Questions tagged [professional]
17 questions
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Why do chefs traditionally wear a high white hat?
The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat.
A hat I can understand. But why so high?
Tea Drinker
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how often is cleaning done in a professional kitchen?
Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the…
Stefano Borini
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Do you use paper or cloth towel for patting a meat dry before frying?
It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a clean cloth kitchen towel for patting and put it immediately to wash bin for hygiene…
tequilatango
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Japan Pufferfish preparation technique training
Where can I find resources on how the Japanese chefs are trained to prepare pufferfish delicacy safely? I understand their standard requires a written and practical exam.
I've tried searching for authoritative books on the topic but can't seem to…
Nederealm
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What is a kitchen rag?
In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen, and the only rags I have around my kitchen are dish towels, which I often use to dry my…
Martha F.
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Do professional cooks use measuring cups and spoons?
I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly just grab things and throw them in.
Do skilled cooks…
Village
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How do chefs know when to start cooking each dish in a restaurant?
At a restaurant, you frequently order starters and main courses simultaneously.
In almost all restaurants I have visited, main courses come comfortably after you have finished your starter and had your table cleared.
How is this timing arranged? I…
Djave
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How to make professional style burger buns?
I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten etc etc), Stretch and Fold method, but i still cant get them perfect like the…
user22048
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How do big companies make sure their product always looks and tastes the same?
When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste as always?
Do they just premake huge volumes of the dough, and let the establishment…
Nick
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Are there any cookbooks specifically designed for restaurant-level chefs/cooks?
It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the catering world - edited "so you can prepare them at…
WackGet
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I love food and the public but my body can't handle it anymore
I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to where they need to find the answers they seek.
Right now I work for a gourmet food market as a butcher,and…
Laine D.
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Workflow Planning Template
I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template that I could use?
Tyrone
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Skills that are only learned by professional chefs?
I always liked cooking as a hobby, however, I am sure that a professional chef that has been trained well has aquired many skills that are hard to learn for a layman. As I don't have respective experience, I can only speculate, but I would assume…
simplemind
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Do professional chefs ever suffer food poisoning?
Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time you should wait before sampling an uncooked dish (e.g. beef versus chicken) and do chefs…
Greybeard
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Can you become a chef without cooking school?
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
KthProg
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