165 capital avenue - room 205 hartford, connecticut 06106 ... · core common standard: reading...

CONNECTICUTStatewide

Career & Technical EducationASSESSMENT

2015

State Department of EducationAcademic Office165 Capital Avenue - Room 205Hartford, Connecticut 06106860-713-6764

2013

ACCOUNTINGSample Items

by2015 Performance Standards and Competencies

Common Core State Standards

1

Culinary and Food Production

Performance Standard: Career Paths: Analyze career paths within the food production and food services industries.

Competency: Summarize education and training requirements and opportunities for career paths in food production and services.

Core Common Standard:

Reading Standard 1: Cite specific textual evidence to support analysis of science and technical texts, attending to important distinctions the author makes and to any gaps or inconsistencies in the accounts.

Readability Average: 12.5

Question 1

A good way to develop culinary career networking opportunities is to

A. work extra hard at the current job

B. develop a close relationship with the supervisors

C. practice cooking by inviting people over for dinner

D. join a professional organization

Performance Standard: Food Safety and Sanitation: Demonstrate food safety and sanitation procedures.

Competency: Identify characteristics of major food-borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.


Reading Standard 2: Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms.


Question 2

A food-borne illness that is usually transmitted by undercooked ground beef is

A. cold virus

B. streptococcus

C. E.coli

D. hepatitis C

2

Competency: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.


Reading Standard 8: Evaluate the hypotheses, data, analysis, and conclusions in a science or technical text, verifying the data when possible and corroborating or challenging conclusions with other sources of information.


Question 3

What must food handlers do before preparing food products to prevent the spread of cross-contamination?

A. change their used aprons with sanitized aprons

B. rinse their gloves vigorously with soap and warm water

C. wash their hands vigorously with soap and warm water

D. use a professional industry hand antiseptic sanitizer

Performance Standard: Food Service Equipment: Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

Competency: Demonstrate procedures for cleaning, sanitizing, and storing equipment, tools, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.


Reading Standard 3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.


Question 4

Food service personnel are required to wash, rinse, sanitize, and _____ a stainless steel table after food production.

A. drain

B. air-dry

C. clean

D. wipe

3

Performance Standard: Menu Planning: Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

Competency: Apply menu-planning principles to develop and modify menus. Core Common Standard:



Question 5

Which of the following sets the standards and regulates nutritional facts of an item on a menu such as "low-fat" or "salt-free"?

A. American Lung Association

B. United States Department of Agriculture

C. American Cancer Society

D. National Restaurant Association

Competency: Apply menu-planning principles to develop and modify menus. Core Common Standard:

Math Standard 4: Apply the mathematics learned to solve problems arising in everyday life, society, and the workplace.


Question 6

Which of the following nutritional entrees located on the menu will yield the most profit?

Selling Price Food Cost (percent of selling price)

Dish 1 $12.00 40% Dish 2 $15.00 60% Dish 3 $17.00 50% Dish 4 $10.00 35%

A. Dish 1

B. Dish 2

C. Dish 3

D. Dish 4

4

Performance Standard: Professional Food Preparation Methods and Techniques: Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

Competency: Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.


Reading Standard 6: Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.


Question 7

The first step in braising meat is to heat a small amount of oil in a heavy-bottomed oven-proof braising pan or Dutch oven over high heat, and once the oil is hot,

A. portion the meat

B. add wine

C. sear the meat

D. cover the pot

Competency: Utilize weight and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.


Reading Standard 4: Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11-12 texts and topics.


Question 8

Which of the following is a device that measures the weight of the ingredients in the menu item to ensure equal amounts are distributed?

A. portioning scale

B. porcelain ramekin

C. commercial ladle

D. measuring cup

Competency: Utilize weight and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.


Math Standard 6: Communicate precisely to others through the use of mathematical explanations and definitions.


Question 9

How many 32-ounce containers of chicken salad would need to be purchased if 150 sandwiches need to be made and each sandwich contains 5 ounces of chicken salad?

A. 22

B. 23

C. 24

D. 25

5

Competency: Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.


Reading Standard 6: Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.


Question 10

In order to serve large amounts of pasta at a catering function, the pasta should be properly cooked in boiling salted water

A. so that the residual product retains its brittleness

B. under the point of becoming al dente

C. for five minutes

D. until completely cooked

Competency: Demonstrate professional plating, garnishing, and food presentation techniques.




Question 11

When presenting food in a professional manner, the food's shape, color, height, portion, and _____ are considered.

A. moisture

B. temperature

C. texture

D. viscosity

Performance Standard: Customer Service: Demonstrate the concept of internal and external customer service.

Competency: Demonstrate quality services that meet industry standards in the food service industry.


Reading Standard 5: Analyze how the text structures information or ideas into categories or hierarchies, demonstrating understanding of the information or ideas.


Question 12

What is the best approach a server should take to ensure customer satisfaction during their meals?

