ACF Certification Prep -- Access Code Card
Other
Miscellaneous print
978-0-13-489805-6 (ISBN)
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
ISBN-13
978-0-13-489805-6 (9780134898056)
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Schweitzer Classification
Content
Module 1 - Setup and Fundamentals
Preparation
Menu Basics
Knife Skills
Module 2 - Vegetable Cookery
Vegetables
Salads
Starches and Grains
Module 3 - Protein Fabrication
Poultry and Beef
Preparing Seafood
Module 4 - Stocks, Sauces and Consomm es
Stocks and Consommes
Sauces
Module 5 - The Window
Plating and Presentation Guidelines
Plating Examples
Preparation
Menu Basics
Knife Skills
Module 2 - Vegetable Cookery
Vegetables
Salads
Starches and Grains
Module 3 - Protein Fabrication
Poultry and Beef
Preparing Seafood
Module 4 - Stocks, Sauces and Consomm es
Stocks and Consommes
Sauces
Module 5 - The Window
Plating and Presentation Guidelines
Plating Examples