Food purchasing and preparation /
Controlling resources. Health and safety. Food storage, refrigeration and Hygiene. Fish and shellfish. Meat. Poultry and game. Preparations, sauces, dressings and cold soups. Hors-d'oeuvre. Salads. Buffets.
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| Auteur principal: | |
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| Format: | Livre |
| Langue: | English |
| Publié: |
London :
Cassell,
2000.
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| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
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