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5 MAJOR KEY TERMS.

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POSITIONS OF STAFF IN KITCHEN(ORGANIZATION)

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SAFETY INSTRUCTION REGARDING HANDLING KNIVES

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HYGIENE METHODS IN KITHCHEN

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PREPARATION OF TOMATO SAUCE

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PREPARATION OF ESPAGNOLE

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PREPARATION OF VELOUTE SAUCE

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PREPARATION OF BECHAMEL SAUCE

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MOTHER SAUCES

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GAZPACHO

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PUREE OF PUMPKIN👌🏻👌🏻

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CONSOMME SOUP

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PREPARATION OF SOUPS

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BLADE IDENTIFICATION

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PARTS OF A CHEFS UNIFORM

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Front office (hotel management)

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Meal plans of hotel

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