The Larder Chef by Mj Leto

The Larder Chef by Mj Leto

The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide instruction on all work carried out by the cold larder department. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department.

SKU	Unavailable
ISBN 13
Title	The Larder Chef
Author	Mj Leto
Condition	Unavailable
Binding Type
Publisher
Year published
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.