Презентация, доклад по английскому языку My future profession

work staff it requires. No matter where the employee works - in the kitchen or in the hall, he must take care that the visitors were satisfied. In team staff there is a hierarchy, each - their clearly defined responsibilities.

the menu, making calculations and make purchases. It monitors the production of food and check their quality before serving. New recipes and changes to the menu, the chef discusses with host institution. Thus, both should be well informed about the culinary novelties. In addition, the chef is responsible for compliance with the rules of hygiene and the recruitment of new staff. For visitors it - face the kitchen.

who manages a variety of shops. Sometimes he performs the functions of a chef or replace him when he is absent. Usually sous-chef in charge of one of the shops in the kitchen.

the kitchen, which is engaged in manufacturing a certain dish or an ingredient. If his post is not very significant, chef de party called demi-chef.

word "chef" came from the East Slavic "var" means the boiling water and heat [1] . On the Navy as a cook called the cook .Preparing soups , main dishes , other food. Knows how to store food, cook different dishes on the recipes and can execute cooked. Organizes the storage of products in accordance with the sanitary standards . Despite the fact that the chef in catering enjoys established recipes, it can modify them according to the quality of raw materials and contingent consumers. Run indoors at elevated temperatures.

guidance of chef, he answers of promises, which is necessary for cooking in this shop.

can prepare simple meals of meat or fish. This is one of the most important and responsible positions in the kitchen.

are cooked on the grill and deep-fried, including French fries.

the composition of cold appetizers. Also deals with raw meat and is responsible for cold stores.

they are baked fresh bread, which will yield for breakfast, as well as an addition to various dishes.

monitoring the bar serving bar. Chef de Garde is preparing products and allocate responsibilities among cooks and other kitchen workers. Potazher preparing vegetable dishes. Aegume organic vegetables. Warmers (cook) helps to cook in cooking or perform other types of work, such as brushing the pan. The kitchens of great restaurants also work butchers, voices; are engaged in the preparation of ice cream, and konfise - confectioners, manufactures candy and other sweets.