Practical Exam Candidate Guide Certified Pastry Culinarian (CPC)

AmericanCulinaryFederation 180CenterPlaceWay St.Augustine,FL32095 18006249458 www.acfchefs.org

LastUpdatedJuly2012

Pastry Practical Examination: At-A-Glance

DescriptionofExam Thetestsiteselectsthedateandschedulesthetestflight.Candidatesareresponsiblefor registeringwithACFandcontactingthehostsiteregardingadditionalfees(ifapplicable).The TestAdministratorisresponsibleforselectingthreeApprovedCertificationEvaluators(ACEs) fromalistofcurrentevaluatorspostedonthewebsite.ThreeACFApprovedCertification Evaluatorsarerequiredpereveryninecandidates.Ofthethreeevaluators,twomustbe unaffiliatedwiththeexamcandidate. ACFdefinesaffiliationasarelationshipthatconsistsofavestedinterest;anemploymentdirect report,amonetarybenefitoranyrelationshipwhichcouldpersonallybenefittheevaluatorasa resultofacandidatepassingtheexam. EvaluatorsTraining/Credentials AnApprovedCertificationEvaluator(ACE)hasplacedhimorherinapositiontofairlyevaluate candidatestakingthepracticalexamthroughcertificationlevel,experience,approved applicationandhavecompletedrequiredtrainingandapprenticeships.ACFconfirmsthatan individualhasattainedthehighestleveloftrust,professionalism,respect,andethical confidencefromhis/herpeers. PracticalExamScoring: o Scoreof75%orhigherisrequiredtopass. o Scoreisvalidforoneyear. ExamRegistration/Fee Tofacilitatethecertificationprocess,theAmericanCulinaryFederation(ACF)hasexamsites throughoutthecountry.Youmustcontactthetestadministrationtoconfirmtesttime,hostsite fee,andspecificdetailsaboutthetestingfacility.ACFapprovedtestsitescanbelocatedonour websitebystateorchronologicalorder. PracticalexamregistrationisrequiredforboththetestsiteandtheACFNationalOffice.The testsiteadministratormaycollectappropriateexaminationfeesfromcandidatestocover directexpensesrelatedtotheexam.Membershipstatuscanbeverifiedthroughthe CertificationDepartmentatACF.Thehostsitefeeisestablishedatthediscretionofthe approvedexaminationsite.CandidatesarerequiredtoregisterwithACFandpayapractical examfeeof$50formemberor$100fornonmember.Thehostsitemayalsorequirea

cancellationfeeattheirdiscretion.CandidateswillreceiveatestingvoucherfromACFNational officeeitherbymailoremailafterpaymentisprocessed. Priortotheexamdate,thetestsiteadministratorwillcontactcandidatesabouttestingtime andotherexamdetails. PracticalExamRetakePolicy Thereisnowaitingperiodrequiredforthepracticalexamandretakesareunlimited.However testingfeesareassessedforeachattemptandmustbepaidtobothACFNationalOfficeand thehostsite(ifapplicable). AppealProcedure CandidatesandcertificantsareentitledtoappealdeterminationsmadebytheCertification Commissionregarding:1)theCommissionsinterpretationofstandards,includingcandidate eligibilitydeterminationsandcertificantrecertificationdeterminations;2)contentoftheexam and/orkeyedresponsestoitems,3)allegedinappropriateexamadministrationprocedures, and4)allegedtestingconditionssevereenoughtocauseamajordisruptionoftheexamination process. AppealsproceduresaredetailedinthePoliciesandProceduresdocumentwhichareavailable ontheACFwebsiteorcanberequestedfromtheACFNationalOffice. Confidentiality Thenature,format,contentandresultsofexaminationsadministeredbytheCertification Commissionandallapplicationmaterialsareconsideredconfidentialinformationandshallbe treatedassuchinaccordancewithpoliciesandproceduresadoptedbytheCertification Commission,unlessappropriatepermissionisobtainedorwhereotherwisemandatedbyvalid andlawfulcourtorgovernmentorderorbyanauthorizedadministrativebody.Thefull confidentialitypolicycanbefoundontheACFwebsiteorrequestedfromtheACFNational Office.DuetoACFconfidentialitypolicy,onlyacertificantscurrentstatuscanbeverified.This canbedonebythecertificationverificationtoolavailableontheACFwebsiteunderResources orbycallingtheACFNationalOffice.

