27 Feb 1978
| Element | Work Processes | Hours |
| A | Receipt, Inspection and Storage of Subsistence | 60 |
| B | Food Service Sanitation and Safety--(1)State/practice/demonstrate proper safety procedures required to operate mechanical, electrical, and steam kitchen equipment. Demonstrate lifting and carrying procedures, demonstrate use of kitchen knives, fire extinguishers, and other safety equipment. (2) Demonstrate ability to sanitize walls, floors, fixtures, table tops, and stainless steel kitchen equipment. (3) Operate single and dual tank dishwashing machines, spray cabinets, and preflush machine. Store china, glassware, and tableware. (4) Clean, sanitize and store pots, pans, and small kitchen utensils. | 780 |
| C | Operation and Maintenance of Major Kitchen Equipment | 195 |
| D | Preparation of Beverages-- (1) Prepare Coffee using urn and vacuum method (2) Prepare tea, hot and iced. (3) Prepare cocoa, hot and cold. (4) Prepare a variety of fruit drinks. (5) Prepare milk shakes, eggnog, and beverages from liquid and dehydrated mixes. | 60 |
| E | Preparation of Salads and Salad Dressings--(1) Demonstrate the ability to blend, chop, cube, cut, dice, grade, mold, measure, purce, santee, shred, steam, season, toss and whip. (2) Using standard recipes as indicated, prepare the following salads: Apple, Celery, Pineapple, Avocado, Guacamole, Chef's Salad, Italian Style, Cole Slaw, Cucumber and Beet, Cucumber with Sour Cream, Garden, Cottage Cheese, Garden Vegetable, Cold Potato Salad, Hot Potato Salad, Deviled Eggs. (3) Using standard recipes as indicated, prepare a variety of salad dressings: Blue Cheese, Chiffonade, Chilean, French, Russian, Tangy, Thousand Island, Vinegar and Oil. | 300 |
| F | Preparation of Soups and Sauces--Using standard recipes and indicated, prepare the following soups and sauces: Beef Stock, Vegetable Stock, Vegetable Stock Minestrone, Noodle, Onion, French Onion, Rice, Tomato Barley, Tomato Rice, Bullion, Mulligatawny, Turkey Noodle, Veal, Bean Soup, Knickerbocker, Puree, Corn Chowder, Manhattan Clam Chowder, Manhattan Fish Chowder, New England Fish Chowder, Creamed Asparagus Soup, Mushroom Soup, Creamed Potato Soup, Green Pea Soup, Creole Soup, Oyster Stew, Pepper Pot Soup, Puree Mongole, Consommee Madraline. | 300 |
| G | Preparation of Vegetables--Using Standard recipes as indicated prepare the following vegetable dishes: Baked Beans, Boston Baken Beans, Italian Style Baked Beans, Refried with Cheese, Green Beans Creole, Green Beans Southern Style, Green Beans with Mushrooms, Lyonnaise Green Beans, Harvard Beets, Hot Spicy Beets, Beets in Orange Lemon Sauce, Bavarian Systle Cabbage, Broccoli Polonaise, Brussel Sprouts Superba, Fried Cabbage, Creamed Carrots, Ginger Glazed Carrots, Lyonnaise Carrots, Carrots Normandie, Cauliflower au Gratin, Cauliflower Polonaise, French Fried Cauliflower, Cream Style Corn Fritters, Corn Pudding, Scalloped Corn, Southern Style Corn, Squaw Corn, Corn on the Cob, Baked Corn and Tomatoes, Corn Mexican Style, Corn O'Brien, Sauteed Corn, French Fried Egg Plant, Fried Egg Plant Parmesan, Sauteed Mushrooms, Mushrooms and Onions, Okra and Tomato Gumbo, Southern Fried Okra, Creamed Onions, French Fried Onion Rings, Creamed Peas, Peas with Carrots, Savory Peas, German Style Sauerkraut, Club Spinach, Baked Squash, Baked Hubbard Squash, Summer Creole Squash, Fried Summer Squash, Louisiana Style Squash, French Fried Tomatoes, Rutabaga | 550 |
