Part 1 of ebook "Cooking essentials for the new professional chef: The food and beverage institute (Student workbook)" provides readers with contents including: Chapter 1 - The professional chef; Chapter 2 - Food and kitchen safety; Chapter 3 - Nutrition and healthy cooking; Chapter 4 - Equipment identification; Chapter 5 - The raw ingredients; Chapter 6 - Mise en place; Chapter 7 - Soups; . |