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Professional cooking : student workbook

Author: Educational Foundation (National Restaurant Association)
Publisher: New York : J. Wiley, ©2003.
Edition/Format:   Print book : English : 5th edView all editions and formats
Database:WorldCat
Summary:
A study guide to accompany the textbook provides exercises on such topics as food safety, tools and equipment, basic cooking principles and techniques, recipes, and menus.
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Details

Genre/Form: Examinations
Examinations, questions, etc
Problems, exercises, etc
Additional Physical Format: Online version:
Professional cooking.
New York : J. Wiley, ©2003
(OCoLC)894784009
Document Type: Book
All Authors / Contributors: Educational Foundation (National Restaurant Association)
ISBN: 0471208817 9780471208815
OCLC Number: 50191731
Notes: "Professional management development program"--Cover.
"Designed to be used with the textbook 'Professional cooking, fifth edition' by Wayne Gisslen"--Title page verso.
Description: xii, 168 pages ; 24 cm
Responsibility: National Restaurant Association Education Foundation.

Abstract:

A study guide to accompany the textbook provides exercises on such topics as food safety, tools and equipment, basic cooking principles and techniques, recipes, and menus.

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