Commercial cookery / Jason Ford, Gary Hunter, Terry Tinton, Neil Rippington.
Material type:
TextSeries: Professional chef, 2nd edition ; volume 2.Publisher: South Melbourne, Victoria, Australia : Cengage Learning Australia, 2015Copyright date: ©2015Edition: 2nd editionDescription: xv, 422 pages : colour illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 0170245543
- 9780170245548
- Professional chef.
- 641.57 23
- TX820 .F672 2015
Contents:
1. Produce poultry dishes -- 2. Produce seafood dishes -- 3. Produce meat dishes -- 4. Produce breads, cakes and pastries -- 5. Produce desserts -- 6. Produce and serve food for buffets -- 7. Plan and cost menus -- 8. Produce food that meets special dietary requirements -- 9. Work effectively as a cook -- 10. Coach others in job skills -- 11. Prepare and serve cheese -- 12. Receive and store stock -- 13. Source and use information on the hospitality industry.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.57 FOR (Browse shelf(Opens below)) | 1 | Available | A556459B |
First edition of "Professional chef" published in a single volume in 2010. Volume one of this edition has the title, "Kitchen operations.".
Includes indexes.
1. Produce poultry dishes -- 2. Produce seafood dishes -- 3. Produce meat dishes -- 4. Produce breads, cakes and pastries -- 5. Produce desserts -- 6. Produce and serve food for buffets -- 7. Plan and cost menus -- 8. Produce food that meets special dietary requirements -- 9. Work effectively as a cook -- 10. Coach others in job skills -- 11. Prepare and serve cheese -- 12. Receive and store stock -- 13. Source and use information on the hospitality industry.
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