CAIBOK 3217 Pork

The CAIBOK 3217 Competency Exam on Pork tests a chef’s skills and knowledge in using pork in a professional kitchen. It focuses on identifying pork cuts, understanding the parts of the pig, and knowing how to butcher and cook pork properly. The exam also includes important topics like food safety, hygiene, and how pork is used in dishes around the world. Chefs need to show they can prepare pork in ways that are both safe and creative.

This exam also looks at how pork fits into the business side of cooking. It includes lessons on where to buy pork, how to price it, how to store it, and how to reduce waste. Chefs must know how to make the most out of each part of the pig. The exam covers cultural and dietary rules, sustainable farming, and modern techniques like smoking and making charcuterie. It prepares chefs to use pork responsibly in different styles of restaurants.