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"AM I CHEF?". Chapter Outline.


         

Introduction

History

Cooks or chefs  

S.A.K.E  

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?".A representative sample of technical knowledge required by a cook/ chef.

Extract: There are three basic progressive degrees of knowledge in a cookery career: 1. Cook/chef, 2. Chef de cuisine 3.  Executive chef, and they are...

Extract from curriculum: Methods of Cookery
Theoretical and functional knowledge:
Principles of Baking, Boiling, Braising, Deep Frying, Grilling, Microwave, Poaching, Poling, Roasting, Shallow Frying, Steaming and Stewing.
Able to:
Bake, Boil, Braise, Deep Fry, Grill, Microwave, Poach, Pol, Roast, Shallow Fry, Simmer, Steam and Stew a product.

How to obtain:

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