 PracticalExamFacilityRequirements Toensureconsistencythroughoutthecertificationtestingprogram,alltestingfacilitieswill offercandidatesahighleveltestingvenuewhichincludesappropriateequipmentandspace configurationsasspecifiedintheguidelinesbelow. Thetestsitemustbeabletoprovideamplespacetoincluderefrigeration,workarea,sinks, rangesandovenspaceforeachcandidate.Sufficientaccesstofryersandgrillsmustbe provided,althoughcandidatesmaysharethisequipment.Alargeclockmustbevisibleinthe examinationareaforaccuratetimekeeping.Thereshouldbeacandidatestagingareafor ingredientcheckinbytheevaluators.Firstaidequipmentandmaterialsshouldbeavailableif needed. Ataminimumeachtestsiteshallprovidethefollowing: o 4burnerstovewithstandardovenpercandidate(portableburnersarenotacceptable) o 45sq.ft.usabletable/counterworkingspacepercandidate o 4cubicfeetrefrigerationspacepercandidate,atacloseproximitytothestation o adequatecubedicesupply o onehotandcoldhandsinkperthreecandidates o onehotandcoldwarewashingsinkperfourcandidates o 2poweroutletspercandidate,locatedattheirworkstation o amplegarbagereceptaclesplacedateverystation,andacommunityreceptaclewithin thetestingfacility o portion/measuringscalestobeavailableforcandidates,toincludeabalancescalefor pastry,measuringinouncesandpounds o marbleslabandmicrowaveovenrequiredforpastrycandidates o onefivequartmixerperpastrycandidate o cuttingboards o evaluatorstableshouldinclude:silverware,napkins,waterglasses,clipboards,pads, pencils,calculator,stapler,digitalcamera,andcopyofLeGuidedeCulinare o amplesupplyofappropriatecleaningequipmentincludingbrooms,mops,andpaper towels o plasticwrap,foil,detergent,sanitizers,andbuckets Eachstationmustbeprovidedwithabasicsetofpots,pans,andhandtools(seelist). Additionalkitchenequipmentistobesuppliedinacommonarea.Intheeventthatatestsiteis unabletosupplyallthestationswithafullsetofstationequipment,thecandidatemaybe askedtobringalongsomeoftheitemsneededtocompletetheset.TheTestAdministrator shallnotifythecandidateofthisrequirementuponregistration.

 IndividualEquipment: 2 3qt.mixingbowls 1 rubberspatula 2 smallsaucepans 1 solidspoon 1 mediumsaucepan 1 slottedspoon 1 largesautpan 1 2oz.ladle 1 mediumsautpan 1 6oz.ladle 2 smallsautpans 1 smallwhisk 2 smallbainmarieinserts 1 woodenspoon TheCommunityKitchen: Thecommunitykitchenshouldincludesmallapplianceswhichcanbesharedbyallcandidates. Safetyandsanitationsuppliesmustbefurnishedbythetestsite.Candidatesareexpectedto bringtheirownplasticgloves,ifneeded,forproductionorservice.Ataminimum,eachtestsite shallprovidethefollowinginthecommunitykitchen: chinoise grill fryer foodprocessors portionscales measuringcontainers microwave proofbox foodblenders foodmixers balancebeamscales Ingredients: Examcandidatesarerequiredtobringalloftheirowningredients.However,atestsitemay choosetoprovidecommonstaplesandoptionalitemstothecandidates.Thislistofcommon stapleandoptionalitemsistobemadeavailabletoallregisteredcandidatesatthetimeof registration.

