Hi I am doing Hospitality now in year 11 and i have a exam coming up and i was just wondering if you can give me some noteson the mise en sine, workflow,industry terminology, knife handling, how to sharp and the knives, the different menus and the different knives for cutting what and to turn potatoes with a turning knive, how to toast slices of crusty bread, how to dice, tomoato and onion, how to grill cheese cka enad garnish with segments of oranges, what julieanne etc.. and measurements for the different cutting techinques for the vegtables and how to boil vegetables. If probably thank you never much it will be a real help if you can do that in the next couple of days.
From Sarah