Culinary Fundamentals

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9780131180116: Culinary Fundamentals

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.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

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The American Culinary Federation, .
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ISBN 10: 0131180118 ISBN 13: 9780131180116
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The American Culinary Federation, .
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The American Culinary Federation, .
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ISBN 10: 0131180118 ISBN 13: 9780131180116
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The American Culinary Federation, .
Published by Prentice Hall (2005)
ISBN 10: 0131180118 ISBN 13: 9780131180116
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Book Description Prentice Hall, 2005. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: SECTION 1. INTRODUCTION Unit 1. Professionalism SECTION 2. NUTRITION, SAFETY, AND SCIENCE Unit 2. Nutrition Unit 3. Sanitation and Safety Unit 4. Food Science SECTION 3. CULINARY MATH AND RECIPES Unit 5. Culinary Math Unit 6. Recipes SECTION 4. TOOLS AND EQUIPMENT Unit 7. Equipment Identification Unit 8. Knife Skills SECTION 5. INGREDIENTS Unit 9. Dairy and Dry Goods Unit 10. Meat and Poultry Unit 11. Fish Identification and Fabrication Unit 12. Fresh Produce Identification and Handling Unit 13. Basic Mise en Place Techniques SECTION 6. STOCKS, SOUPS, AND SAUCES Unit 14. Stocks Unit 15. Soups Unit 16. Sauces SECTION 7. DRY HEAT TECHNIQUES Unit 17. Sauteing Unit 18. Frying Unit 19. Roasting Unit 20. Barbecuing Unit 21. Grilling and Broiling SECTION 8. MOIST HEAT TECHNIQUES Unit 22. Braising and Stewing Unit 23. Shallow Poaching and Steaming Unit 24. Poaching and Simmering SECTION 9. COMPLETING THE PLATE Unit 25. Vegetables Unit 26. Starches SECTION 10. PANTRY Unit 27. Breakfast Unit 28. Salads and Dressings Unit 29. Sandwiches SECTION 11. GARDE MANGER Unit 30. Garde-manger Unit 31. Hors doeuvres and appetizers SECTION 12. BAKING Unit 32. Baking SECTION 13. ADVANCED TOPICS Unit 33. Flavor Dynamics Unit 34. Presentation SECTION 14. CUISINES OF THE WORLD Unit 35. Europe Unit 36. Asia Unit 37. The Americas Appendices Glossary with phonetic pronunciations. Conversion Tables: temperature, weight, volume. Volume and weight conversions for Selected Foods. Pan Sizes. Scoop and ladle sizes. Can sizes. Sample HACCP Recipe. Suggested Reading List. Magazines, Journals, and Periodicals. Professional Organizations. Bookseller Inventory # ABE_book_new_0131180118

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