| H | Preparation of Meat--(1)Reduce cuts to steaks, chops, diced and ground (2)Prepare meat dishes using recipes as indicated: Grilled Steak, Beef, Boneless Oven Roast, Sukiyaki, Beef Yakisoba, Chicken Fried Swiss Steak, Pepper Steak, Spanish Style Swiss Steak, Beef Pie with Biscuit Topping, Baken Spanish Beef Patties, Beef Jardiniere, Beef Hot Tamale Pie, Corned Beef Hash, New England Boiled Dinner, Simmered Corned Beef with Apple Glaze, Baked Beef and Noodles, Beef Stew, Beef Stroganoff, Chili Con Carne, Beef Creole, Baked Meat Loaf, Salisbury Steak, Spaghetti Sauce, Stuffed Cabbage, Stuffed Green Peoppers, Swedish Meat Balls, Braised Liver and Onions, Liver Fiesta, Beef Rib Roast, Beef Steamship Round, Baked Ham, Grilled Ham Steaks, Scalloped Ham and Noodles, Roast Fresh Ham, Lamb Chops, Braised Lamb Chops, Roast Lamb, Pork Barbecue, Roast Loin of Pork, Baked Stuffed Pork Chops, Breaded Pork Chops, Barbecued Pork Spareribs, Fried Rabbit, Marinated Rabbit, Veal Parmesan, Roast Veal, Veal Steak Paprika | 550 |
| I | Preparation of Seafood--Prepare a variety of seafood dishes using recipes as indicated: Oven Fried Fish (dehydrated style), Baked Stuffed Fish Fillets, Baked Fish, Baked Fish Creole, French Fried Fillets, Boiled Lobster, Fried Oysters, Baked Salmon, Scallops, Fried Scallops, Shrimp Chop Suey, Shrimp Creole, Shrimp Curry, French Fried Shrimp, Fresh Shrimp Salad, Fried Tempura, Baked Tuna, Tuna Salad. | 195 |
| J | Preparation of Poultry--Prepare a variety of poultry dishes using recipes as indicated: Chicken a la King, Baked Chicken, Chicken Cacciatore, Chicken Chow Mein, Country Style Chicken, Creamed Style Chicken, Chicken Creole, Chicken Newport, Oven Fried Chicken, Oven Fried with Pineapple, Chicken Pot Pie, Chicken Salad, Savory Chicken, South Fried Chicken, Chicken Tetrazinni, Roast Duck, Hawaiian Baked Duck, Roast Duck with Apple Glaze, Honey Glazed Rock Cornish Hen, Syrup Glazed Rock Cornish Hen, Baked Turkey, Roast Turkey, Turkey Pot Pie. | 195 |
| K | Preparation of Appetizers and Relish Trays--Prepare a variety of appetizers using recipes as indicated: Shrimp Cocktail, Orange and Pineapple Cocktail, Stuffed Celery, Cabbage Relish, Cranberry, Apple, Orange Relish, | 195 |
| L | Preparation of Quick Breads--Prepare a variety of quick breads using recipes as indicated: Baking Powder Biscuits, Southern Style Cornbread, Quick Coffee Cake, Blueberry Muffins, Bran Muffins, Cake Muffins, Southern Style Corn Muffins, Yankee Style Muffins, Nut Sytle Muffins | 195 |
| M | Preparation of Standard Yeast Dough Products--Prepare a variety of yeast dough products using recipes as indicated: Cloverleaf Rolls, Hot Rolls, Frankfurter Rolls; Parkerhouse Rolls, Poppy Seed Rolls, Hamburger Rolls, Hot Cross Bunns. | 350 |
