Food preparation tips

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!!!