prep cook
Spanish translation: ayudante de cocina
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| 19:29 Jul 3, 2003 |
| English to Spanish translations [PRO] Food & Drink / Food processing | |||||||
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|  Selected response from: lincasanova | ||||||
Grading comment
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Answers
4 mins confidence: 
chef [o, cocinero] preparatorio Explanation: My 2 cent's worth Patagonia:-) Luck! terry -------------------------------------------------- Note added at 2003-07-03 19:57:43 (GMT) -------------------------------------------------- Aquí le pongo una descripción [en inglés] del puesto en cuestión: Hotel Donaldson :: V2.0 :: Jobs - [ Traduzca esta página ] PREP COOK General Description: responsible for the appropriate receiving, storage, and **initial preparation** of raw product for all food and beverage operations. ... www.hoteldonaldson.com/jobs.prep.cook.html t NN |
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17 mins confidence: peer agreement (net): +1
peer agreement (net): +1cocinero novato Explanation: o cocinero principiante prep or preppie, novato, alumno, principiante un comentario sobre el original to weigh va sin h final no como su sustantivo weight que sí lleva h al final suerte! |
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20 mins confidence: peer agreement (net): +1
peer agreement (net): +1ayudante al chef Explanation: hth |
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23 mins confidence:
pasante de cocina Explanation: en el hotel en que trabaja mi marido, se les llama pasantes (de cocina, de banquetes, etc.) A menos que haya sido contratado por la empresa por una paga, sería un aprendiz, que trabaja sin paga (o con mínima paga), a cambio de aprender el oficio/trabajo o la profesión. |
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25 mins confidence:
aspirante a chef Explanation: La historia del departamento de artes culinarias chinas es un buen ejemplo de la popularidad del colegio. Al principio, el departamento tenía una sección occidental y otra china, y durante el primer año, ciento ochenta y cinco candidatos tomaron los exámenes para los veinticinco cupos en las clases de gastronomía china. Con el paso del tiempo, tantos estudiantes han deseado matricularse que las dos secciones tuvieron que elevarse al nivel de departamentos separados. En julio pasado, el departamento de artes culinarias chinas ya tenía trescientos dos aspirantes a los cincuenta cupos con los que cuenta. Es otra opción. Suerte! |
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1 hr confidence:
Asistente O Asistente de cocinero Explanation: asistente de cocinero (más de 6 personas), mulas de carga, botiquín ... www.nmadventures.com/sp/trek_sur.asp - |
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3 hrs confidence: peer agreement (net): +3
peer agreement (net): +3Aprendiz de Cocinero Explanation: Carrera Cuanto más alto estés en la escala professional, major serás remunerado. La escala comienza y sigue del siguiente modo: Asistente de cocinero principiante Aprendiz de Cocinero Cocinero Chef Chef Ejecutivo http://www.familiadigital.com/us/show_art.asp?rel=2226&img_t... What is the difference between chefs ? Date 2003/3/8 8:36:42 The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks (chefs de partie) to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen. The Prep Cook is an early step in the hierarchy of most professional kitchens, and a prep cook in a very large organization will not apply heat to food. Instead, the prep cook might peel bags of potatoes, mince pounds and pounds of garlic, chop forests of fresh herbs, and dice mountains of onion. In smaller kitchens, in addition to preparing raw ingredients, it might be the prep cook's job to prepare parts of specific dishes. For example, the prep cook might make the batter and cook the buckwheat blini to be served under that night's caviar special, or caramelize the sliced carrots that will serve as a bed for a piece of veal. In general, being a prep cook is a step in the training of a chef, and anyone who shows a bit of initiative and skill will be moved along swiftly to a bigger job. But if you're working in a classic French kitchen, you might be slicing onions for many long months--or years--until you've proved to your superiors that you can do the job with exactitude and professionalism http://www.mydearchef.com/modules/news/print.php?storyid=5 Cordial Saludo |
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