WhattoExpect Thepracticalexamcanbearewardingexperienceifproperlyprepared.ACFwantstoletyou knowwhattoexpect.Wewishyoumuchsuccess! OntheDayofYourExam Youwillhaveuptohourtosetupbeforeyourdesignatedstarttimeorbeforethepreexam meetingtimeifyouarestartingfirst. PreExamOrientationMeeting o The15minutepreexammeetingwillbeheldbeforethemorningexams.Themeeting willinclude: o Fillingoutpaperwork o Makingfinalpayment(payingnecessaryfees:HostSiteandACF) o Presentingmenustoexaminers o Examinerswillbeavailabletoanswerlastminutequestions TheExam Waitinthedesignatedareauntilyourassignedsetup/starttimeinwhichyoumay begincooking. Expecttoseeevaluatorsandapprenticeevaluatorswalkingaroundwithclipboardsand takingnotes.Also,expectthemtobetalkingtoeachother,askingyouquestions, lookingatyourfood,andlookingdeepinthought.Thisisnotmeanttobeadistraction oranintimidationtactic,butwhatisinvolvedintheevaluationprocess. Remember,youwillnotbealoneinthekitchenwhileyouarepreparingyourfoodfor theexam.Expectuptothreeotherparticipantswithyouinthesamekitchenpreparing theirfood,aswellasworkingincloseproximitywhileyouarepreparingyourfood. Akitchenhelpersroleistoassistinkeepingthekitchenclean,clearingdishes,etc.They reportdirectlytotheTestAdministrator.Theymayattimesbeabletogetsomething foryou.Onlyauthorizedhelperswillbeallowedinthekitchenduringtheexam.Ifin doubt,ask.Thetestsitemayassign1potwasherand1runnerper4testcandidateor perkitchen,butisnotrequiredtoofferthisassistance. o Candidatesassistantcanonlyassistwithloadinandbreakdown.Theymaynot beincommunicationwiththecandidateduringtheexamandarenotallowedin kitchenuntilallcandidateshavecompletedtesting. Donotforgetfoodsafety!Remember:nobarehandcontactwithreadytoeatfoods. Thismeansusingtheproperutensilsfortherightjobateveryopportunity.Remember thepreventivemeasuresfortimetemperatureabuseandcrosscontamination. Youwillpresentyourfoodtotheevaluatorsatyourdesignatedtime. Becourteous,calm,andcollective.

WhenYouAreDoneintheKitchen Expecttowashyourownequipment,utensils,andchinawhenyouarethroughwith yourexam. Youmustcleanupandbeoutofyourcookingareawithinhourofcompletion.There maybeanotherparticipantwaitingtosetupforhisorherexam. EvaluationandCritique Atthecompletionoftheexam,candidateswillbegivenaverbalexplanationoftheirscoresand performancewhichisusedtodocumenttheresultsoftheexam.TheTestAdministratorwill giveanycandidatewhosuccessfullycompletedtheexamanACFPracticalExamPassingForm fortheirrecords.TheoriginalindividualScoreSheets,theSummaryScoreSheetandthe CandidateQuestionnairesaretobesenttotheCertificationDepartmentattheACFNational Office. Anycandidatewhofailstheexamiswelcometotakeitagain,buthe/shemustsubmitanew registrationformandpayment. StudyGeneralGuidelines 1. Candidatesmustprovideallingredientsforuseduringtheircertificationpracticalexam asoutlinedintheexamcomponentsforeachlevel.Exceptionwouldbeallowedfortest sitesthatchoosetoprovideingredients.(CheckwithTestAdministrator) 2. Noadvancedpreparationorcookingisallowedunlessotherwisestated. 3. Candidatesareallowedtobringinonlythewholeandrawmaterials.Nofinishedsauces areallowed.Nocommerciallyproducedbasesarepermitted.Phyllodoughmaybe broughtin. 4. Candidatesshallbringhis/herpersonaltools,includingknives,smallwaresandchina (plates,platters,bowls,etc.)todisplaythefinisheddishes.Exceptionwouldbemade fortestsitesthatchoosetoprovidechina.(checkwithTestAdministrator) 5. Dry&wetgarbagereceptacles,aswellasusabletrimreceptacles,mustbemaintained andpresentedtoevaluatorsuponcompletionofthetest. PastryGuidelines Thefollowingchecklistshouldprovideagoodbasisconsideredgeneralguidelinesfor candidateswhoarepreparingtotakethepracticaltest: o Candidateschoiceofdecoratingmediumtobepreparedduringthetestareasfollows: Buttercream,frosting,whippedcream,icing,Ganache,unlessotherwisestated. o Foritemsinvolvingcake,preparecakesandtiersthatarelevelontopwithstraight sides,logicalheight,andproportional. o Foreachtestitem,covercakeswithadecoratingmediumthatissmoothandflawless, withnoairbubbles,waterspots,knifemarks,sanding,patches,orcrumbs.

