More about the book
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
Book purchase
The Professional Chef, Level 2, Patrick Carey, Terry Tinton, Stephen Walpole, Gary Hunter
- Language
- Released
- 2007
- product-detail.submit-box.info.binding
- (Paperback)
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