This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involvedSteaming is used with a convection oven; the oven or unit can be used conventionally as a roasting oven, roasting convector ... These ovens are also likely to be computerised so that the chef can pre-select the cooking temperature, steaming ... White braising is suitable for the following: Sweetbreads, turkey, chickens, veal.
|Title||:||Food Preparation and Cooking|
|Publisher||:||Nelson Thornes - 1996|