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.
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1.4565
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by
Lever, John (John B.)
Call Number
664 LEV
Publication Date
2019
Format:
Books
Relevance:
0.1715
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