Western Food Technician Practical Test Item
30 Class Projects
It takes about 20 minutes to 40 minutes hour(s) to complete each project.
Italian meat sauce 30 minutes
Waldorf Salad 20 minutes
Spanish omelette 30 minutes
Shrimp canapes 30 minutes
Tartar sauce 20 minutes
Potato salad 30 minutes
Beef stew 40 minutes
Brown gravy sauce 30 minutes
Brown stock 30 minutes
Caesar salad 35 minutes
Hollandaise sauce 25 min
30-minute hamburger sandwich
Cheese omelette 20 minutes
Southern Island dressing 20 minutes
Chicken a la king 30 minutes
Chicken cutlets 30 minutes
BLT sandwich 30 minutes
Salisbury steak 40 min
30-minute sirloin steak
BBQ pork chop 40 minutes
Beef consomme 40 minutes
Minestroni soup 30 minutes
30-minute fish chowder soup
French fried shrimp 25 minutes
French soup 30 minutes
30-minute potato cream soup
30-minute tuna tartare with salad bouquet and vegetable vinaigrette
30-minute seafood salad
30 minutes of spaghetti carbonara
Tomato sauce seafood spaghetti 35 min
Skills You’ll Learn
Preparation and precautions at the test site
From preparing for the written exam, you'll learn what to prepare for the practical exam and how to wear a gown.
Learn about the types of meat dishes and the precautions
I'm going to make 6 kinds of meat dishes
Learn about salad types and precautions
I'll make 4 kinds of salads
Learn the types of sauces, dressings, and precautions
I'll make 5 kinds of sauces and dressings
Learn about the types of sandwiches and the precautions
I'll make 2 types of sandwiches
Learn about soup types and precautions
I'll make 5 kinds of soup
Learn about the types of omelets and the precautions
I'm going to make 2 kinds of omelets
Learn the types of spaghetti and the precautions
I'll make 2 kinds of spaghetti
Learn the precautions for stock, canapés, and vinaigrettes
I'll make 3 menus
Once again, be careful when taking the test!
From minor mistakes to important mistakes you should be aware of when taking practical tests!
Would you like to get an aquaculture certificate with me?
Hallo I'm SUGAR POPING Lim Mun-jeong, a professional cooking instructor who majored in Food Culinary Science and Food Nutrition. Self-development using free time! Among the various national certifications A class to obtain a Western Food Technician CertificateI would like to introduce.
Western Food Technician Certificate
Isn't it difficult?
Learn and learn 30 types of Western food technician items that are constantly being tested at the Korea Industrial Workforce Management Corporation (Korea Technical Qualification Certification Institute) through practical skills-oriented demonstrations and private practice Lay the foundation of aquaculture cooking and obtain a certificate as an aquaculture technicianI want to.
What is a Western food cook certificate The level of difficulty is easier than other certifications. You think Korean food is the easiest, but when you learn the test menu, you often find it very difficult to know that there are many items and that there are many points to keep, such as the quantity and size that must be submitted. In comparison, a Western food cooking technician is an item The name is a bit unfamiliar, but if you match the color and intensity well, it's a little easier to get a certificateYou can do it.
It takes 20 to 40 minutes to make one item.
The test time is the time specified by the Korea Industrial Workforce Corporation.
With 20 years of experience as a practical instructor
Pak Pak Pak Test Points!
At several famous culinary schools, the Central, North, and East Women's Workforce Development Center operated by Seoul City, department stores, and YWCA More than 20 years of experience teaching various cooking certifications, proficiency, and start-up cookingI have built up. To enable classmates to obtain certifications based on the experience of obtaining national certifications such as Korean food, Japanese food, Chinese food, confectionery, bakery, pufferfish technician, Korean food engineer, etc., and various private certifications Full of my know-how, step by step from the basics I'll let you know.
30 cooking recipes and
Even preparing for the exam
In addition to recipes for 30 dishes, in preparation for the certification exam, in the practical exam From important points and minor mistakes to important mistakes I'll point them all out!
Containing key points
I'll give you a recipe for a total summary point
So that you can learn the items while reviewing slowly Recipe PDF file summarizing all the cautions and pointsI'll give you one! If you learn step by step, the certification will be mine.
Required for the class
Here is an introduction to the kit.
1. cooking tool kit
- Stainless steel measuring cup: Measure the amount of liquid and powder. The amount of finished sauce must be accurately measured and a total amount of 200 ml or more must be submitted.
- Double sided measuring spoon: Measure the amount of seasoning in liquid and solid.
- 2 table spoons: Required for molding tuna tartar items.
- Mini foamer: Used for beef-consomme and foaming.
- Silicone spatula: I use it a lot when putting finished items in a bowl.
- Stir-fry spatula: This tool is used for alternative items.
- Cheese Grater: Used to top Caesar salads with cheese.
- Omelette pan: Used to make 2 types of omelets. Care must be taken to prevent the coating from peeling off.
Able to improve quality
We will introduce additional components.
1. Single pot (18 cm)
A pot is used as an alternative item for simmering and cooking. The cooking time is short, so a pan with a thin bottom is required.
- Product Name: [HJ] Stainless steel hammerton single water pot
- Volume: 1700ml
- Size: 18cm*8,3cm
- Place of origin: China
- Material: stainless
- Warranty period: 7 days from date of purchase
2. Japanese kitchen knife (8 inch)
An esophagus about 20 to 24 cm long for home use is required.
- Product name: Dorco's esophagus
- Size: Blade length 20cm
- Place of Origin: Made in JAPAN
- Material: stainless steel, plastic
- Import declaration under the Food Sanitation Act: required
3. Electronic scales
It is not used at the test site, but it is necessary for preparing materials during classes.
- Product name: Sita Kitchen Digital Precision Electronic Scale
- Size: 14cm wide x 18cm wide
- Material: stainless steel, plastic, etc
- Place of origin: China
🚚 This is a shipping guide.
- Depending on the availability of inventory, kit components may be shipped in place of other similar products.
- For inquiries about product defects or incorrect delivery, please contact the Class 101 Customer Service Center.
Curriculum
Creator
SUGAR POPPING
Until I was in high school, I really couldn't cook ramen, but I was a beginner in steaming. However, after entering college, I had no choice but to learn one or two dishes, and as I learned, I got better at cooking, and I learned how to cook. More than just learning cooking, I was interested in certifications issued by the state and private sector, etc., so I thought about how to easily obtain a certificate, and as a result, I obtained a total of 14 cooking-related certifications, and I am still studying to obtain various cooking certifications.
I have been sharing my know-how with many people, and I have over 20 years of experience with various cooking certifications and lectures on entrepreneurial cooking at various famous culinary schools, the Central, North, and East Women's Workforce Development Center operated by Seoul City, department stores, and YWCA. Based on the experience of obtaining national certifications such as Korean food, Japanese food, Chinese food, confectionery, bakery, pufferfish technician, Korean food engineer, etc., and various private certifications, I will teach you step by step from the basics so that my classmates can obtain a certificate.
Would you like to get started with me?
