Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Broiler/Char-Grill Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941907
  • ISBN-13: 9780826941909
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
Request a Copy for Review

Overview

About the Product

This is the fifth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on the final preparation of foods using broiling, grilling, and roasting cooking methods.

Features

  • National Apprenticeship Training for Cooks: Broiler/Char-Grill Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.

  • This is the fifth station in the ACFEF apprenticeship program and focuses on the final preparation of foods using broiling, grilling, and roasting cooking methods. This station will give learners the tools needed to correctly identify the cuts of poultry, seafood, and meats that are most appropriate for various cooking methods.

  • Learners will also learn to prepare marinades, wet and dry rubs, and other flavoring agents used when preparing proteins. Equipment in the broiler/char-grill station is also an important lesson in this station and is taught through the preparation of hot sandwiches such as Reubens and paninis.

  • A final topic in National Apprenticeship Training for Cooks: Broiler Char-Grill Stat is sustainability. Learners will become familiar with the term 'free range' and learn the pros and cons of buying food locally.

About the Author

American Culinary Federation

American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today┬┐to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs.

Table of Contents

Chapter 1: Station Proteins
Chapter 2: Flavor Enhancers
Chapter 3: Broiling
Chapter 4: Grilling
Chapter 5: Roasting Checking for Doneness
Chapter 6: Presenting Proteins
Chapter 7: Hot Sandwiches

Key Terms
Sustainability Corner
Certification Exam Preparation Questions