Kitchen Practical
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Kitchen Practical 1
Latest content Kitchen Practical
Kitchen Practical Assignment
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Kitchen practical assignment is about the introduction, the kitchen brigade organisational chart, the Chef tenue/ the Chef grooming, tenue diagram, behaviour of a chef, hygiene, hazard analysis critical control point (HACCP), critical food temperatures in degrees celsius, hotel school and a Hotel, vegetable cuts, turning vegetables, types of vegetables “cuisson”, preparation of fond bases, nicoise salad, quiche, chicken paprika, lamb navarin, poisson poele au sauce beurre et citron, tomate e...
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Kitchen Practical•Kitchen Practical