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New PDF release: Careers for gourmets & others who relish food

By Mary Deirdre Donovan

ISBN-10: 0071387293

ISBN-13: 9780071387293

Careers For. . . * number of CAREERS proven. From the most obvious to the imprecise, readers may be in a position to discover careers that fit their pursuits. * occupation PROFILES. comprises whole task descriptions and wage levels. * specialist INTERVIEWS. enable pupil to work out what jobs are relatively like and what it took to get them. * confirmed directions. support scholars comprehend what it takes to get the activity in their goals and the stairs to get there.

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Extra resources for Careers for gourmets & others who relish food

Sample text

There aren’t any “cheap” foods, and every item purchased by the kitchen should be handled with care and respect in order to get the greatest possible return from investing in the item, whether it is lettuce, olive oil, cheese, or coffee. This is even more important with meats, fish, and poultry. These are the items that can help to generate the greatest profit, as long as they are handled with skill and care. The ability to trim away bones, gristle, silver skin, and other inedible parts of a whole fish or a leg of lamb without wasting any usable meat is crucial.

THE TRADITIONS OF THE BRIGADE 27 Mise en place is the professional cook’s blanket term to describe any and all tools and ingredients that must be within arm’s reach, prepared and ready for the chef to use for the actual preparation of meals during the service period (the hours that a restaurant is open and serving the public). For the sauté cook, mise en place will normally include an assembly of items such as chopped garlic, shallots, and perhaps ginger, salt and pepper, clarified butter, prepared sauces, wines, lemon juice, chopped fresh herbs, chopped fresh tomato, and whatever special items are dictated by the requirements of the menu.

The pasta cook’s work may be sufficiently heavy to require one person or more to get it all done, but very often it is subsumed into another station or combined with the vegetable station. The Vegetable Station The vegetable station is usually responsible for all phases of preparing vegetable dishes. In today’s restaurant, vegetables are usually more important than in the past, when they were seen as simply a filler. No longer treated as an afterthought, the selection and variety of vegetables found in markets and on menus today is a far cry from the standard options of the past.

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Careers for gourmets & others who relish food by Mary Deirdre Donovan

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