANNUAL SECURITY, FIRE SAFETY, AND STATISTICS REPORT
The Culinary Institute of America is committed to providing a safe and secure environment for
all members and visitors of the college. This publication is in full compliance with the Jeanne
Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act, otherwise known
as the Clery Act. The report contains crime statistics for all of the college's campus and non-
campus properties, and the annual fire safety report and fire statistics, as well as institutional
policy statements concerning campus safety, including alcohol and drug use, sexual assault and
violence prevention, emergency response and evacuation, timely warnings and emergency
notifications, reporting crimes, sexual misconduct, and other important information.

Click here to view a copy of the current report online >>

Or make a request to:

Perry M. Soule
Director of Campus Safety
1946 Campus Drive
Hyde Park, NY 12538

PROCHEF CERTIFICATION PROGRAM LEVEL I 16 THE CULINARY INSTITUTE OF AMERICA©

 POLICY ON STUDENTS WITH SPECIAL NEEDS
Your ProChef advisor can provide assistance and offer suggestions regarding accommodation. If
you need a reasonable accommodation, please inform the Director of Certification and Training,
or the Chef Instructor coordinating the program prior to the start of the exam. Accommodation
will not be provided retroactively.

Disabled student accommodations are based on individual needs and functional limitations. It is
your responsibility to initiate a request for services and remain involved as a concerned student
who has taken charge of your own needs. Due to confidentiality laws governing institutions of
higher education, the student must personally disclose a disability and request accommodation
from the instructor or administrator.

DISABILITY SERVICES
The Learning Strategies Center (LSC) is the center for disability services for the CIA.

An individual who is registered with the Learning Strategies Center and has documented CIA
approved accommodations is encouraged to discuss accommodations privately with his/her
instructors. Failure to disclose and utilize appropriate accommodations in a timely manner may
affect class performance and grades.

Please note: The Learning Strategies Center does not disclose accommodations to instructors
unless directed otherwise by the student.

If you are not registered with the Learning Strategies Center and would like information, please
speak to the Disability Support Specialist in The Library Learning Commons/Learning Strategies
Center the New York campus:

Hyde Park: Learning Strategies Center, Jodi Amato, Director – Academic Support, (845) 905-4631,
[Link]@[Link]

PROCHEF CERTIFICATION PROGRAM LEVEL I 17 THE CULINARY INSTITUTE OF AMERICA©

 POLICY ON ACADEMIC HONESTY

At The Culinary Institute of America, students are expected to develop all their

own work and ideas. Borrowing original thoughts or recipes without giving credit
is plagiarism; copying tests or answers from another candidate is stealing; and

presenting for evaluation during practical examinations, food or drink that was
prepared by someone else for evaluation is cheating. Dishonest behavior, or

assisting anyone else with such behavior, represents a serious violation of

professional and academic standards at the CIA and will not be tolerated. Such

actions are grounds for disqualification from ProChef Certification.

PROCHEF CERTIFICATION PROGRAM LEVEL I 18 THE CULINARY INSTITUTE OF AMERICA©

 PROCHEF CERTIFICATION
LEVEL I EXAM
EXAM OVERVIEW
The ProChef Level I Exam evaluates the competency of candidates interested in
achieving Pro Chef Level I Certification through The Culinary Institute of America’s

ProChef Certification Program. The certification process is divided into two testing
segments: written and practical. Additional details pertaining to the written exams

can be found in the study guide. In addition to achieving certification, successful

completion of the program entitles candidates to 4.0 Continuing Education Units

(C.E.U.s). To achieve certification, the candidate must successfully demonstrate

proficiency in the following areas:

• Culinary Math
o Recipe Conversion, Yield, and Ratios
o Weights and Measures
o Food Costing
• Fundamental Nutrition Principles
• Food Safety and Sanitation
• Product Identification
• Mise en Place
• Classical Knife Skills
• Stock Production
• Soup Production
• Egg Cookery
• Salad and Salad Dressing Production
• Cooking Techniques for Proteins, Vegetables, Starches, Grains, and Sauces

PROCHEF CERTIFICATION PROGRAM LEVEL I 19 THE CULINARY INSTITUTE OF AMERICA©

PROCHEF LEVEL I CERTIFICATION COMPETENCIES
The ProChef Certification Program divides each certification level into three
competency categories: culinary, leadership, and financial. The descriptions that
follow are general skills and knowledge that a candidate must possess to achieve
ProChef Level I Certification.

CULINARY SKILLS
• Prepare stocks, soups, and sauces.

• Prepare basic cold food preparations such as green salads and salad dressings.

• Apply fundamental culinary techniques such as sauté, braise, roast, fry, and
poach.

• Prepare basic vegetable and starch accompaniments such as green vegetables,

potatoes, rice, and pasta.

• Demonstrate principles of food safety and sanitation.

• Demonstrate appropriate principles of plate presentation.

LEADERSHIP SKILLS
• Demonstrate the ability to listen and follow instructions.

• Demonstrate effective organization of personal work areas for efficient

production.

• Demonstrate effective time management during production.

FINANCIAL SKILLS
• Discuss the value of food and labor in a foodservice setting.

• Demonstrate the application of weights and measures in a foodservice setting.

• Calculate a recipe to the desired number of portions.

• Explain yield concept and yield percentage.

• Calculate the cost of a recipe.

PROCHEF CERTIFICATION PROGRAM LEVEL I 20 THE CULINARY INSTITUTE OF AMERICA©

 FREQUENTLY ASKED QUESTIONS (FAQS)
Q: Are there any prerequisites to take the Level I Exam?
A: While there are no prerequisites, most successful candidates have at least one
year of professional experience as a prep or line cook in a higher-level food service
operation. Candidates should seek out mentorship within their organization or with
local area chefs to ensure that the competencies are properly understood.

Q: How would you recommend I prepare for the exam?

A: In each section of this study guide, you will find a list of competencies, key terms,
and sample exam questions to help guide your studies and preparations.

Q: How is the exam administered?

A: The ProChef Certification exam is divided into two segments: written exams and
kitchen practical exams. All written exams must be completed before the 4-day
practical exam. The practical kitchen exams take place over a four-day period, and
candidates will be allotted a total of three hours for each practical exam. The total
length of the day depends on the number of candidates enrolled in each session.
Each day concludes with a one-on-one debriefing of the day's results. For your
reference, we have included sample schedules on pages 22 and 23. Final class
schedules are administered during the program orientation on day one.

Q: What are the minimum requirements for certification?

A: To achieve ProChef Certification, you must achieve a minimum total weighted
score of no less than 75% for the entire assessment. The breakdown of the total
weighted score is as follows:
65% of the average of the practical examination scores
35% of the average of the written examination scores

Q: How many written exams are included in the Level I Certification Exam?
A: Written exams are administered throughout the week and include the following:
1) Food Safety and Sanitation
2) Culinary Math
a. Weights and Measures
b. Recipe Conversion, Yield, and Ratios
c. Cost Awareness
3) Fundamental Nutrition
4) Product Identification- this in-person exam takes place on day three.

Q: What is the minimum score necessary to pass a written exam?

A: You must receive a score of at least 65%.

PROCHEF CERTIFICATION PROGRAM LEVEL I 21 THE CULINARY INSTITUTE OF AMERICA©

Q: What happens if I fail three or more written exams?
A: If you score below 65% on two or fewer written exams, you will be allowed to
retake those exams. The final score for those exams is the average of the two scores.
For example, if you scored a 55% on the first attempt and a 70% on the second
attempt, your final score would be 62.5%. In this case, even though you passed the
second attempt, your total score is still below the passing threshold of 65%. Your
average for the two attempts must be above 65% to continue. If you score below
65% on three or more written exams, you will be ineligible for certification for the
current assessment period. You may reapply to take the entire ProChef Certification
Exam the next time it is offered, but not sooner than 3 months.

Q: How many practical exams are included in the Level I Certification Exam?
A: Four practical cooking exams are administered throughout the week.

Q: What is the minimum score necessary to pass a practical exam?

A: You must receive a score of at least 65% to pass.

