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Cookery : intermediate / authored and edited by 3G ELearning FZ LLC

Contributor(s): Publisher: United States of America : 3G E-Learning LLC, c2018Description: vii, 345 pages : color illustrations + 1 DVD (4 3/4 in.)Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781680948844
Subject(s): DDC classification:
  • Ref. 641.5 T41c 2018
Contents:
Section 1 Basic Competencies 1 -- Unit 1 Participate in Workplace Communication 3 -- Unit 2 Work in team Environment 23 -- Unit 3 Practice Career Professionalism 47 -- Unit 4 Practice Occupational Health and Safety Procedures 71 -- Section 2 Common Competencies 101 -- Unit 5 Develop and Update Industry Knowledge 103 -- Unit 6 Observe Workplace Hygiene Procedures 125 -- Unit 7 Perform Computer Operations 143 -- Unit 8 Perform Workplace and Safety Practices 167 -- Unit 9 Provide Effective Customer Service 189 -- Section 3 Core Competencies 213 -- Unit 10 Clean and Maintain Kitchen Premises, Prepare Stocks, Sauces, Soups and Appetizers 215 -- Unit 11 Prepare Salads, Sandwiches and Dressings 249 -- Unit 12 Prepare Meat Dishes, Egg Dishes, And Poultry and Game Dishes 279 -- Unit 13 Prepare Vegetables Dishes and Starch Dishes 311 -- Unit 14 Prepare Seafood Dishes, Desserts and Sweet Sauces and Package Prepared Food 339 -- Unit 15 Fats, Oils, and Emulsifiers 367 -- Index 389
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Holdings
Item type Current library Call number Status Date due Barcode
Reference Reference High School Library Reference Ref. 641.5 T41c 2018 (Browse shelf(Opens below)) Available 9506HS

Includes index

Section 1 Basic Competencies 1 -- Unit 1 Participate in Workplace Communication 3 -- Unit 2 Work in team Environment 23 -- Unit 3 Practice Career Professionalism 47 -- Unit 4 Practice Occupational Health and Safety Procedures 71 -- Section 2 Common Competencies 101 -- Unit 5 Develop and Update Industry Knowledge 103 -- Unit 6 Observe Workplace Hygiene Procedures 125 -- Unit 7 Perform Computer Operations 143 -- Unit 8 Perform Workplace and Safety Practices 167 -- Unit 9 Provide Effective Customer Service 189 -- Section 3 Core Competencies 213 -- Unit 10 Clean and Maintain Kitchen Premises, Prepare Stocks, Sauces, Soups and Appetizers 215 -- Unit 11 Prepare Salads, Sandwiches and Dressings 249 -- Unit 12 Prepare Meat Dishes, Egg Dishes, And Poultry and Game Dishes 279 -- Unit 13 Prepare Vegetables Dishes and Starch Dishes 311 -- Unit 14 Prepare Seafood Dishes, Desserts and Sweet Sauces and Package Prepared Food 339 -- Unit 15 Fats, Oils, and Emulsifiers 367 -- Index 389

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