Ronald Kinton Kolejność książek (chronologicznie)

Methods of cooking - Stocks, soups and sauces - Cold preparation - Eggs - Pasta, gnocchi and rice - Fish and shellfish - Meat and offal - Poultry and game - Vegetables, pulses and grains - Potatoes - Pastry - Healthy eating - Maintain, handle and clean knives - Maintain a safe, hygenic and secure working environment - Maintain food safety - Work as part of a team.

This core text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.