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Student Lab Resources & Study Guide for Introduction to Culinary Arts 2nd edition [Minkštas viršelis]

  • Formatas: Paperback / softback, 336 pages, aukštis x plotis x storis: 276x210x180 mm, weight: 710 g
  • Išleidimo metai: 29-Jun-2015
  • Leidėjas: Pearson
  • ISBN-10: 013273821X
  • ISBN-13: 9780132738217
Kitos knygos pagal šią temą:
  • Formatas: Paperback / softback, 336 pages, aukštis x plotis x storis: 276x210x180 mm, weight: 710 g
  • Išleidimo metai: 29-Jun-2015
  • Leidėjas: Pearson
  • ISBN-10: 013273821X
  • ISBN-13: 9780132738217
Kitos knygos pagal šią temą:
Guidelines for Working in the Kitchen 4(1)
Recipe Correlations 5(2)
Food Temperatures 7(1)
Measurements 8(3)
LAB RESOURCES
Project 1 HACCP Procedures
11(2)
Project 2 Hazard Communication Program
13(2)
Project 3 Cleaning Preparation and Cooking Equipment
15(2)
Project 4 Knife Skills
17(2)
Project 5 Scaling a Recipe
19(2)
Project 6 Aromatic Combinations
21(2)
Project 7 Mise en Place
23(2)
Project 8 Moist-Cooking Methods
25(2)
Project 9 Preparing Breakfasts
27(2)
Project 10 Tasting Cheese
29(2)
Project 11 Sandwich Basics
31(2)
Project 12 Cooking Potatoes
33(2)
Project 13 Preparing Rice
35(2)
Project 14 Preparing Tomato Sauce
37(2)
Project 15 Farm-Raised versus Wild
39(2)
Project 16 Trussed or Untrussed
41(2)
Project 17 Differences in Flour
43(2)
Project 18 Blueberry Muffins
45(2)
Project 19 Chocolate, Chocolate, Chocolate
47(2)
Project 20 Restaurant Role Play
49(2)
Project 21 Menu Pricing
51(2)
Project 22 Reducing Calories and Fat in Brownies
53(2)
Project 23 Creating a Business Plan
55(4)
STUDY GUIDES (WITH CROSSWORD PUZZLES)
Chapter 1 Food Safety
59(12)
Chapter 2 Kitchen Safety
71(10)
Chapter 3 Foodservice Equipment
81(16)
Chapter 4 Knives and Smallware
97(10)
Chapter 5 Using Standardized Recipes
107(8)
Chapter 6 Seasonings and Flavorings
115(14)
Chapter 7 Getting Ready to Cook
129(12)
Chapter 8 Cooking Methods
141(6)
Chapter 9 Breakfast Foods
147(8)
Chapter 10 Garde Manger
155(18)
Chapter 11 Sandwiches, Appetizers and Hors D'Oeuvre
173(8)
Chapter 12 Fruit and Vegetables
181(8)
Chapter 13 Grains, Legumes, and Pasta
189(10)
Chapter 14 Stocks, Sauces, and Soups
199(12)
Chapter 15 Fish and Shellfish
211(10)
Chapter 16 Meat and Poultry
221(8)
Chapter 17 Yeast Breads, Rolls, and Pastries
229(12)
Chapter 18 Quick Breads
241(8)
Chapter 19 Desserts
249(16)
Chapter 20 Working in a Restaurant
265(16)
Chapter 21 Menus
281(8)
Chapter 22 Nutrition
289(10)
Chapter 23 The Business of a Restaurant
299(12)
Solutions To Crossword Puzzles
Solutions to Crossword Puzzles 311