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Chef de partie. A chef de partie, station chef, or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy ...
LINE is a close-quarters combat system, derived from various martial arts, utilized by the United States Marine Corps between 1989 and 1998, and then from 1998 to 2007 by US Army Special Forces. [ citation needed ] It was developed by Ron Donvito, USMC (Retired).
The U.S. Army and CIA interrogation manuals are seven controversial military training manuals which were declassified by the Pentagon in 1996. In 1997, two additional CIA manuals were declassified in response to a Freedom of Information Act (FOIA) request filed by The Baltimore Sun. The manuals in question have been referred to by various media ...
Army Publishing Directorate homepage at army.mil -Free Field Manuals and other publications in .pdf format. 500 Field Manuals online at SurvivaleBooks.com Archived 2022-06-10 at the Wayback Machine; Incomplete list of active field manuals at army.mil; Field Manuals online at globalsecurity.org Archived 2023-04-02 at the Wayback Machine
Cook (profession) A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning ...
The Jixiao Xinshu is also one of the earliest-existing East Asian texts to address the relevance of Chinese martial arts with respect to military training and warfare. Several contemporary martial arts styles of Qi's era are mentioned in the book, including the staff method of the Shaolin temple .
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