Lecture Professional cooking (6/e): Chapter 3 - Wayne Gisslen
Lecture Professional cooking (6/e): Chapter 3 - Wayne Gisslen
Chapter 3 - Tools and equipment. This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.