Introduction to culinary arts / 
the Culinary Institute of America ; editor, Jerry Gleason. 
 - Second edition. 
 - xxii, 864 pages :  illustrations ;  29 cm 
<br/><br/>Kitchen basics. Food safety -- Kitchen safety -- Foodservice equipment -- Knives and smallware -- Culinary basics. Using standardized recipes -- Seasonings and flavorings -- Getting ready to cook -- Cooking methods -- Culinary applications. Breakfast foods -- Garde manger -- Sandwiches, appetizers, and hors d'oeuvre -- Fruit and vegetables -- Grains, legumes, and pasta -- Stocks, sauces, and soups -- Fish and shellfish -- Meat and poultry -- Breads and desserts. Yeast breads, rolls, and pastries -- Quick breads -- Desserts -- Culinary management. Working in a restaurant -- Menus -- Nutrition -- The business of a restaurant. 
<br/><br/><label>ISBN: </label>9780132737449 0132737442 
<br/><br/><label>LCCN: </label>2012047342 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Study and teaching.<br/>Food--Safety measures.
<br/><br/><label>LC Class. No.: </label>TX661  / .I58 2015 
<br/><br/><label>Dewey Class. No.: </label>363.19/2