Filetieren, Tranchieren und Flambieren im Restaurant

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Description

Die Anleitungen vermitteln Sicherheit bei den schwierigen Arbeiten am Tisch des Gastes für die Prüfung und die Praxis.

Die Zubereitung und Behandlung von 40 prüfungsrelevanten Gerichten wird Schritt für Schritt ausführlich beschrieben und in den wichtigsten Phasen durch Abbildungen veranschaulicht.

Dazu Hinweise zu den Materialanforderungen und Angaben zu den korrespondierenden Getränken.

Product details

EAN/ISBN:: 9783805706094
Edition:: 3. Auflage.
Medium:: Bound
Number of pages:: 159
Publication date:: 2008-10-13
Publisher:: Europa-Lehrmittel
Languages:: german

EAN/ISBN:: 9783805706094
Edition:: 3. Auflage.
Medium:: Bound
Number of pages:: 159
Publication date:: 2008-10-13
Publisher:: Europa-Lehrmittel
Languages:: german

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