Ebook Cooking essentials for the new professional chef: The food and beverage institute (Student workbook) - Part 2

Continued part 1, part 2 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 8 - Sauces; Chapter 9 - Dry-heat cooking methods; Chapter 10 - Moist-heat and combination cooking techniques; Chapter 11 - Charcuterie and garde-manger; Chapter 12 - Baking and pastry;...