Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II HospitalityaKitchen Operations. This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.This is the case whether you are working in a restaurant, a work canteen, a cafe, serving on a buffet or providing An la carte service. If preparation time has not ... condition without melting. Planning your work: preparing a checklist In order to be .
|Author||:||Graham Dark, Deirdre McLean, Sarah Weatherhead|
|Publisher||:||Pearson Higher Education AU - 2010-08-20|