National Apprenticeship Training For Cooks: Cooking Techniques Station by Atp Atp StaffNational Apprenticeship Training For Cooks: Cooking Techniques Station by Atp Atp Staff

National Apprenticeship Training For Cooks: Cooking Techniques Station

byAtp Atp Staff, American Culinary Federation American Culinary Federation

Paperback | January 17, 2012

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This is the eighth station in the American Culinary Federation Education Foundation (ACFEF) apprenticeship program and focuses on cooking techniques that can be used throughout a learner's culinary career.
Title:National Apprenticeship Training For Cooks: Cooking Techniques StationFormat:PaperbackDimensions:29 pages, 11 × 8.5 × 0.2 inPublished:January 17, 2012Publisher:American Tech PublishersLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0826941931

ISBN - 13:9780826941930

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Table of Contents

Chapter 1: The Cooking Process Chapter 2: Dry-Heat Cooking Techniques Chapter 3: Moist-Heat Cooking Techniques Chapter 4: Combination Cooking Techniques Chapter 5: Plated Presentations Key Terms Sustainability Corner Certification Exam Preparation Questions