Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization

Author: Culinary Institute of America,Thomas Schneller

Publisher: Cengage Learning

ISBN: 1428319948

Category: Business & Economics

Page: 288

View: 8572

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Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series: Guide to Purchasing

Author: Thomas Schneller,Brad Matthews,Culinary Institute of America

Publisher: Cengage Learning

ISBN: 1133416799

Category: Business & Economics

Page: 320

View: 6307

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The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience make this text detailed not only in buying ingredients but also on the procurement of equipment as well as finding, identifying and assessing the proper vendor. The text will answer questions about establishing and maintaining vendor relationships, ethical considerations, and enables the buyer to make decisions accurately Since the food industry is full of trends that change frequently, GUIDE TO PURCHASING will help the buyer to understand the importance of trends and how to make the right decision in ordering ingredients by writing product specifications for food service vendors. GUIDE TO PURCHASING is more than a reference tool and a guide for those in the field it but is written in an engaging style so that the reader will learn a variety of purchasing options and product specifications. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Author: Culinary Institute of America,Mark Ainsworth

Publisher: Cengage Learning

ISBN: 1435400364

Category: Business & Economics

Page: 352

View: 7570

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization

Author: Thomas Schneller

Publisher: Cengage Learning

ISBN: 1435400380

Category: Business & Economics

Page: 320

View: 3220

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The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Author: Culinary Institute of America,Mark Ainsworth

Publisher: Cengage Learning

ISBN: 1111781230

Category: Business & Economics

Page: 352

View: 6502

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Techniques of Healthy Cooking

Author: Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0470635436

Category: Cooking

Page: 576

View: 4632

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Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Charcuterie: Sausages, Pates and Accompaniments

Author: Fritz Sonnenschmidt

Publisher: Cengage Learning

ISBN: 1428319913

Category: Business & Economics

Page: 320

View: 7716

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CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Lobster at Home

Author: Jasper White

Publisher: Simon and Schuster

ISBN: 0684800772

Category: Cooking

Page: 256

View: 2932

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Guides the home cook through the steps of picking a lobster at the grocery store and then steaming, boiling, or grilling it

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

Author: Culinary Institute of America,John Fischer

Publisher: Cengage Learning

ISBN: 1111781338

Category: Business & Economics

Page: 256

View: 847

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Kitchen Pro Series: Guide to Cheeses Identification, Classification, and Utilization is the definitive guide to purchasing and utilizing cheese for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource discusses the basic history of cheese, its manufacture, and its incorporation into different cuisines across the dining spectrum. Product identification, availability, storage, flavor and development are all described in detail in this invaluable introduction to the world of cheese! Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Catering

A Guide to Managing a Successful Business Operation

Author: Bruce Mattel,The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 1118137973

Category: Cooking

Page: 368

View: 3622

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The Professional Chef

Author: Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0470421355

Category: Cooking

Page: 1212

View: 8999

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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.

The Book of Yields

Accuracy in Food Costing and Purchasing

Author: Francis T. Lynch

Publisher: John Wiley & Sons

ISBN: 0471745901

Category: Business & Economics

Page: 320

View: 9050

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For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Foundations of Menu Planning

Author: Daniel Traster

Publisher: Pearson

ISBN: 0134490088

Category: Cooking

Page: 384

View: 5569

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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.

Cooking from the Heart

The Hmong Kitchen in America

Author: Sami Scripter,Sheng Yang

Publisher: U of Minnesota Press

ISBN: 1452914516

Category: Cooking

Page: 276

View: 3818

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Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.

The Meat Buyers Guide

Beef, Lamb, Veal, Pork, and Poultry

Author: NAMP North American Meat Processors Association

Publisher: John Wiley & Sons

ISBN: 0470076577

Category: Cooking

Page: 336

View: 1910

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International Cuisine

Author: Jeremy MacVeigh

Publisher: Cengage Learning

ISBN: 1111799709

Category: Business & Economics

Page: 557

View: 2912

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International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Practical Professional Cookery

Author: Harry Louis Cracknell,R. J. Kaufmann

Publisher: Cengage Learning EMEA

ISBN: 9781861528735

Category: Cooking

Page: 928

View: 1313

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Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

The New Professional Chef

Author: Culinary Institute of America

Publisher: Van Nostrand Reinhold Company

ISBN: N.A

Category: Quanity cookery

Page: 1190

View: 9787

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The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

Tourism

A Modern Synthesis

Author: Stephen Page,Joanne Connell

Publisher: Cengage Learning EMEA

ISBN: 9781844801985

Category: Business & Economics

Page: 546

View: 2042

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Tourism: A Modern Synthesis is the core textbook for tourism, focusing on the development and management of tourism in an international context. A strong business and management theme pervades the book reflecting developments in the teaching and content of modern courses. The book is based around the principles of management and includes case studies emphasising this theme. It can be used as a one semester text, but its coverage of a broad range of subjects make it a useful resource throughout a full degree course. The second edition has been completely revised, updated and enhanced to include all of the current issues in tourism such as the impact of terrorism and crime, epidemics and tourism, low-cost airlines, special interest tourism and includes many case studies from diverse and exciting tourism destinations. Comprehensive and up-to-date, Tourism, a Modern Synthesis is a real survey text for students following a degree in Tourism, Hospitality or Leisure, or doing a Tourism course as part of another degree programme.