Recomended Files

• MRNB BP 0014 PREPARING GARNISHES.doc

• MRNB BP 0011 CUTTING POULTRY.doc

• MRNB BP 0010 TRIMMING MEAT.doc

• MRNB BP 0007 KITCHEN EQUIPMENT.doc

• MRNB BP 0019 USING KITCHEN EQUIPMENTS.doc

• MRNB BP 0018 BASIC CUTTING VEGETABLES.doc

• MRNB BP 0017 Portion product for preparation and service.doc

• MRNB BP 0016 Preparing Reception food.doc

• MRNB BP 0015 Using Thickening Agents in soups and sauce.doc

• MRNB BP 0013 CLEAN AND PREPARE SHELLFISH.doc