Food Preparation and Cooking
Hodder Arnold H&S (Verlag)
978-0-340-75335-4 (ISBN)
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Box 1: maintain a safe and secure working environment; create and maintain effective working relationships; clean food production areas, equipment and utensils; handle and maintain knives; maintain and promote hygiene in food storage, preparation and cooking. Box 2: prepare and cook basic meat dishes; prepare and cook basic fish dishes; prepare and cook basic hot and cold sauces; prepare and cook basic soups; prepare and cook vegetables for basic hot dishes and salads. Box 3: prepare and cook basic cold and hot desserts; prepare and cook basic pastry dishes; prepare and cook basic cakes, sponges and scones; prepare and cook basic egg dishes; prepare and cook basic pasta dishes; prepare and present food for cold presentation; prepare and cook basic shellfish dishes; prepare and cook basic vegetable protein dishes; prepare and cook basic pulse dishes; prepare and cook basic rice dishes; prepare and cook basic dough products; prepare and cook basic offal dishes; finish basic cakes and sponges; cook-chill food; cook-freeze food; clean and maintain cutting equipment; receive, handle and store food deliveries.
| Erscheint lt. Verlag | 4.1.1999 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 248 mm |
| Gewicht | 526 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-340-75335-8 / 0340753358 |
| ISBN-13 | 978-0-340-75335-4 / 9780340753354 |
| Zustand | Neuware |
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