A. check back a few minutes after they have tried their food to see if they have any concerns

B. encourage customers to fill out feedback cards at the end of the meal

C. check back halfway through the meal to see if they have any concerns

D. stand close to the table to listen to customer comments throughout the meal

6

Answer Key for Sample Items 1 D 7 C 2 C 8 A 3 C 9 C 4 B 10 B 5 B 11 C 6 C 12 A

CONNECTICUTStatewide

Career & Technical EducationASSESSMENT

2016State Department of EducationAcademic Office165 Capital Avenue - Room 205Hartford, Connecticut 06106860-713-6764

2016

1

CULINARY AND FOOD PRODUCTION COMPETENCY ANALYSIS

Competency Number Competencies by Highest Performing

Statewide Competency

Average

7

Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

87

9 Demonstrate procedures for cleaning, sanitizing, and storing equipment, tools, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

81

2 Summarize education and training requirements and opportunities for career paths in food production and services. 79

8 Operate and maintain tools and equipment following safety procedures and OSHA requirements. 78

26 Analyze the relationship between employees and customer satisfaction. 74

13 Demonstrate professional skills in safe handling of knives, tools, and equipment. 71

10 Identify a variety of equipment used for food processing, cooking, holding, storing, and serving, including hand tools and small ware. 68

19 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.

67

3 Identify characteristics of major food-borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. 67

25 Demonstrate quality services that meet industry standards in the food service industry. 67

24 Demonstrate professional plating, garnishing, and food presentation techniques. 66

21 Prepare sandwiches, canapés, and appetizers using safe handling and professional preparation techniques. 63

5 Demonstrate good personal hygiene and health procedures and report symptoms of illness. 63

15 Utilize weight and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques. 61

12 Analyze food, equipment, and supplies needed for menus. 59

16 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods. 57

4 Describe food service management safety and sanitation program procedures. 55

11 Apply menu-planning principles to develop and modify menus. 49

2

14

Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

48

18 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques. 48

6 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods. 48

23 Prepare breakfast meats, eggs, cereal grains, and batter products using safe handling and professional preparation techniques. 46

20 Prepare various salads, dressings, marinades, and seasonings using safe handling and professional preparation techniques. 39

1 Explain the roles, duties, and functions of individuals engaged in food production and service careers. 39

17 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques. 35

22 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. 32

3

Performance Standard Food Safety and Sanitation: Demonstrate food safety and sanitation procedures.

Competency Describe food service management safety and sanitation program procedures.

Common Core Standard Practice

Math Standard 3: Interpret and use stated assumptions, definitions, and previously established results in constructing arguments.

Question 1

When following safe food handling practices, which of the following statements is true

A. A reduction of the incidents of any food borne illnesses will occur.

?

B. No reduction of the incidents of food borne illnesses will occur.

C. Unsafe food handling practices will occur.

D. There is no way to stop foodborne illnesses from occurring.

Competency Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.



Question 2

A diner started the day with 30 pounds of ground beef, received an additional 35 pounds from the butcher, and used 40 pounds during lunch and dinner. The on-hand inventory is now 25 pounds. This is an example of _____ inventory.

A. FIFO

B. LIFO

C. periodic

D. perpetual

4

Competency Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.


Math Standard 2: Make sense of quantities and their relationships in problem situations.

Question 3

James has a budget of $20 to purchase frozen fish patties for his menu. The table below shows the costs and number of servings in each minimum packet. Based on the information in the table, what packet can he afford?

A. Packet A

B. Packet B

C. Packet C

D. Packet D

Performance Standard Menu Planning: Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.

Competency Apply menu-planning principles to develop and modify menus. Common Core Standard Practice


Question 4

The United States Department of Agriculture is the regulating body that requires restaurants to prove menu items are

A. thrifty, reasonable, or economical

B. salt-free, low-fat, or low-cholesterol

C. delicious, enjoyable, or pleasurable

D. attractive, imaginative, or creative

5

Competency Apply menu-planning principles to develop and modify menus. Common Core Standard Practice

Math Standard 2: Make sense of quantities and their relationships in problem situations.

Question 5

A local test market produced the chart below for a certain food product. After comparing the data, what quantity of production on the chart below, should be considered to maximize earnings?

A. 3

B. 16

C. 22

D. 26

Performance Standard Professional food Preparation Methods and Techniques: Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

Competency Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods.

Question 6

Which of the following occurs at 195 to 211 degrees Fahrenheit?

A. gelatin firms and hardens

B. a soft-boiled egg is cooked

C. roast beef is cooked to medium-rare

D. a cornstarch slurry is thickened

6

Competency Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.

Question 7

The term “steak” is used to describe portions of round fish made by cutting

A. small boneless pieces

B. along the entire length the body

C. across the width of the body

D. medallions of protein

Competency Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.


Reading Standard 3: Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.

Question 8

Cutting shortening into the flour until particles are pea-sized makes

A. mealy pie dough

B. flaky pie dough

C. croissants raise

D. cake batter raise

Competency Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.

Question 9

Incorporating steam in the baking process is a vital component to prepare

A. soft chewy baked cookies

B. chocolate sponge cake

C. decorated yeast-doughnuts

D. a hard crust on French bread and rolls

Competency Prepare breakfast meats, eggs, cereal grains, and batter products using safe handling and professional preparation techniques.

Question 10

“Tempering” beaten yolks with hot liquid

A. is also known as “emulsification”

B. is the proper method for scrambling eggs on the stove top

C. makes warm mayonnaise

D. is the proper method for adding delicate egg yolks to hot liquids

7

Answer Key for Suggested Items 1 A 6 D 2 D 7 C 3 A 8 B 4 B 9 D 5 C 10 D

165 capital avenue - room 205 hartford, connecticut 06106 ... · core common standard: reading...

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