About this document
Cookery NC II: Key Skills & Techniques by Francis Consolacion is a document available to read on EtoBox.
The document outlines the core competencies of Cookery NC II, which includes 12 areas: cleaning kitchen premises, preparing stocks/sauces/soups, appetizers, salads/dressings, sandwiches, meat dishes, vegetable dishes, egg dishes, starch dishes, poultry/game, seafood dishes, and desserts. Each area includes elements like mise en place, cooking methods, presentation, and storage. It also defines common cookery terms and safety practices in food handling.
- Author
- Francis Consolacion
- Language
- EN