Proactive City & Guilds Professional Cookery — S⁄NVQ Level 2
Holly Bamunuge, Trevor Eeles
Health and safety - Food safety - Teamwork - Healthy eating - Cooking methods - Vegetables and pulses - Meat and offal - Poultry - Fish and shellfish - Game - Stocks, soups and sauces - Rice, pasta, grains and egg dishes - The pastry kitchen - Bread and dough priducts - Pastry - Cakes, sponges and scones - Cold and hot desserts - Prepare food for cold presentation.
Categorías:
Año:
2006
Edición:
1
Editorial:
Heinemann
Idioma:
english
Páginas:
458
ISBN 10:
0435449257
ISBN 13:
9780435449254
Serie:
ProActive Hospitality & Catering.
Archivo:
PDF, 663.81 MB
IPFS:
,
english, 2006