TY  - BOOK
AU  - Ford,Jason
AU  - Hunter,Gary
AU  - Tinton,Terry
AU  - Rippington,Neil
AU  - Ford,Jason
TI  - Commercial cookery
SN  - 0170245543
AV  - TX820 .F672 2015
U1  - 641.57 23
PY  - 2015///
CY  - South Melbourne, Victoria, Australia
PB  - Cengage Learning Australia
KW  - Quantity cooking
KW  - Textbooks
KW  - Food service
KW  - Food handling
KW  - Cooks
KW  - Vocational guidance
N1  - 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
ER  -