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Maggiori informazioni sul libro
Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation
Acquisto del libro
The Professional Chef, Level 2, Patrick Carey, Terry Tinton, Stephen Walpole, Gary Hunter
- Lingua
- Pubblicato
- 2007
- Rilegatura
- (In brossura)
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- Titolo
- The Professional Chef, Level 2
- Lingua
- Inglese
- Editore
- Cengage Learning EMEA
- Pubblicato
- 2007
- Formato
- In brossura
- Pagine
- 614
- ISBN10
- 1844805050
- ISBN13
- 9781844805051
- Serie
- Valutazione
- 4,6 su 5
- Descrizione
- Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation