I have been cooking now for just over 11 years. All of my experiance comes from working in fine dinning restaurants as either a line cook, sous chef and head chef. I never did any school programs but have had been lucky enough to work and learn from some great chefs over the years aswell as sharing the experiance i have learned with other while running kitchens.
My question is having never been to school my food terminology isn't as great as those who have been to culinary school. I do try to read what i can and keep myself up to date. My concern is when i go to write my red seal i may see things that i know but may not understand because of the terms used in the question. I have done some practice test and things that know i was getting wrong because of the wording. So i was wondering if anyone could suggest some books or sites that would help me get familiar with some of the termanology.
Also if anyone has any info on where I would go about writing my red seal in ontario or find info on it would be great aswell. Most stuff i have found on this seaching the net is either out of date and leads to a dead end.
Any words of wisdom anyone has to is always appreicated too.