o Preparecoloreddecoratingmediumsthatareofconsistentshading,usingcolorthatis balanced,harmonized,andappropriatetothethemeordecorativemotif. o Applyborders,writing,centraldecorations,andtrimsthatareuniform,smooth,precise andneat,freeofairbubbles,andsmalldryingcracks. o Applyflowersandleavesthathavedefiniteshapedpetalswithproperform,correct numberofpetals,coloring,anddetailasclosetonatureaspossible. o Foreachitem,createadecorativedesignthatisbalanced,proportioned,appropriateto techniquesortheme,notoverdecorated,andstructurallystable. o Decorationsforcakescannotbebroughtinandshouldbecreatedfromtheraw materialsavailable. o Ingredientsforrecipescanbeprescaledandmeasured;however,nopremixingis allowed. o Nofinishedsaucesareallowed. o Pipingtechniquecanbewriting. StudyTipsandHelpfulHints Developaplanandwriteatimelineandsticktoyourplan. Studyapplicablewrittenmaterialforthe: o Processesmandated o Processesyoudecidetodo Practicetentimes(Remembersanitationpractices). Seeguidelinesforwhatyoucanandcannotbring Remember,youareincontrolofselectingyouringredients,somakesuretheymeet yourneedsandtheneedsoftheexam. ThebasicequipmentwillbeprovidedasdescribedintheACFPracticalExam AdministrationGuide.However,ifyouhavebeenpracticingwithyourownpotsand pans,smallwares,etc.thenyouwillwanttobringthosewithyouandusethem.This wayyouknowthenuancesalreadyanddonothavetodealwithanylastminute surprises. Bringyourownchina(checkwiththetestadministrator). Practice,practice,practice! Sanitationskillswillbemonitoredatalltimesforcompliancewithstandardrulesand thatsanitationinfractionscouldleadtoafailingexam. Allcandidatesmustwearwhitechefcoat,whitetoque,blackorblackandwhite checkeredpants,leathershoes,orclogsandhavecleanapronandsidetowels. Askquestionspriortotheexam,beprepared!Whenindoubt,ask.ContactACFNational OfficeCertificationDepartmentat18006249458orcheckoutwww.acfchefs.organd contactanApprovedCertificationEvaluatororTrainerinyourregion. AssessmentCriteria Theassessmentforcertificationpracticaltestingisdividedintofourgeneralareas:Safetyand SanitationSkills;Organization;CraftsmanshipSkills;FinishedProductSkills.

Thecandidatesskillsareevaluatedduringtheexaminationperiodthroughfrequentmonitoring bytheevaluators.Notesaremadeduringtheexaminationasreferencestotheevaluation.The practicalexaminationisscoredoverallaspassorfail.Pointsarecalculatedinvariousareasand atotalnumericalscoreiscalculated.Atotalaveragedscoreof75%(75points)orbetteris consideredpassing. 1. Safety&SanitationSkills(Pass/Fail)willbemeasuredusingrequiredindustrystandards. Thecandidateisevaluatedontheirabilitytoworkwithinestablishedguidelinesforsafety andsanitationatalltimes. Scoring:Safetyandsanitationareassessedasacceptableorunacceptable.An unacceptablescoreinthisareabytwoormoreevaluatorsisconsideredanoverall failureregardlessofthetotalpointsachievedbythecandidate.Cleanlinessofthe equipment,bothduringandafterthetest,willbetheresponsibilityofthecandidate. Evaluatorsareallowedtodisqualifyanycandidateforinfractionsoftheseguidelines. Hereisageneralguidelineonsafetyandsanitationskillsthecandidateneedstofollow: a. SafetyandSanitationSkills:Thepreventionoftime/temperatureabuseandcross contaminationarethetwomostimportantareasinwhichthecandidateneedsto demonstrateathoroughworkingknowledge.Duringtheexam,ifanexaminerhasseen apossibleinfractionofeitherofthesetwoareasthecandidatemaybequestionedasto theirknowledgeoftheseconcepts.Infraction(s)ofeithertime/temperatureabuseor crosscontaminationcouldcausethecandidatetofailtheexam. Thecuttingboardsmustbescrupulouslysanitary.Knivesmustbesharp.The toolbox/knifebagmustbecleanandsanitaryinside.Sanitizingsolutionmustbe correctlytitrated,andusedproperlytosanitizehandsandequipmentinbetweenuses. Candidatesmustusetowelscorrectlyandnotwipedebrisoffatableandthenwipea knifeoraplatewiththesametowel.Candidatesmustnotusetheirapronsashand wipes.Productsmustbestoredatthecorrecttemperature.Glovesmustbeusedwhen thelastcontactwithfoodisoccurring,forexample,platingup.Soresandcutsmustbe properlytreatedandcovered.Areasmustbekeptsanitized,particularlyduringfishto meattovegetableordairytransitions.Frequenthandwashingandsanitizingmusttake place. 2. OrganizationSkills20%willbemeasuredusingindustrystandardsforthefollowing: Organizationalskills(organizationandworkflow) Assessingformulations

