Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance or quality.
February 04, 2020
Provide on the job training for new employees in order to teach cooking skills and ensure compliance with safety and food preparation requirements.
March 14, 2020
Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.
May 14, 2020