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in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. [3] Grillardin (grill cook) in larger kitchens, prepares grilled foods instead of the rôtisseur. [5] Friturier (fry cook)
Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
Despite the high morbidity and mortality rates that resulted from the epidemic, the Spanish flu began to fade from public awareness over the decades until the arrival of news about bird flu and other pandemics in the 1990s and 2000s. [315] [316] This has led some historians to label the Spanish flu a "forgotten pandemic". [173]
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Norovirus can cause severe illness in people with compromised immune systems
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
Raw oysters served at a Los Angeles event celebrating the best local restaurants have been linked to a possible norovirus outbreak, leaving at least 80 people sick, the Los Angeles County ...
The 1918 flu pandemic, commonly referred to as the Spanish flu, was a category 5 influenza pandemic caused by an unusually severe and deadly Influenza A virus strain of subtype H1N1. The difference between the influenza mortality age-distributions of the 1918 epidemic and normal epidemics.