Culinary Fundamentals [With DVD-ROM]

by American Culinary Federation

Book Overview

Each unit / chapter contains: o Terminology o Fill in the Blank questions o Short Answer questions o Culinary Trends o Matching questions o Multiple Choice questions o True or False questions This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0131180118
• ISBN13: 9780131180116
• Release Date: January 2005
• Publisher: Prentice Hall
• Length: 1077 Pages
• Weight: 0.09 lbs.
• Dimensions: 1.7" x 8.5" x 11.2"

Customer Reviews

CULINARY FUNDAMENTALS

A wonderful book for those who want to learn how to cook and practise !Culinary Fundamentals

Culinary Fundamentals

This book is being used as a text book for my basic cooking class. It is a great book, good recipes and techniques. I recommend it.

Culinary program Text

This text was course required for my Culinary school. Great content and details for techniques required in commerical kitchens. Good desk reference for fundamental skills needed to suceed in the program.

Excellent Textbook

This is the Textbook I chose for my students. I just can say it's excellent!