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Publisher: Wiley & Sons, Incorporated, John
Food and Beverage Institute Staff, Donovan, Mary Deirdre
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.