By Mary Deirdre Donovan
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. * profession PROFILES. comprises entire activity descriptions and wage levels. * specialist INTERVIEWS. enable pupil to determine what jobs are relatively like and what it took to get them. * confirmed directions. aid scholars comprehend what it takes to get the task in their desires and the stairs to get there.
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Additional resources for Careers for gourmets & others who relish food
The certificate is awarded to an individual based upon his or her years of experience and quality of work, in addition to formal education. ” The responsibilities of the executive chef are varied. This individual must oversee the operation of the entire kitchen with ultimate responsibility for the food and service offered by an establishment. It is this person’s job to develop and maintain standards for the preparation and service of food. Menu development, recipe testing, training, and management of all aspects of the kitchen’s operation are among the most important duties of the executive chef.
Each one needs to be attended to in the proper sequence, so that each table is completed in synchronization with other dishes from other stations, plated, and sent out of the kitchen all at the same time. ” The waiter may come back to tell you that table thirty-six is lingering over their salads and won’t be ready for about another fifteen minutes. This can present a problem; most kitchens use a fairly standard set of assumptions about when to prepare hot foods. When the guests change the pattern midstream, it is important that the sauté chef be able to adapt quickly so that the food doesn’t become dry, overcooked, or inedible while it sits and waits for the guests to be ready.
And then, they will most likely remember to stop by on the way home for a loaf of bread for dinner or a pie for dessert. Bakers must be able to scale (or measure) ingredients accurately, mix them properly, and bake them correctly. This is not a THE TRADITIONS OF THE BRIGADE 39 simple matter of following a formula, however. On any given day, the air may be more humid or the flour may be a little “harder” or “dryer” than the last batch. Consistency can only be assured by bakers who are skilled enough to see or feel the difference in a dough and make the correct adjustment.
Careers for gourmets & others who relish food by Mary Deirdre Donovan