La Répertoire de la Cuisine
This work commenced by Auguste Escoffier and his pupils is still a must have reference book, with over 7000 recipes and explanations of culinary terminology.
Our Example INFORMATION CENTRE entries are designed to show you the functionality of our INFORMATION CENTRE.
INFORMATION CENTRE
A - Z of all your business relevant information, anything you want your teams to have access to, such as COSHH sheets for your chemicals, fire safety manual, company/staff handbook, new starter training forms, hygiene Certificates etc.
CENTRALISE
Because your site is cloud based your entire team can be issued a user name and password in order to give them the information and support to do there jobs effectively and they can access it from anywhere providing they have a smart device/ phone or computer.
This work commenced by Auguste Escoffier and his pupils is still a must have reference book, with over 7000 recipes and explanations of culinary terminology.
See Sheep diagram
Lard is pig fat used as a cooking fat or shortening.
Probably the most famous cook book in the world, which should be part of your reference literature when looking for recipes and inspiration for creating new dishes.
The table below shows comparative volumes (millilitres) in metric and Imperial (fluid ounces).
Listeria is a food poisoning bacterium
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