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Cook, 415A, NOC 6322
Introduction
1. 1. SAFETY
2. 2. SCOPE OF THE COOK TRADE
3. 3. OCCUPATIONAL OBSERVATIONS
4. 4. ESSENTIAL SKILLS SUMMARY
5. 5. BLOCK A SAFETY AND SANITATION
6. 6. Task 1 Performs safety-related functions.
7. 7. A-1.01 Maintains safe work environment
8. 8. A-1.02 Uses personal protective equipment (PPE) and safety equipment
9. 9. A-1.03 Maintains personal hygiene.
10. 10. Task 2 Practices food safety procedures
11. 11. A-2.01 Maintains safe condition and temperature of raw and finished product.
12. 12. A-2.02 Cools food rapidly.
13. 13. A-2.03 Re-thermalizes foods
14. 14. A-2.04 Avoids cross-contamination
15. 15. A-2.05 Sanitizes tools and equipment
16. 16. BLOCK B COMMON OCCUPATIONAL SKILLS
17. 17. Task 3 Maintains tools and equipment
18. 18. B-3.01 Maintains knives
19. 19. B-3.02 Maintains pots, pans and utensils
20. 20. B-3.03 Maintains equipment and appliances.
21. 21. Task 4 Organizes work.
22. 22. B-4.01 Communicates with others
23. 23. B-4.02 Organizes kitchen workplace
24. 24. B-4.03 Schedules production
25. 25. Task 5 Manages information
26. 26. B-5.01 Plans menu and mise en place
27. 27. B-5.02 Uses documentation
28. 28. B-4.03 Schedules production
29. 29. Task 5 Manages information.
30. 30. B-5.01 Plans menu and mise en place
31. 31. B-5.02 Uses documentation
32. 32. Task 6 Manages products and supplies
33. 33. B-6.01 Orders products and supplies
34. 34. B-6.02 Receives products
35. 35. B-6.03 Stores products
36. 36. B-6.04 Maintains inventory
37. 37. Task 7 Performs culinary trade activities.
38. 38. B-7.01 Uses recipes
39. 39. B-7.02 Performs portion control
40. 40. B-7.03 Plates finished product
41. 41. B-7.04 Prepares convenience foods
42. 42. Task 8 Prepares food according to health and dietary restrictions.
43. 43. B-8.01 Adapts kitchen practices to customer’s restrictions
44. 44. B-8.02 Selects ingredients to meet dietary restrictions
45. 45. B-8.03 Modifies recipes to meet dietary restrictions
46. 46. B-8.04 Prepares food to respect eating regimes
47. 47. BLOCK C PRODUCE
48. 48. Task 9 Prepares herbs and spices.
49. 49. C-9.01 Selects herbs and spices
50. 50. C-9.02 Cleans herbs
51. 51. C-9.03 Processes herbs and spices
52. 52. Task 10 Prepares vegetables (including potatoes).
53. 53. C-10.01 Selects vegetables
54. 54. C-10.02 Cleans vegetables
55. 55. C-10.03 Cuts vegetables
56. 56. C-10.04 Cooks vegetables
57. 57. C-10.05 Finishes vegetables
58. 58. Task 11 Prepares fruit.
59. 59. C-11.01 Selects fruit
60. 60. C-11.02 Cleans fruit.
61. 61. C-11.03 Cuts fruit.
62. 62. C-11.04 Cooks fruit
63. 63. C-11.05 Finishes fruit
64. 64. BLOCK D STOCKS AND SOUPS
65. 65 Task 12 Prepares stocks.
66. 66. D-12.01 Selects stock ingredients
67. 67. D-12.02 Processes stock ingredients
68. 68. D-12.03 Cooks stocks
69. 69. Task 13 Prepares thickening and binding agents.
70. 70. D-13.01 Selects thickening and binding ingredients
71. 71. D-13.02 Processes thickening and binding ingredients
72. 72. Task 14 Prepares soups
73. 73. D-14.01 Selects soup ingredients
74. 74. D-14.02 Processes soup ingredients
75. 75. D-14.03 Cooks soups
76. 76. Task 15 Prepares marinades and brines.
