help with culinary terms and knives?
karrisah asked: could someone please define or explain these terms:
broil,blend,cut in, fold in, fry, julienne, knead, saute, season, steam, whip
also i need help with the different types of knives. whats the difference and uses for
butcher(meat), citrus, cleaver, french/chef, paring, slicing
i have a final on this for my culinary art class so any help would be [...]
Too all Chefs?
John F asked:
What is the deffernce between a ACF Ceritfied and non ceritfied Schools. The reason why I ask this question is because I am thinking about going to French Culinary Ins or The Sullivan University National Center for Hospitality … One has a ACF ceritfiedtion the dosen’t.
Best cooking schools
What are some other paths in the food industry?
Roto asked:
I’m 21 and I’m a cook. I graduated from a culinary school. Right now, i work in a restauarant to gain some exp. I would like to continue to keep educated myself becuz learning nevers end. But I wanna ask what other educations can i get to help in my cooking field other than [...]
Does anyone know of a good meat butchering book? One with real pictures and examples?
Michael K asked: I am a student at The French Culinary Institute in New York, and I was look for something comprehensive on the butchering of various meats.
why do u feed corn to ducks? French Cuisine, Foie Gras?
sotoroberto_86 asked: I doing a project for my culinary class i need to know why do they feed ducks corn. wats so important. wat is the porpise