3G handy guide :   commercial cooking. 

 - x, 248 pages :   illustrations ;   24 cm.  
<br/><br/>Includes bibliographical references and index.  
<br/><br/>Kitchen organization and time management -- Food safety -- Food service -- Cooking techniques -- Need of food additives -- Food presentation and garnishes.  
<br/><br/><label>ISBN: </label>9781984625649 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Commercial cooking.<br/>Food preparation.<br/>Food service management.<br/>Kitchen management.<br/>Food safety.<br/>Catering.<br/>Hospitality industry.
<br/><br/><label>Dewey Class. No.: </label>641.57  / A77