Culinary Fundamentals with Study Guide PDF Download
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Author: Culina The American Culinary Federation
Publisher: Prentice Hall
ISBN: 9780132226332
Category : Cooking
Languages : en
Pages : 1077
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Book Description
This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
Author: Culina The American Culinary Federation
Publisher: Prentice Hall
ISBN: 9780132226332
Category : Cooking
Languages : en
Pages : 1077
Get Book Here
Book Description
This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
Author: Sarah R. Labensky
Publisher: Prentice Hall
ISBN: 9780133458558
Category : BUSINESS & ECONOMICS
Languages : en
Pages : 0
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Book Description
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 This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Sue Lawrence
Publisher:
ISBN: 9781856262217
Category : Baked products
Languages : en
Pages : 224
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Book Description
A celebration of home baking, in which traditional recipes have been reappraised to incorporate the modern health-conscious approach. Basic cooking techniques are explained in detail, and the recipes include sweetbreads, scones, biscuits, loaves and tarts.
Author: Negi Jagmohan
Publisher: S. Chand Publishing
ISBN: 812194029X
Category : Business & Economics
Languages : en
Pages :
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Book Description
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Author: American Culinary Federation
Publisher: Prentice Hall
ISBN: 9780131180116
Category : Cooking
Languages : en
Pages : 0
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Book Description
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: Jennifer Clair
Publisher:
ISBN: 9780998979205
Category : COOKING
Languages : en
Pages : 0
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Book Description
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:
Publisher: Ingram
ISBN: 9780974249100
Category : Cooking
Languages : en
Pages : 983
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Book Description
Author:
Publisher:
ISBN: 9780974249124
Category : Cooking
Languages : en
Pages : 520
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Book Description
Author: Sarah R. Labensky
Publisher:
ISBN: 9780132462105
Category : Cooking
Languages : en
Pages : 0
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Book Description