77. 77. D-15.01 Selects marinade and brine ingredients
78. 78. D-15.02 Processes marinade and brine ingredients
79. 79. BLOCK E SAUCE
80. 80. Task 16 Prepares sauces.
81. 81. E-16.01 Selects sauce ingredients
82. 82. E-16.02 Processes sauce ingredients
83. 83. E-16.03 Cooks sauces
84. 84. E-16.04 Finishes sauces
85. 85. Task 17 Prepares dessert sauces
86. 86. E-17.01 Selects ingredients for dessert sauces
87. 87. E-17.02 Processes ingredients for dessert sauces
88. 88. E-17.03 Cooks dessert sauce
89. 89. E-17.04 Finishes dessert sauces
90. 90. BLOCK F DAIRY AND EGG PRODUCTS AND ALTERNATIVES
91. 91. Task 18 Prepares cheese and dairy-related dishes.
92. 92, F-18.01 Selects cheese and dairy-related ingredients.
93. 93. F-18.02 Processes cheese and dairy-related ingredients
94. 94. F-18.03 Finishes cheese and dairy-related products
95. 95. Task 19 Prepares eggs and egg-related dishes.
96. 96. F-19.01 Selects ingredients for eggs and egg-related dishes
97. 97. F-19.02 Processes ingredients for eggs and egg-related dishes
98. 98. F-19.03 Cooks eggs and egg-related dishes.
99. 99. F-19.04 Finishes eggs and egg-related dishes
100. 100. BLOCK G PASTAS
101. 101. Task 20 Prepares pastas
102. 102. G-20.01 Selects pasta ingredients
103. 103. G-20.02 Makes pastas
104. 104. G-20.03 Cooks pastas
105. 105. G-20.04 Finishes pasta dishes
106. 106. Task 21 Prepares assembled pastas
107. 107. G-21.01 Selects assembled pasta ingredients
108. 108. G-21.02 Makes assembled pastas
109. 109. G-21.03 Cooks assembled pastas
110. 110. G-21.04 Finishes assembled pasta dishes
111. 111. BLOCK H GRAINS, SEEDS, PULSES, NUTS, AND SOY- AND WHEAT-BASED PROTEINS
112. 112. Task 22 Prepares grains and seeds
113. 113. H-22.01 Selects grains and seeds
114. 114. H-22.02 Cleans grains and seeds
115. 115. H-22.03 Cooks grains and seeds
116. 116. Task 23 Prepares pulses and nuts
117. 117. H-23.01 Selects pulses and nuts
118. 118. H-23.02 Cleans pulses and nuts
119. 119. H-23.03 Cooks pulses and nuts
120. 120. Task 24 Prepares soy- and wheat-based proteins.
121. 121. H-24.01 Selects soy- and wheat-based proteins
122. 122. H-24.02 Cooks soy- and wheat-based proteins.
123. 123. BLOCK I MEAT, POULTRY, GAME AND GAME BIRDS
124. 124. Task 25 Prepares meat and game meat
125. 125. I-25.01 Selects meat and game meat
126. 126. I-25.02 Processes meat and game meat
127. 127. I-25.03 Cooks meat and game meat
128. 128. I-25.04 Finishes meat and game meat
129. 129. Task 26 Prepares poultry and game birds
130. 130. I-26.01 Selects poultry and game birds
131. 131. I-26.02 Processes poultry and game birds
132. 132. I-26.03 Cooks poultry and game birds
133. 133. I-26.04 Finishes poultry and game birds
134. 134. Task 27 Prepares variety meats
135. 135. I-27.01 Selects variety meats
136. 136. I-27.02 Processes variety meats.
