On cooking : a textbook of culinary fundamentals / Sarah R. Labensky, Alan M. Hause Priscilla A. Martel, Fred L. Malley, Anthony Bevan, Settimio Sicoli
Tipo de material:
TextoProductor: Ontario : Distribuidor: Pearson Prentice Hall, Fecha de copyright: ©2015Edición: 6a Canadian editionDescripción: xxiv, 888 páginas : ilustraciones a color ; 29 x 21 centímetrosTipo de contenido: - texto
- sin medio
- volumen
- 9780133081633
- TX 651 L116 2015
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 651 L116 2015 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomía | 040308 | |||
Libros
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 651 L116 2015 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomía | 040309 |
Navegando Biblioteca Antonio Enriquez Savignac estanterías, Colección: Colección General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TX651 L116 2007 On cooking : a textbook of culinary fundamentals / | TX651 L116 2007 On cooking : a textbook of culinary fundamentals / | TX651 L116 2007 On cooking : a textbook of culinary fundamentals / | TX 651 L116 2015 On cooking : a textbook of culinary fundamentals / | TX 651 L83 El perfecto anfitrión / | TX 651 L83 El perfecto anfitrión / | TX651 M224f 2008 La cocina de referencia. manual para profesores, estudiantes y profesionales / Tomo II : |
Incluye glosario e índice
Part 1 Professionalism -- 1.Professionalism -- 2 Food safety and Sanitation -- 3. Nutrition -- 4. Menu Planning and Food Costing -- Part 2. Preparation -- 5. Tools and Equipment -- 6. Knife Skills -- 7. Flavours and Flavourings -- 8. Eggs and Dairy Products -- Part 3. Cooking -- 9. Principles of Cooking -- 10. Stocks and Sauces -- 11. Soups -- 12. Principles of Meat Cookery -- 13. Beef -- 14. Veal -- 15. Lamb -- 16. Pork -- 17. Poultry -- 18. Game -- 19. Fish and Shellfish -- 20. Charcuterie -- 21. Buffet Presentation -- 22. Vegetables -- 23. Potatoes, Grains and Pasta -- 24. Cooking for Health and Lifestyle -- 25. Salads and Salad Dressings -- 26. Fruits -- Part 4. Baking -- 27. Principles of the Bakeshop -- 28. Quick Breads -- 29. Yeast Breads -- 30. Pies, Pastries and Cookies -- 31. Cakes and Frostings -- 32. Custards, Creams, Frozen Desserts and Dessert Sauces -- Part 5. Meal Service and Presentation -- 33. Breakfast and Brunch -- 34. Appetizers and Sandwiches -- 35. Beverages -- 36. Plate Presentation
"On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our "time tested" approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition will provide students with all the tools they need to succeed in their Red Seal examinations and careers." -- P. web editorial
NUEVOSGASTRO
