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  2. Chef de partie - Wikipedia

    en.wikipedia.org/wiki/Chef_de_partie

    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.

  3. Customer service - Wikipedia

    en.wikipedia.org/wiki/Customer_service

    Good quality customer service is usually measured through customer retention. Customer service for some firms is part of the firm’s intangible assets and can differentiate it from others in the industry. One good customer service experience can change the entire perception a customer holds towards the organization. [3] It is expected that AI ...

  4. Chef - Wikipedia

    en.wikipedia.org/wiki/Chef

    A chef de partie, also known as a "station chef" or "line cook", [5] is in charge of a particular area of production. 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.

  5. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  6. Contact AOL customer support

    help.aol.com/articles/account-management...

    The AOL Help site is your starting point for getting support from AOL. Support may come via phone, chat, social media or help articles, depending on the question or issue you have.

  7. Garde manger - Wikipedia

    en.wikipedia.org/wiki/Garde_manger

    As with most hands-on cooking positions, a garde manger chef needs fine motor skills and physical stamina, as well as cooking skills and knowledge of food safety. [1]: 6–7 As the artistic qualities of food presentation have become important, the chef must be able to produce foods that both taste good and look good. [1]: 6–7

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