by
Lingard, E.
Call Number
641.3 LIN
Publication Date
1980
Format:
Books
Relevance:
2.5000
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
2.4895
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by
Millross, Janice.
Call Number
641.571 UTI
Publication Date
1973
Format:
Books
Relevance:
1.9355
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1995 1992
Format:
Books
Relevance:
1.7678
by
Morel, J. J. (Julian John)
Call Number
ARC STA 642.219 MOR VOL 1
Publication Date
1952
Format:
Books
Relevance:
1.7678
by
Emery, William H.
Call Number
ARC 642.4 EME
Publication Date
1961
Format:
Books
Relevance:
1.2500
by
Glaister, Robyn.
Call Number
642.4 GLA
Publication Date
1987
Format:
Books
Relevance:
1.1180
by
McAuliffe, Mark.
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format:
Books
Relevance:
0.6934
by
Cracknell, H. L. (Harry Louis), 1916-
Call Number
ARC 642.4 CRA
Publication Date
1983
Format:
Books
Relevance:
0.6934
by
Watson, David R.
Call Number
642.5 WAT
Publication Date
1992
Format:
Books
Relevance:
0.6682
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