A visual reference for prep chef.
Material type:
TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustrations ; 24cmISBN: - 9781984680341
- TX 833.5 .V57 2023 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Reference
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NU BALIWAG | NU BALIWAG | Hospitality Management | Reference | REF TX 833.5 .V57 2023 c.1 (Browse shelf(Opens below)) | c.1 | Available | NUBUL000005478 |
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Includes references and index.
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.
This book aimed to preprare students weith prep cook function and responsibilities. This edition is thoroughly revised with updated topics.
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