Trendy Food Manufacturing

Written by Dilip Shaw

Continued from page 1

Before developing products to match a trend,repparttar industry considers many factors. According to corporate chef Matthew Walter's experience, food manufacturing companies are looking to develop products that will be around forrepparttar 136846 long haul. Western foods that typically require less preparation time and slower cooking methods are easier to mimic in a manufacturing setting.

However, trendy Asian foods such as Thai traditionally require greater prep time and shorter cook times to retain flavor and color. Thai tends to be more difficult to duplicate becauserepparttar 136847 types of cooking methods and large batches produced do not match traditional preparation methods.

------------------------------------------------------------------------------------------- This article can be re-printed and/or published online or offline for free, providedrepparttar 136848 website,, is posted along with it. The article must remain intact without any alteration. Please make sure that you have linkedrepparttar 136849 URL properly. -------------------------------------------------------------------------------------------

Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website :

Culinary Salary

Written by Dilip Shaw

Continued from page 1

Food stylist: Food stylists arrange food for photo shoots for magazines, newspapers and books.

Garde manger: Garde mangers create salads, hot and cold appetizers, sandwiches, and table decorations.

Institution and cafeteria cook: Institution and cafeteria cooks work inrepparttar kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts.

Line cook: Line cooks are assistant cooks each with a specialty. Grill cooks, fry cooks, sauce cooks, and sauté cooks are also known as line cooks.

Patisserier: Pastry chefs coordinate events, create dishes, and prepare a specialty of desserts, pastries, and baked foods. Requires formal training and accreditation from an accredited culinary institute in addition to two to four years of experience. Generally, pastry chefs supervise kitchen and cook assistants.

Prep cook: Prep cooks generally assemble, decorate and garnish all prepared foods. They are responsible for quality and quantity of production of cold foods.

Private household cook: Private household cooks plan and prepare meals, cleanrepparttar 136845 kitchen, order groceries and supplies, and also may serve meals.

Restaurant cook: Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually.

Room service manager: Managesrepparttar 136846 daily operations of room service operations.

Short-order cook: Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook french fries, often working on several orders atrepparttar 136847 same time.

Sous-chef: A sous-chef isrepparttar 136848 head chef's assistant; she plans and supervisesrepparttar 136849 daily operations of a kitchen.

Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website :

    <Back to Page 1 © 2005
Terms of Use