Culinary Essentials : he American Culinary Federation / compiled by The Culinary Institute of America
Material type:
TextPublication details: New Jersey : Pearson Prentice Hall, c2006Description: xxv, 1077 pages : illustrations ; 26 cmISBN: 9789810699369Subject(s): FOOD SERVICELOC classification: TX 928 .C85 2006
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 928 .C85 2006 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002024 |
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| GC TX 925 .G53 2010 The sommelier prep course : an introduction to the wines, beers, and spirits of the world / | GC TX 925 .N38 2007 NRAEF ManageFirst : customer service : competency guide / | GC TX 928 .C37 2012 Housekeeping management / | GC TX 928 .C85 2006 Culinary Essentials : he American Culinary Federation / | GC TX 928 .J66 2005 Professional management of housekeeping operations / | GC TX 928 .J66 2007 Professional management of housekeeping operations / | GC TX 928 .J66 2008 Professional management of housekeeping operations / |
Includes index.
Section 1. Introduction -- Section 2. Nutrition, safety, and science -- Section 3. Culinary math and recipes -- Section 4. Tools and equipment -- Section 5. Ingredients -- Section 6. Stocks, soups, and sauces -- Section 7. Dry heat techniques -- Section 8. Moist heat techniques -- Section 9. Completing the plate -- Section 10. Pantry -- Section 11. Garde-Manger -- Section 12. Baking -- Section 13. Advanced topics -- Section 14. Cuisines of the world
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