Documents That May Help Get Me Hired 📑
This single piece of paper has my name at the top and list all my skills abilities, work history, education and I hand it to the person who is going to interview me.
RÉSUMÉ
This mixture will thicken any liquid when making a sauce... It is one part fat and one part flour
ROUX
How do you CORRECTLY hold a Chef Knife?
THE "Pinch Grip"/ Thumb on one side of the heel of the knife blade, first finger (or index finger on the other side of the heel of the knife blade, and all other fingers wrapped around the handle of the knife.
You might want to add these to your professional portfolio so that your potential boss/ Chef is able to see 👀 that you know how to cook well.
📸 Pictures of the food you have cooked / Pictures of you actually cooking
This Person is at the top of the Brigade System and they are basically in charge of it all.
CHEF / HEAD CHEF / EXECUTIVE CHEF/ Chef De Cuisine
I fill this paperwork out with information about me, and I give it to the Manager or the boss at the place I want to work BEFORE I have. a job interview.
JOB APPLICATION or APPLICATION
This type of sauce is when you are mixing together two ingredients, that do not normally mix well together, such as eggs and melted butter, or Oil and Eggs.
EMULSION or Emulsified Sauce or Hollandaise or Mayonaise or Any Emulsified
You would use this knife cut for leafy greens and herbs, that you want to cut into thin strips
Chiffonade
This short 3 paragraph paper will:
Your Professional Statement
Don't get lost in the _________! 😂 😂 😂
This person is in charge of preparing and cooking something that adds Flavor, Moisture, Texture to food and it can also increase the value of a dish.
SAUCIER
These collection of papers has thousands of different tasks that I complete in Culinary Arts Class throughout 10th, 11th, and 12th Grade. I might even include it in my professional portfolio, it includes the tasks:
#4010: "Develop and assemble a portfolio"
#101: "Wear and maintain culinary Apparel."
#601: "Identify parts of a knife and practice knife skills."
P.O.S Task Grid or P.A.L. Log or Culinary Training Documents or An answer close to it.
This is the number of the different types of mother Sauces
5
It kinda sounds like the name that goes along with Romeo 😂😂 ... BUT it's a knife cut that looks like thin matchsticks
Julienne
What is the PURPOSE of a professional portfolio?
To Highlight your Skills, Accomplishments Creativity and Interest in working in the Culinary Workforce.
This person reads the servers’ food orders to the cooks. This position then organizes the finished dishes so servers can deliver them promptly.
Expeditor
AFTER I have an interview for a job that I want, I can send this to the person who interviewed me either by email, or I can type it and print it.
Thank You Letter
What is the name of the Mother Sauce that has these 3 ingredients... Fat, Flour (Blonde Roux) and Chicken Stock?
VELOUTÉ
This Class Knife Cut looks like rectangular sticks that are approximately 1/4 inch by 1/4 inch by 2-2 1/2 inches
Batonnet
Does the presentation of your portfolio matter when you create it... Should it be creative with structure OR random and unprofessional?
This person typically works during the night and early morning hours so that they can make sure that a particular type of food (that is made with yeast or a chemical leavener like Baking powder and used for sandwiches, or served alongside a nice dinner) is made fresh for the beginning of the workday.
Baker
In order for me to earn this document, I have to know ALL ABOUT Biological, Physical, Chemical Food Hazards, and how to keep food safe every step of the way from beginning to end! 🥗
FOOD HANDLER / SERVSAFE Manager's Food Safety & Sanitation Certification
Which Mother Sauce is the base for Mornay sauce?
A) Espagnole
B) Béchamel
C) Hollandaise
D) Velouté
B) Béchamel
THIS Classic Knife Cut looks like cubes that are approximately 1/4 inch on each side.
Small Dice
What are 2 most popular formats to use when creating a professional portfolio?
Physical (Binder or Book), Electronic (Online Platform)
This is a group of cooks organized to complete a task. It is organized using chain of command—each workstation had a leader and each leader reported to the head chef.
The Kitchen Brigade