Nelson Higher Education

Higher Education

National Apprenticeship Training for Cooks: Cooking Techniques Station, 1st Edition

  • ATP Staff
  • American Culinary Federation
  • ISBN-10: 0826941931
  • ISBN-13: 9780826941930
  • 0 Pages | Paperback
  • COPYRIGHT: 2013 Published
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About the Product

This is the eighth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on cooking techniques that can be used throughout a learner's culinary career.


  • National Apprenticeship Training for Cooks: Cooking Techniques 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.

  • In this station, learners will be responsible for the production and service of hot foods such as entreés. From braising veal shanks to pan-frying fish, learners will learn cooking techniques that can be used for the rest of their culinary career.

  • Cooking techniques such as sautéing, pan-frying, stir-frying, deep-frying, roasting, baking, poaching, simmering, boiling, steaming, stewing, and braising are also covered and enable learners to prepare a wide variety of poultry, seafood, meat, vegetable, and fruit dishes.

  • Skills will be enhanced as learners discover how to clarify butter, bread items, stuff meats, and batter foods for frying. Learners sautéing skills will also be put to good use when creating entreés such as veal scaloppini, beef stroganoff, and poached fish.

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: The Cooking Process
Chapter 2: Dry-Heat Cooking Techniques
Chapter 3: Moist-Heat Cooking Techniques
Chapter 4: Combination Cooking Techniques
Chapter 5: Plated Presentations

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