The Culinary Professional

The Culinary Professional

Book - 2010
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The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.

* Step-by-step techniques for essential culinary skills.
* Over 1,000 illustrations.
* Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math.
* Chapter activities on workplace math, problem-solving, and criticalthinking challenges, as well as minilabs.
* Chapter on culinary history.
* Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.
Publisher: Tinley Park, Ill. : Goodheart-Willcox Company, c2010
ISBN: 9781605251189
Call Number: 647.9502 D799c
Characteristics: 831 p. : ill. (some col.) ; 29 cm + 1 CD-ROM (4 3/4 in.)
Additional Contributors: Koetke, Christopher


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