National Apprenticeship Training For Cooks: Vegetable, Starch & Pasta Station by Atp Atp StaffNational Apprenticeship Training For Cooks: Vegetable, Starch & Pasta Station by Atp Atp Staff

National Apprenticeship Training For Cooks: Vegetable, Starch & Pasta Station

byAtp Atp Staff, American Culinary Federation American Culinary Federation

Paperback | February 19, 2012

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This is the third station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and encompasses a wide variety of techniques related to the preparation of vegetable, starch, and pasta products.
American Culinary Federation (ACF) is the largest and most prestigious organization dedicated to professional chefs in the United States today. The ACF, a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City. The principal goal of the founding chefs remains true to ACF today¿to promote the...
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Title:National Apprenticeship Training For Cooks: Vegetable, Starch & Pasta StationFormat:PaperbackDimensions:99 pages, 10.75 × 8.5 × 0.25 inPublished:February 19, 2012Publisher:American Tech PublishersLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0826941885

ISBN - 13:9780826941886

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Table of Contents

Chapter 1: Vegetable ClassificationsChapter 2: Flavor EnhancersChapter 3: Fruit ClassificationsChapter 4: Cooking FruitChapter 5: KnivesChapter 6: Basic Knife CutsChapter 7: Potato ClassificationsChapter 8: Cooking PotatoesChapter 9: Grain ClassificationsChatper 10: Simmering GrainsChapter 11: Pasta ClassificationsChapter 12: Preparing and Cooking Pastas