[2021] THEORY OF FOOD book 1
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- Description:
-
This Theory of Food Book 1 consist of 4 chapters that summarize the introduction of the
foodservice and catering background. Chapter 1 will discuss about the food service
establishment. It is important for foodservice personnel to have knowledge about the area that
they will work with. Chapter 2 will discover about kitchen equipment that widely use in most
kitchen area where the kitchen staff need to be familiar with the equipment that he wants to
use. As a chef or a cook Chapter 3 is important where it will discuss about the cooking
technique which they have to familiar in various dishes. Finally, in chapter 4 the reader will get
the idea about the mise en place, portioning, garnishing and plating. This process can be used as
guidance for many cooks and planning throughout their production session. - Submitted By:
- Md Nor Sirat (webmaster)
- Submitted On:
- 19 Jan 2024
- Downloads:
- 21
- File Version:
- JPH
- File Author:
- Muhammad Raslah Aiman Mohamad, Maisara Zainal Abidin, Abdul Razak Wari
- File HomePage:
- Click to view
- Submitted On:
- 19 Jan 2024
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