Army Catering

Basic Cooking Techniques II

Business Ops February 28, 2019

Saute Saute Pan Size Protein Saute Vegetable Saute Steaming/Boiling Blanching and Shocking Steaming Boiling Pasta Stir Fry Mise En Place Stir Fry Produce Stir Fry Technique

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Library Test

February 04, 2020


Basic Cooking Techniques I

March 21, 2019

Learn the fundamental techniques for grilling and roasting. These methods are essential for every cook. Grilling a. Grilling Protein b. Grilling Vegetables Roasting a. Roasting Equipment b. Roasting – Perferred Meats c....

February 27, 2019

Basic Cooking Techniques III

Cold Food Preparation Cleaning The Slicer Compound Salad Salad Dressings Sharpening the Slicer Slicing Meats and Cheeses Slicing...

February 26, 2019

Basic Cooking Techniques IV

Knife Skills Basic Cuts Advanced Cuts Knife Sharpening and Honing Braising and Stewing Stove Top Method

February 18, 2019

Catering Menus & Recipes

ARMY CATERING THEME CONCEPT MENU PACKAGES  All Around the World Luncheon Menu / Dish Presentation / Floor Plan Recipes — All...

February 17, 2019

Introduction to Caterease – Our New Catering Application

Introduction to Caterease The Caterease Difference Caterease At A Glance This brief video series gives a great overview of...

November 14, 2018

Kitchen Safety — Sanitation

Hazard Analysis Critical Control Point (Sanitation) HACCP Manual Food Cooling Log Dish Machine Temperature Log Food Safety Self...

October 01, 2018

Catering Training

CATERING SALES OFFICE TRAINING Catering Sales Training BEO Meeting Guidance Catering Sales and Revenue Meeting Catering Competitive...