Hi there,
I am trying to get through my workbook for my first module of my cheffing apprenticeship.
I have one or two questions:
If the temperature of the freezer in a comercial kitchen is above the legal maximum temp what legal action should you take?
There are two types of puree soups explain the basic method of preparation for both of them.
Describe the process of Monter au beurre and how it will be applied in the kitchen
what is meant by the term "correcting the sauce"
How should you fix a cold emulsion sauce
What are guidelines for cooking pasta?
If you could answer the questions that would be great,
Thank you.
I am trying to get through my workbook for my first module of my cheffing apprenticeship.
I have one or two questions:
If the temperature of the freezer in a comercial kitchen is above the legal maximum temp what legal action should you take?
There are two types of puree soups explain the basic method of preparation for both of them.
Describe the process of Monter au beurre and how it will be applied in the kitchen
what is meant by the term "correcting the sauce"
How should you fix a cold emulsion sauce
What are guidelines for cooking pasta?
If you could answer the questions that would be great,
Thank you.