specialty items ????

Discussion in 'Professional Chefs' started by steph001, Jan 6, 2012.

  1. steph001

    steph001

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    Culinary Student
    I'm studying for my block 3 and one category is specialty items. which is vague, right. 

    could you guys shed some input on various culinary specialty items.      like soups , sauces, salads, and dressings, sandwichs. ect...

    thanks 
     
  2. rbrad

    rbrad

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     i might be wrong but if you are calling it block three it makes me think it's for your red seal which only canadians would understand. this forum is about 95% american so not many people would know what you are talking about. if you are canadian then it will vary from province to province. i think that the category specialty items usually refers  to items that most people wouldn't use on a day to day basis such as veal sweetbreads and that type of thing. your apprenticeship book should have categories that explain what you need to know or your instructor or advisor will explain.
     
  3. chefedb

    chefedb

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    There are many definitions of what one calls a specialty item. Example I call sweetbreads a specialty item, others people in other locations may not
     
    Last edited: Jan 8, 2012
  4. chef oliver

    chef oliver

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    Yes, very tough question and it depends on individual opinion...and I belong to 5% community on this forum, according to rbrad, so my view on specialities would be very different than yours.../img/vbsmilies/smilies/biggrin.gif