"AM I CHEF?".A representative sample of technical knowledge required by a
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...
Methods of Cookery
Theoretical and functional knowledge:
Principles of Baking, Boiling, Braising, Deep Frying,
Grilling, Microwave, Poaching, Poêléing, Roasting, Shallow
Frying, Steaming and Stewing.
Bake, Boil, Braise, Deep Fry, Grill, Microwave, Poach, Poêlé,
Roast, Shallow Fry, Simmer, Steam and Stew a product.