Fish Fish

Fish

Paul T Miles
    • 3.0 • 1 Rating

Publisher Description

This Book contains fish recipes and some of the basics of....

Purchasing
Storage
Washing
Scaling
Trimming
Gutting
Filleting
Skinning
Scoring 
Fresh Fish - Quality Points
Frozen Fish - Quality Points
Cuts of Fish
Boning Preparation
Wet cooking methods
Dry cooking methods

GENRE
Professional & Technical
RELEASED
2013
19 August
LANGUAGE
EN
English
LENGTH
15
Pages
PUBLISHER
Coleg Cambria
SELLER
Coleg Cambria
SIZE
582.8
MB

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