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ESSENTIAL SKILLS INVENTORY NAME: DOCUMENT USE S-3 DATE: COOK NOC 6242 Refer to the diagram and the table to answer questions 1 and 2. 1. How would you determine the total weight of the side of beef _Add the weight of each cut (404 lbs.) 2. How would you determine the percent of the side of beef that is chuck _Divide the weight of the individual cut into the total weight and multiply by 100 (110/404 x 100 = 27.2%) Study Guide for Professional Cooking for Canadian Chefs, 6 th - Ed, Gisslen, W. Cut of Meat Chuck Rib Loin Sirloin Round Shank Brisket Flank Weight 110 lbs. 48 lbs. 45 lbs. 32 lbs. 95 lbs. 20 lbs. 30 lbs. 24 lbs. Page 14 Cook NOC 6242
ESSENTIAL SKILLS INVENTORY DOCUMENT USE S-3 COOK NOC 6242 3. Sketch a diagram of a 9 X 13 inch pan. Determine how many 3” square pieces of dessert you can get from this pan. ________________ Page 15 Cook NOC 6242
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Essential Skills Manual Cook NOC 62
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ACKNOWLEDGEMENTS Materials from the
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MANUAL CONTENTS Included in this Es
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ESSENTIAL SKILLS INVENTORY ASSESSOR
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ESSENTIAL SKILLS INVENTORY INTAKE F
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ESSENTIAL SKILLS INVENTORY POST INV
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ESSENTIAL SKILLS INVENTORY APPENDIX
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ESSENTIAL SKILLS INVENTORY Kinesthe
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Page 37 and 38: Essential Skills Inventory
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Page 67 and 68: Essential Skills Answer Key
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ESSENTIAL SKILLS DOCUMENT USE GUIDE
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ESSENTIAL SKILLS FOR APPRENTICES NU
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ESSENTIAL SKILLS NUMERACY CHECKLIST
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ESSENTIAL SKILLS NUMERACY CHECKLIST
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ESSENTIAL SKILLS PRINCIPLES OF MATH
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ESSENTIAL SKILLS FOR APPRENTICES OR
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ESSENTIAL SKILLS ORAL COMMUNICATION
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ESSENTIAL SKILLS FOR APPRENTICES CO
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ESSENTIAL SKILLS COMPUTER USE GUIDE
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ESSENTIAL SKILLS Resources: COMPUTE
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ESSENTIAL SKILLS WRITING GUIDELINES
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Technical Skills Inventory
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TECHNICAL SKILLS INVENTORY (TSI) Co
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BLOCK B (Learning Category) STOCKS,
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BLOCK G (Learning Category) GARDE-M
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Cook - Employer Registry

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