Food Safety 4100 – Red Belt – Sous Chef Sous Chefs oversee and train junior kitchen staff in food safety practices and are responsible for managing critical food safety operations. 4101 Supervisory Food Safety Training Overseeing and training junior kitchen staff in food safety practices. 4102 Menu Safety Review Evaluating new menu items for potential […]

Food Safety 3100 – Green Belt – Chef de Partie Candidates advancing to this level deepen their knowledge and application of advanced food safety, focusing on specific stations or sections. 3101 Proper Use and Maintenance of Equipment Ensure that all kitchen equipment is used according to the manufacturer’s instructions and undergo regular maintenance. Training staff […]

Types of Shocking Shocking, also known as shocking or shocking, is a culinary technique used to quickly stop the cooking process, usually after blanching. This process involves rapidly cooling the food, which helps preserve texture, color, and nutrients. Here are the different types of shocking methods: Ice Water Bath Shocking Ice water bath shocking is […]

Types of Deglazing Deglazing is a cooking technique where a liquid is added to a hot pan to release and dissolve the browned bits of food stuck to the bottom, known as fond. This process creates a flavorful base for sauces and gravies. Various liquids can be used for deglazing, each contributing unique flavors to […]

Blanching is a cooking process that involves briefly exposing food, typically vegetables and fruits, to boiling water or steam for a short period, then rapidly cooling them in ice water. This technique is used to preserve color, enhance texture, ease peeling, improve flavor, and prepare food for freezing. Types of Blanching Blanching is a cooking […]