Posted by PRIYANKA VERMA on January 03, 1999 at 20:01:49:
In Reply to: Young chefs and the struggle for respect... posted by Glenn Messick on December 16, 1998 at 12:44:28:
HELLO SIR,
I AM PRIYANKA VERMA, A STUDENT OF A HIGH SCHOOL . I HAVE CHOSEN A SENIOR PROJECT OF "BAKING". IN THIS PROJECT I HAVE TO CONDUCT AN INTERVIEW WITH A NICE EXPERIENCE HOLDER CHEF. I THOUGHT THAT HERE I COULD FIND A SUFFICIENT ONE. SO PLEASE CAN YOU HELP ME OUT WITH THIS. I WOULD BE VERY THANKFUL TO YOU. THE ONLY THING YOU HAVE TO DO IS JUST ANSWER MY FEW BELOW WRITTEN QUESTIONS. I THINK YOU HELP ME AS POSSIBLE AS YOU CAN.
1. WHATS YOUR (CHEF'S) NAME?
2. HOW MANY YEARS HAVE YOU SPEND IN THIS PROFESSION(BAKING CAKES & PASTERIES)?
3. WHAT ARE THE INGREDIENTS USED FOR BAKING CAKES?
4. WHAT ARE THE ROLES OF THESE INGREDIENTS?
5. WHAT IS THE MAJOR INGREDIENT USED IN BAKING?
6.WHAT THE CHIEF ROLE OF SUGAR ? ITS NEGATIVE AND POSITIVE EFFECTS ?
7. ALTERNATIVES OF SUGARS LIKE NUTRA SWEET OR ANYTHING ELSE ?
8.WHAT ARE THE ADVANTAGES OF EGG BASED AND NON EGG BASED CAKES ?