Careers for Gourmets and Others Who Relish Food by Mary Deirdre Donovan

By Mary Deirdre Donovan

Careers For. . . * number of CAREERS proven. From the most obvious to the imprecise, readers may be capable of discover careers that fit their pursuits. * occupation PROFILES. comprises whole task descriptions and wage levels. * expert INTERVIEWS. enable pupil to work out what jobs are fairly like and what it took to get them. * confirmed directions. aid scholars comprehend what it takes to get the task in their desires and the stairs to get there.

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Sample text

On the other hand, it is very bad practice to get so much food ready that it spoils long before it can be served. Food that is thrown away is nothing but a drain on the profits of a restaurant. And even if you don’t own the restaurant, you have to be concerned about waste. This is a volatile business, and unless a restaurant consistently turns a profit, the owners will one day find that they cannot open the door, and then you are out of a job. Let’s follow a sauté cook through her rounds as she gets ready for a busy Saturday night.

Cutting boards and work tables are wiped down, and the pantry cook ends the day by cleaning and honing the used knives before putting them into his or her knife kit. The Line Cooks and the Sous-Chef A few hours after the pantry and prep cooks arrive, the line cooks and sous-chef are ready to start. There is always a great deal to accomplish. The training and skills that these cooks bring to their work set a good restaurant apart from a mediocre one. The first step is getting organized. Each person will check the mise en place carefully to see what is missing, or what they may need to have more of so that they don’t run out in the middle of service.

Hospitals Hospitals do not have a reputation for serving good or, in some cases, even palatable food. But this doesn’t have to be the case. WORKING IN RESTAURANTS AND INSTITUTIONS 55 In fact, many hospitals have begun to make drastic changes in the kinds of foods they prepare, making the menu options more appropriate and appealing to their patients. While some patients still need bland foods, a person in traction doesn’t need to worry that a few spices in the meat loaf will send him or her into a tailspin.

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