A Textbook for Culinary Education : A Practical Guide for Hotel Management Students
$6.89
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$6.89
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$6.89
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A Textbook for Culinary Education : A Practical Guide for Hotel Management Students
$6.89
Sale price
$6.89
Regular price
$6.89
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Description
It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry. Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter.Table of Content for your References1. A CULINARY HISTORY2. SEASONING AND FLAVORING3. FOOD PRESENTATION4. FOOD SAFETY AND SANITATION5. LE GARDE MANGER - An Introduction6. Hors doeuvre and Appetizers7. SANDWICHES8. SALADS AND SALAD DRESSINGS9. NON-EDIBLE DISPLAYS10. INTRODUCTION TO CHARCUTERIE11. FORCEMEATS12. PATE AND TERRINE13. FOIE GRAS AND TRUFFLE14. SAUSAGE15. GALANTINE BALLOTINE ROULADES & PARFAIT16. MOUSSE MOUSSELINE AND QUENNELLE17. ASPIC AND GELEE18. CHAUD - FROID19. MARINADES CURES AND BRINES20. GARNISHES AND THEIR HISTORICAL21. AN INTRODUCTION TO CHINESE CUISINE22. THE COOKING OF PROVINCIAL FRANCE23. THE COOKING OF ITALY24. THE COOKING OF GREAT BRITAIN25. THE COOKING OF SPAIN AND PORTUGAL26. The Cooking of Mexico27. THE COOKING OF AMERICA28. FOOD COST CONTROL29. FOOD AND BEVERAGE STANDARDS30. YIELD31. HISTORY OF BREAD32. BREAD FAULTS33. BREAD IMPROVERS34. FROZEN DESSERTS35. CAKE FORMULA BALANCING36. PASTRY37. BISCUITS AND COOKIES38. BASIC BAKERY TERMS39. BAKERY QUESTIONS AND ANSWERS
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This book is sold in used condition unless explicitly stated as new.
Condition is graded and described accurately. Some books may contain
previous owner's markings, highlights, or inscriptions. This product
may contain chemicals known to the State of California to cause cancer
or reproductive harm. For more information visit
www.P65Warnings.ca.gov
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