From the Publisher: Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. For Chefs, Restaurant Managers and others in the food service industry. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Learners explore career pathways and learn 21st century skills. SHIPPING COST IS 8.00 SIZE IS 8.50 X 11 X 2 Synopsis: Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Our Hospitality and Tourism curriculum prepares learners for college and career readiness. A textbook of culinary fundamentals 4th edition free#INSIDE PAGES ARE FREE FROM USE, NO MARKS OR NOTES. CORNES ARE WORN AND BENT DUE TO WEIGHT OF BOOK. CONDITION" OUTSIDE SPINE HAS SOME TEAR MARKS.
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