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Xavier University Newswire Textbooks > Culinary Fundamentals

Culinary Fundamentals 1th edition



Publisher:Prentice Hall

Authors:American Culinary Federation Staff, Tina The American Culinary Federation, Sally The American Culinary Federation, Culinary Fed The American Culinary Federation, The American Culinary Federation, The American Culinary Federation, Culinary Fed American Culinary Federation The, American Culinary Federation, Culinary Institute of America, . The American Culinary Federation

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Culinary Fundamentals Description

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation €” from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the pro

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