Storage facilities
~mechanical eqipment
~non mechanical equipment
~the reason why you use these equipment.
Eg.it make chef's life become more easier...something like that...
Method of cooking
~different meat have different types of cooking.
-red meat {beef,multon,pork...}
-white meat {fish,chicken..}
~why we should use this method of cooking certain type of meat?
~why don't roast the fish?
~8 method of cooking
~grilling {Eg.fish}
~stewing
~steam
~baking-oven terminology
~roasting-oven terminology
~poaching-80 celcius
~boiling-100 celcius
poele-one of the french method of cooking
Poultry management
~chicken,swam,pigeon,turkey,gosling,bird,duck,goose.
~how to process before cooking?
~deliver,storage,process of cooking
~how to call a chicken when they are in different of age?
{can find out on the page 297..under poultry chapter
Salad dressing
1)emulsion
~non stable-vinegar / oil {Eg.basic vinaigrette..}
~stable-mayonnaise
2)Permanent emulsion
Kitchen personnel
~Resposibilities of sous chef
~Whatever kind of chef's responsibilities also have to memorize ya..^^
that's all for the tips of this subject....
so read as more as possible o....
Good luck and all the best in the exam ya...^^
baxia baxia!!!
