Research Report About Culinary Arts

1593 Words Jan 5th, 2013 7 Pages
CULINARY ARTS

MARIA AZYLEAH PINEDA
SHIELA FORTUNA
SHIELA MAE GABUD
CONTENTS

Page 1 ...........................................................................INTRODUCTION

Page 2 ….......................................................................HISTORY

Page 3 ….......................................................................CULINARY ARTS BASICS
: The Fundamentals of Cooking A. Food Safety
Page 4 …........................................................................ B. Knife Skills & Basic Knife Cuts

Page 5 …........................................................................ C. Cooking Principles D. Stocks & Sauces
Page 6 …........................................................................ BECOMING A
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* The importance of stock and its relationship to so many other areas of the culinary arts, it's worth taking the time to understand the purpose of each ingredient, and the properties each ` one brings to the stock.

http://culinaryarts.about.com/od/culinaryfundamentals/u/thebasics.htm#s2
Becoming a Skilled Chef

Many people have come to the misunderstanding, probably due to the Food Network, that a chef is just a really talented cook. “Chef” does not mean “really good cook,” chef means chief. The head chef is the chief of the kitchen and is responsible for more than making menus and pairing wines.

They lead the line cooks during rush hours and keep multiple meals, which are prepared by separate people across the entire kitchen, synchronized. They determine what food should be used when and how to keep the restaurant profitable and teach line cooks how to prepare new dishes.

While an education from a culinary school can help with the managing of employees and running a restaurant, the kitchen demands experience and a chef must demand the best, not only from their cooks and sous-chefs but from themselves as well. Becoming a skilled chef requires a dedication to perfection, passion and, above all, hard work.

http://www.culinaryed.com/
BOOK ARTICLES IN CULINARY ARTSBecoming A Culinary Arts Professional by Editors of Bottletree Books of LLC
From novices to career changers, BECOMING A CULINARY ARTS PROFESSIONAL paints a comprehensive picture