Introduction to Culinary Arts
2nd Edition
Published on 18. February 2014
Book
Hardback
896 pages
978-0-13-273744-9 (ISBN)
Description
Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.
Teaching and Learning Experience:
From theory to application, provides a solid foundation in culinary arts
Offers a wealth of features that spotlight key techniques and information
Addresses culinary management and business
Teaching and Learning Experience:
From theory to application, provides a solid foundation in culinary arts
Offers a wealth of features that spotlight key techniques and information
Addresses culinary management and business
More details
Other editions
New editions
.. .. Emergent Learning | Institute of America Culinary | Jerry Gleason
Introduction to Culinary Arts -- Texas -- CTE/School
Book
05/2016
3rd Edition
Pearson
€74.27
Article is exhausted; no reprint
Content
UNIT ONE: KITCHEN BASICS
Food Safety
Kitchen Safety
Foodservice Equipment
Knives and Smallware
UNIT TWO: CULINARY BASICS
Using Standardized Recipes
Seasonings and Flavorings
Getting Ready to Cook
Cooking Methods
UNIT THREE: CULINARY APPLICATIONS
Breakfast Foods
Garde Manger
Sandwiches, Appetizers, and Hors d'Oeuvre
Fruit and Vegetables
Grains, Legumes, and Pasta
Stocks, Sauces, and Soups
Fish and Shellfish
Meat and Poultry
UNIT FOUR: BREADS AND DESSERTS
Yeast Breads, Rolls, and Pastries
Quick Breads
Desserts
UNIT FIVE: CULINARY MANAGEMENT
Working in a Restaurant
Menus
Nutrition
The Business of a Restaurant
Appendix
Glossary
Index
Food Safety
Kitchen Safety
Foodservice Equipment
Knives and Smallware
UNIT TWO: CULINARY BASICS
Using Standardized Recipes
Seasonings and Flavorings
Getting Ready to Cook
Cooking Methods
UNIT THREE: CULINARY APPLICATIONS
Breakfast Foods
Garde Manger
Sandwiches, Appetizers, and Hors d'Oeuvre
Fruit and Vegetables
Grains, Legumes, and Pasta
Stocks, Sauces, and Soups
Fish and Shellfish
Meat and Poultry
UNIT FOUR: BREADS AND DESSERTS
Yeast Breads, Rolls, and Pastries
Quick Breads
Desserts
UNIT FIVE: CULINARY MANAGEMENT
Working in a Restaurant
Menus
Nutrition
The Business of a Restaurant
Appendix
Glossary
Index