Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.4) Cook them according to the customera#39;s requirements - this can vary, for a medium-sized egg, from 3 minutes for lightly-boiled to 10 minutes for hard-boiled; adjust the times for larger or smaller eggs. 5) Serve immediately, remembering that the eggs will be hot enough to carry on cooking for some little time. SPECIAL POINT Special egg-boiling equipment is used in most establishments but all the aboveanbsp;...
|Title||:||Practical Professional Cookery|
|Author||:||Harry Louis Cracknell, R. J. Kaufmann|
|Publisher||:||Cengage Learning EMEA - 1999|