a guide to students, leading to commercial cooking NC III Barateta-Prades, Corazon creator author. text ph 2023 monographic eng

print

xvi, 190 pages : illustrations ; 26 cm. 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. Corazon Barateta-Prades. Includes bibliographical references. Catering Study and teaching Food service Caterers and catering 641.5 B231q 9786214091843 CSPC 260202 20260506162005.0 eng