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Food Science
Culinary
On Cooking: A Textbook of Culinary Fundamentals, Global Edition / 6E
E-BOOK : On Cooking: A Textbook of Culinary Fundamentals, 6E, Global Edition
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95,000¿ø
Àû¸³±Ý :
2,850Á¡
ÃâÆÇ»ç :
Pearson
ÀúÀÚ :
Labensky
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2023
ÆäÀÌÁö ¼ö :
1216¸é
ISBN :
9781292443751
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PART 1: PROFESSIONALISM
Professionalism
Food Safety and Sanitation
Nutrition
Menus and Recipes
PART 2: PREPARATION
Tools and Equipment
Knife Skills
Flavors and Flavorings
Dairy Products
Mise en Place
PART 3: COOKING
Principles of Cooking
Stocks and Sauces
Soups
Principles of Meat Cookery
Beef
Veal
Lamb
Pork
Poultry
Game
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains and Pasta
Healthy Cooking and Special Diets
PART 4: GARDE MANGER
Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d¡¯Oeuvre and Canapés
PART 5: BAKING
Principles of the Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces
PART 6: PRESENTATION
Plate Presentation
Buffet Presentation
APPENDICES
Measurement and Conversion Charts
Fresh Locally-grown Produce Availability Chart
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