TY  - BOOK
AU  - Gleason,Jerry
ED  - Culinary Institute of America.
TI  - Introduction to culinary arts
SN  - 9780132737449
AV  - TX661 .I58 2015
U1  - 363.19/2 23
PY  - 2015///]
CY  - Boston
PB  - Pearson
KW  - Cooking
KW  - Study and teaching
KW  - Food
KW  - Safety measures
N1  - 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
ER  -