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

This practical and concise book covers the core knowledge and skills required to succeed at the Cooking Techniques Station of the National Apprenticeship Training Program for Cooks. The cooking techniques of sautéing, pan-frying, stir-frying, deep-frying, roasting, baking, poaching, simmering, boiling, steaming, stewing, and braising are covered.