| N | Preparation of Specialty Pastry--Prepare a variety of pastry products using recipes as indicated: Danish Pastry, Sweet Rolls, Bow Knots, Chains, Twists, Figure Eights, S-Shape, Butterfly Buns, Butter Horns, Crescents, Glazed, Pecan Rolls, Praline, Sweet Roll Snails, Almond Filling, Apricot Pineapple, Butterscotch Cream, Cherry Filling, Cinnamon Honey, Cinnamon, Sugar Raisin, Pineapple Filling, Prune Filling, Almond Glaze, Apricot Glaze, Banana Glaze, Black Walnut, Brandy Glaze, Cherry Glaze, Fruit Glaze, Lemon Glaze, Natural Lemon Glaze, Maple Glaze, Orange Glaze, Orange Natural Glaze, Pineapple Glaze, Rum Glaze, Syrup Glaze, Vanilla Glaze, Glazed Nut, Orange Coconut, Pecan Glaze, Praline, Strussel, Puff Pastry. | 295 |
| O | Preparation of Cakes--Prepare, bake and finish a variety of cakes using recipes as indicated: Yellow Cake, White Cake, Chocolate Cake, Devil's Food Cake, Gingerbread, Apple Dilly Cake, Applesauce Cake, Banana Bake, Brown Sugar Cake, Chocolate Chip Cake, Light Fruit Cake, Dark Fruit Cake, Fruit Short Cake, Shortcake, Jelly Roll, Lemon Pound Cake, Mincemeat Pound Cake, Pound Cake, Prune Cake, Raisin Nut, Spice Cake, Upside Down Cake, Boston Cream Cake, Chocolate Cream Cake, Coconut Cake, Cottage Pudding, Dutch Apple Pudding, Filled Cake Pudding, Lemon Cake Pudding, Marble Cake, Peach Meringue Cake, Angel Food Cake. | 295 |
| P | Specialized Cake Finishing--(1) Prepare a variey of decorations for plain, fancy and formal cake using recipes indicated: Butter Cream Frosting, Banana Cream Frosting, Chocolate Cream Frosting, Coconut Frosting, Lemon Frosting, Light Frosting, Maple Frosting, Mocha Frosting, Orange Frosting, Brown Sugar, Carmel Fudge, Chocolate Fudge, Fluffy, Chocolate, Cocoa Fudge, French Cream, Lady Baltimore, Marshmellow Frosting, Toasted Coconut. (2)Royal Decorating Icing, Printed Lettering, Script Lettering, Roses, Leaves, Stems, Variety, Flowers, Shells, Stars, Borders, Fillagree, Figures, Fruit. (3) Marzipan Work, Figures, Letters, Animals Specialty Items, Decorated Cakes. (4)Variety Petit Fours, Variety Torten, Variety Flambe Dessert Dishes, Variety Sweet Sauces. | 295 |
| Q | Preparation of Cookies--Prepare a variety of cookies using recipes as indicated: Brownies, Apple Brownies, Butterscotch Brownies, Peanut Butter Brownie, Chewy Nut Brownies, Congo Brownies, Crisp Toffee, Fruit Toffee, Fruit Nut Toffee, Banana Drop Cookies, Brown Sugar Cookies, Coconut Cookies, Raisin Cookies, Crisp Cookies, Hermit Cookies, Lemon Cookies, Vanilla Wafers, Sliced Cookies, Chocolate Chip Cookies, Lemon Cookies, Maple Cookies, Molasses Cookies, Ginger Cookies, Oatmeal Cookies, Nut Cookies, Orange Cookies, Peanut Butter Cookies, Butternut Cookies, Spice Cookies, Shortbread Cookies, Vanilla Cookies. | 195 |
| R | Preparation of Pies--Prepare a variety of pies, turnovers, and cobblers using recipes as indicated: Apple Pie, Apricot Pie, Blackberry Pie, Blueberry Pie, Cherry Pie, Peach Pie, Pineapple Pie, Raisin Pie, Dutch Apple Pie, French Apple Pie, Mincemeat Pie, Pecan Pie, Lemon Chiffon Pie, Pineapple Pie, Strawberry Pie, Lemon-Raspberry Pie, Banana Cream Pie, Butterscotch Cream Pie, Meringue Pie, Chocolate Cream Pie, Butterscotch Cream Pie, Meringue Pie, Cocanut Cream Pie, Peanut Butter Cream Pie, Pineapple Cream Pie, Strawberry Cream Pie, Vanilla Cream Pie, Ice Cream Meringue, Lemon Meringue, Lemon Meringue, Sweet Potato Pie, Pumpkin Pie, Apple Turnover, Cherry Turnover, Pineapple Turnover, Blueberry Turnover, Peach Turnover. | 195 |
