000			01722cam a2200373 i 4500
001			2012047342
003			DLC
005			20190729110555.0
008			130226s2014 maua 000 0 eng
010			_a 2012047342
020			_a9780132737449
020			_a0132737442
040			_aDLC _beng _erda _cDLC _dDLC _dMvI
042			_apcc
050	0	0	_aTX661 _b.I58 2015
082	0	0	_a363.19/2 _223
245	0	0	_aIntroduction to culinary arts / _cthe Culinary Institute of America ; editor, Jerry Gleason.
250			_aSecond edition.
264		1	_aBoston : _bPearson, _c[2015]
300			_axxii, 864 pages : _billustrations ; _c29 cm
336			_atext _2rdacontent
336			_astill image _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
505	0		_aKitchen 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.
650		0	_aCooking _xStudy and teaching.
650		0	_aFood _xSafety measures.
700	1		_aGleason, Jerry,
710	2		_aCulinary Institute of America.
948			_au620543
949			_aTX661 .I58 2015 _wLC _c1 _hEY8Z _i33039001399574
596			_a1
903			_a34030
999			_c34030 _d34030