e prepared and cooked by the two people allocated to this section. Sometimes the garnishes for the other dishes are also prepared by this section. In some kitchens the Farinaceous dishes will also be cooked by this party. Examples of potatoes prepared by the kitchen are Arlie potatoes, Duchess potatoes, Baked potatoes with cheese and chive, and examples of vegtables include Creamed spinach, Ratatouille, Glazed Turnips and Colconnon.Main CourseAll the main courses are prepared by this section and it usually comprises of a meat, fish and poultry dish with one person appointed to preparing each dish. examples of main course dishes prepared in the training kitchen include Escalope of turkey "Cordon bleu", Roast fillet of Beef "dubarry", Roast Loin of Pork and plum sauce, Braised beef olive nepolitean and Supreme of Duckling "Bigarade".Starters sectionThere are usually three starters on the training restaurant menu usually to include a soup and a salad. There is usually one person working on each starter. Examples of starters include Smoked fishcakes, consomme Julienne, Egg Croquettes, Minestrone, Smoked Chicken and Avacado Salad and Chicken Tartlets.Sous chefIn a commercial kitchen the second chef or sous chef relieves the head chef when the latter is off duty and is generally the chefs right hand. In larger kitchens there may be several sous chefs each with specific responsibities for seperate services such as banquets and grillrooms. In the training or production kitchen the main function of the sous chef is to supervise the work in the kitchen so it all runs smoothly and according to the chefs wishes. they may also be required to assisst any section which may be falling behind schedule.Supervising Certain leadership qualities are needed to enable the headchef or supervisor to carry out his her role effectively. These qualities include the ability to communicate, coordinate, motivate, inspire, make decisions and organise. The ...
