Level 2 Diploma in Food Preparation & Cooking /
Rabone, Pamela.
Level 2 Diploma in Food Preparation & Cooking / Pamela Rabone. - London : City & Guilds, 2012. - 206p. : 30 cm.
Prepare food for cold presentation -- Healthier foods and special diets -- Prepare, cook and finish stocks, soups and sauces (stocks) -- Prepare, cook and finish stocks, soups and sauces (soups) -- Prepare, cook and finish stocks, soups and sauces (sauces) -- Prepare, cook and finish fish and shellfish dishes -- Prepare, cook and finish meat, poultry and offal -- Prepare, cook and finish vegetables, fruit and pulses -- Prepare, cook and finish rice, grain,farinaceous products and egg dishes (rice) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs) -- Prepare, cook and finish bakery products -- Prepare, cook and finish hot and cold desserts and puddings -- Catering operations and menu planning -- Glossary.
9780851932507
TX714 / .R33 2012
Level 2 Diploma in Food Preparation & Cooking / Pamela Rabone. - London : City & Guilds, 2012. - 206p. : 30 cm.
Prepare food for cold presentation -- Healthier foods and special diets -- Prepare, cook and finish stocks, soups and sauces (stocks) -- Prepare, cook and finish stocks, soups and sauces (soups) -- Prepare, cook and finish stocks, soups and sauces (sauces) -- Prepare, cook and finish fish and shellfish dishes -- Prepare, cook and finish meat, poultry and offal -- Prepare, cook and finish vegetables, fruit and pulses -- Prepare, cook and finish rice, grain,farinaceous products and egg dishes (rice) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (grains) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (pasta) -- Prepare, cook and finish rice, grain, farinaceous products and egg dishes (eggs) -- Prepare, cook and finish bakery products -- Prepare, cook and finish hot and cold desserts and puddings -- Catering operations and menu planning -- Glossary.
9780851932507
TX714 / .R33 2012