Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. How does preparation differ for set meal service and extended meal service?
  2. It has been said that à la carte cooking, or cooking to order, is nothing more than small-batch cooking carried to its extreme. Based on what you know about pre-preparation, what do you think this statement means?
  3. Why is it important to learn to cut foods accurately and uniformly?
  4. Name six basic vegetable cuts, and give their dimensions.
  5. Give six examples of foods that might be blanched or parcooked during pre-preparation, and give a reason for each.
  6. Describe in detail how to set up a breading station and how to use it to bread veal cutlets.
  7. The manager of the restaurant in which you are a cook has decided to try using frozen, breaded shrimp instead of having you bread shrimp by hand, but she is worried about customer acceptance and asks for your help. How will you handle the new product?

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title