Q1.Write a descriptive paragraph, in about 100-150 words, on ‘The Kitchen’. Take the information given below in the input.
held our lives together — ate in it almost all meals except the breakfast —in winter, had a bed made on three kitchen chairs— a long horizontal mirror — often re-whitened by my father — electric bulb hooked into the ceiling — the sink and the square cub — calendars from the National Bank and the workmen’s circle —two boxes with Hindi letters
Answers
Answer:
A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the second-in-command in a kitchen, or the chef de partie, who handles a specific area of production, or “Television chef”, such as Alison Holst. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).
The primary responsibility of a chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes. They order supplies, accept their deliveries in the morning, and check for their freshness and taste. Cleanliness is vital to kitchens for health and safety reasons, so chefs maintain sanitation practices and ensure that all health laws are followed. They also hire, train and, if necessary, fire cooks and other food-preparation workers. Chefs who own restaurants also have marketing and administrative responsibilities, and may use software to help with management duties.
Most chefs receive their training by starting in other kitchen positions, such as dishwasher or line cook. They learn their skills over several years from other chefs, before they are promoted to higher levels. However, formal training is also available in community colleges or culinary arts schools that can last up to four years. These programs help students gain hands-on experience in planning menus, sanitizing equipment and purchasing supplies. Most programs also require students to intern or apprentice in a commercial kitchen. Formal apprenticeship programs generally last about two years, and combine classroom and on-the-job training.
Explanation:
Answer:
A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [[εf.dǝ.kui.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the second-in-command in a kitchen, or the chef de partie, who handles a specific area of production, or "Television chef", such as Alison Holst. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).
The primary responsibility of a chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes. They order supplies, accept their deliveries in the morning, and check for their freshness and taste. Cleanliness is vital to kitchens for health and safety reasons, so chefs maintain sanitation practices and ensure that all health laws are followed. They also hire, train and, if necessary, fire cooks and other food-preparation workers. Chefs who own restaurants also have marketing and administrative responsibilities, and may use software to help with management duties.
Most chefs receive their training by starting in other kitchen positions, such as dishwasher or line cook. They learn their skills over several years from other chefs, before they are promoted to higher levels. However, formal training is also available in community colleges or culinary arts schools that can last up to four years. These programs help students gain hands-on experience in planning menus, sanitizing equipment and purchasing supplies. Most programs also require students to intern or apprentice in a commercial kitchen. Formal apprenticeship programs generally last about two years, and combine classroom and on-the-job training.