Professional chef :  level 2 S/NVQ / 
Gary Hunter ... [et al.] 
 - London :  Thomson,  c2007. 
 - xxiii, 614 p. :  col. ill. ;  28 cm. 
<br/><br/> Includes indexes. 
<br/><br/>1. Maintain a safe, hygienic and secure working environment - 2. Contribute to effective teamwork - 3. Maintain food safety when storing, preparing and cooking food - 4. Cold starters, salads and canapes - 5. Stocks and sauces - 6. Soups - 7. Rice - 8. Pasta - 9. Eggs - 10. Fish and shellfish - 11. Poultry - 12. Game - 13. Meat - 14. Offal - 15. Vegetables - 16. Pulses - 17. Vegetable protein - 18. Grains - 19. Breads and doughs - 20. Pastes, tarts and pies - 21. Desserts - 22. Cakes, biscuits and sponges - 23. Healthy foods - 24. Cook chill and freezing food - 25. Kitchen documentation - Glossary of terms - Recipe index - General index. 
<br/><br/><label>ISBN: </label>9781844805051 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Food service.
<br/><br/><label>Dewey Class. No.: </label>641.57  / PRO