| S | Preparation of Buffet Centerpiece--Prepare a variety of decorative centerpieces: Decorative Relish Tray Centerpiece, Bird of Paradise Centerpiece, Apple Birds Centerpiece, Mashed Potato Roses Centerpiece, Raw Carved Potato Roses, Carved Turnips, Tomato Roses, Carved Flowers, Melon Baskets, Orange Cups and Baskets, Ice Sculpturing, Punch Bowl, Letters, Numbers, Flower Basket, Fish, People Figures, Eagle, Swan, Decorated Ham Centerpiece, Decorated Turkey Centerpiece, Whole Salmon Centerpiece, Decorated Crabs and Lobsters Centerpiece, Gallantine Centerpiece, Standing Roast. | 100 |
| T | Preparation of Desserts--Prepare a variety of desserts other than pastry using recipes as indicated: Ambrosia, Baked Apples, Mince Filling, Raisin Coconut Filling, Raisin Nut Filling, Apple Crisp, Apricot Crisp, Cheese Apple Crisp, Crunchy Crisp, Peach Crisp, Blueberry Crisp, Fruit Cup, Banana Cup, Fluffy, Melon, Strawberry, Gelatin Fruit, Variety Ice Cream Desserts, Baked Custard, Bread Pudding, Caramel, Chocolate, Coconut, Rice Pudding, Pineapple, Cherry, Rice Pudding, Tapioca, Cream Puffs, Eclairs | 100 |
| U | Preparation of Breakfast Foods--Prepare a variety of breakfast foods using recipes as indicated: Fried Eggs to Order, Scrambled Eggs, Assorted Omelets, Poached Eggs, Assorted Rice Dishes, Assorted Cereal Dishes, Hashed Brown Potatoes, Cottage Fried Potatoes, Creamed Beef Dishes, Canadian Bacon, Grilled and Oven Baked Bacon, Grilled Breakfast Steaks, English Muffins, French Toast, French Toast Puff, Apple Fritters, Kolaches, Griddle Cakes. | 400 |
| V | Preparation of Sandwiches--(1)Prepare a variey of sandwiches using recipes as indicated: Bacon Cheddar Spread Sandwich, Lettuce Sandwich, Tomato Sandwich, French Toast, Hot Corned Beef Sandwich, Rueben Sandwich, Barbecued Beef Sandwich, Cannon Ball Sandwich, Cheeseburger, Coney Island Sandwich, Hot Beef Sandwich, Italian Beef Sandwich, Grilled Cheese Sandwich, Ham Sandwich, Chicken Salad Sandwich, Ham Salad Sandwich, Egg-Ham Salad Sandwich, Shrimp-Tuna Salad Sandwich, Fish Sandwich, Hot Pork Sandwich, Western Sandwich; (2) Club, Triple Decker and Finger Sandwiches. | 100 |
| W | Preparation of Rice/Paste Products--Prepare a variety of rice and paste product dishes using recipes as indicated: Fried Rice, Oven Method, Rice with Peas, Lyonnaise Style, Rice with Orage, Phillippine Style Rice, Rice Pilaf, Rice with Beans, Spanish Rice, Steamed Rice, Rice with Tomatoes, Yellow Rice, Pasta-Macaroni-Noodles and Spaghetti, Lasagna, Vermicelli. | 100 |
| Grand | Total | 6000 |
Special Instructions: Work processes completed in a state or federally recognized apprenticeship program will be accepted upon presentation of proper documentation to the appropriate service school.
A total of 432 hours of related instruction is required in order to complete this program. Related instruction credit may be awarded individuals registered in the trade of Cook taken from an accredited institution, providing the courses are similar to the courses taken for a Cook program in a community college/vocational school.
End of Pamphlet 621-65 Cook
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