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Chef

Sous Chef

Sushi Chef

Executive Chef

Pastry Chef

A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.

Kitchen Staff

Food Production Worker

Dietary Aide

Waiter / Waitress

Cook

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Baking

Production planning is the planning of production and manufacturing modules in a company or industry. It utilizes the resource allocation of activities of employees, materials and production capacity, in order to serve different customers.

Production Planning

Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried.

Frying

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

Recipes

A deep fryer is a kitchen appliance used for deep frying. Deep frying is a method of cooking by submerging food into oil at high heat, typically between temperatures of 350 to 375 °F.

Deep Fryers

 Food quality or Meal quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavor; factors such as federal grade standards and internal.

Food Quality Assurance And Control

Seasoning or curing is the process of treating the surface of a cooking vessel with heated fat or oil in order to produce a corrosion-resistant and stick-resistant coating. It is required for cast-iron cookware and carbon steel, which otherwise rust rapidly when heated in the presence of oxygen and water, even in small quantities such as in drippings from dry meat. In addition, food tends to stick to unseasoned iron and carbon steel cookware. Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers, but most needs to be seasoned by the users.

Location	Median Salary
North Vancouver, British Columbia	$19.02
National	$18.52
Location +/-	3% Higher
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Location	Median Salary
North Vancouver, British Columbia	$19.02
National	$18.52
Location +/-	3% Higher
	Search another salary
	Show me related jobs

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