Culinary workers must prepare a variety of foods. What types of foods have you prepared? Chapters Chapter 15: Cooking Techniques Chapter 16: Seasoning and Flavorings Chapter 17: Breakfast Cookery Chapter 18: Garde Manger Basics Chapter 19: Sandwiches and Appetizers Chapter 20: Stocks, Sauces, and Soups Chapter 21: Fish and Shellfish Chapter 22: Poultry Cookery Chapter 23: Meat Cookery Chapter 24: Pasta and Grains Chapter 25: Fruits, Vegetables, and Legumes Projects, Homework Activities, Reading, and Evaluation Rubric
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Unit 5 — Culinary Applications
Subpages (12):
15 Cooking Techniques
16 Seasoning and Flavorings
17 Breakfast Cookery
18 Garde Manger Basics
19 Sandwiches and Appetizers
20 Stocks, Sauces, and Soups
21 Fish and Shellfish
22 Poultry Cookery
23 Meat Cookery
24 Pasta and Grains
25 Fruits, Vegetables, and Legumes
Article — How to Find Local and Sustainable Foods in Your Area
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