National Apprenticeship Training Program for Cooks – Pantry & Cold Foods Station – PDF/EPUB Version Downloadable

This practical book covers the core knowledge and skills required to succeed at the Pantry & Cold Foods Station of the National Apprenticeship Training Program for Cooks. Herbs, spices, vinegars, oils, salad greens, nuts, cheeses, sandwiches, condiments, cold soups, charcuterie, and decorative sculptures are covered.