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Culinary Fundamentals
Culinary LTI: Culinary Fundamentals
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Baking & Pastry Formulas
Baking & Pastry Fundamentals
Culinary Fundamentals
Culinary Service
How Baking Works
Culinary Fundamentals
The PDF's are password protected. Please ask your teacher or call the library for a password.
CF Table of Contents
CH 1 Food Service Professionalism and Career Opportunities Pg. 1 - 11
CH 2 Food and Workplace Safety Pg.12 - 29
CH 3 Sustainability Pg. 30 - 47
CH 4 Storeroom Operations and Purchasing Pg. 48 - 57
CH 5 Cost Control and Menu Development Pg. 58 - 73
CH 6 Knives, Hand Tools, Smallwares and Equipment Pg. 74 - 91
CH 07 Nutrition Pg. 92 - 105
CH 8 Sensory Perception Pg. 106 - 113
CH 9 Cooking Techniques and Methods Pg. 114 - 137
CH 10 Seasoning and Flavoring Food Pg. 138 - 155
CH 11 Dairy Products and Eggs Pg. 156 - 171
CH 12 Breakfast Cookery Pg. 172 - 181
CH 13 Stocks, Sauces, and Soups Pg. 182 - 205
CH 14 Meat, Poultry, and Game Pg. 206 - 249
CH 15 Fish and Shellfish Pg. 250 - 277
CH 16 Plant Proteins Pg. 278 - 285
CH 17 Sandwiches and Pizza Pg. 286 - 293
CH 18 Garde-Manger Pg. 294 - 323
CH 19 Pasta and Grains Pg. 324 - 345
CH 20 Vegetables and Legumes Pg. 346 - 371
CH 21 Fruit Pg. 372 - 395
CH 22 Fundamentals of Baking and Pastry Pg. 396 - 413
CH 23 Yeast Breads and Rolls Pg. 414 - 433
CH 24 Quick Breads, Cakes, and Cookies Pg. 434 - 457
CH 25 Desserts Pg. 458 - 485
CFa APPENDIX
CFb BIBLIOGRAPHY
CFc GLOSSARY
CFd INDEX
CFe CREDITS
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