- What industry do you work in and what is your role?
- What are your responses in your role / position?
- Can you describe to the function of your workplace / company?
- How many departments, how many offices. National or International?
- What are the minimum requirements for employment ie Education or Experience?
- How many opportunities are there to ‘move up the ladder’?
- What is the process for changing job roles ie Interview? Test?
- Current projects? Deadlines? Opportunities?
- Anything of interest happening?
(1)Have you made any of these cooking mistakes before?
(2)When was the last time you ruined a dish you were trying to make?
3. 2. Not tasting food as you cook
If you add spices when you start cooking and don’t taste your food again until the end, your dinner might not taste quite as wonderful as you’d hoped. So why not keep a spoon next to you so you can taste the flavors as you go? Don’t be afraid to taste, taste, taste. That’s what the top chefs do!
When you take food off the heat, it will continue to cook. So that lovely steak that you wanted to have rare is now medium-rare. It’s the same for vegetables, which is why you’ll often see TV chefs putting cooked vegetables into a bowl of ice water to stop them from continuing to cook.
(1)Do you taste your food a few times while preparing it? Why? Why not?
(2)What spices do you cook with most often? Why?
(3)What type of oil do you usually cook with? Do you ever use olive oil?
If you’re cooking over high heat, don’t use olive oil. Olive oil starts to smoke at a much lower temperature than canola oil. After it starts to smoke, it doesn’t taste as good and it’s less healthy. Instead, use canola oil for high heat and olive oil for medium heat — or for a salad dressing.
