000			01325cam a2200229 a 4500
001			vtls003112676
003			MY-SjTCS
005			20200306164932.0
008			080520s2007 enkao 001 0 eng d
020			_a9781844805051 (pbk.)
039		9	_a200805291817 _bpushpa _y200805200828 _zshuhada
082	0	4	_a641.57 _bPRO
245	0	0	_aProfessional chef : _blevel 2 S/NVQ / _cGary Hunter ... [et al.]
260			_aLondon : _bThomson, _cc2007.
300			_axxiii, 614 p. : _bcol. ill. ; _c28 cm.
500			_aIncludes indexes.
505	0		_a1. 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.
650		0	_aQuantity cooking _9256726
650		0	_aFood service. _9256727
700	1		_aHunter, Gary _929300
920			_aTCHT : 642120
999			_c51764 _d51764