Kitchen Assistant

Issued by Enderun Colleges

Recipients of this badge have been introduced to the basic skills involved in becoming a cook and assisting in or with a professional kitchen team. The individual will possess basic knife skills for vegetable cuts, poultry, fish and beef fabrication. The individual also possesses culinary knowledge on these products.

Skills

Kitchen Assistant

Earning Criteria

Element #1: Food Guide. Identify quality signs and parts of vegetables, poultry, fish and beef.
Element #2: Vegetables. Execute julienne, batonette, macedoine, bruniose, tourner, potato sticks, potato cubes, en palette, turned potatoes, lozenge, and cuts for onion and garlic.
Element #3: Poultry. Demonstrate proper cleaning, dressing, trussing for chicken and successfully cut the chicken into 8 pieces.
Element #4: Fish. Demonstrate dressing and preparation techniques for each aquatic product. The individual must also perform certain cleaning, fabricating and cooking skills on different types of fish.
Element #5: Food Safety and Sanitation. Demonstrate the principles of food safety and sanitation as particular to vegetables, poultry, fish and beef. Display proper uniform and grooming with compliance to sanitation and hygiene requirements, avoid cross-contamination, and demonstrate proper use of gloves, cleaning and sanitizing.