Cookery for the Hospitality Industry

Cookery for the Hospitality Industry

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Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.Poaching is suited to tender items of first-class quality and/or those items that do not require extended cooking; for example, fish, eggs, fruit, offal, some meats and poultry, and ... A whole egg will cook at 68o Celsius. thinly sliced vegetables, herb stalks and other aromatics are placed. ... This allows the fish to cook evenly.

Title:Cookery for the Hospitality Industry
Author:Graham Dodgshun, Michel Peters, David O'Dea
Publisher:Cambridge University Press - 2011-08-26


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