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Culinary Fundamentals - Hardcover By The American Culinary Federation, . - GOOD

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Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Brand
Unbranded
MPN
Does not apply
ISBN
9780131180116
Book Title
Culinary Fundamentals
Publisher
Prentice Hall PTR
Item Length
11.1 in
Publication Year
2005
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.8 in
Author
American Culinary Federation Staff
Genre
Cooking
Topic
Regional & Ethnic / American / General, Methods / General
Item Weight
96.3 Oz
Item Width
8.6 in
Number of Pages
1104 Pages
Category

About this product

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0131180118
ISBN-13
9780131180116
eBay Product ID (ePID)
44408659

Product Key Features

Book Title
Culinary Fundamentals
Number of Pages
1104 Pages
Language
English
Publication Year
2005
Topic
Regional & Ethnic / American / General, Methods / General
Illustrator
Yes
Genre
Cooking
Author
American Culinary Federation Staff
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
96.3 Oz
Item Length
11.1 in
Item Width
8.6 in

Additional Product Features

Intended Audience
Trade
LCCN
2005-014668
Dewey Edition
22
Dewey Decimal
641.5
Table Of Content
SECTION 1. INTRODUCTION Unit 1. Professionalism SECTION 2. NUTRITION, SAFETY, AND SCIENCE Unit 2. Nutrition Unit 3. Sanitation and Safety Unit 4. Food Science SECTION 3. CULINARY MATH AND RECIPES Unit 5. Culinary Math Unit 6. Recipes SECTION 4. TOOLS AND EQUIPMENT Unit 7. Equipment Identification Unit 8. Knife Skills SECTION 5. INGREDIENTS Unit 9. Dairy and Dry Goods Unit 10. Meat and Poultry Unit 11. Fish Identification and Fabrication Unit 12. Fresh Produce Identification and Handling Unit 13. Basic Mise en Place Techniques SECTION 6. STOCKS, SOUPS, AND SAUCES Unit 14. Stocks Unit 15. Soups Unit 16. Sauces SECTION 7. DRY HEAT TECHNIQUES Unit 17. Sauteing Unit 18. Frying Unit 19. Roasting Unit 20. Barbecuing Unit 21. Grilling and Broiling SECTION 8. MOIST HEAT TECHNIQUES Unit 22. Braising and Stewing Unit 23. Shallow Poaching and Steaming Unit 24. Poaching and Simmering SECTION 9. COMPLETING THE PLATE Unit 25. Vegetables Unit 26. Starches SECTION 10. PANTRY Unit 27. Breakfast Unit 28. Salads and Dressings Unit 29. Sandwiches SECTION 11. GARDE MANGER Unit 30. Garde-manger Unit 31. Hors doeuvres and appetizers SECTION 12. BAKING Unit 32. Baking SECTION 13. ADVANCED TOPICS Unit 33. Flavor Dynamics Unit 34. Presentation SECTION 14. CUISINES OF THE WORLD Unit 35. Europe Unit 36. Asia Unit 37. The Americas Appendices Glossary with phonetic pronunciations. Conversion Tables: temperature, weight, volume. Volume and weight conversions for Selected Foods. Pan Sizes. Scoop and ladle sizes. Can sizes. Sample HACCP Recipe. Suggested Reading List. Magazines, Journals, and Periodicals. Professional Organizations.
Synopsis
For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson, For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culinary arts., For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses benchmark recipes to form the building blocks necessary for a career in the culinary arts.
LC Classification Number
TX651.C84 2006

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    Recommended Seller with very fast shipping, excellent communication as the seller responded to all my messages, the book came exactly as advertised and was packaged very well. Another great thing, was I changed my mind and asked to return it and the seller quickly responded to my message and allowed me to return it without any hassle. Also, great prices and I would buy from again. Thanks for a great transaction!!
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    This item arrived as described, fast and packaged very well . I only received half of my order on one day so I contacted the seller who and with fast and a great help. I received the rest of my order a few days later due to the carrier missing the third box in his vehicle. I am a very happy customer who has done business with in the past multiple time and will do business with again in the future. I trust and like this seller. You will be happy with the value and condition of your purchase.
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  • A MUST HAVE in your culinary toolbox

    Great reference book. Use it in the culinary classes I teach as a reference.

    Verified purchase: YesCondition: Pre-Owned

  • Very good!!!

    Super satisfied!

    Verified purchase: YesCondition: Pre-OwnedSold by: betterworldbooks

  • As advertised

    As advertised

    Verified purchase: YesCondition: Pre-OwnedSold by: mr-cadman

  • good book

    awesome

    Verified purchase: YesCondition: Pre-OwnedSold by: goodwillsa