Kitchen essentials and basic food preparation /
Kitchen essentials and basic food preparation /
authored and edited by 3G E-learning LLC, USA
- 2nd ed.
- New York, NY : 3G E-Learning LLC, c2022.
- xiii, 415 pages : col. illus. ; 26 cm + CD.
Includes bibliographical references and index.
Features:
Full color book plus DVD.--
Over 100 hours interactive e-lectures, quiz and videos in DVD.--
DVD has many useful features for teachers to teach with digital resources in classroom.
Chapter 1. Basics of kitchen. - -
Chapter 2. Existence of food preparation. - -
Chapter 3. Kitchen and food service area. - -
Chapter 4. Cooking techniques. - -
Chapter 5. Use of garnishing. - -
Chapter 6. Salad and dessert preparation. - -
Chapter 7. Food quality assurance and safety. - -
Chapter 8. Basic food preparation: meats, poultry, and fish. - -
Index.
"This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher.
9781984659484
Food preparation.
Kitchen essentials.
Ref 641.5 K64k 2022
Includes bibliographical references and index.
Features:
Full color book plus DVD.--
Over 100 hours interactive e-lectures, quiz and videos in DVD.--
DVD has many useful features for teachers to teach with digital resources in classroom.
Chapter 1. Basics of kitchen. - -
Chapter 2. Existence of food preparation. - -
Chapter 3. Kitchen and food service area. - -
Chapter 4. Cooking techniques. - -
Chapter 5. Use of garnishing. - -
Chapter 6. Salad and dessert preparation. - -
Chapter 7. Food quality assurance and safety. - -
Chapter 8. Basic food preparation: meats, poultry, and fish. - -
Index.
"This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher.
9781984659484
Food preparation.
Kitchen essentials.
Ref 641.5 K64k 2022