What Is A Pastry Chef? Što je tijesto kuhar? More About Choosing A Specialty Više o odabiru specijalitet

This is step 7 in your multi-part online course about how to become a top chef. To je korak u vašem 7 multi-dio online tečaj o tome kako postati vrhunski kuhar.

Pastry Chef Kolači i slastice kuhar

A pastry chef needs to know how to create baked dishes, confections and specialty items. A tijesto kuhar treba da zna kako napraviti pečene jela, confections i određenosti predmeta. Pastry chefs generally specialize in deserts. Kolači i slastice kuhara općenito specijalizirati u pustinjama.

This is a specialty that requires much creativity and a great sense of taste for deserts. To je specijalitet koji zahtijeva puno kreativnosti i veliki osjećaj za okus deserta. If you chose to work in a hotel environment, you will likely have to report to an executive pastry chef. Ako ste izabrali za rad u hotelu okoliša, od vas će vjerojatno imati na izvješće izvršni tijesto kuhar.

To be a good pastry chef you need to be able to manage people. Za biti dobar kuhar tijesto vam je potrebno da biste mogli upravljati ljudima. It really is a must. To je uistinu treba. You also need to be able to coordinate staffing with production requirements. Također je potrebno da biste mogli koordinirati osoblja sa zahtjevima proizvodnje.

You must be in charge of ordering your ingredients as well. Morate biti zadužen za naručivanje Vaše sastojcima kao dobro. It is a very specific specialization that requires great business sense. To je vrlo specifičan smjer koji zahtijeva velike poslovne smislu. You will also have little room for error in this specialization as many of your dishes will be lengthy to prepare. Također ćete imati malo prostora za pogreške u ovom specijalizacija kao i mnogi od vaših jela će se pripremiti poduži.

Saucier Saucier

This is just as it appears. To je upravo kao što se čini. This chef specializes in making sauces, and sometimes meats that are cooked in sauces. Ovaj kuhar specijalist u izradi umacima, a ponekad i jelima koja su kuhani u umacima.

This type of specialty is actually quite prestigious among chefs out there. Ovaj tip specijalitet je zapravo prilično prestižnu između kuhara tamo. Because sauces are often the basis of French haute cuisine, the saucier chef is considered a very important person in the kitchen. Zbog umacima često su temelj francuske kuhinje Haute, u saucier kuhar smatra vrlo važna osoba u kuhinji.

The best trained sauciers know that the five bases of all sauces rest on the five mother sauces. Najbolji trenirao sauciers znam da je pet baza za svim umacima ostatak na pet majku umacima.

These sauces are: Ovi umaci su:

Espagnole (brown sauce): This is made of dark roux of cooked flour and butter as well as brown stock made from roasted bones and vegetables. Espagnole (smeđi umak): To je od tamne roux kuhanih brašna i maslaca kao i smeđa izrađeni iz zaliha kostiju i povrća na žaru.

Velouté : (white sauce) is made of a pale roux and a light stock. Velouté: (bijeli umak) je od blijedo roux i svjetlo zaliha.

Béchamel : a basic white sauce that is made from milk, butter and flour. Bešamel: osnovni bijeli umak koji je napravljen od mlijeka, maslaca i brašna. Sometimes cheese is also added. Ponekad sir je također dodao je.

Vinaigrette : This is simple oil and vinegar sauce. Vinaigrette: Ovo je jednostavni umak ulje i ocat. Sometimes other ingredients are added, such as garlic, shallots and herbs. Ponekad se dodaju ostali sastojci, kao što su češnjak, shallots i bilja.

Hollandaise : a mixture of egg, oil or butter, and mayonnaise. Hollandaise: mješavinu od jaja, ulja ili maslaca i majoneze.

Of course, these are just the basics of the training that a saucier has to know. Naravno, ovo su samo osnove treninga da saucier je znati. You must have a great sense of taste to be a successful saucier, and it helps to be creative in your mixes. Morate imati veliki osjećaj za okus da budu uspješne saucier, i to pomaže da budu kreativni u svom miješa. Knowing what sauces would taste best with what foods is a key factor in being a good saucier. Znajući što bi okus umacima najbolje što hrana je ključni faktor u biti dobar saucier.

The saucier is the most important person in the room for many gourmet dishes. U saucier je najvažniji osobi u sobi za mnoge gurmanski jela. A meal can be prepared to perfection, but if the sauce is bad, there goes the meal! A obrok može biti spremna da savršenstvo, ali ako je umak je loše, tu ide obrok!

To continue to the next section of your chef training, please click this link: What is a Sous Chef? Za nastavak na sljedećem poglavlju svog kuhara trening, molimo kliknite na ovaj link: Što je Sous kuhar?