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Making sauces, soups, and roasted meats.
Understands basic cooking procedures: cooking, braising, poaching, steaming, roasting, baking, sauté, pan and deep frying, portion cut, and filleting meats and seafood.
Uses convection and holding ovens while maintaining high standards of quality and appearance of all food prepared and served.
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Making sauces, soups, and see more meats.
Understands basic cooking procedures: cooking, braising, poaching, steaming, roasting, baking, sauté, pan and deep frying, portion cut, and filleting meats and seafood.
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