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More About This Title PROFESSIONAL COOKING 2ND EDITION (TRADE)
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Its Use.
Stocks and Sauces.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Potatoes and Other Starches.
Salads and Salad Dressings.
Sandwiches and Hors D'Oeuvres.
Breakfast Preparation, Dairy Products, and Coffee and Tea.
Food Presentation and Garnish.
Recipes From International Cuisines.
Bakeshop Production: Basic Principles and Ingredients.
Cakes and Icings.
Pies and Pastries.
Creams, Custards, Puddings, Frozen Desserts, and Sauces.