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Professional Chef by Jason Ford, Mark Zelman
All the fresh ingredients you need for a successful career in Commercial Cookery. Combining theory and practice in one easy-to-use book, Professional Chef covers the 25 core competencies in the new SIT07 Training Package. It clearly explains the skills, techniques and theory needed to excel in studies, succeed in the kitchen and compete for some of the finest jobs in the catering industry.
Table of Contents

1. Introduction to commercial cookery 2. Hygiene and safety in the kitchen 3. Basic cookery 4. Working with others 5. Vegetables, eggs, fruit and farinaceous dishes 6. Poultry 7. Seafood 8. Meat 9. Bakery, pastry and desserts 10. Dietary and cultural needs 11. Kitchen management
Paperback, 2010 ,603 pages, good condition, top edge little stained

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