National Apprenticeship Training for Cooks: Pantry and Cold Foods Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.
This is the seventh station in the ACFEF apprenticeship program and demonstrates to the learner that there is more to cold food production than just preparing salad greens. This station will teach learners techniques for keeping foods and serving vessels cold.
Learners will also create salads using a variety of flavorings as well as ingredients such as fruits, starches, poultry, seafood, meats, legumes, eggs, cheeses, and nuts. The production of salad dressing is also covered, and learners will be able to test their skill at making emulsions and balancing flavors to complement a variety of different salads.
Other topics include preparing sandwiches, identifying different types of cheeses, and preparing items such as pâtés, terrines, and sausages.
Sustainability practices are also examined in this station and focus on purchasing, storage, and waste reduction. Learners will discover when it is best to purchase produce locally and whether or not a local source for nonfood items has value.
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