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Main Gateway Index: Categories and SubjectsChefs: Articles - Biographies - Chefpedia contributors Culinary Art: Buffet – Competitions – Ice Carving – Margarine and butter sculpture – Sugar Work - Vegetable Carvings Culinary History: Chefs Associations- Ethics and Conventions - Australian Culinary Codes of Practices Culinary Management: Institutes and Schools- Training- Environment Culinary Preparations: Appetizers – Butchery – Cakes – Cheese – Dairy Eggs- Cheese - Dressings – Finger Foods – Fish Cuts – Fish Varieties - Fruit – Fungi - Game – Herbs – Lamb - Beef – Methods of Cookery – Mise - en - place - Pork – Potato - Poultry – Salads– Sandwiches – Sauces – Soups - Stock– Sweets – Veal- Pastry - Vegetables - Yeast Culinary Products: Herbs - Preserves – Spices Culinary Science: Food Science - Nutrition Culinary Styles: Molecular Gastronomy Culinary Technology: Large Equipment - Small Tools Culinary Terminology: Culinary Terminology - Foodservice Terminology Foodservice: Alcoholic Beverages - Foodservice equipment - Foodservice suppliers - Foodservice styles - Non Alcoholic Beverages - Restaurants Recipes: National dishes - Global recipes Request for a New Gateway View: Approved Contributors, Authors, Writers and editors IT Technical Assistance Garry Hill - 4ustralia.com - Link to 4ustralia.com Friends of Chefpedia: We acknowledge the assistance received from friends of chefpedia - List in progress. Author --121.220.25.66 09:56, 6 February 2011 (EST)George Hill Chefpedia's sister projects :
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“Chefpedia” is an ever growing encyclopedia focused on commercial cookery. Chefpedia has been designed by chefs, is compiled by chefs and associated culinary experts and aims to evolve into a contemporary online commercial cookery reference. "Chefpedia" includes a broader vision; not only technical information, but also includes interesting articles, recipe concepts and personal resumes. Membership is by application, invitation or by referral. There is no membership fee. Email George If you wish to express your interest to become involved as a contributor. Chefpedia titles ranging from Chef de partie to Master Chef and is directly linked to the number of their inputs and articles All approved chefs or experts are identified as a “contributor” by their name and their current chefpedia title For approved, practicing or formerly active commercial chefs:
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