During the continental cuisine exam, candidates are to demonstrate knowledge in the continental and Northern Europe cuisines of Spain and Portugal; Germany, Austria and the Netherlands; Switzerland; Italy; Russia and Poland; England and Scotland; and Scandinavia. Candidates prepared 10 portions of each regionβs main dish prepared for Russian service with four plated portions and six portions of three main dishes. Time format: four hours preparation and 30 minutes presentation.
During the market basket exam, candidates are evaluated on their ability to write and prepare a menu within specific time constraints and demonstrate a mastery of cooking methodology, butchery and craftsmanship. Exemplary plating, platter construction, taste and finishing skills are scrutinized.
Candidates must use each ingredient in the market basket to prepare a five-course menu presented as four plated portions and six portions for platter service. The five courses include an appetizer, soup, fish course, salad and main course. Time format: five hours preparation and 30 minutes service.