Culinary Fundamentals with Study Guide PDF Download
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Author: Sarah R. Labensky Publisher: Prentice Hall ISBN: 9780133458558 Category : BUSINESS & ECONOMICS Languages : en Pages : 0
Book Description
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
Author: Sue Lawrence Publisher: ISBN: 9781856262217 Category : Baked products Languages : en Pages : 224
Book Description
A celebration of home baking, in which traditional recipes have been reappraised to incorporate the modern health-conscious approach. Basic cooking techniques are explained in detail, and the recipes include sweetbreads, scones, biscuits, loaves and tarts.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1948703874 Category : Cooking Languages : en Pages : 681
Book Description
Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Author: Jennifer Clair Publisher: ISBN: 9780998979205 Category : COOKING Languages : en Pages : 0
Book Description
A culinary instructor details the six basic techniques needed to successfully cook at home, form learning how to handle a chef's knife to properly cooking leafy greens.
Author: John Draz Publisher: Goodheart-Wilcox Publisher ISBN: 9781619602557 Category : Business & Economics Languages : en Pages : 0
Book Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author: American Culinary Federation Publisher: John Wiley & Sons ISBN: 0471723398 Category : Cooking Languages : en Pages : 144
Book Description
There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.
Author: Brian Smith Publisher: THE PUBLISHER ISBN: Category : Cooking Languages : en Pages : 86
Book Description
Healthy Cooking Fundamentals is a comprehensive guide to cooking nutritious and delicious meals. From basic kitchen techniques to understanding flavors and incorporating whole grains, this book provides essential knowledge for anyone looking to cook healthier meals. Each chapter covers a specific aspect of healthy cooking, such as cooking methods, balancing macronutrients, mindful meal planning, and mindful eating habits. It also explores topics like plant-based cooking, low-sodium cooking, and desserts with a healthy twist. With step-by-step instructions and tips for selecting ingredients, readers will have the tools to create flavorful meals that promote overall health and wellness. Whether you are new to cooking or a seasoned chef, this book will help you make informed food choices and develop lifelong healthy cooking habits.
Author: Culina The American Culinary Federation
Author: Culina The American Culinary Federation
Author: Sarah R. Labensky
Author: Marcy E Gaston
Author: Sue Lawrence
Author: America's Test Kitchen
Author: Jennifer Clair
Author: John Draz
Author: 
Author: American Culinary Federation
Author: Brian Smith