National Apprenticeship Training Program for Cooks - Cooking Techniques Station by American Technical Publishers
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 0826941931
- ISBN 13 9780826941930
- Published Feb 23 2012
- Language English
- Countries United States
- Publisher American Technical Publishers
Publishers Text
This practical and concise book covers the core knowledge and skills required to succeed at the Cooking Techniques Station of the National Apprenticeship Training Program for Cooks. The cooking techniques of sautéing, pan-frying, stir-frying, deep-frying, roasting, baking, poaching, simmering, boiling, steaming, stewing, and braising are covered.Other cookbooks by this author
- National Apprenticeship Training for Cooks - Baking and Pastry Station
- National Apprenticeship Training Program for Cooks
- National Apprenticeship Training Program for Cooks: Steward Station Module
- National Apprenticeship Training Program for Cooks: Fabrication Station Module
- National Apprenticeship Training Program for Cooks - Breakfast Station
- National Apprenticeship Training Program for Cooks - Broiler/Char-grill Station Module
- National Apprenticeship Training Program for Cooks - Soup & Sauce Station
- National Apprenticeship Training Program for Cooks - Supervisory Development Station
- National Apprenticeship Training Program for Cooks - Vegetable, Starch, & Pasta Station
