The CAIBOK 3242 Exam measures a chef’s ability to run the Entremetier station, responsible for eggs, grains, vegetables, soups, and small plates. It includes techniques from global cuisines, proper prep and timing, and efficient station setup. Chefs are also tested on sauce pairing, plating, reheating, and adapting dishes for dietary needs. Earning this certificate shows strong culinary skill, organization, and versatility in a busy kitchen.