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The cook is a person who is engaged in cooking in institutions of public catering.
But these dry and boring words can't characterize a cook profession fully. Because cooks, sometimes, call the real wizard who can prepare from the most ordinary products a dish, a name to which - a taste masterpiece.
Of course, to prepare something edible, for example fried eggs, maybe, practically, any person.
And here the cook from the same products will prepare the most delicate egg souffle.
After all the cook, it not only the person who will prepare a dish technologically correctly and in strict accordance with the recipe, and the one who loves the work, derives from it sincere pleasure and is glad when results of its work admire clients.
The profession the cook developed together with a civilization so it is possible to tell is a most ancient profession. As soon as cave people tamed fire and began to fry meat on a fire, they quickly found out at whom from tribespeople the mammoth turns out more tasty and are more juicy, and began to trust this important mission only to it. So the first chef was born.
In a further current of history a profession the cook received the embodiment in rendering personal services in cooking for rich and notable people and only with development of restaurant business this profession gained mass character.
Video Profession "Confectioner".
Video Profession "Cook".
Personal qualities:
The profession the cook, in own way, is unique. Though, some people don't perceive it such, considering that in cook art there is nothing difficult: it is necessary to connect simply ingredients, and the furnace itself will bring a dish to standard. And who doesn't know how to cook presently? Any person could work as the cook! However it not so. In this case the main thing — talent, sense of taste, the imagination.
On the one hand, this profession demands scrupulous accuracy, with another — existence of a creative vein to think up the original recipe or refined decoration of a dish. Sense of smell and thin flavoring feelings will help the cook to reach heights in the career. Also, the good cook has to be attentive, accurate, organized, has to have good memory.
For the master of the highest class smoking - a taboo because the tobacco smoke distorts flavoring perception.
Education (That it is necessary to know?):
For work it is necessary to know recipes and technology of preparation of dishes, rules of storage of products according to sanitary and hygienic norms, economy and the organization of public catering, the device and rules of use of the special equipment.
The culinary specialist, the cook it isn't simple people who conjures in kitchen and from under which hands there are most tasty and most beautiful dishes. He has to know a lot of things: structure and specifics of work of catering establishments, sanitary standards, safety regulations to carry out preprocessing of raw materials, to distinguish fresh fish from defrozen, it is correct to choose meat, vegetables, to prepare all this for use...
Besides, knowledge of structure of food and its caloric content, storage of products, of food physiology is necessary for the cook, rules of drawing up menu, technology of cooking and operation of the equipment. And food needs to be served beautifully, creating a unique, unique still life from each dish.
Sometimes also knowledge of restaurant economy is required:
competent paperwork,
calculations and pricing,
even ability to handle cash registers.
As in what sequence study usually:
salads, snack,
broths, soups,
sauces,
second courses,
desserts.
Place of work and pit:
Students are given the chance to apply the gained knowledge in cafe, restaurants, bars and dining rooms of the city. Many already during practice find future place of work. Work of