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#1
01-17-2005, 07:54 PM
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 culinary questions I am looking for some good questions to ask trainee chefs regarding hygiene,food safety,cross contamination,basic knowloedge etc any help appreciated.      |
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#2
01-19-2005, 01:36 PM
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| I have a very basic power point presentation I have used when presenting to groups. I will email you and if you are interested let me know and I will send it to you.
__________________  Chef Bob"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985) http://www.frappr.com/cheftalkcafe |
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#4
01-31-2005, 12:43 PM
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| in our kitchen My first questions to externs are simple: whats a basic buerre blanc recipe? what are the fines herbs? what is buerre monte? later in the night, they make a vinagrette for family meal, sanitize their station, and rotate their product. youd be surprised how many kids screw all these up..... |
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