Research - an independent approach; food handling and service; knives; the menu; stocks, sauces and glazes; soups, appetisers; farinaceous and cereal products; poultry; egg cookery; cooking meat; fish and shellfish; vegetables and vegetarian cookery; salads and dressings; pastry; desserts; cakes, biscuits and slices; bread; catering - nutrition and recipe modification; methods of cooking.
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