Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes. It is a textbook for all students of catering, particularly those studying CGL1 705 and 706/1/2/3 catering courses, the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA. An ELBS/LPBB edition is available.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Editions-Typ
Illustrationen
Maße
Höhe: 175 mm
Breite: 242 mm
Gewicht
ISBN-13
978-0-340-52683-5 (9780340526835)
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Schweitzer Klassifikation
Autor*in
Herausgeber*in
Head of Department of Hotelkeeping and Catering Operations, Ealing College of Higher Education
Selection, use and care of knives; useful information; methods of cookery; culinary terms; stocks and sauces; hors-d'oeuvre, salads and sandwiches; soups; eggs; farinaceous dishes; fish; lamb and mutton; beef; veal; pork; bacon; poultry and game; vegetarian dishes; vegetables; potatoes; pastry; savouries.
