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Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (13 download)
Download or read book Culinary Essentials written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : McGraw-Hill Education
Publisher : McGraw-Hill Education
ISBN 13 : 9780078884429
Total Pages : 288 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials, Lab Manual, Student Edition written by McGraw-Hill Education and published by McGraw-Hill Education. This book was released on 2009-02-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Student edition lab manual
Author :
Publisher :
ISBN 13 : 9780078690723
Total Pages : 0 pages
Book Rating : 4.6/5 (97 download)
Download or read book Culinary Essentials written by and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Johnson & Wales University
Publisher :
ISBN 13 : 9780078226113
Total Pages : pages
Book Rating : 4.2/5 (261 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2001-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Open foodservice career pathways with this outstanding new program! Packed with great charts and extraordinary full-color illustrations, this text provides a current and practical view of the culinary workplace.
Author :
Publisher : McGraw-Hill/Glencoe
ISBN 13 : 9780078226106
Total Pages : 208 pages
Book Rating : 4.2/5 (261 download)
Download or read book Culinary Essentials written by and published by McGraw-Hill/Glencoe. This book was released on 2001-06-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank D. Conforti
Publisher : John Wiley & Sons
ISBN 13 : 1118591399
Total Pages : 256 pages
Book Rating : 4.1/5 (185 download)
Download or read book Food Selection and Preparation written by Frank D. Conforti and published by John Wiley & Sons. This book was released on 2012-11-21 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Author : David Ross
Publisher : Goodheart-Wilcox Publisher
ISBN 13 : 9781631264382
Total Pages : 0 pages
Book Rating : 4.2/5 (643 download)
Download or read book The Culinary Professional written by David Ross and published by Goodheart-Wilcox Publisher. This book was released on 2016-07-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Lab Manual is designed for use with The Culinary Professional textbook. The activities in the Lab Manual guide you through applying and practicing the key concepts and techniques presented in the text. Completing these activities will help you build the confidence and skills needed to succeed in the culinary field. Many of the activities include both Chef's Journal and Performance Review components. The Chef's Journal encourages you to reflect on your performance and identify areas for improvement. Successful chefs pursue continuous improvement in the quality and efficiency of their work. Developing this habit will help you achieve your goals. Instructors can use the Performance Review to evaluate your proficiency of the core skills and knowledge required for completion of the various activities. As a culinary professional, learning to accept and use feedback is essential.
Author : Johnson & Wales University
Publisher :
ISBN 13 : 9780078884412
Total Pages : 848 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2010 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : David Ross
Publisher :
ISBN 13 : 9781645647928
Total Pages : 0 pages
Book Rating : 4.6/5 (479 download)
Download or read book The Culinary Professional written by David Ross and published by . This book was released on 2021-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes food preparation labs with lab-specific review rubrics, as well as 97 food safety and sanitation, equipment identification, and table-service activities.
Author : The Culinary The Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132738217
Total Pages : 0 pages
Book Rating : 4.7/5 (382 download)
Download or read book Student Lab Resources and Study Guide for Introduction to Culinary Arts written by The Culinary The Culinary Institute of America and published by Prentice Hall. This book was released on 2014-08-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Marcy Gaston
Publisher : Lulu.com
ISBN 13 : 9781304937322
Total Pages : 192 pages
Book Rating : 4.9/5 (373 download)
Download or read book Fundamentals of Food Preparation: Lab Manual written by Marcy Gaston and published by Lulu.com. This book was released on 2014-04-28 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Food Preparation is a lab manual for students wanting to learn the basics of preparing food. The book covers the basics from knife skills and making stock to exploring cakes and pastries. Each unit covers a concept and includes evaluation exercises, experiments, recipes and unit questions. This manual is useful for students in nutrition, dietetics, and family consumer sciences. Instructors who are using this manual for a class can contact the author for the answer key to the unit questions.
Author : Jennifer Clair
Publisher :
ISBN 13 : 9780998979205
Total Pages : 0 pages
Book Rating : 4.9/5 (792 download)
Download or read book Six Basic Cooking Techniques written by Jennifer Clair and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary instructor details the six basic techniques needed to successfully cook at home, form learning how to handle a chef's knife to properly cooking leafy greens.
Author : McGraw-Hill
Publisher : McGraw-Hill Education
ISBN 13 : 9780078690709
Total Pages : 0 pages
Book Rating : 4.6/5 (97 download)
Download or read book Culinary Essentials, Student Edition written by McGraw-Hill and published by McGraw-Hill Education. This book was released on 2004-11-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Essentials offers all the ingredients for a successful foodservice training program!
Author :
Publisher :
ISBN 13 : 9780078884412
Total Pages : 848 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials written by and published by . This book was released on 2010 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George Hendry
Publisher :
ISBN 13 : 9781524987466
Total Pages : pages
Book Rating : 4.9/5 (874 download)
Download or read book Essential Culinary written by George Hendry and published by . This book was released on 2019-07-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Johnson & Wales University
Publisher :
ISBN 13 :
Total Pages : 736 pages
Book Rating : 4.:/5 (61 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2002 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James Peterson
Publisher : Artisan Books
ISBN 13 : 1579655394
Total Pages : 433 pages
Book Rating : 4.5/5 (796 download)
Download or read book What's a Cook to Do? written by James Peterson and published by Artisan Books. This book was released on 2007-04-19 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