Q: What happens if I fail a practical cooking exam? Is there an opportunity to

retake the exam?
A: If you score lower than 65% on any of the practical cooking examinations, you are
ineligible for certification for the current assessment period. Unlike the written
exams, you may not retake the practical exam. You may reapply to take the ProChef
Certification Exam at a future date, but not sooner than 3 months. To gain further
experience and enhance your education, we strongly encourage you to stay and
participate in all the practical examinations held during the remainder of the week.

Q: If I don’t pass the certification, will I still receive CEUs?

A: Yes, you will still receive 3 CEUs, providing you remain and participate for the
remaining exam. To receive CEUs the candidate must stay and finish the week.

Q: What items should I bring with me to the exam?

A: You must have the following items available:
• Non-Slip Kitchen Shoes (i.e. Clogs), Chef’s Coat, Pants, Pen, Thermometer
• Knives and hand tools
• Calculator
• ProChef Study Guide and other personal reference books
• Recipes
• Laptop (optional)

PROCHEF CERTIFICATION PROGRAM LEVEL I 22 THE CULINARY INSTITUTE OF AMERICA©

 DISTRIBUTION OF WEEKLY MENU ASSIGNMENTS
Candidates will receive their menu assignments prior to the start of the kitchen exam.
Menu assignments will be randomly distributed. Check with your test administrator

for more information regarding the distribution of assignments.

SAMPLE SCHEDULES FOR WEEK

The exam days are extended and will fluctuate based on the practical testing site.
Sample schedule sheets follow. Please note that all times are subject to change

depending on the number of candidates.

DAY 1 - SAMPLE SCHEDULE

Start Time Topic Faculty / Staff Location
Because floor evaluators look for the candidates’ ability to transition between production and
service, times have been separated into two segments. On day 1, each candidate is given 2 hours
and 30 minutes to produce their assigned 3 course menu and 15 minutes for service. All items must
be presented to the tasting evaluators within the service window, or the candidate will lose points.
Candidates are not allowed to serve early. Below is a sample schedule for one candidate.

Day one will focus on Knife Skills, Egg Cookery, and Stocks as well as a general orientation of the
kitchen and facilities.

Prior to cooking, please present your menus to the floor Evaluator

6:45 am Practical Exam: Chef Instructor Testing Kitchen
Production Service window
6:45 – 9:30 9:30 – 9:45
Candidate 1

9:30 am First Service Window Open Chef Instructor Lecture Hall

(15-minute staggered presentations)
Evaluation and scoring

Group Feedback
Evaluation and scoring Chef Instructor Lecture Hall

Group Feedback after the last

candidate has finished presenting

PROCHEF CERTIFICATION PROGRAM LEVEL I 23 THE CULINARY INSTITUTE OF AMERICA©

DAYS 2-4 - SAMPLE SCHEDULE
Start Time Topic Faculty / Staff Location
Because floor evaluators look for the candidates’ ability to transition between production and service,
times have been separated into two segments. Each candidate is given 2 hours and 30 minutes to
produce their assigned menu. Additionally, each candidate will be given 15 minutes to serve their 3
courses. All 3 courses must be presented to the tasting evaluators within the service window, or the
candidate will lose points. Candidates are not allowed to serve early. Below is a sample schedule for 1
candidate.

Prior to cooking, please present your menus to the floor Evaluator

6:45 am Practical Exam: Chef Instructor Testing Kitchen
Production Service window
6:45-9:15 9:15-9:30
Candidate 1

9:15 am First Service Window Open Chef Instructor Lecture Hall

(15-minute staggered presentations)
Evaluation and scoring Chef Instructor Lecture Hall

Group Feedback after the last

candidate has finished presenting

PROCHEF CERTIFICATION PROGRAM LEVEL I 24 THE CULINARY INSTITUTE OF AMERICA©

 PRACTICAL EXAMINATION
EXAM OVERVIEW
PROCHEF LEVEL I PRACTICAL EXAMINATIONS
• Day One: Knife Skills, Egg Cookery, Stock Production
• Day Two through Day four: Culinary Fundamentals

TIMING
You will have 15 minutes to set up your workstation, 2 ½ hours for mise en place
and production, and a 15-minute window to plate and present your food.

EVALUATION
There are at least two evaluators per exam: one floor evaluator and at least one

tasting evaluator. The floor evaluator is responsible for grading performance in the
kitchen. Both evaluators will score food from a standpoint of tasting.

After all the food has been evaluated, each candidate will receive an individual
critique with the entire class present. As part of the assessment process, each

candidate will be expected to discuss his/her menu as well as provide a self-critique.

Following the group critique, and after the grades are calculated, candidates will

have the opportunity to review their scores with the evaluators.

Evaluation guidelines and score sheets are provided in this study guide for reference.

PROCHEF CERTIFICATION PROGRAM LEVEL I 25 THE CULINARY INSTITUTE OF AMERICA©

MENUS
Candidates are expected to prepare mise en place sheets and typed menus prior to

each exam. They must supply the floor evaluator with (2) typed copies of their menu
on Day One through Day Three of the examinations.

MAKE-UPS
If a candidate scores lower than 65% on any of the practical cooking examinations,
he/she is ineligible for certification for the current assessment period. The candidate

may reapply to take the ProChef Certification Exam at a future date. To gain further
experience and enhance your education, we strongly encourage candidates to

participate in all the practical examinations held during the remainder of the week.

PROCHEF CERTIFICATION PROGRAM LEVEL I 26 THE CULINARY INSTITUTE OF AMERICA©

 KNIFE SKILLS, EGG COOKERY, AND
STOCK PREPARATION
Use the following competencies and key terms to prepare for the practical exam.

Knife Skills, Egg Cookery, and Stock Preparation Competencies:

Successful candidates are able to...

• demonstrate knife skills.

• demonstrate egg cookery.

• demonstrate stock and broth preparation.

• demonstrate effective organization, workmanship, and presentation.

• demonstrate proper safety and sanitation procedures.

Key Terms
Allumette Mince (mincing)
Appareil Mirepoix
Aromatics Mise en place
Bâtonnet Oblique (roll cut)
Bouillon Oignon brûlée
Bouquet garni Oignon piqué
Broth Omelette (French Style)
Brunoise Paysanne
Cheesecloth Poach (eggs)
Chiffonade Remouillage
Chinois Rondelle (rounds)
Concassé Sachet d’épices
Dice Skimmer
Fumet (or Essence) Slice
Ice water bath Spider
Julienne Supreme
Ladle Stock
Lozenge Tourner
Matignon

PROCHEF CERTIFICATION PROGRAM LEVEL I 27 THE CULINARY INSTITUTE OF AMERICA©

 KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION:
THE EXAM
Production will start as indicated on the schedule. For this practical examination, you
will have 2 ½ hours to prepare the following cuts, stocks or broths, and egg dishes.
In addition, you will have 15 minutes to plate and present your menu.

KNIFE SKILLS
1) Mince 5 garlic cloves
2) Mince 3 shallot bulbs
3) Concassé 3 tomatoes
4) Supreme 1 orange or grapefruit
5) Produce ¼ cup finely chopped parsley
6) From 3 each 100 ct. russet potatoes, produce:
a. a minimum of 4 tourné potatoes
b. 2 oz. of julienne potatoes
c. 2 oz. of brunoise potatoes
d. 2 oz. of bâtonnete potatoes
e. 2 oz. of small dice potatoes
7) From 1 lb. cello carrots, produce:
a. a minimum 4 tournéd carrots
b. 1 cup of oblique-cut carrots
8) From 1 large Spanish onion, produce:
a. ½ cup julienne
b. ½ cup small dice

EGG DISHES
1) Produce 2 French-style (rolled) omelets
2) Produce, after random selection, ONE of the following egg dishes:
a. 2 Poached eggs
b. 2 Soft boiled eggs
c. 2 Over-easy eggs
d. 2 Sunnyside-up eggs

STOCKS/BROTHS
1) Produce, 1 qt. of fish stock

PROCHEF CERTIFICATION PROGRAM LEVEL I 28 THE CULINARY INSTITUTE OF AMERICA©

 KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION:
GUIDELINES AND JUDGING FORM FOR FLOOR SCORE SHEETS

Food is Servable (Y/N)

• This criteria is judged strictly on a yes/no basis, either the food is safe/servable or
it is not.
• The Floor Judges will determine if any food is un-servable. Food deemed un-
servable will not be evaluated by the Tasting Judges. The candidate will receive
a tasting score of zero for that food item. Points may still be awarded for the
communication piece.
o Un-Servable Food: Food that is unfit for human consumption due to cross-
contamination, under-cooking, or other mishandling/abuse that could cause
illness.

