Culinary Essentials : he American Culinary Federation (New Jersey : Pearson Prentice Hall, 2006)
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
Includes index.
Keywords: FOOD SERVICE