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Introduction to Culinary Arts by The Culinary The Culinary Institute of America and Jerry Gleason (2014, Hardcover)
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About this product
Product Identifiers
PublisherPearson Education
ISBN-100132737442
ISBN-139780132737449
eBay Product ID (ePID)202525353
Product Key Features
Number of Pages896 Pages
LanguageEnglish
Publication NameIntroduction to Culinary Arts
Publication Year2014
SubjectLeadership, Digital Media / Video & Animation, Methods / General, General
TypeTextbook
AuthorThe Culinary the Culinary Institute of America, Jerry Gleason
Subject AreaComputers, Cooking, Education
FormatHardcover
Dimensions
Item Height1.5 in
Item Weight76.7 Oz
Item Length11.2 in
Item Width9.3 in
Additional Product Features
Edition Number2
Intended AudienceCollege Audience
Dewey Edition23
Dewey Decimal363.192
Table Of ContentUNIT 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
SynopsisIntroduction 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, For courses in culinary arts 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
LC Classification NumberTX661.G54 2014
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