Culinary essentials / Johnson & Wales University.
Material type: TextPublisher: New York : Glencoe / McGraw Hill, [2002]Copyright date: ©2002Description: 736 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 0078226090
- 9780078226090
- 641.5
- TX715 .C8 2002
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5 CUL (Browse shelf(Opens below)) | 1 | Available | A216560B |
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641.5 CON Classic Conran : plain, simple and satisfying food / | 641.5 COR Cookwise : the hows and whys of successful cooking / | 641.5 COR Le Cordon Bleu complete cook : home collection / | 641.5 CUL Culinary essentials / | 641.5 CUL Judith Cullen's cooking classes / | 641.5 DAI The Aunt Daisy cookbook / | 641.5 DAV Hammond's cooking explained / |
Includes index.
Foodservice industry: Foodservice career opportunities; Becoming a culinary professional; Customer service; Dining experience -- Quality foodservice practices: Foodservice management; Standards, regulations & laws; Safety & Sanitation principles; HACCP applications -- Professional kitchen: Equipment & technology; Knives & smallwares; Culinary nutrition; Creating menus; Using standardized recipes; Cost control techniques -- Culinary applications: Cooking techniques; Seasonings & flavorings; Breakfast cookery; Garde manger basics; Hot & cold sandwiches; Stocks & sauces; Soups & appetizers; Fish & shellfish; Poultry cookery; Meat cookery; Pasta & grains; Fruits, vegetables & legumes -- Baking & pastry applications: Baking techniques; Yeast breads & rolls; Quick breads; Desserts -- Glossary --
Unit 1: The foodservice industry. Foodservice career opportunities ; Becoming a culinary professional ; Customer service ; The dining experience -- Unit 2: Quality foodservice practices. Foodservice management ; Standards, regulations & laws ; Safety & sanitation principles ; HACCP applications -- Unit 3: The professional kitchen. Equipment & technology ; Knives & smallwares ; Culinary nutrition ; Creating menus ; Using standardized recipes ; Cost control techniques -- Unit 4: Culinary applications. Cooking techniques ; Seasonings & flavorings ; Breakfast cookery ; Garde manger basics ; Hot & cold sandwiches ; Stocks & sauces ; Soups & appetizers ; Fish & shellfish ; Poultry cookery ; Meat cookery ; Pasta & grains ; Fruits, vegetables & legumes -- Unit 5: Baking & pastry applications. Baking techniques ; Yeast breads & rolls ; Quick breads ; Desserts.
[This book] will make you aware of the essential knowledge and skills that it takes to become a culinary professional. You will also learn: the value of quality customer service to the dining experience; the role of foodservice management, standards, regulations, and laws; why safety and sanitation must be controlled at all times; how to use the equipment, knives, and smallwares found in the professional kitchen; how culinary nutrition will enable you to create successful menus; how to use standardized recipes to control costs; the cooking techniques used in quantity food preparation, from seasonings and flavorings to baking and pastry. -Foreword.
[High school students].
Machine converted from AACR2 source record.
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