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OverviewFull Product DetailsAuthor: Pearson Education , The American Culinary Federation , Michael Leonard , Brenda CarlosPublisher: Pearson Education (US) Imprint: Pearson Edition: 5th edition Dimensions: Width: 15.00cm , Height: 0.10cm , Length: 22.40cm Weight: 0.021kg ISBN: 9780133923643ISBN 10: 0133923649 Publication Date: 11 August 2014 Audience: Adult education , Further / Higher Education Format: Undefined Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsSection 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 BibliographyReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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