The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.Wayne Gisslen. fl.) p H.aquot; Ia#39;La#39;I m a w. m. m Stirafrying is usually done over low heat so that the ingredients will cook evenly. Chinese redacooked meats are called this because they are cooked in red wine. Mexican fried beans consist ofanbsp;...
|Title||:||Professional Cooking, Teacher's Manual|
|Publisher||:||Wiley - 1989-05-03|