American Culinary Federation's guide to culinary competitions : cooking to win! / American Culinary Federation ; Edward G. Leonard.
Material type:
TextPublisher: Hoboken, N.J. : Wiley, c2006Description: xvi, 205 pages, [8] pages of plates : illustration (some color) ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 047172338X [paperback]; 9780471723387 [paperback]Other title: Guide to culinary competitions | Culinary competitionsSubject(s): Cooking -- Competitions -- United States | Cooking, AmericanDDC classification: Online resources: Publisher description | Table of contents only | Contributor biographical information | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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College Library | 641.507973 L55 2006 (Browse shelf) | Available | 3UCBL000000295 |
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| 641.50151 H55 2004 Culinary math / | 641.50151 H55 2004 Culinary math / | 641.502 N46 2019 Food flavorings, colorings, and preservatives : | 641.507973 L55 2006 American Culinary Federation's guide to culinary competitions : | 641.563 W42 2002 The healthy kitchen: recipes for a better body, life, and spirit / | 641.563 W58 1988 Ideal diet / | 641.5631 B43 2016 The low-FODMAP cookbook : |
Includes index.
Contents: 1 Why culinary competition? -- 2 Culinary competitions today -- 3 Philosophy of culinary competitions -- 4 The application process -- 5 Practice and preparation -- 6 Presentation -- 7 Culinary techniques and fundamentals in garde manager and pastry -- 8 Strategies for success in hot food competitions -- 9 Taking the mystery basket challenge -- 10 Judging and scoring -- 11 Hosting an ACF competition -- 12 Building a pastry display -- 13 Rules and guidelines for ACF competitions -- 14 international culinary competitions.
HRM
English
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