149707
9780471292180
The Professional Chef. Food and Kitchen Safety. Nutrition and Healthy Cooking. Equipment Identification. The Raw Ingredients. Mise en Place. Soups. Sauces. Dry-Heat Cooking Methods. Moist-Heat and Combination Cooking Techniques. Charcuterie and Garde-Manger. Baking and Pastry. Answer Key.Food and Beverage Institute Staff is the author of 'Cooking Essentials for the New Professional Chef, Student Workbook' with ISBN 9780471292180 and ISBN 0471292184.
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