Food Purchasing and Preparation

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Cassell, 2000 - Cooking - 278 pages
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&Quot;Primarily aimed at those working towards Level 3 and Level 4 qualifications, Food Purchasing and Preparation is the most up-to-date text of its kind. It contains detailed uses and applications of meat, poultry, fish and shellfish, and buffets - as well as vegetarian alternatives, modern trends, and a collection of tried and tested recipes and preparations. The book also includes the latest information on health and safety (including an introduction to HACCP), monitoring and maintaining resources, and specialist security procedures.". "Food Purchasing and Preparation is a text for chefs, lecturers, students, managers, supervisors, and suppliers to the catering industry."--BOOK JACKET.

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About the author (2000)

Roy Briggs is a lecturer at Tresham Institute of Further and Higher Education.

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