Practical professional cookery

Continued part 1, part 2 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: poultry; game; cold dishes and buffet work; salads and salad dressings; vegetables; jerusalem artichokes, mixed vegetable dishes; potatoes; canapes, sandwiches and savouries; pastry and sweet dishes; preparation losses and portion guide; basic and miscellaneous preparations;...

510p lytamnguyet 04-08-2023 11 5   Download

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

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 42 5   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 41 4   Download

"Professional cookery skills: A practical approach (Second edition)" puts increased emphasis on practical applications and the basic skills and knowledge required at entry level. The book also contains updated information on global issues impacting on the hotel and tourism industry in Vietnam. Please refer to the content of part 2 of the document.

97p charaznable 06-06-2022 16 5   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