Tag Archives: Apprentice chefs

Preparing mouth watering sauces

Sauces, dressings, garnishes and various accompaniments might be additional to the main ingredients of a meal. They can be used to enhance the flavour, colour, aroma and overall presentation. A Certificate III in Commercial Cookery introduces you to the fundamentals of cooking, such as making quality sauces.

Introduction to commercial cookery: mise en place

Preparation is one of the most important components of food service in a hospitality environment. Insufficient preparation can act as a starting point for unsatisfactory service. The term used for preparation in the hospitality industry is “mise en place.”

Commercial cookery: making stock

A Certificate III in Commercial Cookery introduces you to the fundamentals of cooking such as making quality stock. Here are some tips: Good quality characteristics Liquid is clear, not cloudy Flavoursome Fat free Appropriate colour and aroma  Poor quality characteristics Cloudy Fatty Whenever a stock is not up to standard, there are always reasons. Some […]

Commercial cookery: all about stocks

Certificate III in Commercial Cookery introduces you to the fundamentals of cooking, such as making sauces. You may even wish to pursue as a saucier chef who is responsible for the mainstay ingredient of most dishes – the sauces. A stock is a flavoured liquid extracted from a related food product. With livestock, this flavour […]

Different types of salads

When studying a Certificate III in Commercial Cookery, you will learn how to take the humble salad to haute cuisine. Green or tossed salad A green or tossed salad can be made with one type of lettuce. But for variety and colour, a mix of fancy and hybrid lettuces grown by hydroponics is often used. […]

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