Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation -- from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. "Section One" takes a moment to look back at the ...
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Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation -- from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. "Section One" takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. "Section Two" introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. "Section Three" continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. "Section Four" introduces the tools of the trade. "Section Five" is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. "Sections Six through Twelve" are the heart of this book-basic cooking skills-stocks, sauces, sautes, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.
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Add this copy of Culinary Fundamentals; 9780131180116; 0131180118 to cart. $38.94, very good condition, Sold by APlus Textbooks rated 5.0 out of 5 stars, ships from Alpharetta, GA, UNITED STATES, published 2006 by Prentice Hall.
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Very good. No dust jacket. Multiple Copies Available-Very Good Condition-May have school stamp and/or student names-May have some cover wear-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE.
Add this copy of Culinary Fundamentals; 9780131180116; 0131180118 to cart. $74.58, fair condition, Sold by APlus Textbooks rated 5.0 out of 5 stars, ships from Alpharetta, GA, UNITED STATES, published 2006 by Prentice Hall.
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Fair. No dust jacket. Limited Copies Available-COVER IS TATTERED WITH EXPOSED CARDBOARD-May have school stamp and/or student names-May have writing and highlighting-DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE.
Add this copy of Culinary Fundamentals to cart. $24.86, good condition, Sold by Dream Books Co. rated 4.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 2005 by Prentice Hall.
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Good. Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing but the text remains fully legible. Dust jacket may be missing and supplemental materials like CDs or codes may not be included. Could have library markings. Ships promptly!
Add this copy of Culinary Fundamentals to cart. $50.27, good condition, Sold by BookHolders rated 5.0 out of 5 stars, ships from Gambrills, MD, UNITED STATES, published 2005 by Prentice Hall.
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Add this copy of Culinary Fundamentals to cart. $110.00, new condition, Sold by Just one more Chapter rated 5.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 2005 by Prentice Hall.
Add this copy of Culinary Fundamentals to cart. $188.57, new condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2005 by Prentice Hall.
