Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]
Contributor(s): Hunter, Gary.
Publisher: London : Thomson, c2007Description: xxiii, 614 p. : col. ill. ; 28 cm.ISBN: 9781844805051 (pbk.).Subject(s): Quantity cooking | Food serviceDDC classification: 641.57Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 PRO (Browse shelf) | 1 | Available | SHTEx,30004,03,AD | 5000034594 |
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.