National Apprenticeship Training Program for Cooks – Fabrication Station – PDF/EPUB Version Downloadable

This practical and concise book covers the core knowledge and skills required to succeed at the Fabrication Station of the National Apprenticeship Training Program for Cooks. The market forms and fabrication techniques for poultry, fish, shellfish, beef, veal, pork, and lamb are covered. Safe handling and storage methods are also covered.