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 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.


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.


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.


The Guide to Cooking Schools

The Guide to Cooking Schools

Author: ShawGuides, Inc

Publisher: Shawguides

Published: 2000-10

Total Pages: 436

ISBN-13: 9780945834281

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Annual directory containing detailed descriptions of more than 1,000 cooking schools worldwide. 417 pages, 5-1/2 x 8-1/4, trade paperback


The Guide to Cooking Schools

The Guide to Cooking Schools

Author: Dorlene V. Kaplan

Publisher: Shawguides

Published: 1999-10

Total Pages: 436

ISBN-13: 9780945834274

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The only comprehensive resource to culinary education worldwide. Contains detailed descriptions of more than 1000 career and recreational programs in the U.S. and other countries.


The Complete Idiot's Guide to Success as a Chef

The Complete Idiot's Guide to Success as a Chef

Author: Leslie Bilderback CMB

Publisher: Penguin

Published: 2007-02-06

Total Pages: 395

ISBN-13: 1440626057

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How to thrive in one of today’s top ten “dream professions.” Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a five-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more. • Expert author with decades of restaurant experience. • One of today’s top ten “dream professions” in America. • Culinary institutes have seen an explosion in their enrollment of between 50% to 100% annually. • Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more.


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 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.