Download the Basic Culinary Skills Inventory

BASIC CULINARY SKILLS INVENTORY
Level 1
(beginner)
Level 2
(intermediate)
SENSORY PERCEPTION AND EVALUATION
Know factors affecting tasting ability
Describe organoleptic properties of food
Use descriptive taste and flavor terminology
Understand texture and flavor changes with fat, sodium, and
other nutrient-modified foods
Apply plate composition and presentation: food color, texture,
flavor, and shape
Conduct comparative tasting of different varieties of a food
BASIC COOKING SKILLS
Know culinary terminology
Use measuring and weighing skills
Select and use cooking equipment for home kitchens
Appropriately use and care for knives
Communicate cooking skills to “non-cooks”
COOKING TECHNIQUES
Apply appropriate techniques for specific ingredients
Use basic food preparation techniques
Use dry-heat cooking techniques-sautéing, grilling, broiling,
roasting, smoking
Use moist-heat cooking techniques-steaming, poaching, boiling,
stewing, braising
Prepare basic savory and sweet sauces
Use basic baking techniques
Apply nutrient retention in cooking
Cook foods to appropriate temperature or endpoint for optimal
food safety and quality
Apply techniques to reduce nutrients of concern: saturated and
trans fats, cholesterol, sodium, added sugar, sodium.
Incorporate healthier fats and oils, fruits, vegetables, and whole
grains into foods, meals, and menus.
MENU AND MEAL PLANNING
Plan menus: single-meal, daily and weekly
Plan menus for specific age, health and/or special needs
limitations
Plan menus for cultural, ethnic, and religious groups (specific
foods, ingredients, cooking methods, and restrictions)
Plan meals for vegetarian diets-types
Evaluate menus using U.S. Dietary Guidelines, MyPlate, Daily
Adapted from Food & Culinary Professionals Dietetic Practice Group Core Food and Culinary Competencies (11/2007)
Level 3
(expert)
Values, and Diabetes Exchange Lists
Know common food sources of essential nutrients
Know economical food choices in each food group
INGREDIENT SELECTION
Know functions, characteristics and selection of ingredients
Know elements of food preservation
Use seasonality (seasonal availability) in menu planning
Choose ingredients using food labels
Know standards of quality in purchasing and storing food
Apply food storage for best quality and safety
RECIPE DEVELOPMENT AND MODIFICATION
Use herbs, spices, seasonings, condiments, aromatics, and
marinades for flavor development and enhancement
Know standard and appropriate portions of commonly
consumed foods
Know the effect on quality when substituting ingredients
Create, modify, and write standardized recipes
Calculate nutrient data of recipes
Alter recipes to change the nutritional value
COMMUNICATING ABOUT FOOD
Able to present basic food demonstrations and presentations
Understand of the political, environmental, economic, and
sociologic significance of food
FOOD RETAILING
Knowledge of food retailing locations (supermarkets, farmers
markets, gourmet shops, etc.)
Know factors that influence consumers’ shopping needs and
habits, including nutrition, location, and convenience
Help consumers understand food labels: Nutrition Facts,
nutrition and health claims, ingredients, allergen labeling
FOOD SAFETY
Apply home food safety principles – preparation and storage
HACCP and other food safety considerations and regulations
SUSTAINABLE AGRICULTURE
Understand basics of food production on the farm or ranch
Understand national standards for organic labeling
Communicate the potential environmental, economic, flavor,
and other benefits of locally produced and artisanal foods
Knowledge of and ability to communicate about topics
including: water stewardship, climate change, biodiversity,
agricultural policy, integrated pest management, low-tillage
approaches, composting, resource reduction (waste water
treatment, recycling, energy efficiencies)
Adapted from Food & Culinary Professionals Dietetic Practice Group Core Food and Culinary Competencies (11/2007)