A visual reference for sous chef.
A visual reference for sous chef.
- 2nd Edition.
- New York City : 3G E-Learning, c2023.
- vii, 249 pages : color illustration ; 24cm.
Includes references and index.
Chapter 1. Sous chef role and responsibility.--Chapter 2. Cooking.--Chapter 3. Safety and sanitation.--Chapter 4. Baking and pastry.--Chapter 5. Nutrition.--Chapter 6. Food purchasing and cost control.--Chapter 7. Team management and supervision.--Chapter 8. Order-taking, service and billing.
This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions.
9781984680358
COOKS.
COOKING.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS.
TX 649 .G53 .V57 2023 c.1
Includes references and index.
Chapter 1. Sous chef role and responsibility.--Chapter 2. Cooking.--Chapter 3. Safety and sanitation.--Chapter 4. Baking and pastry.--Chapter 5. Nutrition.--Chapter 6. Food purchasing and cost control.--Chapter 7. Team management and supervision.--Chapter 8. Order-taking, service and billing.
This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions.
9781984680358
COOKS.
COOKING.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS.
TX 649 .G53 .V57 2023 c.1
