There are some questions commonly asked for the chef's or cooks in the technical interview who is doing their skill assessment in commercial cookery through vetasses or William angliss outside the the topics in western cuisines. I tried to edit as much as I can to help friends.
come back again to C this video's in future you can see more questions in description added below
sachet de spices
court bouillon
Frozen desserts
where and all you can use the duck fats
How to cook bones to make gravy
proper thawing procedures
spring roll mix
types of Blue cheese
soups made of shell fish
Bisque
chowder
how to clarify consomme
hot desserts
cold dessert
how to.make tart
onion pique
onion brulee
cold sauce for beef
replacement of gelatin
Gelatin made of
Негізгі бет Commercial cookery Technical interview questions for chef &cook/ outside the topic/ commonly asked.
Пікірлер: 16