American Culinary Federation Guide to Competitions
American Culinary Federation Guide to Competitions

Author: Edward G. Leonard

Publisher:

Published: 2006

Total Pages: 236

ISBN-13:

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More than a book of rules and regulations, American CulinaryFederation Guide to Competitions provides an insider?slook at culinary competitions, endorsed by the American CulinaryFederation (ACF) and written by longtime member and leading forceon the ACF Culinary Team USA, Edward Leonard. Highly illustrativecoverage gives readers insights, hints, and expert techniques tohelp them achieve winning results at hot, cold, specialty, andsponsor competitions. American Culinary Federation Guide to Competitionsfeatures a full-color insert of competitive food displays anddozens of illustrations outlining plate and buffet presentation tosupplement exceptional coverage of every step of competing,including: The application process Practice and preparation Presentation Culinary techniques and fundamentals Culinary strategy for hot food competitions The market basket Judging Hosting a show Pastry displays Rules, guidelines, and categories The international arena

The American Culinary Federation's Guide to Culinary Competitions
The American Culinary Federation's Guide to Culinary Competitions

Author: Edward G. Leonard

Publisher:

Published: 2005-08

Total Pages:

ISBN-13: 9789780471729

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Learn rigorous statistical methods to ensure valid clinical trials This Second Edition of the critically hailed Clinical Trials builds on the text's reputation as a straightforward and authoritative presentation of statistical methods for clinical trials. Readers are introduced to the fundamentals of design for various types of clinical trials and then skillfully guided through the complete process of planning the experiment, assembling a study cohort, assessing data, and reporting results. Throughout the process, the author alerts readers to problems that may arise during the course of the trial and provides commonsense solutions. The author bases the revisions and updates on his own classroom experience, as well as feedback from students, instructors, and medical and statistical professionals involved in clinical trials. The Second Edition greatly expands its coverage, ranging from statistical principles to controversial topics, including alternative medicine and ethics. At the same time, it offers more pragmatic advice for issues such as selecting outcomes, sample size, analysis, reporting, and handling allegations of misconduct. Readers familiar with the First Edition will discover completely new chapters, including: * Contexts for clinical trials * Statistical perspectives * Translational clinical trials * Dose-finding and dose-ranging designs Each chapter is accompanied by a summary to reinforce the key points. Revised discussion questions stimulate critical thinking and help readers understand how they can apply their newfound knowledge, and updated references are provided to direct readers to the most recent literature. This text distinguishes itself with its accessible and broad coverage of statistical design methods--the crucial building blocks of clinical trials and medical research. Readers learn to conduct clinical trials that produce valid qualitative results backed by rigorous statistical methods.

The American Culinary Federation's Guide to Culinary Certification
The American Culinary Federation's Guide to Culinary Certification

Author: American Culinary Federation

Publisher: John Wiley & Sons

Published: 2005-08-03

Total Pages: 144

ISBN-13: 0471723398

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There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.

Garde Manger
Garde Manger

Author: Michael Leonard

Publisher: Pearson

Published: 2010-09-03

Total Pages: 0

ISBN-13: 9780131182196

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For courses in the Cold Kitchen, Banquets & Catering & Charcuterie. ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!

The Art of the Chocolatier
The Art of the Chocolatier

Author: Ewald Notter

Publisher: John Wiley & Sons

Published: 2011-01-18

Total Pages: 422

ISBN-13: 0470398841

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A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Contest(ed) Writing
Contest(ed) Writing

Author: Mary Lamb

Publisher: Cambridge Scholars Publishing

Published: 2013-01-14

Total Pages: 235

ISBN-13: 1443845477

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This collection is about writing contests, a vibrant rhetorical practice traceable to rhetorical performances in ancient Greece. In their discussion of contests’ cultural work, the scholars who have contributed to this collection uncover important questions about our practices. For example, educational contests as epideictic rhetoric do indeed celebrate writing, but does this celebration merely relieve educators of the responsibility of finding ways for all writers to succeed? Contests designed to reward single winners and singly-authored works admirably celebrate hard work, but do they over-emphasize exceptional individual achievement over shared goals and communal reward for success? Taking a cultural-rhetorical approach to contests, each chapter demonstrates the cultural work the contests accomplish. The essays in Part I examine contests and riddles in classical Greek and Roman periods, educational contests in eighteenth-century Scotland, and the Lyceum movement in the Antebellum American South. The next set of essays discusses how contests leverage competition and reward in educational settings: medieval universities, American turn-of-the-century women’s colleges, twenty-first century scholarship-essay contests, and writing contests for speakers of other languages at the University of Portsmouth. The last set of essays examines popular contests, including poetry contests in Youth Spoken Word, popular American contests designed by marketers, and twenty-first century podcasting competitions. This collection, then, takes up contests as a cultural marker of our values, assumptions, and relationships to writing, contests, and competition.

The Culinary Professional
The Culinary Professional

Author: John Draz

Publisher: Goodheart-Wilcox Publisher

Published: 2013-07-15

Total Pages: 0

ISBN-13: 9781619602557

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The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

Knife Skills for Chefs
Knife Skills for Chefs

Author: Christopher P. Day

Publisher: Prentice Hall

Published: 2007

Total Pages: 0

ISBN-13: 9780131180185

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For courses in Basic Culinary Skills, Baking and Pastry Fundamentals, Knife Skills and Non-Professional Basic Cooking Courses. Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. This text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http: //us.dk.com/pearson

Cooking to the Image
Cooking to the Image

Author: Elaine Sikorski

Publisher: John Wiley & Sons

Published: 2012-11-06

Total Pages: 194

ISBN-13: 1118075978

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Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.

Eat This Book
Eat This Book

Author: Ryan Nerz

Publisher: St. Martin's Griffin

Published: 2006-04-04

Total Pages: 400

ISBN-13: 1466802324

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Journalist Ryan Nerz spent a year penetrating the highest echelons of international competitive eating and Eat This Book is the fascinating and gut-bustingly hilarious account of his journey. Nerz gives us all the facts about the history of the IFOCE (Independent Federation of Competitive Eating)--from the story of a clever Nathan's promotion that began in 1916 on the corner of Surf and Stillwell in Coney Island to the intricacies of individual international competitions, the controversial Belt of Fat Theory and the corporate wars to control this exploding sport. He keeps the reader turning the pages as we are swept up in the lives of Sonya "The Black Widow" Thomas, "Cookie" Jarvis, "Hungry" Charles Hardy, and many other top gurgitators whose egos and secret agendas, hopes and dreams are revealed in dramatic detail. As Nerz goes on his own quest to become a top gurgitator, we become obsessed with him as he lies awake at night in physical pain from downing dozens of burgers and learning to chug gallons of water to expand his increasingly abused stomach. Sparing no one's appetite, Nerz reveals the training, game-day strategies and after-effects of competition in this delectably shocking banquet of gluttony and glory on the competitive eating circuit.