TY  - BOOK
AU  - Hunter,Gary
TI  - Professional chef: level 2 S/NVQ 
SN  - 9781844805051 (pbk.)
U1  - 641.57 
PY  - 2007///
CY  - London
PB  - Thomson
KW  - Quantity cooking
KW  - Food service
N1  - Includes indexes; 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
ER  -