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Lecture Professional cooking (6/e) - Chapter 2: Sanitation and safety
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Chapter 2 - Sanitation and safety. In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.
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Professional cooking Lecture Professional cooking Cooking skill Food hazards Direct contamination Bacterial growthGợi ý tài liệu liên quan:
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