Foodcraft
Seiten
1988
Cengage Learning Vocational (Verlag)
978-0-333-45787-0 (ISBN)
Cengage Learning Vocational (Verlag)
978-0-333-45787-0 (ISBN)
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Foodcraft 1 and 2 together represent an entirely new concept in the study of catering at craft level. Taking the process approach as the framework, the books are divided into self-contained modules which deal with each cookery process in turn. Six supporting videos are available from HCTB.
Foodcraft 1 and 2 together represent an entirely new concept in the study of catering at craft level. Taking the process approach as the framework, the books are divided into self-contained modules which deal with each cookery process in turn. This volume deals with the wet processes. Colour photos and line illustrations are used throughout to support the definition and demonstration of the process and there are numerous practical activities, including selection of recipes per module. Designed and developed in conjunction with the Hotel and Catering Training Board, the books are appropriate for students in industry taking Caterbase qualifications and for the process-based, revised C7G 706 (1) syllabus. Six supporting videos are available from HCTB.
Foodcraft 1 and 2 together represent an entirely new concept in the study of catering at craft level. Taking the process approach as the framework, the books are divided into self-contained modules which deal with each cookery process in turn. This volume deals with the wet processes. Colour photos and line illustrations are used throughout to support the definition and demonstration of the process and there are numerous practical activities, including selection of recipes per module. Designed and developed in conjunction with the Hotel and Catering Training Board, the books are appropriate for students in industry taking Caterbase qualifications and for the process-based, revised C7G 706 (1) syllabus. Six supporting videos are available from HCTB.
Introduction - Boiling - Poaching - Stewing - Braising - Steaming - Separate chapters - Microwave Cooking - Cook-chill - Cook-freeze - Each process follows the same pattern: The Customer, What Happens, Food Selection, Terms and Equipment, Method, Practical Examples (Recipes) and Finishing Touches.
Erscheint lt. Verlag | 29.11.1988 |
---|---|
Reihe/Serie | HCTC Macmillan: published in conjunction with the H otel & Catering Training Company |
Zusatzinfo | 200 colour photographs, 100 b&w line drawings, glossary, index |
Verlagsort | Andover |
Sprache | englisch |
Maße | 210 x 276 mm |
Gewicht | 674 g |
Themenwelt | Weitere Fachgebiete ► Handwerk |
ISBN-10 | 0-333-45787-0 / 0333457870 |
ISBN-13 | 978-0-333-45787-0 / 9780333457870 |
Zustand | Neuware |
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