Safety (5 pts)

• Candidate moves safely around the kitchen (i.e. alerts other candidates when
he/she is behind them or is close to them with knives and/or hot items).
• Candidate safely handles knives.
• Candidate’s knives are properly sharpened.
• Candidate safely operates equipment.

Mise en Place, Organization, and Cleanliness (8 pts)

• Timely Menu Submission: (1 pt)
o Candidate submits two neatly typed menus to the Floor Judge each day
before the start of the exam.
• Timeline/Game Plan Preparation/Utilization: (1 pt)
o Candidate prepares a timeline/game plan and references it throughout the
day’s production.
o The timeline/game plan should be large enough to be viewed at a distance.
• Station Organization/Cleanliness: (5 pts)
o Candidate has out only the food, tools, and equipment necessary for the
current preparation. The station remains free of clutter.
o Candidate’s station is free of spills, crumbs, scraps, etc.
o Candidate’s station is contained to designated area and does not impede the
work of others.
o Candidate works in an organized, methodical manner transitioning smoothly
between tasks.

PROCHEF CERTIFICATION PROGRAM LEVEL I 29 THE CULINARY INSTITUTE OF AMERICA©

 o Candidate exits the exam leaving the station neat and clean.
o Candidate’s knife kit/ toolbox is clean and sanitary inside.
• Kitchen Organization/Cleanliness: (1 pt)
o Candidate contributes to the overall cleanliness and organization of the
kitchen including the refrigerators, dish area, and the floors.

Sanitation Procedure (1 pt each = 5 pts)

• Candidate Enters Exam Wearing the Proper Uniform:

o Non-slip kitchen shoes (ie. Kitchen Clogs), Chef’s Pants, Chef’s Coat, Toque*,
Apron*, Side Towel*, Pen, and Thermometer. *(Toque, Apron, and Side Towel
are provided by the CIA)
o Candidate’s uniform is clean and properly maintained.
o Candidate wears uniform at all times in the kitchen.
• Appropriate Use of Gloves:
o Candidate wears gloves when handling food items that are ready to eat,
according to CIA policy.
o Candidate wears gloves when plating food.
• Avoids Cross-Contamination:
o Candidate washes hands, cutting boards, knives, etc. when transitioning from
fish to meat to vegetable or dairy preparation.
o Candidate keeps all finished products away from raw ingredients.
• Maintaining Proper Food Temperatures:
o Candidate stores products properly and at the right temperatures according
to ServSafe standards.
• Proper Recycling:
o Candidate uses the proper receptacles for the various types of waste.

Proper Utilization of Ingredients and Leftovers (2 pts each = 4 pts)

• Usable Trim:
o Candidate saves and properly stores trim that is still usable.
• Proper Storage:
o Candidate properly stores all food items. Food should be:
 Wrapped
 Labeled
 Dated
 Properly Shelved

PROCHEF CERTIFICATION PROGRAM LEVEL I 30 THE CULINARY INSTITUTE OF AMERICA©

Timing of Service (-5 pts to 5 pts)

• Candidate serves all items/courses within the allotted 15-minute window.

o After the window closes, the candidate will have an additional 10-minute
grace period to serve the food. However, 1 point per minute will be deducted,
which can result in a negative score of -5 pts.
o If both the 15-minute window and the 10-minute grace period are missed, the
food will not be tasted until all other candidates have been evaluated.

Cooking Techniques, Skills, and Fundamentals (8 pts)

• Equipment Usage (2 pts)
o Candidate chooses appropriate equipment for each task.
o Candidate uses equipment properly, according to its intended use.
• Knife Skills (3 pts)
o Candidate uses the proper knife for each task.
o Candidate demonstrates the proper cutting technique for each task.
• Cooking Technique (3 pts)
o Candidate uses the proper technique for each task.
o Candidate properly executes each technique.

PROCHEF CERTIFICATION PROGRAM LEVEL I 31 THE CULINARY INSTITUTE OF AMERICA©

 PROCHEF LEVEL I FLOOR SCORE SHEET:
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION
Station #:___________________ Judge:_______________________

Food is Servable: Y / N
Any food deemed *un-servable by the Floor Judges will not be evaluated by the
Tasting Judges. Candidate will receive a tasting score of zero for that food item.
Criteria Scores Total
Safety
Demeanor/Equipment Operation/Knife Usage (5 pts) /5
Mise en Place, Organization, and Cleanliness
Timely Menu Submission (1 pt)
Timeline/Game Plan Preparation/Utilization (1 pt)
Station Organization/Cleanliness (5 pts)
Kitchen Organization/Cleanliness (1 pt) /8
Sanitation Procedure
Proper Uniform (1 pt)
Appropriate Use of Gloves (1 pt)
Avoids Cross-Contamination (1 pt)
Maintaining Proper Food Temperatures (1 pt)
Proper Recycling (1 pt) /5
Proper Utilization of Ingredients and Leftovers
Usable Trim (2 pts)
Proper Storage (2 pts) /4
Timing of Service
All food served within 15 min. window** (-5 pts to 5 pts) /5
Cooking Techniques, Skills, and Fundamentals
Equipment Usage (2 pts.)
Knife Skills (3 pts.)
Cooking Technique (3 pts.) /8
Total Score /35
Important Notes:
*Un-Servable: Food that is unfit for human consumption due to cross-contamination, under-cooking, or other
mishandling/abuse that could cause illness. **After your window closes, you will have an additional 10 minutes to
serve your food. However, you will be deducted 1 point per minute, which can result in a negative score of -5 pts.
If you miss both the 15 minute window and the 10 minute grace period, your food will not be tasted until all
other candidates have been evaluated.

PROCHEF CERTIFICATION PROGRAM LEVEL I 32 THE CULINARY INSTITUTE OF AMERICA©

 KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION:
GUIDELINES AND JUDGING FORM FOR TASTING SCORE SHEETS

Knife Skills (22 pts)

• Accuracy (5 pts each = 10 pts)
o Size: Candidate produces vegetable and fruit cuts that are standard classical
size.
o Shape: Candidate produces fruit and vegetable cuts that are standard classical
shape.
• Usage (4 pts each = 12 pts)
o Yield: Candidate produces the amount of product specified.
o Usable Trim: Candidate saves and properly stores trim that is still usable.
o Minimal Waste: Candidate produces a minimal amount of waste for the
product generated.

Egg Competency #1: French Rolled Omelet (9 pts)

• Seasoning (2 pts)
o Candidate properly seasons eggs with salt and pepper.
• Presentation (1 pt)
o Candidate presents a neatly rolled omelet on a clean plate.
• Execution (2 pts each)
o Proper Procedure
 Candidate properly mixes eggs.
 Candidate uses the proper cooking technique.
o Doneness/Color: Candidate cooks the omelets to the proper doneness.
o Uniformity Across Portions: Candidate produces consistent products.

Egg Competency #2: Moist or Dry Heat (9 pts)

• Seasoning (2 pts)
o Candidate properly seasons eggs with salt and pepper.
• Presentation (1 pt)
o Candidate neatly presents the eggs on a clean plate or bowl.
• Execution (2 pts each)
o Procedure: Candidate properly executes the specified cooking technique.
o Doneness/Color: Candidate cooks the eggs to the proper doneness for the
specified cooking technique.
o Uniformity Across Portions: Candidate produces consistent products.

PROCHEF CERTIFICATION PROGRAM LEVEL I 33 THE CULINARY INSTITUTE OF AMERICA©

Stock (5 pts each = 20 pts)
• Clarity
o Candidate produces a stock which is clear, not cloudy.
• Color
o Candidate produces a stock which is light gold in color.
• Aroma
o Candidate produces a stock which smells primarily of fresh fish, with a
background of mirepoix.
• Flavor
o Candidate produces a stock which tastes primarily of fresh fish, with a
background of mirepoix.
o Candidate’s stock is presented unsalted.

