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.
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.”
An important part of kitchen know-how is the ability to organise complex tasks so they take the minimum time. This is crucial when preparing large functions, when the chef has a timetable for tasks.
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 […]
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 […]
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. […]
During your apprenticeship and studying a Certificate III in Commercial Cookery you will be able to prepare a selection of classical and contemporary salads from different cultures with appropriate dressings. As far back in history as there are records, people have eaten salads.