A visual reference for executive chef.
Material type:
TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustration ; 24cmISBN: - 9781984680334
- TX 649 .V57 2023 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
Reference
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NU BALIWAG | NU BALIWAG | Hospitality Management | Reference | REF TX 649 .V57 2023 c.1 (Browse shelf(Opens below)) | c.1 | Available | NUBUL000005477 |
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| REF TX 415 .C65 2017 The coffee dictionary : an A-Z of coffee, from growing & roasting to brewing & tasting / | REF TX 415 .H64 2018 The world atlas of coffee : from beans to brewing : coffees explored, explained and enjoyed / | REF TX 649 .G53 .V57 2023 c.1 A visual reference for sous chef. | REF TX 649 .V57 2023 c.1 A visual reference for executive chef. | REF TX 651 .O54 2020 100 techniques : master a lifetime of cooking skills, from basic to bucket list / | REF TX 714 .A44 2021 One-hour comfort : quick, cozy, modern dishes for all your cravings / | REF TX714 .B36 2010 c.1 The complete practical encyclopedia of country cooking : a celebration of traditional food, with 170 timeless recipes / |
Includes references and index.
Chapter 1. Executive chef.--Chapter 2. Kitchen management.--Chapter 3. Kitchen equipment for cleanliness.--Chapter 4. Recipes and planning menus.--Chapter 5. Training for food preparation workers.--Chapter 6. Maintaining an inventory of food supplies.--Chapter 7. Food budget.--Chapter 8. Safety and Sanitation.
This book is an intensive guide designed to equip the students about the education and preparation needed to beome an executive shef. This edition is packed with updated information and new topics are also added.
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