Culinary Essentials, Lab Manual PDF Download
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Author: McGraw-Hill
Publisher: McGraw-Hill
ISBN: 9780078690716
Category : Cooking
Languages : en
Pages : 224
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Book Description
Author: McGraw-Hill
Publisher: McGraw-Hill
ISBN: 9780078690716
Category : Cooking
Languages : en
Pages : 224
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Book Description
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078884429
Category : Health & Fitness
Languages : en
Pages : 288
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Book Description
Student edition lab manual
Author:
Publisher:
ISBN: 9780078690723
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Johnson & Wales University
Publisher:
ISBN: 9780078226113
Category : Cooking
Languages : en
Pages :
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Book Description
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: 9780078226106
Category : Cooking
Languages : en
Pages : 208
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Book Description
Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 1118591399
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
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: 9781631264382
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
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: 9780078884412
Category : Cooking
Languages : en
Pages : 848
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Book Description
Author: David Ross
Publisher:
ISBN: 9781645647928
Category : Cooking
Languages : en
Pages : 0
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Book Description
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: 9780132738217
Category :
Languages : en
Pages : 0
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Book Description
