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Synopsis Becoming A Third Commis: Foundational Culinary Skills For Culinary Students Book

Becoming A Third Commis: Foundational Culinary Skills For Culinary Students Book

Becoming a Third Commis: Foundational Culinary Skills for Culinary Students is designed to provide technical knowledge and foundational skills for students at a level equivalent to a third commis in a professional kitchen organization. It is especially intended for culinary arts students, equipping them with competencies comparable to those of cook helpers already working in the food service industry. Students can use this book either as a comprehensive core text for structured learning or as a reference tool to explore specific culinary techniques. Each recipe has been carefully selected to highlight the unique elements that distinguish one technique from another. The book emphasizes the importance of understanding culinary history—from traditional cooking to the modern five mother sauces—as foundational knowledge for any aspiring chef. Even seemingly simple dishes, such as steamed broccoli with hollandaise sauce, serve to reinforce these essential techniques.

Students will also find detailed explanations of basic culinary mathematics, ingredient cost calculations, food safety, and preparation methods. This book not only teaches core cooking techniques but also prepares students with the practical, real-world skills that are critical and universally applicable in professional kitchens.

Table contens Book of Medical Education in the Era Transformation – Humanizing Machines or Mechanizing Humans:

The Origins of Classical and Modern Cuisine
Uniform / Personal Safety
Basic Cutting
Kitchen Measurements
Introduction to Mother Sauces
Cooking with Egg
Salad as Appetizer?
Soup
Cooking Of Meat
Chicken Cookery
Fish and Shellfish
Sandwiches
Pastries and Dessert
Bread and Yeast Products

Book Specifications
Field of Science : Gastronomy
Author : Lukman Ahmadi, Satria Rusdy Wijaya, Muhamad Adieb Hidayatullah
Page : xii, 265 pages, Uk.: 15.5×23 cm
ISBN : 978-634-01-1338-9
Year : 2025

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