Malaysian cuisine for professional students
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Kuala Lumpur, Malaysia :
Utusan Publications & Distributors ,
c2013
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| Subjects: |
Table of Contents:
- 1. Introduction
- 2. The chef
- 3. Kitchen organisation
- 4. Hygiene and sanitation
- 5. Basic ingredients
- 6. Food cost
- 7. Tolls and equipment
- 8. Methods of cooking
- 9. Islamic dietary laws
- 10. How to use the recipes
- 11. Recipes
- 12. Malaysian western favourites
- 13. Basic popular Thai dishes
- 14. Basic popular Indonesian dishes
- 15. Styles of table service