Commercial cooking : advanced / Joseph Thomas.

By:

Thomas, Joseph [author.]

Material type: Text

TextPublisher: New York, NY : Larsen & Keller, 2022Description: viii, 238 pages : color illustrations ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781641725200

Subject(s):

DDC classification:

23 641.57 T361c

LOC classification:

TX820 .C66 2022

Contents:

Introduction to commercial cooking -- Commercial cooking equipment -- Equipment and utensil cleaning -- Special kitchen techniques -- Various types of dishes.

Summary: "Commercial cooking refers to the professional practice of preparing meals within large settings, such as in restaurants, commercial kitchens, and other establishments. It can entail a variety of responsibilities, such as the maintenance and cleaning of commercial kitchen supplies, preparation of either generic or gourmet dishes, or both, based on client specifications, handling the requisite prep work for cooking, as well as following emergency health and safety protocols. To juggle such a range of varied responsibilities, commercial cooks need to rely on a number of soft skills, including multitasking and time management, stress management, patience, and leadership and interpersonal skills, among others. The book aims to shed light on some of the unexplored aspects of commercial cooking. Some of the diverse topics covered herein address the varied roles and responsibilities that fall under this category. This book is a complete source of knowledge on the present status of this important field." -- Back cover

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	Main Library	Circulation Section	CIR 641.57 T361c 2022 (Browse shelf(Opens below))	1-1	Available		030439

Includes bibliographical references and index.

Introduction to commercial cooking -- Commercial cooking equipment -- Equipment and utensil cleaning -- Special kitchen techniques -- Various types of dishes.

"Commercial cooking refers to the professional practice of preparing meals within large settings, such as in restaurants, commercial kitchens, and other establishments. It can entail a variety of responsibilities, such as the maintenance and cleaning of commercial kitchen supplies, preparation of either generic or gourmet dishes, or both, based on client specifications, handling the requisite prep work for cooking, as well as following emergency health and safety protocols. To juggle such a range of varied responsibilities, commercial cooks need to rely on a number of soft skills, including multitasking and time management, stress management, patience, and leadership and interpersonal skills, among others. The book aims to shed light on some of the unexplored aspects of commercial cooking. Some of the diverse topics covered herein address the varied roles and responsibilities that fall under this category. This book is a complete source of knowledge on the present status of this important field." -- Back cover

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