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Culinary Fundamentals [With DVD-ROM] by American Culinary Federation

by American Culinary Federation | HC | Acceptable
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所在地：Aurora, Illinois, 美國
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賣家備註
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ...
Binding
Hardcover
Weight
6 lbs
Product Group
Book
IsTextBook
Yes
ISBN
0131180118
Book Title
Culinary Fundamentals
Item Length
11.1in
Publisher
Prentice Hall PTR
Publication Year
2005
Format
Hardcover
Language
English
Item Height
1.8in
Author
American Culinary Federation Staff
Genre
Cooking
Topic
Regional & Ethnic / American / General, Methods / General
Item Width
8.6in
Item Weight
96.3 Oz
Number of Pages
1104 Pages

關於產品

Product Information

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

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0131180118
ISBN-13
9780131180116
eBay Product ID (ePID)
44408659

Product Key Features

Book Title
Culinary Fundamentals
Author
American Culinary Federation Staff
Format
Hardcover
Language
English
Topic
Regional & Ethnic / American / General, Methods / General
Publication Year
2005
Genre
Cooking
Number of Pages
1104 Pages

Dimensions

Item Length
11.1in
Item Height
1.8in
Item Width
8.6in
Item Weight
96.3 Oz

Additional Product Features

Lc Classification Number
Tx651.C84 2006
Table of Content
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.
Copyright Date
2006
Target Audience
Trade
Lccn
2005-014668
Dewey Decimal
641.5
Dewey Edition
22
Illustrated
Yes

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