Consommé
Consommé is a type of high-end clear soup that demonstrates advanced cooking skills. It's known for being crystal clear and very flavorful, which takes special techniques to achieve. Making consommé is often considered a test of a chef's technical ability because it requires patience, attention to detail, and understanding of classical French cooking methods. When you see this term on a resume, it usually indicates that the candidate has training in fine dining or classical French cuisine. Think of it as the equivalent of advanced programming in the cooking world - it's not something every cook knows how to make properly.
Examples in Resumes
Prepared classical French Consommé and other clear soups for fine dining restaurant
Mastered clarification techniques for Consommé preparation in high-volume kitchen
Trained junior cooks in proper Consommé and classical soup production
Typical job title: "Classical French Chefs"
Also try searching for:
Where to Find Classical French Chefs
Professional Organizations
Job Boards
Online Communities
Example Interview Questions
Senior Level Questions
Q: How would you train a junior chef in making consommé, and what are common mistakes to watch for?
Expected Answer: A senior chef should explain the step-by-step teaching process, emphasizing temperature control, proper clarification techniques, and how to troubleshoot common issues like cloudiness or lack of flavor. They should mention supervision points and quality control measures.
Q: How would you adapt consommé production for a high-volume kitchen while maintaining quality?
Expected Answer: The answer should cover batch planning, timing, equipment needs, and quality control measures. They should discuss how to maintain consistency while producing larger quantities and proper storage procedures.
Mid Level Questions
Q: What are the key steps in making a perfect consommé?
Expected Answer: Should describe the basic process including making the stock, preparing the clarification mixture (raft), proper temperature control, and straining techniques. Should mention signs of quality and troubleshooting steps.
Q: How do you ensure consistency in consommé production across different batches?
Expected Answer: Should discuss standardized recipes, proper measuring techniques, temperature control, and quality checking procedures. Should mention documentation and record-keeping practices.
Junior Level Questions
Q: What is consommé and how is it different from regular stock?
Expected Answer: Should be able to explain that consommé is a clarified stock or broth that is clear and concentrated in flavor, and describe the basic difference between regular stock and consommé.
Q: What basic equipment is needed to make consommé?
Expected Answer: Should list essential equipment like stockpots, strainers, thermometers, and other basic tools. Should demonstrate understanding of why each tool is necessary.
Experience Level Indicators
Junior (0-2 years)
- Basic stock making
- Understanding of kitchen safety and sanitation
- Following standardized recipes
- Basic knife skills
Mid (2-5 years)
- Independent consommé production
- Quality control procedures
- Menu planning
- Training others in basic tasks
Senior (5+ years)
- Advanced classical French techniques
- Kitchen management
- Menu development
- Staff training and supervision
Red Flags to Watch For
- No knowledge of basic stock-making techniques
- Lack of understanding about food safety and temperature control
- Unable to explain clarification process
- No experience in fine dining or classical French cuisine
Related Terms
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