Ford, Jason <br/><br/>
Commercial cookery / 
Jason Ford, Gary Hunter, Terry Tinton, Neil Rippington. 
 - 2nd edition 
 - xv, 422 pages :  colour illustrations ;  26 cm. 
 - Professional chef, 2nd edition ;  volume 2. .
<br/><br/> First edition of "Professional chef" published in a single volume in 2010. Volume one of this edition has the title, "Kitchen operations.".  Includes indexes. 
<br/><br/> Produce poultry dishes --  Produce seafood dishes --  Produce meat dishes --  Produce breads, cakes and pastries --  Produce desserts --  Produce and serve food for buffets --  Plan and cost menus --  Produce food that meets special dietary requirements --  Work effectively as a cook --  Coach others in job skills --  Prepare and serve cheese --  Receive and store stock --  Source and use information on the hospitality industry.  1.  2.  3.  4.  5.  6.  7.  8.  9.  10.  11.  12.  13. 
<br/><br/><label>ISBN: </label>0170245543 9780170245548 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking--Textbooks<br/>Food service--Textbooks<br/>Food handling--Textbooks<br/>Cooks--Vocational guidance
<br/><br/><label>LC Class. No.: </label>TX820  / .F672 2015 
<br/><br/><label>Dewey Class. No.: </label>641.57