ISBN-10:
0132737442
ISBN-13:
9780132737449
Pub. Date:
02/04/2014
Publisher:
Pearson
Introduction to Culinary Arts / Edition 2

Introduction to Culinary Arts / Edition 2

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Product Details

ISBN-13: 9780132737449
Publisher: Pearson
Publication date: 02/04/2014
Edition description: New Edition
Pages: 888
Sales rank: 575,549
Product dimensions: 9.30(w) x 11.00(h) x 1.40(d)

Table of Contents

UNIT ONE: KITCHEN BASICS

  1. Food Safety
  2. Kitchen Safety
  3. Foodservice Equipment
  4. Knives and Smallware

UNIT TWO: CULINARY BASICS

  1. Using Standardized Recipes
  2. Seasonings and Flavorings
  3. Getting Ready to Cook
  4. Cooking Methods

UNIT THREE: CULINARY APPLICATIONS

  1. Breakfast Foods
  2. Garde Manger
  3. Sandwiches, Appetizers, and Hors d’Oeuvre
  4. Fruit and Vegetables
  5. Grains, Legumes, and Pasta
  6. Stocks, Sauces, and Soups
  7. Fish and Shellfish
  8. Meat and Poultry

UNIT FOUR: BREADS AND DESSERTS

  1. Yeast Breads, Rolls, and Pastries
  2. Quick Breads
  3. Desserts

UNIT FIVE: CULINARY MANAGEMENT

  1. Working in a Restaurant
  2. Menus
  3. Nutrition
  4. The Business of a Restaurant

Appendix

Glossary

Index

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