Professional cooking Wayne Gisslen, Andre J. Cointreau
Dil: İngilizce : , Baskı: 5th ediTanım: XXXII, 960 p. photo. 30 cm Includes CDİçerik türü:- text
- unmediated
- volume
- 0471397113
- 641.57 G47 2001
Books
| Materyal türü | Geçerli Kütüphane | Koleksiyon | Yer Numarası | Kopya numarası | Durum | İade tarihi | Barkod | Materyal Ayırtmaları | |
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Books
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CIU LIBRARY Genel Koleksiyon | Genel Kolaksiyon | 641.57 G47 2001 (Rafa gözat(Aşağıda açılır)) | C.1 | Kullanılabilir | 0011261 |
CIU LIBRARY raflarına göz atılıyor, Raftaki konumu: Genel Koleksiyon, Koleksiyon: Genel Kolaksiyon Raf tarayıcısını kapatın(Raf tarayıcısını kapatır)
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Kullanılabilir kapak resmi yok |
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| 641.5092 B68 2013 Kitchen Confidential / | 641.52 E75 2017 Kahvaltı / | 641.564 U88 2021 mevsimine yemek 365 / | 641.57 G47 2001 Professional cooking | 641.57 G57 2021 PROFESYONEL AŞÇILIK / | 641.59 D38 1988 A Book of Mediterranean Food / | 641.59 K67 2005 SEFARAD YEMEKLERİ / |
CD Adı/Name=Professional cooking
Includes index(921-960 p.)
Includes glossary(901-909 p.)
Includes appendix
Includes bibliography
Includes recipe index(941-960 p.)
2 The Food Service
12 Sanitation and Safety
30 Tools and Equipment
50 Basic Cooking Principles
70 The Recipe: Its Structure and Ites Uses
90 The Manu
108 Mise en Place
124 Stock and Sauces
168 Soups
208 Understanding meats and Game
238 Cooking Meats and Games
296 Understanding Poultry and Game Birds
310 Cooking Poultry and Game Birds
358 Understanding Fish and Shellfish
386 Cooking Fish and Shellfish
428 Understanding Vegetables
454 Cooking Vegetables
484 Potatoes and Other Starches
530 Salads and Salad Dressings
580 Sandwiches and Hors d'Oeuvres
610 Breakfast Preparation Dairy Products and Coffee and Tea
642 Sausages and Cured Foods
664 Pates Terrines and Other Cold Foods
696 Food Presentation and Garnish
716 Recipes From International Cuisines
756 Bakeshop Production Basic Principles and Ingredients
772 Yeast Products
794 Quick Breads
802 Cakes and Icings
826 Cookies
840 Pies and Pastries
868 Creams Custards Puddings Frozen Desserts and Sauces
891 METRIC CONVERSION FACTORS
892 STANDARD CAN SIZES
893 APPROXIMATE WEIGHT VOLUME EQUIVALENTS OF DRY FOODS
894 KITCHEN MATH EXERCISES METRIC VERSIONS
897 EGGS AND SAFETY
899 BIBLIOGRAPHY
901 GLOSSARY
911 U.S, -U.K, COOKING VOCABULARY
913 FRENCH -ENGLISH COOKING VOCABULARY,
921 SUBJECT INDEX
941 RECIPE INDEX