Professional chef / Jason Ford ... [et al.].

ISBN:

9780170181709

Titre:

Auteur:

Ford, Jason.

Édition:

1st ed.

Informations de publication:

South Melbourne, Vic. : Cengage Learning Australia, 2009.

Description physique:

603 p. : col. ill. ; 28 cm.

Note générale:

Includes index.

Terme sujet:

Cookery -- Study and teaching -- Australia.

Food handling -- Study and teaching -- Australia.

Food service -- Study and teaching -- Australia.

Auteur ajouté:

Ford, Jason.

Format:

Livres

Date de publication:

2009

WAIT_PUBINFO:

South Melbourne, Vic. : Cengage Learning Australia, 2009.

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641 PRO	Book	1	Standard shelving location	Recherche en cours... Inconnu

All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. Professional Chef is the ultimate guide for aspiring chefs looking to excel in their studies and progress towards a rewarding and stimulating career. It clearly explains the skills, techniques and theory you need to excel in your studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.

Table des matières

1 Introduction to commercial cookery

2 Hygiene and safety in the kitchen

3 Basic cookery

4 Working with others

5 Vegetables, eggs, fruit and farinaceous dishes

6 Poultry

7 Seafood

8 Meat

9 Bakery, pastry and desserts

10 Dietary and cultural needs

11 Kitchen management

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