City & Guilds professional cookery
Subtitle: S/NVQ Level 2
By: Holly Bamunuge, Trevor Eeles [and others] ...
Series: ProActive Hospitality & Catering; ProActive Hospitality & Catering
Publisher: Heinemann
Published: 2006
Place of publication: Oxford
Language: eng
Number of pages: 448
ISBN-13: 9780435449254
Subjects: Cooking; Examinations, questions; National Vocational Qualifications (Great Britain); Study guides
Notes: Includes glossary and index.
Table of contents: title: Health and safety; title: Food safety; title: Teamwork; title: Healthy eating; title: Cooking methods; title: Vegetables and pulses; title: Meat and offal; title: Poultry; title: Fish and shellfish; title: Game; title: Stocks, soups and sauces; title: Rice, pasta, grains and egg dishes; title: The pastry kitchen; title: Bread and dough priducts; title: Pastry; title: Cakes, sponges and scones; title: Cold and hot desserts; title: Prepare food for cold presentation.