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Author: Michael J. McGreal
Publisher: Ingram
ISBN: 9780826942289
Category : Cooking
Languages : en
Pages : 342
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Book Description
Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format.
Author: Michael J. McGreal
Publisher: Ingram
ISBN: 9780826942289
Category : Cooking
Languages : en
Pages : 342
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Book Description
Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry with a highly visual and learner-friendly format.
Author: American Technical Publishers, Incorporated
Publisher:
ISBN: 9780826942586
Category :
Languages : en
Pages :
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Book Description
Author: Michael J. McGreal
Publisher: Amer Technical Pub
ISBN: 9780826942005
Category : Education
Languages : en
Pages : 995
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Book Description
This exciting new textbook presents fundamental culinary theories along with classical cooking methods and techniques to help students build a repertoire of professional skills. Each textbook includes more than 300 recipes with nutrition information provided and an Interactive CD-ROM.
Author: Michael J. McGreal
Publisher: Amer Technical Pub
ISBN: 9780826942012
Category : Education
Languages : en
Pages : 995
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Book Description
The Culinary Arts Principles and Applications Workbook contains review questions and activities that reinforce information presented in each chapter of the textbook.
Author: Michael J. McGreal
Publisher:
ISBN: 9780826942029
Category : Education
Languages : en
Pages : 995
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Book Description
Author: Michael J. McGreal
Publisher:
ISBN: 9780826942579
Category :
Languages : en
Pages : 1152
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Book Description
Culinary Arts Principles and Applications presents the core content and skills required to be successful in the culinary arts industry. The content is presented in a highly visual and learner-friendly format that is complemented with performance applications. Online learner resources provide additional opportunities for knowledge and skill application.
Author: American Technical Publishers
Publisher:
ISBN: 9780826942302
Category :
Languages : en
Pages :
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Book Description
Author: Mark Gibson
Publisher: Academic Press
ISBN: 0128118172
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. - Provides foundational food science information to culinary students and specialists - Integrates principles of food science into practical applications - Spans food chemistry to ingredients, whole foods, and baked and mixed foods - Includes a comprehensive glossary of terms in food science
Author:
Publisher:
ISBN: 9780826942036
Category : Education
Languages : en
Pages :
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Book Description
Author: Research Chefs Association
Publisher: John Wiley & Sons
ISBN: 047048134X
Category : Cooking
Languages : en
Pages : 436
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Book Description
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.
