Introduction to culinary arts / the Culinary Institute of America ; editor, Jerry Gleason.
Publisher: Boston : Pearson, [2015]Edition: Second editionDescription: xxii, 864 pages : illustrations ; 29 cmContent type:- text
- still image
- unmediated
- volume
- 9780132737449
- 0132737442
- 363.19/2 23
- TX661 .I58 2015
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
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NMC Library | Stacks | TX661 .I58 2015 (Browse shelf(Opens below)) | 1 | Available | 33039001399574 |
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Kitchen basics. Food safety -- Kitchen safety -- Foodservice equipment -- Knives and smallware -- Culinary basics. Using standardized recipes -- Seasonings and flavorings -- Getting ready to cook -- Cooking methods -- Culinary applications. Breakfast foods -- Garde manger -- Sandwiches, appetizers, and hors d'oeuvre -- Fruit and vegetables -- Grains, legumes, and pasta -- Stocks, sauces, and soups -- Fish and shellfish -- Meat and poultry -- Breads and desserts. Yeast breads, rolls, and pastries -- Quick breads -- Desserts -- Culinary management. Working in a restaurant -- Menus -- Nutrition -- The business of a restaurant.