Communication (2.5 pts each = 5 pts)

• Menu Discussion
o Candidate is able to intelligently and concisely describe and discuss the items
on the menu.
• Discuss Positives/Negatives of Execution
o Candidate is able to discuss the positive and negative aspects of his/her
experience in the kitchen for the day.

PROCHEF CERTIFICATION PROGRAM LEVEL I 34 THE CULINARY INSTITUTE OF AMERICA©

 PROCHEF LEVEL I
TASTING AND SKILL EVALUATION SHEET:
KNIFE SKILLS, EGG COOKERY, AND STOCK PREPARATION
Station #: ____________________ Judge: ___________________

Criteria Scores Total

Knife Skills
Accuracy: Size (5 pts)
Accuracy: Shape (5 pts)
Usage: Usable Trim (4 pts)
Usage: Yield (4 pts)
Usage: Minimal Waste (4 pts) /22
Egg Competency #1: French Rolled Omelet
Seasoning (2 pts)
Presentation (1 pt)
Execution: Proper Procedure (2 pts)
Execution: Doneness/Color (2 pts)
Execution: Uniformity Across Portions (2 pts) /9
Egg Competency #2: Moist or Dry Heat
Seasoning (2 pts)
Presentation (1 pt)
Execution: Proper Procedure (2 pts)
Execution: Doneness/Color (2 pts)
Execution: Uniformity Across Portions (2 pts) /9
Stock
Clarity (5 pts)
Color (5 pts)
Aroma (5 pts)
Flavor (5 pts) /20
Communication
Menu Discussion (2.5 pts)
Discuss Positives/Negatives of Execution (2.5 pts) /5
Total Score
/65
Any food deemed un-servable by the Floor Judges will not be evaluated by the Tasting Judges.
Candidate will receive a tasting score of zero for that food item. Points may still be awarded for the
communication piece.

PROCHEF CERTIFICATION PROGRAM LEVEL I 35 THE CULINARY INSTITUTE OF AMERICA©

 CULINARY FUNDAMENTALS:
COMPETENCIES AND KEY TERMS
Use the following competencies and key terms to prepare for the practical exam.

COMPETENCIES
Successful candidates are able to...
• Demonstrate soup production:
o Cream soup
o Purée soup
o Clear soup

• Demonstrate basic salads and salad dressing production:

o Tossed salad with basic vinaigrette
o Tossed salad with emulsified vinaigrette
o Tossed salad with creamy dressing
• Demonstrate culinary fundamentals as applied to proteins, sauces, vegetables,
starches, and grains
• Demonstrate effective organization, workmanship, and presentation
• Demonstrate proper safety and sanitation procedures

KEY TERMS
Al dente Fines herbes Purée soup
Béarnaise sauce French fries Reduction
Blanch Fresh pasta Rémoulade sauce
Boil Glaze Roast
Braise Grand sauce Robert sauce
Carryover cooking Grill Sauce vin blanc
Clear soup Hollandaise sauce Sauté
Cream soup Jus/jus lié Shallow poach
Creamy dressing Nappé Simple vinaigrette
Deep fry Pan fry Stew
Deep poach Pan gravy Tossed salad
Demi-glace Pan steam Tourné
Duchesse potatoes Pilaf Tranche
Emulsified vinaigrette Poach Truss
Emulsion Purée Velouté

PROCHEF CERTIFICATION PROGRAM LEVEL I 36 THE CULINARY INSTITUTE OF AMERICA©

 CULINARY FUNDAMENTALS:
PRACTICAL SKILLS GUIDELINES
OVERVIEW
Nine different menus have been designed for the Culinary Fundamentals Practical
Examination. Each menu features a soup with a garnish, a salad with dressing, and an

entrée with sauce and accompaniments. You will be assigned three of these menus
(one per day). You must prepare four portions of each course (one for use as a show

plate, two for judging, and one for your meal).

SOUP
Over the course of the three days, each candidate will prepare a different style of

soup (cream, purée, and clear). The specific type of soup will be assigned (i.e., Cream
of Tomato Soup). The soup must be appropriately garnished.

SALAD
Over the course of the three days, each candidate will prepare a tossed salad with a

different style of salad dressing (simple vinaigrette, emulsified vinaigrette, and

creamy dressing). The style of dressing will be assigned each day, but the specific

recipe is at your discretion (i.e., if you are assigned Creamy Dressing, you may
choose to prepare Blue Cheese Dressing, Creamy Peppercorn Dressing, etc.). A

variety of lettuces will be available for your use. It is up to you to select the lettuce
that is most appropriate for the application.

ENTRÉE
Over the course of the three days, each candidate will prepare an entrée with an
assigned sauce, starch, and vegetable accompaniment. All components, including

the specific cooking methods, will be assigned (i.e., Roasted Chicken with Pan Gravy).

PROCHEF CERTIFICATION PROGRAM LEVEL I 37 THE CULINARY INSTITUTE OF AMERICA©

 CULINARY FUNDAMENTALS:
EVALUATION GUIDELINES FOR FLOOR SCORE SHEET
Food is Servable (Y/N)
• This criterion is evaluated strictly on a yes/no basis; either the food is
safe/servable, or it is not.
• The evaluators will determine if any food is un-servable. Food deemed un-
servable will not be evaluated by the Tasting Evaluator. The candidate will
receive a tasting score of zero for that menu segment. Points may still be
awarded for the communication piece.
o Un-Servable Food: Food that is unfit for human consumption due to cross-
contamination, under-cooking, or other mishandling/abuse that could cause
illness.

MISE EN PLACE, ORGANIZATION, AND CLEANLINESS (7 PTS)

• Timely Menu Submission (1 pt)
o Submits two neatly typed menus to the Floor Evaluator to be judged each
day before the start of the exam
• Timeline/Game Plan Preparation/Utilization (1 pt)
o Prepares a timeline/game plan and references it throughout the day’s
production
o Timeline/game plan is large enough to be viewed at a distance
• Station Organization/Cleanliness (4 pts)
o Has set out only the food, tools, and equipment necessary for the current
preparation
o Knife kit/ toolbox is clean and sanitary inside
o Station remains free of clutter
o Station is free of spills, crumbs, scraps, etc.
o Station is contained to the designated area; it does not impede the work of
others
o Works in an organized, methodical manner transitioning smoothly between
tasks
o Exits the exam leaving station neat and clean
• Kitchen Organization/Cleanliness (1 pt)

PROCHEF CERTIFICATION PROGRAM LEVEL I 38 THE CULINARY INSTITUTE OF AMERICA©

 o Contributes to the overall cleanliness and organization of the kitchen
including the refrigerators, dish area, and the floors

SAFETY (2 PTS)
• Moves around the kitchen safely (i.e. alerts other candidates when he/she is
behind them or is close to them with knives and/or hot items)
• Operates equipment safely
• Knives are properly sharpened
• Handles knives safely

SANITATION PROCEDURE (1 PT EACH = 5 PTS)

• Proper Uniform
o Wears non-slip kitchen shoes (i.e. Kitchen Clogs), Chef’s Pants, Chef’s Coat,
Toque*, Apron*, Side Towel*, Pen, and Thermometer. (*provided by the CIA)
o Uniform is clean and properly maintained
o Wears a uniform at all times in the kitchen
• Appropriate Use of Gloves
o Wears gloves when handling food items that are ready to eat, according to
CIA policy
o Wears gloves when plating food
• Avoiding Cross-Contamination
o Washes hands, cutting boards, knives, etc. when transitioning from fish to
meat to vegetable or dairy preparation
o Keeps all finished products away from raw ingredients
o Uses a clean tasting spoon every time – no “double-dipping”
• Maintaining Proper Food Temperatures
o Stores products properly and at the right temperatures according to ServSafe
standards
• Proper Recycling
o Uses the proper receptacles for the various types of waste

COOKING TECHNIQUES, SKILLS, AND FUNDAMENTALS (14 PTS)

• Equipment Usage (2 pts)
o Chooses appropriate equipment for each task

PROCHEF CERTIFICATION PROGRAM LEVEL I 39 THE CULINARY INSTITUTE OF AMERICA©

 o Uses equipment properly, according to its intended use
• Knife Skills (8 pts)
o Uses the proper knife for each task
o Demonstrates the proper cutting technique for each task
• Cooking Techniques (4 pts)
o Uses the proper technique for each task
o Executes each technique properly

PROPER UTILIZATION OF INGREDIENTS AND LEFTOVERS

(1 PTS EACH = 2 PTS)
• Usable Trim
o Saves and stores trim that is still usable properly
• Proper Storage
o Stores all food items properly
o Ensures that leftover food is:
 Wrapped
 Labeled
 Dated
 Properly shelved

TIMING OF SERVICE (-5 PTS TO 5 PTS)

• Serves all items/courses within allotted the 15-minute window
o After the window closes, the candidate will have an additional 10-minute
grace period to serve his/her food. However, 1 point per minute will be
deducted, which can result in an additional negative score of 5 pts. off the
final score. If the candidate misses both the 15-minute window and the 10-
minute grace period, the food will not be tasted, and the candidate will be
ineligible for certification at this time.

