Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III /
Barateta-Prades, Corazon,
Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / Corazon Barateta-Prades. - xvi, 190 pages : illustrations ; 26 cm.
Includes bibliographical references.
Food safety and sanitation -- Kitchen tools, utensils and equipment -- Mise En place -- Vegetable cutting -- Basic cooking principles -- Building herbs, spices, and flavor profiles -- Menus, recipe and cost management -- Food presentation and garnish -- Plan and prepare foods for A La Carte and buffet -- Organize bulk cooking for catering operation -- Prepare pate and terrins.
9786214091843
Catering--Study and teaching.
Food service.
Caterers and catering.
641.5 / B231q
Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / Corazon Barateta-Prades. - xvi, 190 pages : illustrations ; 26 cm.
Includes bibliographical references.
Food safety and sanitation -- Kitchen tools, utensils and equipment -- Mise En place -- Vegetable cutting -- Basic cooking principles -- Building herbs, spices, and flavor profiles -- Menus, recipe and cost management -- Food presentation and garnish -- Plan and prepare foods for A La Carte and buffet -- Organize bulk cooking for catering operation -- Prepare pate and terrins.
9786214091843
Catering--Study and teaching.
Food service.
Caterers and catering.
641.5 / B231q