| 000 | 01374cam a2200289 a 4500 | ||
|---|---|---|---|
| 001 | vtls000012925 | ||
| 003 | MY-PjKIC | ||
| 005 | 20200206151629.0 | ||
| 008 | 100211s2007 enka 001 0 eng d | ||
| 020 | _a9781844807062 | ||
| 035 | _a9781844807062 | ||
| 039 | 9 |
_a201110280936 _brabihah _c201002111638 _dVLOAD _y201002111451 _zVLOAD |
|
| 082 | 0 | 4 |
_a641 _222 |
| 090 | _a641.5 PRO | ||
| 245 | 0 | 0 |
_aProfessional chef : _blevel 2 diploma / _cGary Hunter ... [et al.]. |
| 260 |
_aLondon : _bThomson Learning, _c2007. |
||
| 300 |
_axxii, 618 p. : _bcol. ill. ; _c27 cm. |
||
| 490 | 1 | _aProfessional chef | |
| 500 | _aIncludes index. | ||
| 505 | 0 | _aHealth and safety in catering and hospitality -- Applying workplace skills -- Food safety in catering -- Investigate the catering and hospitality industry -- Kitchen operations, costs and menu planning -- Cold starters, salads and canapes -- Stocks, soups and sauces -- Rice, pasta, grains and egg dishes -- Fish and shellfish -- Poultry -- Game -- Meat and offal -- Vegetables, fruit and pulses -- Bakery products -- Desserts and puddings -- Healthier foods and special diets. | |
| 591 |
_aL00435 _b20/05/08 _cBUS _dUniversity Book Store |
||
| 592 |
_aSJY/003158 _b18/06/08 |
||
| 650 | 0 |
_aCooking _xStudy and teaching. |
|
| 700 | 1 | _aHunter, Gary. | |
| 830 | 0 | _aProfessional chef. | |
| 999 |
_c15746 _d15746 |
||