PROCHEF CERTIFICATION PROGRAM LEVEL I 40 THE CULINARY INSTITUTE OF AMERICA©

 FLOOR SCORE SHEET
Candidate: ___________________ Evaluator: _______________________

Food is Servable: Y/N

Any food deemed *un-servable by the Floor Evaluator will not be evaluated by the Tasting Judges.
The candidate will receive a tasting score of zero for that menu segment.

Criteria Scores Total

Mise en Place, Organization, and Cleanliness
Timely Menu Submission (1 pt)
Timeline/Game Plan Preparation/Utilization (1 pt)
Station Organization/Cleanliness (4 pts)
Kitchen Organization/Cleanliness (1 pt) /7
Safety
Demeanor/Equipment Operation/Knife Usage (2 pts) /2
Sanitation Procedure
Proper Uniform (1 pt)
Appropriate Use of Gloves (1 pt)
Avoiding Cross-Contamination (1 pt)
Maintaining Proper Food Temperatures (1 pt)
Proper Recycling (1 pt) /5
Cooking Techniques, Skills, and Fundamentals
Equipment Usage (2 pts)
Cooking Techniques (12 pts) /14
Proper Utilization of Ingredients and Leftovers
Usable Trim (1 pts)
Proper Storage (1 pts) /2
Timing of Service
All food served within 15-min. window** /5
Total Score /35

Important Notes:
*Un-Servable: Food that is unfit for human consumption due to cross-contamination, under-
cooking, or other mishandling/abuse that could cause illness.

**Once your 15 minutes of service time ends you will lose 5 points, but you will be given an
additional 10 minutes to serve your food. However, during this time, the floor evaluator will deduct 1
point per minute up to a maximum of 10 more points for late service. Once this 10-minute grace
period ends, your food will not be tasted, and you will be ineligible for certification at this time.

PROCHEF CERTIFICATION PROGRAM LEVEL I 41 THE CULINARY INSTITUTE OF AMERICA©

 CULINARY FUNDAMENTALS:
EVALUATION GUIDELINES FOR TASTING SCORE SHEET
PRESENTATION (1 PT EACH = 5 PTS)
• Functional Garnish
o Uses a garnish that is appropriate to the dish and is edible
• Balance
o Choice of ingredients and cooking techniques are complementary to the
assigned dish
• Visual Appeal
o Unity: plate presents a cohesive unit
o Focus: plate has an identifiable focal point
o Flow: plate demonstrates flow from item to item
• Plate Cleanliness
o Plate has nothing on the rim
• Plate Temperature
o Hot food is plated on hot plates and cold food is plated on cold plates

TASTE (27 PTS)

• Temperature (7 pts)
o Food items and plate are at the appropriate temperature:
 Cold items are cold and served on cold plates
 Hot items are hot and served on hot plates
• Texture (6 pts)
o Dish has the appropriate texture (i.e. fried dishes are crispy, poached dishes
are tender, etc.)
• Aroma/Flavor Development (7 pts)
o Dish has an appealing aroma that stimulates the appetite
o Dish exhibits proper flavor development through proper cooking techniques
(i.e. grilled items have a slightly charred, smoky flavor, roasted items have
proper browning which leads to depth of flavor, etc.)
• Seasoning (7 pts)
o Dish is properly seasoned with salt and pepper and other seasonings where
appropriate

PROCHEF CERTIFICATION PROGRAM LEVEL I 42 THE CULINARY INSTITUTE OF AMERICA©

COMPETENCY EXECUTION (28 PTS)
• Soup Cookery
o Ingredient Selection (2 pts)
 Chose the appropriate ingredients for the assigned soup
o Portion Size (2 pts)
 Served the appropriate amount of soup
o Cooking Techniques (10 pts)
 Soup reflects the assigned technique
 Soup was properly executed resulting in appropriate color, texture, and
consistency
o Preparation Techniques (4 pts)
 Knife cuts are of the appropriate size and shape
o Plate Consistency (2 pts)
 Final products are consistent across the plates
• Salad/ Dressing Preparation
o Ingredient Selection (2 pts)
 Selected greens complementary to the assigned dressing
o Portion Size (2 pts)
 Served the appropriate amount of salad
o Cooking Techniques (10 pts)
 Salad washed and dried properly
 Dressing reflects the assigned style
 Used the appropriate amount of dressing
o Preparation Techniques (4 pts)
 Knife cuts are of the appropriate size and shape
o Plate Consistency (2 pts)
 Final products are consistent across the plates
• Entrée Preparation
o Ingredient Selection (2 pt)
 Selects proper ingredients for assigned item
o Portion Size (2 pts)
 Plate has the proper balance of protein, starch, and vegetables
o Cooking Techniques (10 pts)
 Protein is properly cooked and reflects the assigned cooking method
 Vegetable is properly cooked

PROCHEF CERTIFICATION PROGRAM LEVEL I 43 THE CULINARY INSTITUTE OF AMERICA©

 (1) Proper texture
(2) Proper color
 Starch is properly cooked
 Sauce is of the proper consistency and served in the proper quantity
o Preparation Techniques (4 pts)
 Knife cuts are of the appropriate size and shape
 Protein is carved appropriately (if applicable)
o Plate Consistency (2 pts)
 Final products are consistent across the plates

COMMUNICATION (2.5 PTS EACH = 5 PTS)

• Menu Discussion
o Can intelligently and concisely describe and discuss the items on the menu
• Discuss Positives/Negatives of Execution
o Can discuss the positive and negative aspects of his/her experience in the
kitchen for the day

PROCHEF CERTIFICATION PROGRAM LEVEL I 44 THE CULINARY INSTITUTE OF AMERICA©

 TASTING SCORE SHEET

Candidate: ________________ Evaluator: ____________________

Food is Servable: Y/N

Important Notes: Any food deemed *un-servable by the Floor Evaluator or Tasting Evaluator will not
be evaluated by the Judges. The candidate will receive a tasting score of zero for that menu segment.
Points may still be awarded for the communication piece.

Culinary Fundamentals
Criteria Score Avg.
Presentation Soup Salad Entrée
Functional Garnish (1 pt)
Balance (1 pt)
Visual Appeal (1 pt)
Plate Cleanliness (1 pt)
Plate Temperature (1 pt)
Totals: /5 /5 /5 /5
Taste Soup Salad Entrée
Temperature (7 pts)
Texture (6 pts)
Aroma/Flavor Development (7 pts)
Seasoning (7 pts)
Totals: /27 /27 /27 /27
Competency Execution Soup Salad Entrée
Ingredient Selection (2 pts)
Portion Size (2 pts)
Cooking/Prep. Techniques (22 pts)
Plate Consistency (2 pts)
Totals: /28 /28 /28 /28
Communication Soup Salad Entrée
Menu Discussion (2.5 pts)
Discuss Positives /Negatives of
Execution (2.5 pts)
Totals: /5 /5 /5 /5
Total Score: /65 /65 /65 /65

PROCHEF CERTIFICATION PROGRAM LEVEL I 45 THE CULINARY INSTITUTE OF AMERICA©

 PROCHEF LEVEL 1 COMMUNITY TABLE
The following items will be made available to candidates during the exam.

