Standards, Principles, and Techniques in Quantity Food Production
The manual is written to state some of the standards, principles and techniques required by managers and supervisors who are responsible for producing food in quantity. The main emphasis is on the achievement of standards throuth understanding the what, why and how behind the use of recipes. The tex...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boston
A CBI Book
[1974]
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| Edition: | Third Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Standards, principles, and techniques in quantity food production
THE PROFESSIONAL CHEF'S Techniques of healthy cooking
