eBook PDF / e-Pub The Prentice Hall Essentials Dictionary of Culinary Arts

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Title:The Prentice Hall Essentials Dictionary of Culinary Arts
Format Type:Ebook
Author:
Publisher:Pearson
ISBN:013170463X
ISBN 13:
Number of Pages:288
Category:Manga

The Prentice Hall Essentials Dictionary of Culinary Arts by Sarah R. Labensky, Steven R. Labensky, Gaye G. Ingram

PDF, EPUB, MOBI, TXT, DOC The Prentice Hall Essentials Dictionary of Culinary Arts This concise version of the culinary dictionary is sized and priced to be used with other Hospitality Culinary books Offering over entries it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation Charts for common food additives common food labeling terms and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included Designed to support those in culinary arts its definitions line drawings charts and tables are excellent for quick at a glance reference

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On Baking: A Textbook of Baking and Pastry Fundamentals, On Cooking: A Textbook of Culinary Fundamentals, Applied Math for Food Service, Complete Idiot's Guide to Cooking Techniques and Science, The Prentice Hall Essentials Dictionary of Culinary Arts, Study Guide for on Baking, Mastercook 11 with Cooking Techniques DVD and on Cooking: A Textbook of Culinary Fundamentals, Recipe Management Application Student Access Code Card for On Cooking, On Cooking: Techniques From Expert Chefs Volume 1, 2012 Myculinarylab with Pearson Etext -- Access Card -- For on Cooking: A Textbook of Culinary Fundamentals
Attractively designed and extensively illustrated with color photographs line drawings charts and sidebars this contemporary introduction to cooking and food preparation focuses on information that is relevant to today s aspiring chef Comprehensive and well written it emphasizes an understanding of cooking fundamentals explores the preparation of fresh ingredients and provides information on other relevant topics such as food history and food science This introduction to cooking outlines professionalism food safety and sanitation nutrition recipes and menus tools and equipment knife skills kitchen staples dairy products principles of meat fish and vegetable cookery garde manger baking and presentation For Chefs Restaurant Managers and others in the food service industry, ALERT Before you purchase check with your instructor or review your course syllabus to ensure that youselect the correct ISBN Several versions of Pearson s MyLab amp Mastering products exist for each title including customized versions for individual schools and registrations are not transferable In addition you may need a CourseID provided by your instructor to register for and use Pearson s MyLab amp Mastering products Packages Access codes for Pearson s MyLab amp Mastering products may not be included when purchasing or renting from companies other than Pearson check with the seller before completing your purchase Used or rental books If you rent or purchase a used book with an access code the access code may have been redeemed previously and you may have to purchase a new access code Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code Check with the seller prior to purchase Normal false false false EN US X NONE X NONE, b b i A Handbook for Food Service Costing i acquaints readers with the basics of food cost controls through practical techniques useful in real world situations b b This book presents the mathematical skills necessary for food service professionals through a common sense step by step approach and real life situations such as yield tests the calculation of recipe costs and the use of food cost percentages It ensures that chefs are familiar with accurate measurements portion control and proper food handling which are essential to the healthy bottom line of any food service operation b b A valuable reference book for any food service professional, This comprehensive text is designed for courses in baking and the pastry arts yet still accessible to the aspiring home baker br br Help readers understand the how and why of successful bakingOn Baking Third Edition Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts It teaches both the how and why starting with general procedures highlighting core principles and skills and then presenting applications and sample recipes Professionalism breads desserts and pastries advanced pastry work including chocolate work are each covered in detail To help students truly master baking the book also incorporates scientific cultural and historical aspects of the culinary arts br br More than new full color photographs new recipes and information on key trends like healthy baking wedding cakes and plating techniques help prepare readers to use the latest methods and recipes br br Also available with MyCulinaryLab This title is also available with MyCulinaryLab an online homework tutorial and assessment program designed to work with this text to engage students and improve results With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content New Culinary Math Problem Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen and apply them within the context of baking br br NOTE You are purchasing a standalone product MyCulinaryLab does not come packaged with this content If you would like to purchase both the physical text and MyCulinaryLab search for ISBN ISBN That package includes ISBN ISBN and ISBN ISBN br br MyCulinaryLab should only be purchased when required by an instructor