Flours & Sweeteners Nuts Oils Vinegars

Thickeners • Honey • Almonds (whole, • Canola oil • Balsamic vinegar
• Arrowroot • Brown sugar sliced, slivered) • Olive oil • Cider vinegar
• Cornstarch • White sugar • Cashews • Extra virgin olive • Red wine vinegar
• All-purpose • Hazelnuts oil • Rice vinegar
flour • Peanuts • Peanut oil • Sherry vinegar
• Bread flour • Pecans • Sesame oil • Tarragon vinegar
• Cake flour • Pine nuts • Vegetable spray • White wine
• Durum flour • Walnuts • Vegetable oil vinegar

Spices & Condiments Wine & Spirits Stocks Dairy

Seasonings • Currant jelly • Apple Jack • Brown veal stock • Butter (unsalted)
• Saffron • Ketchup • Brandy • White beef stock • Buttermilk
• Kosher salt • Dijon mustard • Burgundy wine • Chicken stock • Cream cheese
• Standard salt • Pommery • Chablis • Eggs
• Assorted spices mustard • Madeira • Heavy cream
• Tabasco • Marsala • Parmesan cheese
• Red Port • Ricotta cheese
• Sherry wine • Skim milk
• Whole milk
• Sour cream
• Yogurt
Breads & • Kitchen Produce Kitchen Produce Freezer Meat Items
Miscellaneous • Fresh garlic • Belgian endive • Corn niblets • Ham hocks
Pantry Items • Ginger • Iceberg lettuce • Corn tortillas • Bacon
• French bread • Red onions • Mesclun salad (yellow)
• Pullman bread • Russet potatoes mix, field greens, • Flour tortillas
• Breadcrumbs • Shallots spring salad mix • Petite peas
• Capers • Yellow onions (or assorted • Phyllo dough
• Grape leaves • Carrots baby salad • Puff pastry sheets
• Crushed • Celery greens) • Spring roll
tomatoes • Lemons • Radicchio wrappers
• Tomato paste • Limes • Romaine lettuce • Wonton wrappers
• Tomato purée • Basil • Cucumbers
• Chives • Radishes
• Rosemary • Plum tomatoes
• Thyme • Cherry/Grape
• Flat-leaf parsley tomatoes
• Apples

PROCHEF CERTIFICATION PROGRAM LEVEL I 46 THE CULINARY INSTITUTE OF AMERICA©

 WRITTEN EXAMINATION
EXAM OVERVIEW
PROCHEF LEVEL I WRITTEN EXAMINATIONS
• Food Safety and Sanitation

• Culinary Math
o Weights and Measures
o Recipe Conversion, Yield, and Ratios
o Cost Awareness

• Fundamental Nutrition

• Product Identification

ADMINISTRATION AND TIMING

The written exam portion of the ProChef Certification test will be administered via
our online distance learning portal. The written exams will open one week prior to

the scheduled practical exam date. You will have one hour to complete each exam
from the time you begin. The CIA uses SafeBrowser technology to help ensure

academic honesty when taking tests remotely. Please be sure to follow the

instructions and test the platform before taking your exams.

MAKE-UPS
You will be given an opportunity to retake up to two of the written examinations you
did not pass. The scores for the original and make-up exams will be averaged

together. If the average of the two exams is below 65%, you will be ineligible for
certification for the current assessment period. You may, however, reapply to take

the ProChef Certification Exam.

PROCHEF CERTIFICATION PROGRAM LEVEL I 47 THE CULINARY INSTITUTE OF AMERICA©

 FOOD SAFETY AND SANITATION: WRITTEN EXAM

The food safety and sanitation written examination contains a combination of 25

multiple choice and true/false questions. Use the following competencies, key terms,
and sample questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...

• Discuss food-borne illnesses, including populations at highest risk for contracting

these illnesses and methods of prevention
• Identify and describe potential hazards to food safety including biological,
physical, and chemical contaminants
• List and describe pathogens associated with various types of foods and state
methods of prevention
• Identify common food allergens, allergy symptoms, and methods of prevention.
• Discuss procedures for safe food handling
• Outline and describe the steps in the flow of food
• Define key concepts that should be regulated in the flow of foods such as cross-
contamination and time-temperature abuse
• Discuss guidelines for proper food cooking, cooling, storage, reheating, and
holding
• Identify the steps in a HACCP plan

PROCHEF CERTIFICATION PROGRAM LEVEL I 48 THE CULINARY INSTITUTE OF AMERICA©

KEY TERMS
Antiseptic Hepatitis
At-risk groups Infestation
Bacteria Internal cooking temperature
Bacterial growth Internal storage temperature
Biological hazard LIFO
Botulism Pathogen
Chemical hazard Physical hazard
Ciguartera toxin Reheat
Clean Rinse
Contaminant Salmonellosis
Cooling procedures Sanitize
Cross-contamination Shellstock tag
FAT TOM Shiga Toxin-Producing E. Coli
FIFO TCS
Food allergen Temperature danger zone
Food safety management system Thawing
Food storage procedures Time-temperature abuse
Food-borne illness Toxin
HACCP Virus
Handwashing

PROCHEF CERTIFICATION PROGRAM LEVEL I 49 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE QUESTIONS

1. Why are infants and young children at a higher risk for contracting food-
borne illness?
a. They are more likely to spend time in a hospital.
b. Their immune systems are not yet fully developed.
c. They are more likely to suffer allergic reactions.
d. Their appetites are suppressed.

2. Several people became ill with Bacillus Cereus Gastroenteritis after eating
time-temperature abused rice. What is this result an example of?
a. cross-contamination
b. food-borne illness
c. food irradiation
d. stationary phase

3. Which of the following is a seafood toxin?

a. botulism
b. cyanide
c. ciguatera
d. none of the above

4. Which of the following food-borne illnesses is a potential risk of eating raw

shellfish?
a. hepatitis A
b. salmonella
c. e-coli
d. botulism

5. The potential to transmit food-borne illness ends after the food is fully
cooked.
a. True
b. False

6. Which of the following is a TCS food?

a. saltines
b. bananas
c. sprouts
d. coffee

PROCHEF CERTIFICATION PROGRAM LEVEL I 50 THE CULINARY INSTITUTE OF AMERICA©

7. Which of the following is a biological contaminant?
a. bones in a chicken fillet
b. ciguatera toxin in a red snapper
c. metal shavings in a can of peaches
d. tomato juice served in a pewter pitcher

8. Peanuts and soy products are dangerous for people with what condition?
a. FAT TOM
b. food allergies
c. chemical sensitivity
d. poor personal hygiene

9. What is the proper internal cooking temperature for eggs that will be
served immediately?
a. 165ºF
b. 155ºF
c. 140ºF
d. 145ºF

10. Which of the following is a safe and acceptable way to thaw a frozen 20-lb.
turkey?
a. gradual thawing under refrigeration
b. placing under 120ºF running water
c. thawing at room temperature
d. placing in a kettle of cool water on the counter

11. All hot foods should be held at no less than what temperature?
a. 115°F/46°C
b. 125°F/52°C
c. 135°F/57°C
d. 155°F/68°C

12. How should a prep table be cleaned and sanitized?

a. Spray with a cleaning solution, then wipe with a sanitized cloth.
b. Spray with a sanitizing solution, rinse with clean water, and then dry.
c. Brush off loose dirt with a clean cloth, then wipe or spray with a sanitizing
solution.
d. Clean the surface, rinse the surface, sanitize the surface, then allow the
surface to air-dry.

PROCHEF CERTIFICATION PROGRAM LEVEL I 51 THE CULINARY INSTITUTE OF AMERICA©

13. Handwashing is the most important part of personal hygiene.
a. True
b. False

14. Most regulations for foodservice operations are written at what level?
a. city
b. county
c. state
d. federal

15. HACCP is a federally mandated program established and regulated by the

FDA and USDA.
a. True
b. False

ANSWER KEY
1. b 5. b 9. d 13. a

2. b 6. c 10. a 14. c

3. c 7. b 11. c 15. b

4. a 8. b 12. d

PROCHEF CERTIFICATION PROGRAM LEVEL I 52 THE CULINARY INSTITUTE OF AMERICA©

 RECIPE CONVERSION, YIELD, AND RATIOS:
WRITTEN EXAM
The recipe conversion, yield, and ratios written examination consists of 25 multiple

choice questions. Use the following competencies, key terms, and sample questions
to prepare for the exam.

