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  1. 45461
  2. 45462
  3. 45463

    ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS by Labensky, Sarah R., Hause, Alan M., Martel, Priscilla A.

    Published 2015
    Table of Contents: “…Part 1: PROFESSIONALISM The Culinary Profession Cleanliness and Safety Writing Menus and Recipes Part 2: PREPARATION The Kitchen and the Tools The Art of Using Knives Taste, Smell and Flavors Of Meats and Cheeses Organizing and Planning Part 3: COOKING Principles and Techniques Stocks and Sauces Soups Meats and How to Cook Them Beef Veal Lamb Pork Poultry Game Fish + Shellfish Egg, the Queen of Breakfast Variety with Vegetables Potatoes, Grains and Pasta Nutrients and Nourshment Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapes Part 5: BAKING The arts and science of baking Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Beauty on the Plate Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index…”
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    Book
  4. 45464
  5. 45465
  6. 45466
  7. 45467
  8. 45468
  9. 45469
  10. 45470
  11. 45471
  12. 45472
  13. 45473
  14. 45474
  15. 45475
  16. 45476
  17. 45477
  18. 45478
  19. 45479
  20. 45480

    Diagnostic pathology.

    Published 2018
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    Manuscript Book