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El presente texto forma parte de la colección dirigida a los Programas de Cualificación Profesional Inicial de Ayudante de Cocina que se corresponde con el Nivel 1 del Catálogo Nacional de Cualificaciones Profesionales para el perfil de Ayudante de Cocina. En este libro se desarrolla el módulo de Técnicas Elementales de Preelaboración, correspondiente a buena parte de las Unidades de Competencia relativas a "Ejecutar operaciones básicas de aprovisionamiento, preelaboración y conservación culinarios" y "Asistir en la elaboración culinaria y realizar y presentar preparaciones sencillas". El enfoque elegido para este libro es claramente práctico y el lenguaje empleado, sencillo y directo, para que la comprensión y el aprendizaje de los contenidos sean lo más efectivos posible. Es por ello una herramienta utilísima e imprescindible tanto para los alumnos que quieran formarse como ayudantes de cocina como para los profesores que vayan a impartir los contenidos.

Técnicas Elementales De Preelaboración

Post Secondary Four Year

TECNICAS ELEMENTALES DE PREELABORACION

Duration

Duration Unit Of Measure

Transaction Type

Front cover.
Half Title Page.
Title Page.
Copyright Page.
&#x00CD;ndice.
Agradecimientos.
Introducci&#x00F3;n.
1: Maquinaria, bater&#x00ED;a y herramientas.
2: Instalaciones y equipamiento.
3: Especias y condimentos.
4: Las hortalizas.
5: Las legumbres secas.
6: Los huevos.
7: Las aves.
8: Las carnes.
9: Los pescados.

Técnicas Elementales De Preelaboración.css-1p8rvzy{position:absolute;padding-left:8px;}

Técnicas Elementales De Preelaboración