COMPETENCIES
Successful candidates are able to...

• Determine recipe yields

• Adjust recipe yields

• Calculate ingredient quantities based on yield percentages

• Calculate yield percentages for ingredients based on trim loss

• Recognize and apply standard kitchen ratios

• Evaluate purchasing information based on portion size, portion quantity, and

yield information

KEY TERMS
Portion size Recipe yield
Purchasing yield Trim
Ratio Yield
Recipe conversion Yield percent
Recipe conversion factor (RCF)

PROCHEF CERTIFICATION PROGRAM LEVEL I 53 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE QUESTIONS
1. A recipe for soup makes 5 gallons and calls for 2 cups of tomato juice. You
want to make thirty 6-ounce portions. How many cups of tomato juice
should you use? (1 cup of soup is equal to 8 ounces)

a. 0.57 cups
b. 1.42 cups
c. 0.71 cups
d. 2 cups

2. The basic ratio for custard is 4 parts milk, 2 parts egg, and 1 part sugar. To
make 14 lb. 6 oz. of custard, how many ounces of milk should you use?

a. 230 oz.
b. 32.86 oz.
c. 524.7 oz.
d. 131.4 oz.

3. You purchased 15 pounds of russet potatoes. After cleaning the potatoes,

there are 3.75 pounds of peels. What is the yield percentage?

a. 25%
b. 75%
c. 11.25%
d. 80%

4. Sally is serving brunch for 25 people. Each person will be served an 8-oz.
glass of cranberry juice. How many quarts of juice should she purchase?

a. 6 quarts
b. 7 quarts
c. 12.5 quarts
d. 1.56 quarts

5. According to The Professional Chef textbook, how many pounds of fish

bones are required to make 1 gallon of fish stock?

a. 6 lb.
b. 8 lb.
c. 11 lb.
d. 3 lb.

PROCHEF CERTIFICATION PROGRAM LEVEL I 54 THE CULINARY INSTITUTE OF AMERICA©

ANSWER KEY
1. a 2. d 3. b 4. b 5. c

PROCHEF CERTIFICATION PROGRAM LEVEL I 55 THE CULINARY INSTITUTE OF AMERICA©

 WEIGHTS AND MEASURES:
WRITTEN EXAM
The weights and measures written examination consists of 25 multiple choice

questions. Use the following competencies, key terms, and sample questions to
prepare for the exam.

COMPETENCIES
Successful candidates are able to...

Convert between different units of weights and measures:

• volume to volume
• weight to weight
• volume to weight
• weight to volume
• metric to standard

KEY TERMS
Cup (C, c, cup) Pound (lb., #)
Fluid Ounce (fl. oz.) Quart (qt.)
Gallon (G, Gal.) Tablespoon (Tbsp., T)
Gram (g) Teaspoon (tsp., t)
Kilogram (Kg) Unit of measurement
Liter (L) Volume
Milliliter (mL) Weight
Ounce (oz.) Weight ounce (wt. oz.)
Pint (pt.)

PROCHEF CERTIFICATION PROGRAM LEVEL I 56 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE QUESTIONS

1. 3 teaspoons = _______tablespoon(s)
a. 1 tablespoon
b. 2 tablespoons
c. ½ tablespoon
d. ⅓ tablespoon

2. 11 cups = ___________ pint(s)

a. 2.75 pints
b. 11 pints
c. 5 ½ pints
d. 1.37 pints

3. 8 fl. oz. = ___________ teaspoon(s)

a. 16 teaspoons
b. 48 teaspoons
c. 24 teaspoons
d. 4 teaspoons

4. 5500 mL = __________ liter(s)

a. 5.5 liters
b. 55 liters
c. 550 liters
d. 0.5 liters

5. 10 lb. = _____________ wt. oz.

a. 16 wt. oz.
b. 4.53 wt. oz.
c. 4, 536 wt. oz.
d. 160 wt. oz.

6. 100 kg = ____________ g
a. 1 g
b. 100,000 g
c. 10 g
d. 220 g

PROCHEF CERTIFICATION PROGRAM LEVEL I 57 THE CULINARY INSTITUTE OF AMERICA©

7. Given that 1 cup of cumin weighs 4 ounces, how much does 1 teaspoon of
cumin weigh?
a. 8 wt. oz.
b. 0.08 wt. oz.
c. 0.8 oz.
d. 0.25 wt. oz.

8. Given that 1 tablespoon of allspice weighs 0.2 oz., how many tablespoons
can be measured from a 2 oz. jar?
a. 20 tablespoons
b. 2 tablespoons
c. 5 tablespoons
d. 10 tablespoons

9. 150 g = ______________ wt. oz.

a. 5.29 wt. oz.
b. 9.38 wt. oz.
c. 4,253 wt. oz.
d. 0.15 wt. oz.

10. 4 lb. = _______________ kg

a. 4 kg
b. 64 kg
c. 1.81 kg
d. 1,814 kg

ANSWER KEY
1. a 4. a 7. b 10. c
2. c 5. d 8. d

3. b 6. b 9. a

PROCHEF CERTIFICATION PROGRAM LEVEL I 58 THE CULINARY INSTITUTE OF AMERICA©

 FOOD COSTING: WRITTEN EXAM
Use the following competencies, key terms, and sample questions to prepare for the
exam.

COMPETENCIES
Given the costing sheet, a recipe, a price list, and yield information, successful
candidates will be able to…

• Determine the cost of individual ingredients within a recipe

• Determine the total cost of a recipe

• Determine the cost per portion of a recipe

• Determine the selling price of a recipe

KEY TERMS
As purchased price Portion size
As purchased cost (APC) Product yield percentage
As purchased quantity (APQ) Purchase unit
Cost per portion Scaling factor
Cost per unit Selling price
Current market price Total cost
Edible portion quantity (EPQ) Total recipe cost
Edible purchased cost (EPC) Trim
Food cost Trim loss percentage
Food cost percent (%) Volume-to-weight conversion
Number of portions Yield percentage
Portion cost

PROCHEF CERTIFICATION PROGRAM LEVEL I 59 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE FOOD COST FORM AND SAMPLE QUESTIONS
Complete the food cost form to determine the total recipe cost, cost per portion,
and the selling price.

Menu Item: Southwest White Bean Stew_________________ Date: __________________

Number of Portions: _10 Servings________ Portion Size: _________________
Cost per Portion: _________ Selling Price: _________ Food Cost Percent: _25 _%
Recipe Quantity (EP) Cost Total
Ingredients
Weight Volume Count APC/Unit Yield % EPC/Unit Cost
1. Navy beans, dried 14 oz. $.47/lb. 100%

2. Chicken stock 2 qt. $2.00/gal. 100%

3. Bouquet garni 1 ea. $0.05 ea. 100%

4. Garlic, chopped 1.5 Tbsp. 1.73/lb. 88.1%
(1 cup = 4.6 oz.)
5. Safflower oil 2 tsp. $2.35/33.8 100%
(1 cup = 8 oz.) oz.
6. Red onion, diced 4 oz. $.40/lb. 90.6%
7. Bell peppers, diced 4 oz. $.61/lb. 84.4%

8. Jalapeno, seeded, 2 oz. $1.59/lb. 81.3%

diced
9. Garlic, minced 1 oz. $1.73/lb. 88.1%
10. Cumin, ground 1 Tbsp. $8.64# 100%
(1 Tbsp. = .208 oz.)

11. Sherry vinegar 2 fl. oz. $3.54/33.8 100%

oz.

12. Tomato concassé 4 oz. $1.73/lb. 78.4%

13. Cilantro, chopped 2 Tbsp. $.32/bu. 46.4%

(1 bu = 2.8 oz.)
(1 Tbsp. = 0.86 oz.)
Total Recipe Cost

PROCHEF CERTIFICATION PROGRAM LEVEL I 60 THE CULINARY INSTITUTE OF AMERICA©

ANSWER KEY
1. $.42 5. $0.03 9. $.13 13. $.43

2. $1.00 6. $.12 10. $.12

3. $0.05 7. $.19 11. $.21

4. $0.06 8. $.25 12. $.56

Total Recipe Cost: $3.57

Cost per Portion: $.357

Selling Price: $1.428

PROCHEF CERTIFICATION PROGRAM LEVEL I 61 THE CULINARY INSTITUTE OF AMERICA©

 FUNDAMENTAL NUTRITION: WRITTEN EXAM
The fundamental nutrition examination contains a combination of 25 multiple choice
and true/false questions. Use the following competencies, key terms, and sample

questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...

