Culinary Fundamentals

Author : Culina The American Culinary Federation
Publisher : Prentice Hall
ISBN 13 : 9780132226332
Total Pages : 1077 pages
Book Rating : 4.32/5 ( download)

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Download or read book Culinary Fundamentals with Study Guide written by Culina The American Culinary Federation and published by Prentice Hall. This book was released on 2005-10 with total page 1077 pages. Available in PDF, EPUB and Kindle. Book excerpt: This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide

Author : Sarah R. Labensky
Publisher : Pearson College Division
ISBN 13 : 9780133829174
Total Pages : 1224 pages
Book Rating : 4.70/5 ( download)

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Download or read book On Cooking Update Plus Myculinarylab with Pearson Etext -- Access Card Package written by Sarah R. Labensky and published by Pearson College Division. This book was released on 2014-07-31 with total page 1224 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

Author : Sue Lawrence
Publisher : K. Cathie
ISBN 13 : 9781856262668
Total Pages : 224 pages
Book Rating : 4.69/5 ( download)

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Download or read book On Baking written by Sue Lawrence and published by K. Cathie. This book was released on 1998-01-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Marcy Gaston
Publisher : Cognella Academic Publishing
ISBN 13 : 9781516598359
Total Pages : pages
Book Rating : 4.50/5 ( download)

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Download or read book Fundamentals of Food Preparation (First Edition) written by Marcy Gaston and published by Cognella Academic Publishing. This book was released on 2020-07-17 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.

Author : American Culinary Federation
Publisher : Prentice Hall
ISBN 13 : 9780131180116
Total Pages : 0 pages
Book Rating : 4.18/5 ( download)

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Download or read book Culinary Fundamentals written by American Culinary Federation and published by Prentice Hall. This book was released on 2005-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts.

Author : David Zachary McSwane
Publisher :
ISBN 13 : 9780981990378
Total Pages : 321 pages
Book Rating : 4.71/5 ( download)

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Download or read book Food Safety Fundamentals written by David Zachary McSwane and published by . This book was released on 2010-04-15 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Michael Leonard
Publisher : Pearson
ISBN 13 : 9780131182196
Total Pages : 0 pages
Book Rating : 4.96/5 ( download)

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Download or read book Garde Manger written by Michael Leonard and published by Pearson. This book was released on 2010-09-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in the Cold Kitchen, Banquets & Catering & Charcuterie. ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!

Author :
Publisher :
ISBN 13 : 9781890724009
Total Pages : 500 pages
Book Rating : 4.09/5 ( download)

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Download or read book Culinary: Fundamentals written by and published by . This book was released on 1997 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Steven Labensky
Publisher : Prentice Hall
ISBN 13 : 9780131704633
Total Pages : 0 pages
Book Rating : 4.3X/5 ( download)

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Download or read book The Prentice Hall Essentials Dictionary of Culinary Arts written by Steven Labensky and published by Prentice Hall. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.

Author : Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132737449
Total Pages : 0 pages
Book Rating : 4.42/5 ( download)

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Download or read book Introduction to Culinary Arts written by Culinary Institute of America and published by Prentice Hall. This book was released on 2013-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business