Part 2 of ebook "Practical cookery" with the aim to know the principles underlying the selection of ingredients and their cost; and to be able to evaluate quality of materials and be able to compare fresh, part-prepared, commercial and convenience items; to understand recipe balance and be able to follow recipes to produce dishes of the required standard of quality, colour, consistency, seasoning, flavour, temperature and presentation; . Please refer to part 2 of the ebook for details! |
