The Larder Chef
Food Preparation and Presentation
1987
|
2nd edition
Butterworth-Heinemann Ltd (Verlag)
978-0-434-91132-5 (ISBN)
Butterworth-Heinemann Ltd (Verlag)
978-0-434-91132-5 (ISBN)
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The purpose of this textbook is to provide instruction on all work carried out by the cold larder department of a catering establishment. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs.
The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide instruction on all work carried out by the cold larder department. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department.
The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide instruction on all work carried out by the cold larder department. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department.
Le garde-manger; hors d'oeuvre and salads; fishmongery and shellfish; poultry and game; butchery; forcemeats, garnishes and seasonings; chef du froid. Appendices: convenience foods; the deep freeze; glossary of French terms used in cold larder work.
Erscheint lt. Verlag | 31.12.1987 |
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Zusatzinfo | tables, glossary, index |
Verlagsort | Oxford |
Sprache | englisch |
Maße | 156 x 234 mm |
Themenwelt | Weitere Fachgebiete ► Handwerk |
ISBN-10 | 0-434-91132-1 / 0434911321 |
ISBN-13 | 978-0-434-91132-5 / 9780434911325 |
Zustand | Neuware |
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