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: 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: 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: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703874
Category : Cooking
Languages : en
Pages : 681
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Book Description
Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 660
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience
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: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781605251189
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered. * Step-by-step techniques for essential culinary skills. * Over 1,000 illustrations. * Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math. * Chapter activities on workplace math, problem-solving, and criticalthinking challenges, as well as minilabs. * Chapter on culinary history. * Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.
Author:
Publisher:
ISBN: 9781890724009
Category : Cooking
Languages : en
Pages : 500
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Book Description
