A visual reference for prep chef.

Material type: Text

TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustrations ; 24cmISBN:

9781984680341

Subject(s):

LOC classification:

TX 833.5 .V57 2023 c.1

Contents:

Chapter 1. Prep cook function and responsibilities.--Chapter 2. Kitchen Closing checklist.--Chapter 3. Kitchen sanitation and cleanliness.--Chapter 4. Food handling and storage.--Chapter 5. Kitchen equipment and terminology.--Chapter 6. Safety.--Chapter 7. Personal appearance.--Chapter 8. Professional standard for a cook.

Summary: This book aimed to preprare students weith prep cook function and responsibilities. This edition is thoroughly revised with updated topics.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Reference	NU BALIWAG	NU BALIWAG	Hospitality Management	Reference	REF TX 833.5 .V57 2023 c.1 (Browse shelf(Opens below))	c.1	Available		NUBUL000005478

Includes references and index.

This book aimed to preprare students weith prep cook function and responsibilities. This edition is thoroughly revised with updated topics.

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