Selectingingredientsandequipment Managementofingredientsandproductinventories

Herearegeneralguidelinesonorganizationandworkflowthecandidateneedstofollow: a. Organization:Tableiskeptclearofnonessentials,suchasequipmentnotneededfor thetask.Candidateisworkingsystematicallyononejobatatime,usingcorrectcutting motionsandthecorrectknifeforthejob,organizingproductsproperlyinarefrigerator, rack,cart,knife,orotherequipmentstorage.Candidateunderstandshowtheuseable wasteisstoredproperly.Floorspillsareattendedtoquickly.Thecandidatedoesnot usingthedishareaasastoragedump.Thecandidatehasanorganizedwithdrawalfrom thekitchen,leavingitascleanasitwasfound. b. Workflow:Thecandidatepracticessmoothtransitionsfromonejobtoanother.The candidatehasalogicalprogressionofjobs.Thecandidatemaintainspropertimingof themenuitems. c. Properutilizationofallingredientsisevaluatedonthecandidatesefficientuseof products.Allfoodandnonfoodrefusewillbekeptatthestationwiththecandidate untilthecompletionofthetest.Twoseparatecontainersaretobemaintained:onefor foodrefuseandtheotherfornonfoodrefuse.Thecandidatemayrequesttoemptythe nonfoodrefuseduringthetest,onlyafterthecontentsofthecontainerhavebeen reviewedbytheevaluator.Uponthecompletionofthetest,theevaluatorshallreview thefoodrefusecontainertodetermineefficiencyofthecandidateswork.Pointsmay bedeductedfromthecandidatesscoreifseriousinfractionsconcerningproductusage arewitnessed.Thecookedbyproductshouldbeproperlyhandledandstoredasifit weretobeintendedforanotheruse. d. Timingofserviceandfollowupisevaluatedontherequisitetimegiventothe candidateforthelevelofexaminationattempting.Thecandidatewillbenotifiedof his/herpresentationtimewindowuponthestartofhisorherpreparation.Ifthe candidateisnotabletopresenttheentiremenuduringthetimeframeallotted,points maybededucted. 3. CraftsmanshipSkills40%willbemeasuredusingindustrystandardsforthefollowing: Useofproductionguidelines Executionofmixing,bakingandcookingmethods Handlingandstorageofingredients Productionofbakedproducts,pastryproductsanddesserts Productionofdecorativeelementsandothergarnishes

a. Creativity,skills,andcraftsmanshipareevaluatedbasedonthecandidatesabilityto properlyexecuteclassicalknifecutsandpropercookingtechniqueswhileutilizingthe correctmethodofpreparationforanygivenitem. b. Thecandidateshouldpayattentiontodetailasdescribedbythefundamentalcooking techniquespecified.Thecandidateshouldusethepropertechniqueasstatedinthetest criteria.Thecandidateusescorrectmethodologyandtechniquesinpreparingforcemeat anddemonstratesavarietyofdifferenttechniques. 4. FinishedProductSkills40%willbemeasuredusingindustrystandardsforthefollowing: Overallpresentationincludingdesign Assemblyanddecorationofcakesanddesserts Selectionofserviceware,finishingandgarnishingelements Flavor,textureanddoneness Herearegeneralguidelinesonfinishedproductskillsthecandidateneedstofollow: Servingmethodsandpresentation:Presentationisevaluatedoncorrecttemperaturesof theitemsservedincludingthedishware,visiblegarnishes,arrangementofitems,and overallestheticappealofthepresenteditems.Theuseofwhitechinaisstronglysuggested. Flavor,taste,texture,anddoneness:Flavorandtextureisevaluatedontheproperuseof flavorsineverymenuitemand/orcomponent.Theflavorsaretypicallyassociatedwiththe specificfoodingredientsinthemenuandrecipesareprofound.Thestatedcooking techniqueshavebeenappliedcorrectly. ExamResults Attheconclusionofapracticalexam,candidateswillreceivebothaverbalandwrittencritique oftheirperformanceineachoftheexamcontentareas.Theleadevaluatorfortheexamwill facilitatethereviewandwillmakewrittencommentsonthePracticalExamReviewForm.This willbeprovidedtotheallcandidates,bothpassingandfailing.Thiswillallowthecandidateto reviewareasfordevelopmentintheeventtheychoosetoretest.Candidateswhodonotpass thepracticalexamareallowedtoretestpertheretestingpolicy. InadditiontothePracticalExamReviewFormwhichallcandidatesreceive,thosecandidates whopasswillreceiveanACFPracticalExamPassingformwhichtheywillincludeinwiththeir finalapplicationformtoACF.

