[PDF] Full On Baking Nra Baking Online Voucher Download eBook

On Baking & Nra Baking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages:

ISBN-13: 9780133459401

On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133458466 National Restaurant Association Baking Credential Online Voucher

On Baking & MCL & Nra Baking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 825

ISBN-13: 9780133461671

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On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133044424 2012 MyCulinaryLab -- Access Card 0133458466 National Restaurant Association Baking Credential Online Voucher

On Cooking and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 1183

ISBN-13: 9780133461664

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013715576X On Cooking: A Textbook of Culinary Fundamentals 0133458458 National Restaurant Association Cooking Credential Online Voucher

On Cooking and MCL and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages:

ISBN-13: 9780133461626

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 0133044424 2012 MyCulinaryLab -- Access Card 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals

On Cooking and MCL and EText and NRA Cooking Online Voucher

Author: Sarah R. Labensky

Publisher:

Published: 2013-04-01

Total Pages: 1183

ISBN-13: 9780133459364

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Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. This package contains the following components: 013298914X 2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals 0133458458 National Restaurant Association Cooking Credential Online Voucher 013715576X On Cooking: A Textbook of Culinary Fundamentals

On Baking & Nra Cooking/Baking Answer Sheet

Author: Sarah R. Labensky

Publisher:

Published: 2014-05-01

Total Pages:

ISBN-13: 9780133459371

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On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. This package contains the following components: 0132374560 On Baking 0133458806 National Restaurant Association Cooking/Baking Answer Sheet

ServSafe Essentials with Online Exam Voucher

Author: NRA National Restaurant Association Staff

Publisher: Prentice Hall

Published: 2008-03-11

Total Pages: 0

ISBN-13: 9780135026540

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As food safety content becomes increasingly complex, it presents more challenges. ServSafe(R) Essentials, 5th edition was designed with managers' needs in mind. This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares readers for the ServSafe(R) Food Protection Manager Certification Exam. This edition comes with an Online Exam Voucher.