1 | Kitchen staff do their job descriptions based on the hierarchical structure |
2 | Used in international cuisine chopping / cutting to do / make |
3 | Basic stock ( broth ), and to prepare sauces / prepared to |
4 | Blanching (pre- cooking / bleaching ) make the operation / make |
5 | Boiling (plenty of cooking water ) to prepare meals cooked / prepared to |
6 | Basic White stock ( basic white broth ) in stock to prepare / prepared to |
7 | Basic Brown ( basic brown broth ) in stock to prepare / prepared on |
8 | Basic Brown ( basic brown broth ) in stock to prepare / prepared to |
9 | Food and water blanching (Front Cooking / bleaching ) preparation for the cooking process |
10 | Food and water blanching (Front Cooking / bleaching ) as cooking |
11 | Boiling food ( plenty of cooking water ) preparation for the cooking process |
12 | Boiling food ( plenty of cooking water ) as cooking |
13 | Stewing food ( cooking in its own juices ) preparation for operation |
14 | Stewing food ( cooking in its own juices ) as Cooking |