CertifiedPastryCulinarian

PracticalExamGuidelines Candidatesareresponsibletobringallingredientsfortheexam.Ingredientsshouldbeprescaledor measured,butnotcombinedinanymanner. Nofinishedsaucesmaybebroughtin.Allsaucesmustbecompletelypreparedonsite. Sanitationskillswillbemonitoredatalltimesforcompliancewithstandardrules. Sanitationinfractionscouldleadtoafailinggrade. Professional Uniform: All Candidates must wear white chef coat, white toque, black or black and whitecheckeredpants,leathershoesorclogsandmusthavecleanapronandsidetowels. Candidatesshouldbringplatesand/orplattersunlessthetestsitehasagreedtoprovidethem. Candidates should submit a typed menu of items to be prepared to the examiners prior to starting theexam. ExamTime:3hours Duringthetimeallottedforyourexam:preparethefollowinglistofitems,finisheachaccordingto industrystandards,andpresentfinalproductstotheevaluators.Asitemsarecompleted,youmay presentthematthattimeeitherbysettingthemonfinishedplatesattheendofyourworkstationorby approachingtheevaluatorsdirectly. TheCandidateShallExhibittheFollowing: GenoisePrepareandbakeone8Genoisecake.Donotfill,ice,orfinishthecake.Score willbebasedonthequalityoftheGenoiseitself.Presentonsuitableplatter,cutandplatea portionfortasting. CookiesPrepareandbakethefollowing: o 1dozenchocolatechipscookieutilizingthedropmethod. o Displayonasuitableplatterfortasting. o 1dozenbuttercookieutilizingthepipedmethod. o Displayonasuitableplatterfortasting. BavarianCreamPreparefourportionsofmoldedBavariancreamandinvertontoa suitableplatterforevaluationbasedontexture,flavorandconsistency(nogarnishesor saucesarerequired).

ACFCertificationPracticalExamScoreSheet CertifiedPastryCulinarian(CPC)

Candidate:_________________________________ Facility/Site:________________________________

ACFMember#:________________ Date:________________________ StartTime______________

ExamTime:3Hours

SetUpTime______________

FoodSafety&Sanitation

________Acceptable _______Unacceptable

Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

MiseenPlace(20Points)

Organization/WorkHabits(010)

__________

UtilizationofIngredients&UseofAllottedTime(010) __________ Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

CookingSkillsandCulinaryTechniques(40Points)

SkillsandCraftsmanship(030)

__________

Serving&PortionSize(010) __________ Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

TasteandPresentationSkills(40Points)

Prepareandbakeone8Genoisecake.Donotfill,ice,orfinishthecake.Scorewillbebasedonthe qualityoftheGenoiseitself.Presentonsuitableplatter,cutandplateaportionfortasting

________Acceptable _______Unacceptable Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

Prepareandbakethefollowing:Adozenchocolatechipscookieutilizingthedropmethodandadozen buttercookieutilizingthepipedmethod.Presentonedozenofeachonasuitableplatterfortasting. ________Acceptable _______Unacceptable Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

PreparefourportionsofmoldedBavariancreamandinvertontoasuitableplatterforevaluationbased ontexture,flavorandconsistency(nogarnishesorsaucesarerequired). _______Acceptable _______Unacceptable Comments/Explanations:________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ Flavor&Texture(030) __________

PresentationandNutritionalBalance(010)

__________ __________

TotalTestScore(0100) EvaluatorsSignature:___________________________________

EvaluatorsPrintedName:________________________________

ACFMember#:_________

ACFPracticalExamEvaluationReview
CandidiateName: Location: CertificationLevel: DomainISafetyandSanitation ACFID#: Date:

DomainIIOrganizationalSkills

DomainIIICraftsmanshipSkills

DomainIVFinishedProductSkills