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Culinary Essentials / Johnson & Wales University.

Contributor(s): Material type: TextTextPublisher: New York : McGraw Hill/Glencoe, 2006Copyright date: ©2006Edition: Second EditionDescription: 752 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0078690706
  • 9780078690709
Subject(s): DDC classification:
  • 22 641.5
Online resources:
Contents:
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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 641.5 CUL (Browse shelf(Opens below)) Available 0000001988
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 12 Koleksi Umum (Rak Terbuka) OS 641.5 CUL (Browse shelf(Opens below)) Available 0000001989

Includes index.

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.

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