A visual reference for prep chef. 

 - 2nd Edition. 
 - New York City :	  3G E-Learning,  c2023. 
 - vii, 249 pages :  color illustrations ;  24cm. 
<br/><br/>Includes references and index.	 
<br/><br/>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. 
<br/><br/> This book aimed to preprare students weith prep cook function and responsibilities. This edition is thoroughly revised with updated topics. 
<br/><br/><label>ISBN: </label>9781984680341 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUICK AND EASY COOKING.<br/>MAKE-AHEAD COOKING.<br/>FUNDAMENTALS IN FOOD SERVICE OPERATIONS/KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION.
<br/><br/><label>LC Class. No.: </label>TX 833.5 .V57 2023 c.1