Bibliograph

Introduction to culinary arts, the Culinary Institute of America ; editor, Jerry Gleason

Type

Label

Introduction to culinary arts, the Culinary Institute of America ; editor, Jerry Gleason

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Introduction to culinary arts

Oclc number

892063446

Responsibility statement

the Culinary Institute of America ; editor, Jerry Gleason

Table Of Contents

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

Classification