A visual reference for sous chef.
Material type:
TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustration ; 24cmISBN: - 9781984680358
- TX 649 .G53 .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 649 .G53 .V57 2023 c.1 (Browse shelf(Opens below)) | c.1 | Available | NUBUL000005479 |
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| REF TX 392 .C66 2009 c.1 Complete vegetarian : over 300 healthy and wholesome recipes chosen from around the world / | 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 / |
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.
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