تعبير بالانجليزي عن هواية الطبخ
تعبير عن الطبخ باللغة الانجليزية
جمل و عبارات انجليزية مترجمة الحديث عن الطبخ
محادثة انجليزية في المطبخ
مواضيع او مقالات للطبخ انجليزي
طلب تعبير بالإنقلش عن الطبخ السعودي
المطبخ The Kitchen 1 تعلم اللغة الإنجليزية مجانا
موضوع بالانجليزي عن الطبخ. موضوع …
تعبير انجليزي عن الطعام عن food
عبارات إنجليزية هامة للتعبير عن أنشطتك اليومية EF English Live
موضوع عن الطبخ باللغة الانجليزية
موضوع تعبير عن المطبخ بالانجليزي
تعبير بالانجليزي عن هواية الطبخ
تعبير عن الطعام بالانجليزي قصير
جمل بالانجليزي عن الطباخ
عبارات عن الطبخ
عبارات عن الاكل بالانجليزي
عبارات عن الطعام اللذيذ بالانجليزي
محادثة بالانجليزي عن الطعام الصحي
What is this job?
In the big restaurants, we work in “brigade”. Under the orders of the most experienced cooks, the clerks peel the vegetables or prepare the entrees. At their head, the party leaders “watch over grain”, each in their specialty. The fishmonger prepares the fish of the day. The roaster monitors the cooking of poultry. The entremétier makes the soups and eggs with milk, while the saucier checks the taste of its bearnaise. The head chef himself organizes the tasks and controls the quality of the dishes. He prepares a large quantity of dishes, starters or desserts, establishes the menus, supervises the stocks, evaluates the quantities of products to order, controls the deliveries. Finally, he ensures that everything is going well.
From chefs to chefs, there is a whole hierarchy that can be climbed over the years. In canteens and corporate restaurants, catering employees are more versatile. They go from the confection of the entrances to the collection of the meals and the cleaning of the room.
The cook prepares the dishes presented on the menu. For this, he peels and shreds vegetables, empties, flames poultry, prepares meats, cooks pie crusts, simmers sauces.
The role of the chief cook starts at the market where he determines the quantities to be bought, negotiates the prices and checks the quality of the products.
Some preparations are made in advance (assembly, frozen), others are cooked at home, at the time of service. The dishes are presented with care. The cook shows a certain artistic sense: we eat first with the eyes.
At the end of the service, clean and put everything back in the kitchen.
The cook works alone or in a team (brigade) under the responsibility of a chef. He is most often standing up, in the heat without real customer contact, except in very large restaurants or … in self-service restaurants.
The organization in the kitchen is very hierarchical: clerk, cook, chef de partie, second cook, chef.
You must wear work clothes, trousers, jacket and chef’s hat. The respect of very strict rules of hygiene is de rigueur.
The cook can work in different types of businesses: restaurants (usually small), breweries, caterers, community restaurants (schools, hospitals, business canteens, retirement homes), catering companies on board. transport, holiday centers and villages …
The craftsmanship of the craft is maintained only if it operates as part of a traditional restaurant.
