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Higher Education

National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941885
  • ISBN-13: 9780826941886
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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Overview

About the Product

This is the third station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and encompasses a wide variety of techniques related to the preparation of vegetable, starch, and pasta products.

Features

  • National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta 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.

  • A major learning component of this station is the identification of various types of vegetables, sea vegetables, mushrooms, fruits, potatoes, grains, and pastas. Upon completion of this station, learners will be able to identify products as the edible root, bulb, tuber, stem, leaf, flower, or seed of a plant. Learners will also be able to identify different types of starches and varieties of pasta.

  • Another critical component of this station is knife safety and developing a proficient use of knives and specialty cutting tools. Learners will also be able to use appropriate cooking techniques to prepare vegetables, fruits, starches, and pastas in the professional kitchen and how to properly store and plate these products.

  • A final topic covered in National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta Station is sustainability. Sustainability practices include using a power-up/power-down schedule for high-energy equipment and replacing incandescent light bulbs with fluorescent bulbs.

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: Vegetable Classifications
Chapter 2: Flavor Enhancers
Chapter 3: Fruit Classifications
Chapter 4: Cooking Fruit
Chapter 5: Knives
Chapter 6: Basic Knife Cuts
Chapter 7: Potato Classifications
Chapter 8: Cooking Potatoes
Chapter 9: Grain Classifications
Chatper 10: Simmering Grains
Chapter 11: Pasta Classifications
Chapter 12: Preparing and Cooking Pastas