Search Results for: Frozen meat
dishes. preparation, cooking and finishing methods to include (as appropriate to each food group) construction, traditional, classical and modern skills and techniques, culinary science and contemporary styles, including the effects of preparation, cooking and finishing methods on the end product. meat
dishes and products such as quenelles, mousselines and panadas vegetables and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs dough and batter products, including fermented dough and batter products paste and patisserie products hot, cold and frozen...
https://www.instituteforapprenticeships.org/apprenticeship-standards/chef-de-partie/