General principles of cookery

Part 1 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: the methods and general principles of cookery; poeling or pot-roasting; initial procedures and preparations; stocks, glazes, thickening and binding agents; sauces; miscellaneous sauces; hors-d'oeuvre; soups; eggs; farinaceous and rice dishes; fish; shellfish; meats;...

413p lytamnguyet 04-08-2023 5 4   Download

"Professional cookery skills: A practical approach" to serve as an introduction to professional cookery and its content therefore concentrates on the key skills and knowledge required by junior kitchen personnel. The book concentrates on international methods and standards. Please refer to the content of part 1 of the document.

107p charaznable 06-06-2022 15 4   Download