1. Auguste Escoffier School of Culinary Arts
Foods of the Americas Practical Exam
Farm to Table® Mystery Basket
First Course; may include soup, salad or appetizer based on the product
received in the mystery basket
Entrée; utilizing protein and must include a starch, vegetable and
appropriate sauce based on the product received in the mystery basket
 Review the items in your mystery basket, prepare a menu and complete a detailed
production list that will need to be turned in when the Instructor critiques your
food.
 Set up station with equipment, double check your production list and prepare
yourself mentally for the exam.
Equipment should include:
o Sanitizing bucket, pots and pans needed (remember other students will
need access to equipment, please do not hog equipment and return it to its
place or the dishwasher as soon as possible).
o Proper serving utensils for plating.
o Small buckets for mirepoix, scrap, trash and compost, labeled (you may
empty if full, however inform Chef first). The amount of waste you
have will be looked at as part of your organizational grade.
o Plates for 2 portions of each menu item stored at proper temperature.
o Timbales on the side for extra sauce and/or vinaigrette.
o Do not use community table or storage space for plating or
production other than what you are assigned.
o A community Bain Marie will be set up to hold your items hot, when
removing items be careful not to tip over other student’s product.
 You will have one shelf in the reach in, keep all ingredients on that shelf. During
the critique the Chef may ask to see any protein fabrication to judge your
butchering skill.
 Portion sizes:
o Prepare 2 identical portions of both the first course and the entrée.
o Entrée should include an appropriate starch, vegetable and sauce.
 If you find yourself running out of time Do Not Freak Out, take a deep breath,
stay focused and finish the job.
o Think about plating your hot food and then holding it in the oven for a
short period of time while you plate the other course.
o Your station should be organized and clean at presentation time, you
should only have those items needed for final plating, your station should
not be cluttered or dirty, this includes the floor, the reach in and your hot
cooking station
o Sanitation and kitchen safety account for 20% of your grade, use gloves,
wiping water, sanitizing solution, etc.
o Good luck and trust your instincts, let them work for you.