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 ...
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.
Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority.
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Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Trade paperback (US). Glued binding. 308 p. Contains: Illustrations.
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