About this product

NC2 Cookery Theoretical - Ebook
100pages

TABLE OF CONTENTS
Introduction of Culinary Profession
Food Safety and Sanitation
Kitchen tools and Equipments
Basic Preparation Before Cooking
Butchering
Culinary Terminologies
Cooking Methods and Techniques
Stock and Sauces
Thickening Agents
Herbs and Spices
Salad and Salad Dressing
Garnitures
Poultry and Egg
Fruits and Vegetables
Dairy Products
Pasta
Parts of Knives
Vegetables Cuts