Cookery : intermediate /
Cookery : intermediate /
authored and edited by 3G E-Learning LLC, USA.
- 2nd edition.
- New York, NY : 3G E-Learning LLC, c2018.
- vii, 391 pages : illustrations ; 30 cm + 1 videodisc of DVD : sound, color (4 3/4 in.)
"With DVD. Features: full color book plus DVD; downloadable workbook included in the DVD; Over 100 hours interactive e-lectures, quiz and videos in DVD; DVD has many useful features for teachers to teach with digital resources in classroom."--Front cover.
Includes bibliographical references and index.
Section 1. Basic competencies -- Unit 1 Participate in workplace communication -- Unit 2 Work in team environment -- Unit 3 Practice career professionalism -- Unit 4 Practice occupational health and safety procedures -- Section 2. Common competencies -- Unit 5 Develop and update industry knowledge -- Unit 6 Observe workplace hygiene procedures -- Unit 7 Perform computer operations -- Unit 8 Perform workplace and safety practices -- Unit 9 Provide effective customer service -- Section 3 Core competencies -- Unit 10 Clean and maintain kitchen premises, prepare stocks, sauces, soups and appetizers -- Unit 11 Prepare salads, sandwiches, and dressings -- Unit 12 Prepare meat dishes, egg dishes, and poultry and game dishes -- Unit 13 Prepare vegetables dishes and starch dishes -- Prepare seafood dishes, desserts and sweet sauces, and package prepared food -- Unit 15 Fats, oils, and emulsifiers -- Index.
"Cookery: Intermediate 2nd edition combines many different practical and visual skills with knowledge of specialized materials and techniques. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking various type, reflecting unique environmental, economic and cultural traditions and trends."--Back cover.
9781680948844
Quantity cooking
Cooking
Food--Recipes
TX717 / C77 2018
"With DVD. Features: full color book plus DVD; downloadable workbook included in the DVD; Over 100 hours interactive e-lectures, quiz and videos in DVD; DVD has many useful features for teachers to teach with digital resources in classroom."--Front cover.
Includes bibliographical references and index.
Section 1. Basic competencies -- Unit 1 Participate in workplace communication -- Unit 2 Work in team environment -- Unit 3 Practice career professionalism -- Unit 4 Practice occupational health and safety procedures -- Section 2. Common competencies -- Unit 5 Develop and update industry knowledge -- Unit 6 Observe workplace hygiene procedures -- Unit 7 Perform computer operations -- Unit 8 Perform workplace and safety practices -- Unit 9 Provide effective customer service -- Section 3 Core competencies -- Unit 10 Clean and maintain kitchen premises, prepare stocks, sauces, soups and appetizers -- Unit 11 Prepare salads, sandwiches, and dressings -- Unit 12 Prepare meat dishes, egg dishes, and poultry and game dishes -- Unit 13 Prepare vegetables dishes and starch dishes -- Prepare seafood dishes, desserts and sweet sauces, and package prepared food -- Unit 15 Fats, oils, and emulsifiers -- Index.
"Cookery: Intermediate 2nd edition combines many different practical and visual skills with knowledge of specialized materials and techniques. Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking various type, reflecting unique environmental, economic and cultural traditions and trends."--Back cover.
9781680948844
Quantity cooking
Cooking
Food--Recipes
TX717 / C77 2018