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More About This Title STUDY GUIDE TO ACCOMPANY PROFESSIONAL COOKING SECOND EDITION
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Use.
Stocks and Sauces.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Potatoes and Other Starches.
Salads and Salad Dressing.
Sandwiches and Hors d'Oeuvres.
Dairy Products, and Coffee and Tea.
Food Presentation and Garnish.
Recipes from International Cuisines.
Bakeshop Production: Basic Principles and Ingredients.
Creams, Custards, Puddings, Frozen Desserts and Sauces.
Cakes and Icings.
Pies and Pastries.