137. 137. I-27.03 Cooks variety meats
138. 138. I-27.04 Finishes variety meats
139. 139. BLOCK J FISH AND SHELLFISH
140. 140. Task 28 Prepares fish
141. 141. J-28.01 Selects fish
142. 142. J-28.02 Processes fish
143. 143. J-28.03 Cooks fish
144. 144. J-28.04 Finishes fish
145. 145. Task 29 Prepares shellfish.
146. 146. J-29.01 Selects shellfish
147. 147. J-29.02 Processes shellfish
148. 148. J-29.03 Cooks shellfish
149. 149. J-29.04 Finishes shellfish.
150. 150. BLOCK K GARDE-MANGER
151. 151. Task 30 Prepares salads
152. 152. K-30.01 Selects salad ingredients
153. 153. K-30.02 Processes salad ingredients
154. 154. K-30.03 Processes dressings
155. 155. Task 31 Prepares hors d’oeuvres.
156. 156. K-31.01 Selects hors d’oeuvres ingredients
157. 157. K-31.02 Processes hors d’oeuvres ingredients
158. 158. K-31.03 Finishes hors d’oeuvres
159. 159. Task 32 Prepares sandwiches
160. 160. K-32.01 Selects sandwich ingredients
161. 161. K-32.02 Processes sandwich ingredients
162. 162. K-32.03 Assembles sandwiches
163. 163. Task 33 Prepares charcuterie
164. 164. K-33.01 Selects ingredients for charcuterie
165. 165. K-33.02 Processes ingredients for charcuterie
166. 166. K-33.03 Cooks charcuterie
167. 167. K-33.04 Finishes charcuterie
168. 168. Task 34 Prepares condiments and accompaniments.
169. 169. K-34.01 Selects ingredients for condiments and accompaniments
170. 170. K-34.02 Processes ingredients for condiments and accompaniments
171. 171. K-34.03 Prepares preserves
172. 172. K-34.04 Prepares pickles
173. 173. Task 35 Prepares aspics, jellies and glazes
174. 174. K-35.01 Selects ingredients for aspics, jellies and glazes
175. 175. K-35.02 Processes ingredients for aspics, jellies and glazes
176. 176. BLOCK L BAKED GOODS AND DESSERTS
177. 177. Task 36 Prepares dough-based products
178. 178. L-36.01 Selects ingredients for dough
179. 179. L-36.02 Processes ingredients for dough.
180. 180. L-36.03 Cooks dough-based products
181. 181. L-36.04 Finishes dough-based products
182. 182. Task 37 Prepares batter-based products
183. 183. L-37.01 Selects ingredients for batters.
184. 184. L-37.02 Processes ingredients for batters
185. 185. L-37.03 Cooks batter-based products
186. 186. L-37.04 Finishes batter-based products
187. 187. Task 38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works.
188. 188. L-38.01 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works.
189. 189. L-38.02 Processes ingredients for creams, mousses, frozen desserts and fillings.
190. 190. L-38.03 Finishes creams, mousses and frozen desserts
191. 191. L-38.04 Prepares icings and toppings
192. 192. L-38.05 Prepares sugar works
193. 193. Task 39 Assembles cakes
194. 194. L-39.01 Selects cake components for assembly
195. 195. L-39.02 Finishes cakes
196. 196. Task 40 Prepares pastries and pies
197. 197. L-40.01 Selects ingredients for pastries and pies
198. 198. L-40.02 Assembles pastries and pies
199. 199. L-40.03 Cooks pastries and pies
200. 200. L-40.04 Finishes pastries and pies
201. 201. Task 41 Prepares chocolate
202. 202. L-41.01 Selects chocolate and ingredients
203. 203. L-41.02 Processes chocolate
204. 204. L-41.03 Stores chocolate
205. 205. APPENDIX A TOOLS AND EQUIPMENT
206. 206. APPENDIX B GLOSSARY
207. 207. APPENDIX C ACRONYMS
208. 208. APPENDIX D BLOCK AND TASK WEIGHTING
209. 209. APPENDIX E PIE CHART*
210. 210. APPENDIX F TASK PROFILE CHART — Cook Trade
Finish
Cook, 415A, NOC 6322
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