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.
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