Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: ac strong skill development - develop a central skill and practice at least two more in each recipe ac hints and tips for tricky techniques and perfecting presentation ac an holistic approach to assessment with multiple modules incorporated and assessed in each recipe ac an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.When food is cooked, heat is Transferred to the food via a cooking medium (e.g. oil, water, stock) in three possible ways: ... frying pan, hotplate) a#39; convection a a process whereby heat is passed to the food via another medium (e.g. hot air in an anbsp;...
|Title||:||Cambridge Hospitality - Recipes for Kitchen Skills|
|Publisher||:||Cambridge University Press - 2011-06-02|