Search Results for: Poultry fat not rendered
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, poultry
considerations and needs dough and batter products, including fermented dough and batter products paste and patisserie products hot, cold and frozen desserts biscuits, cakes and sponges demonstrate advanced skills and techniques in producing the following to dish and / or recipe specifications: meat, poultry...
https://www.instituteforapprenticeships.org/apprenticeship-standards/chef-de-partie/