Pearson Education,
The American Culinary Federation,
Michael Leonard,
Brenda R. Carlos,
Tina Powers
e.a.
MyLab Culinary with Pearson eText Access Code for Garde Manger
Cold Kitchen Fundamentals
Onbekend Engels 2014 9780133923643Levertijd ongeveer 8 werkdagen
Gratis verzonden
Specificaties
ISBN13:9780133923643
Taal:Engels
Bindwijze:onbekend
Uitgever:Pearson Education (US)
Hoofdrubriek:, Inkoop en logistiek
Thema:
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
Section One History of the Cold Kitchen and Basic Sanitation
Unit 1 Introduction of the Cold Kitchen
Unit 2 Sanitation and Safety
Section Two Equipment and Ingredients
Unit 3 Basic Equipment
Unit 4 Flavorings
Unit 5 Produce, Legumes and Grains
Unit 6 Proteins in the Cold Kitchen
Section Three Appetizers
Unit 7 Canapés
Unit 8 Appetizers
Section Four Sandwiches and Cold Soups
Unit 9 Sandwiches
Unit 10 Cold Soups
Section Five Salads
Unit 11 Salad Basics
Unit 12 Side Salads
Unit 13 Main Course Salads
Section Six Dressings, Dips and Cold Sauces
Unit 14 Dressings
Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys
Section Seven Fabrication
Unit 16 Curing, Smoking, Marinating, Drying and Pickling
Unit 17 Basic Charcutière
Section Eight Buffets & Catering
Unit 18 Buffets
Unit 19 Catering
Section Nine The Craft
Unit 20 Decorative Work, the Heart of the Garde Manger
Unit 21 Preparing for Culinary Competitions
Appendices
Appendix A Safety Charts
Appendix B Miscellaneous Charts
Appendix C Food Charts
Appendix D ACF COMPETITIONS
Appendix E Sources
Glossary
Bibliography
Unit 1 Introduction of the Cold Kitchen
Unit 2 Sanitation and Safety
Section Two Equipment and Ingredients
Unit 3 Basic Equipment
Unit 4 Flavorings
Unit 5 Produce, Legumes and Grains
Unit 6 Proteins in the Cold Kitchen
Section Three Appetizers
Unit 7 Canapés
Unit 8 Appetizers
Section Four Sandwiches and Cold Soups
Unit 9 Sandwiches
Unit 10 Cold Soups
Section Five Salads
Unit 11 Salad Basics
Unit 12 Side Salads
Unit 13 Main Course Salads
Section Six Dressings, Dips and Cold Sauces
Unit 14 Dressings
Unit 15 Cold Sauces, Dips, Aioli, Salsas, Relishes and Chutneys
Section Seven Fabrication
Unit 16 Curing, Smoking, Marinating, Drying and Pickling
Unit 17 Basic Charcutière
Section Eight Buffets & Catering
Unit 18 Buffets
Unit 19 Catering
Section Nine The Craft
Unit 20 Decorative Work, the Heart of the Garde Manger
Unit 21 Preparing for Culinary Competitions
Appendices
Appendix A Safety Charts
Appendix B Miscellaneous Charts
Appendix C Food Charts
Appendix D ACF COMPETITIONS
Appendix E Sources
Glossary
Bibliography
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan