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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
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The Professional Chef, Level 2, Patrick Carey, Terry Tinton, Stephen Walpole, Gary Hunter
- Language
- Released
- 2007
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- (Paperback)
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- Title
- The Professional Chef, Level 2
- Language
- English
- Authors
- Patrick Carey, Terry Tinton, Stephen Walpole, Gary Hunter
- Publisher
- Cengage Learning EMEA
- Released
- 2007
- Format
- Paperback
- Pages
- 614
- ISBN10
- 1844805050
- ISBN13
- 9781844805051
- Series
- Rating
- 4.6 out of 5
- Description
- 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