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"AM I CHEF?". Chapter Outline.


         

Introduction

History

Cooks or chefs  

SAKE  

Skills

Attitude

Knowledge

Experience

Titles

Issues

Training

Associations

"AM I CHEF?".

Competitions

Uniform

Bullying

Media

Spelling

Allergies

Menu Planning

Presentation

Etiquette

Codes

Slang

Terminology

 

"AM I CHEF?". Terminology

Identifies the basic culinary terms that every cook/chef must know as a professional.

Additionally a competent cook will know:
Béarnaise, Béchamel, Beurre manie, Blanquette, Canapé, Chantilly Cream, Compote, Consommé, Coulis, Court bouillon, Crème pâtissière, Crêpes, Croûte, Croûtons, Demi glace, Duxelles, Eggwash, Espagnole, Farce, Fleuron, Flute, Fumet, Galantine, Genoese, Gâteau.......

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