Ebook Practical cookery

The purpose of the ebook "Practical cookery" is to provide a sound foundation of professional cookery for all levels of students of catering. The following points are important: to develop a professional attitude and appearance, acquire skills and behave in a professional manner; to develop knowledge and understanding of all commodities regarding cost, quality and use;... Please refer to part 1 of the ebook for details!

340p lacvuchi 09-09-2022 33 2   Download

Part 2 of ebook "Practical cookery" with purpose is to understand the methods of cooking and be able to produce a variety of dishes for various types of establishment; to understand recipe balance and be able to produce dishes of the required quality, colour consistency, seasoning, flavour, temperature, quantity and presentation; with experience, to develop recipes using original ideas;... Please refer to part 2 of the ebook for details!

326p lacvuchi 09-09-2022 34 2   Download

Part 1 of ebook "Practical cookery" with the aim to develop a professional attitude and appearance to the job; to acquire professional skills and to behave in a professional manner; to understand the methods of cookery and be able ro produce a variety of dishes using these methods in all kinds of establishments;... Please refer to part 1 of the ebook for details!

264p lacvuchi 09-09-2022 34 2   Download

Part 2 of ebook "Practical cookery" with the aim to know the principles underlying the selection of ingredients and their cost; and to be able to evaluate quality of materials and be able to compare fresh, part-prepared, commercial and convenience items; to understand recipe balance and be able to follow recipes to produce dishes of the required standard of quality, colour, consistency, seasoning, flavour, temperature and presentation;... Please refer to part 2 of the ebook for details!

304p lacvuchi 09-09-2022 28 2   Download

Part 1 of ebook "Advanced practical cookery: A textbook for education and industry (Fourth edition)" provide readers with content about: hors d'oeuvre and buffet items; hot sauces and stocks; soups; egg dishes; fish dishes;... Please refer to the ebook for details!

202p lacvuchi 09-09-2022 29 2   Download

Continued part 1, part 2 of the ebook "Advanced practical cookery: A textbook for education and industry (Fourth edition)" provide readers with content about: meat dishes; poultry and game; international cuisine; vegetable, potato, pasta and vegetarian dishes; pastry;... Please refer to the ebook for details!

261p lacvuchi 09-09-2022 30 2   Download