The Culinarian

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The Culinarian

Author :
ISBN : CORNELL:31924095727990
Genre : Cooking
File Size : 85.44 MB
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Category: Cooking

The Culinarian

Author : Barbara Ann Kipfer
ISBN : 047055424X
Genre : Cooking
File Size : 88.98 MB
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A culinary reference packed with thousands of straightforward definitions and fun tips and trivia Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storing, and using virtually every ingredient and piece of kitchen equipment imaginable. In addition to vital information like unit conversions and yields and equivalents, the book also includes cooking tips, lists, and trivia, from the heavily practical, such as common meat cuts and labeling terms, to the just plain entertaining, like lists of aphrodisiac foods and fun food cliches. Holds the answers to thousands of culinary questions, from how to choose a ripe mango or scale a fish to how they get the cream center inside a chocolate candy Includes descriptions and definitions of nearly 3,500 food terms, from ingredients and equipment to culinary techniques Compiled by expert researcher, lexicographer, and food lover Barbara Ann Kipfer Helpful cooking tips and sidebars on cooking quick meals, as well as shopping, storing, prepping, and garnishing If you've ever wondered how to trim an artichoke or what the difference between a sweet potato and a yam is, The Culinarian has all the answers you need.
Category: Cooking

The American Culinary Federation S Guide To Culinary Certification

Author : American Culinary Federation
ISBN : 9780471723394
Genre : Cooking
File Size : 57.51 MB
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American Culinary Federation’s Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation’s Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It’s a must-have for career-minded cooks and chefs hungry for renown in the industry.
Category: Cooking

The Culinarian

Author :
ISBN : CORNELL:31924110489816
Genre : Cooking
File Size : 84.44 MB
Format : PDF, Kindle
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Category: Cooking

Leadership Lessons From A Chef

Author : Charles Carroll
ISBN : 9780470125304
Genre : Business & Economics
File Size : 79.6 MB
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"Chef Charles Carroll has answered our prayers and delivered abook, a bible, a life's journal shared by a real chef in today'smodern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managingpartners and chefs, and this book is my all-time favorite gift.What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant A unique guide to leadership in the culinary arena, by a cheffor chefs Leadership Lessons from a Chef is about creating excellence inthe professional kitchen.Here the difference between good and greatcomes down to the details, and attentionto these details comes fromthe right attitude reaching across all staff. A good culinarymanager, according to author and award-winning Certified ExecutiveChef Charles Carroll, skillfully cultivates this attitude forsuccess, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years'experience, Chef Carroll gives you a leader's tour through theworking kitchen. Offering proven wisdom in plainspoken termsinstead of abstract management theories, the practical tools andideas found in this groundbreaking book can be used immediately tomotivate and develop an effective team environment among kitchenstaffs. Leadership Lessons from a Chef features: Chef Carroll's formula for managing kitchen staffs—SEF:Scheduling, Empowering, and Follow up—and how the formulaworks in practice Take-away boxes that reinforce key points Chapters that progress logically, helping you evaluate andrefine your goals, develop a mission and principles, and implementthese in a motivational and positive way Helpful forms for both greater efficiency and esprit decorps Inspiring quotations, as well as life and work tips from ChefCarroll Whether you're a student just starting your culinary education,or an executive chef seeking to take your operation to a whole newlevel of excellence, Leadership Lessons from a Chef is anindispensable resource for all stages of your culinary career.
Category: Business & Economics

Math Principles For Food Service Occupations

Author : Anthony J. Strianese
ISBN : 9781133419143
Genre : Business & Economics
File Size : 75.30 MB
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Category: Business & Economics

From A Cook To Professional Chef

Author : Benny Diaz
ISBN : 9780595483808
Genre : Cooking
File Size : 76.14 MB
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The Home Cook Knows Bestpresents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse.If you love to cook and are intrigued by food and all its wonderful forms,The Home Cook Knows Bestwill teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!
Category: Cooking

The Culinarian

Author : Restaurant School at Walnut Hill College
ISBN : OCLC:778946281
Genre : Cooking
File Size : 82.26 MB
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Category: Cooking

Fellows Menu Maker

Author : Charles Fellows
ISBN : MINN:31951000967488V
Genre : Caterers and catering
File Size : 72.43 MB
Format : PDF
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The book Fellows' Menu Maker includes suggestions for arranging menus for hotels and restaurants.
Category: Caterers and catering

Official Membership Book

Author : New York State Hotel Association
ISBN : CORNELL:31924000968564
Genre : Hotels
File Size : 60.83 MB
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Category: Hotels

The Chef Architect

Author : Fred Raynaud
ISBN : 1729742793
Genre :
File Size : 55.98 MB
Format : PDF, Docs
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WACS Global Certified Master Chef, Fred Raynaud, shares insight and wisdom in this cutting edge book on concept development and restaurant design. Fred Raynaud tackles the subject by teaching the culinarian how to harness their inner designer and bring to life their concept. The Chef Architect takes you on the journey from ideation and product branding to design, development, and construction. In this College Textbook edition, Fred Raynaud explores ideas in New Product Development (NPD), Research & Development (R&D), menu engineering, ideation, and kitchen design. "Breakthrough begins with the foundation of desire and the pursuit of 'WOW, ' the visualization of the end of the game where you win... it's the end zone dance, the standing ovation, the silence of a crowed so moved by the performance they become speechless...." This book is for the culinary student or professional that desires to hone their skill in restaurant design and concepting.
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Southern Eats

Author : Fred Raynaud
ISBN : 0990595986
Genre :
File Size : 74.64 MB
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WACS Global Certified Master Chef, Fred Raynaud, shares insight and wisdom in this cutting edge book on concept development and restaurant design. Fred Raynaud tackles the subject of concept development & design and teaches the culinarian how to harness their inner designer and bring to life their concept. The Chef Architect takes you on the journey from ideation and product branding to design, development, and construction. In this updated 2nd edition, Fred Raynaud explores ideas in New Product Development, Research & Development, menu engineering, ideation, and kitchen design. "Breakthrough begins with the foundation of desire and the pursuit of 'WOW,' the visualization of the end of the game where you win... it is the end zone dance, the standing ovation, the silence of a crowed so moved by the performance they become speechless...." Fred Raynaud,WCMC, is not your typical culinary professional. Rather, he is a creative force, brand evangelist, and strategic administrator. With 40 years driving culinary excellence, Fred Raynaud supports corporate brand initiatives by strengthening organizational infrastructure to drive a path of future-centric growth and change management. This book is for the culinary professional that desires to hone their skill in restaurant design and concepting.
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