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.
January 21, 2021
Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance or quality.
January 08, 2021
Cleaning and/or sterilizing cooking equipment and work areas.
December 14, 2020