Twice Baked Cheese Soufflé
Army chefs are taught to make Soufflé very early on in their careers. If made and cooked correctly these little beauties go down a treat...
Learning to cook with spices
Using and balancing spices is a key skill used by chefs to add flavour to any recipe. Spices are natural products and include fruits,...
Learning to cook with nuts
Nuts are a completely natural, highly energy dense, full of nutrients such as protein and key minerals, and have a variety of distinct...
Learning to cook with fruit
A healthy diet should contain at least 5 servings of fresh fruit and vegetables every day, Army chefs learn how to use a range of...
Learning to cook with shellfish
Shellfish are a widely used member of the fish family and are a popular staple in a soldiers diet. Army chefs utilise them in many...
Learning to cook with fish
Fish is crucial to any diet. As an Army chef you will learn all about the fish species that are served on the plate as fish is used...
Essences and flavourings in cooking
Essences and flavourings are generally produced from a solution of essential oils and industrial alcohol. They are made to imitate...
Colours in cooking
Army chefs don't always have a full range of fresh ingredients available, so adding colours can be a great way to make dishes and recipes...
Dairy products in cooking
Milks, creams and cheese are a staple of an Army chefs pantry and nutritionally speaking, an almost perfect food. They contain proteins,...
Flour and sugar in cooking
Making the most of staple dry larder ingredients like flour and sugar is essential for any chef as you can make a meal easily with only a...