• Discuss basic nutrition concepts

• List the six classes of nutrients and describe the function of each
• Identify foods that are a good source of each type of nutrient
• Identify the three energy-yielding nutrients and state the number of calories per
gram for each of these nutrients
• Describe nutrient-dense and empty-calorie foods and list examples of each
• Discuss the USDA Dietary Guidelines for Americans and list key recommendations
• Identify the parts of a whole grain and provide examples of whole-grain products
• List the three types of fatty acids and identify sources associated with each variety
• Identify fat-soluble and water-soluble vitamins
• Compare and contrast vegan and vegetarian diets
• Discuss concepts related to organic farming, sustainable agriculture, and other
green initiatives

PROCHEF CERTIFICATION PROGRAM LEVEL I 62 THE CULINARY INSTITUTE OF AMERICA©

KEY TERMS
Alcohol Nutrient
Allergen Nutrient-dense food
Amino acid Obesity
Antioxidant Oil
Calorie/kilocalorie Omega-3 fatty acid
Carbohydrate Organic food
Complete protein Phytochemicals
Complex carbohydrate Polyunsaturated fatty acid
Cholesterol Saturated fatty acid
Dietary guidelines for Americans Simple carbohydrate
Empty-calorie food Sodium
Fat Sugar
Fats/lipid Sustainable agriculture
Fat-soluble vitamin Trans fatty acid
Fiber Type 2 diabetes
Food label USDA
Heart disease Vegan diet
Macronutrient Vegetarian diet
Micronutrients Vitamin
Mineral Water-soluble vitamin
Monounsaturated fatty acid Whole grain

PROCHEF CERTIFICATION PROGRAM LEVEL I 63 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE QUESTIONS

1. How many calories are in 1 gram of alcohol?

a. 3
b. 4
c. 7
d. 9

2. If a food contains 8 grams of carbohydrates, 4 grams of protein, and 1 gram

of fat, how many calories does it contain in total?
a. 55
b. 57
c. 60
d. 70

3. People following a vegan diet do not consume cheese or other dairy-based

products.
a. True
b. False

4. What are the basic building blocks of proteins?

a. micronutrients
b. amino acids
c. fatty acids
d. enzymes

5. Which of the following fatty acids is the greatest contributor to heart

disease?
a. saturated fatty acids
b. trans fatty acids
c. polyunsaturated fatty acids
d. monounsaturated fatty acids

6. Which of the following is a good source of monounsaturated fatty acids?

a. olive oil
b. sunflower oil
c. soybean oil margarine
d. shrimp

PROCHEF CERTIFICATION PROGRAM LEVEL I 64 THE CULINARY INSTITUTE OF AMERICA©

7. When whole grains are refined, the starchy part that remains comes from
what part of the kernel?
a. the germ
b. the endosperm
c. the bran
d. the hull

8. Which of the following is not a good source of vitamin A?

a. sweet potatoes and carrots
b. spinach and broccoli
c. beef liver
d. They are all good sources of vitamin A.

9. How many milligrams of sodium are in one teaspoon of table salt?

a. 4,000
b. 2,300
c. 1,200
d. 1,800

10. Carbohydrates are necessary for the body to work efficiently and to fulfill its
energy needs.
a. True
b. False

ANSWER KEY
1. c 5. b 9. b

2. b 6. a 10. a

3. a 7. b

4. b 8. d

PROCHEF CERTIFICATION PROGRAM LEVEL I 65 THE CULINARY INSTITUTE OF AMERICA©

 PRODUCT IDENTIFICATION: WRITTEN EXAM
The food safety written examination consists of identifying 25 multiple products. You
will also be required to answer one question about each item. Use the following

competencies, key terms, and sample questions to prepare for the exam.

COMPETENCIES
Successful candidates are able to...

• Identify a variety of produce, cheese, grains, meat, poultry, and seafood items
using commonly accepted foodservice terms

• Demonstrate a basic knowledge regarding the above products

Key Terms
Airline chicken breast Cornmeal Parsnip
Arugula Dairy Pistachios
Bacon Dijon mustard Plum tomato
Balsamic vinegar Eggplant Poppy seeds
Barley English cucumber Pork cutlet
Basil Fennel Portobello mushroom
Bay leaf Feta Powdered sugar
Beef sirloin Fines herbes Prosciutto
Beef strip loin Flat-leaf parsley Radish
Beef tenderloin Frisée Red pepper flakes
Bell pepper Garlic Rolled oats
Beet Ginger Romaine lettuce
Belgian endive Grain Russet potato
Blue cheese Granulated sugar Saffron
Black peppercorns Grapefruit Salmon fillet
Boston bibb lettuce Green beans Salt
Brie Green onion Salt pork
Broccoli Habañero Seed
Broccoli rabe Haricots verts Sesame oil
Brown rice Honey Sesame seeds
Brown sugar Israeli couscous Shallot
Brussels sprouts Jalapeño pepper Short-grain rice

PROCHEF CERTIFICATION PROGRAM LEVEL I 66 THE CULINARY INSTITUTE OF AMERICA©

 Butter Leeks Sole fillet
Butternut squash Lentils Sour cream
Button mushroom Loin Spinach
Canadian bacon Long-grain rice Split peas
Carrot Maple syrup Spring greens
Celery Molasses Sugar snap peas
Cheddar cheese Napa cabbage Swiss chard
Cherry tomato New potatoes Swiss cheese
Chevré Nut Tarragon
Chicken stock Nutmeg Thyme
Chicken supreme NY strip steaks Turnip
Chickpeas Olive oil Vegetable
Chives Onion Vegetable oil
Cinnamon stick Orange Walnuts
Clarified butter Pancetta Wild rice
Cloves Paprika Yellow squash
Cod fillet Parmesan cheese Zucchini

PROCHEF CERTIFICATION PROGRAM LEVEL I 67 THE CULINARY INSTITUTE OF AMERICA©

 SAMPLE QUESTIONS
(ACTUAL FOOD PRODUCTS WILL BE DISPLAYED FOR THE EXAM)

1. Product Name: (a) ________________. (True or False) This item is part

of a standard bouquet garni. (b) ________________.

2. Product Name: (a) ________________. This item is most

commonly associated with a (b)
________________salad.

3. Product Name: (a) ________________. (True or False) This item is a type

of pasta. (b) ________________.

4. Product Name: (a) ________________.

(b) ________________causes this item to be
"blue."

5. Product Name: (a) ________________. (True of False) This item can

be served without any further cooking. (b) _______________.

ANSWER KEY
1. (a) Bay Leaf. (b) True. 4. (a) Gorgonzola, Roquefort, and/or
Blue Cheese. (b) Mold
2. (a) Romaine Lettuce. (b) Caesar
5. (a) Bacon. (b) False.
3. (a) Barley. (b) False.

PROCHEF CERTIFICATION PROGRAM LEVEL I 68 THE CULINARY INSTITUTE OF AMERICA©

 MISE EN PLACE WORKSHEETS
MISE EN PLACE WORKSHEET (RECIPES)

Date: ________________

Recipe: _________________________

Ingredient Amount Tool Amount

Date: ________________

Recipe: _________________________

Ingredient Amount Tool Amount

PROCHEF CERTIFICATION PROGRAM LEVEL I 69 THE CULINARY INSTITUTE OF AMERICA©

MISE EN PLACE WORKSHEET (TALLY SHEET)

Date: ________________

Tally Sheet
Combines ALL Items from Day

Ingredient Amount Tool Amount

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MISE EN PLACE WORKSHEET (TIMELINE)

Date: __________ Timeline: Service at ___________

Step #/ Recipe Action Time Due

Start Time

PROCHEF CERTIFICATION PROGRAM LEVEL I 71 THE CULINARY INSTITUTE OF AMERICA©

 These materials were developed at The Culinary Institute of America with collaboration from many
team members over a number of years.

ProChef Level I Study Guide 4 Day v.420 [Link]

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