Kitchen Pro Series Guide to Produce Identification Fabrication and Utilization

Author: Brad Matthews
Publisher: Cengage Learning
ISBN: 9781111781323
Release Date: 2010-02-09
Genre: Business & Economics

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If you're seeking a comprehensive guide to produce, then this publication is for you. 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 Meat Identification Fabrication and Utilization

Author: Culinary Institute of America
Publisher: Cengage Learning
ISBN: 9781428319943
Release Date: 2009-02-03
Genre: Business & Economics

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 Fish and Seafood Identification Fabrication and Utilization

Author: Culinary Institute of America
Publisher: Cengage Learning
ISBN: 9781435400368
Release Date: 2009-02-04
Genre: Business & Economics

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.

Kitchen Pro Series Guide to Purchasing

Author: Thomas Schneller
Publisher: Cengage Learning
ISBN: 9781133416791
Release Date: 2011-04-07
Genre: Business & Economics

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.

The Kitchen Pro Series Guide to Poultry Identification Fabrication and Utilization

Author: Thomas Schneller
Publisher: Cengage Learning
ISBN: 9781435400382
Release Date: 2009-09-24
Genre: Business & Economics

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
Publisher: Cengage Learning
ISBN: 9781111781231
Release Date: 2009-02-04
Genre: Business & Economics

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.

Lobster at Home

Author: Jasper White
Publisher: Simon and Schuster
ISBN: 9780684800776
Release Date: 1998-06-10
Genre: Cooking

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

Foundations of Cost Control

Author: Daniel Traster
Publisher: Pearson Higher Ed
ISBN: 9780133073393
Release Date: 2012-03-14
Genre: Business & Economics

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. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.

Successful Event Management

Author: Anton Shone
Publisher: Cengage Learning EMEA
ISBN: 1844800768
Release Date: 2004
Genre: Business & Economics

This is the essential guide for anyone who needs to know how to organize a special event?a festival, a celebration party, a media launch or an annual fete. The text contains clear, step-by-step guide including planning, budgeting, marketing and organization; a wide range of informative case studies from around Europe, including suggested websites and sources of reference material to consult and a set of useful planning forms to assist hose new to events organization. The authors? combination of industry experience, expertise and a lively approach makes this an ideal textbook for students of Events Management and related courses, as well as providing a valuable handbook for those new to organizing events. This is the essential guide for anyone who needs to know how to organize a special event?a festival, a celebration party, a media launch or an annual fete. The text contains clear, step-by-step guide including planning, budgeting, marketing and organization; a wide range of informative case studies from around Europe, including suggested websites and sources of reference material to consult and a set of useful planning forms to assist hose new to events organization. The authors? combination of industry experience, expertise and a lively approach makes this an ideal textbook for students of Events Management and related courses, as well as providing a valuable handbook for those new to organizing events.

Practical Professional Cookery

Author: Harry Louis Cracknell
Publisher: Cengage Learning EMEA
ISBN: 1861528736
Release Date: 1999
Genre: Cooking

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.

Professional Chef

Author: Neil Rippington
Publisher: Cengage Learning EMEA
ISBN: 1844805301
Release Date: 2007
Genre: Business & Economics

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Mastering Knife Skills

Author: Norman Weinstein
Publisher: Abrams
ISBN: 9781613122648
Release Date: 2012-05-18
Genre: Cooking

As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

Tourism

Author: Stephen Page
Publisher: Cengage Learning EMEA
ISBN: 1844801985
Release Date: 2006
Genre: Business & Economics

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.

Welcome to Hospitality An Introduction

Author: Kaye (Kye-Sung) Chon
Publisher: Cengage Learning
ISBN: 9781428321489
Release Date: 2009-03-18
Genre: Business & Economics

Welcome to Hospitality: An Introduction provides a detailed description of the many facets of the Hospitality and Tourism sector, including tours and travel, hotels, restaurants, culinary, casino operations, cruises, and the recreation and leisure industries. Personal profiles of industry leaders highlight the wide range of career opportunities available in the field. The authors discuss the Hospitality and Tourism industry’s evolution toward increased internationalization and integration. Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Each chapter features practical case study scenarios, including business and social attitude comparatives, advertising and marketing messaging, financial modeling, and competitive analysis formulation. New To This Edition: Expanded coverage of industry career opportunities, a comprehensive new chapter on the Gaming Industry, and expanded coverage of Events Management. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Designing for Screen

Author: Georgina Shorter
Publisher: Crowood
ISBN: 9781847974464
Release Date: 2012-08-01
Genre: Performing Arts

Design is at the essence of storytelling, but how does a production find its style and identity? This book explains how to approach design, whether for film, television, video promo or commercial making, and introduces the techniques needed to make ideas happen. Through theory and practical exercises, it looks at design in a different way and shows how the simplest decisions can become powerful ideas on screen. Explains the roles of the design team, including the production designer and art director; Explains how to extract design information from a script and how to identify key themes that can be used to support the telling of the story; Looks at how and where to research ideas, and suggests ways to illustrate them; Explores the importance of images, colour, texture and space to captivate an audience; Shows how to prepare drawings and models using various media; Refers to film and television productions, and shows how design decisions contribute to the story.