The Pearson Dictionary of Culinary Arts Academic Version

by Ingram, Gaye; Labensky, Steven R.; Labensky, Sarah R.

• ISBN13: 9780131716728
• ISBN10: 0131716727
• Edition: 2nd
• Format: Paperback
• Copyright: 2005-01-26
• Publisher: Pearson

Summary

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes. Authoritative yet concise entries Accurate use of capitalization and accent marks Simple, alphabetical listing for all entries, including abbreviations Extensive cross-references 285 line drawings Easy to read typeface and format Phonetic pronunciation guides Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!

Table of Contents

A Note from the Authors	p. v
Terms	p. 1
Appendices
Common Equivalents in the U.S. System	p. 507
Precise Metric Equivalents	p. 508
Temperature Equivalents	p. 509
Converting to Metric	p. 510
Converting from Metric	p. 510
Stages of Cooked Sugar	p. 511
Rounded Measures for Quick Reference	p. 512
Ladle Sizes	p. 512
Canned Good Sizes	p. 513
Conversion Guidelines	p. 513
Oven Temperatures	p. 513
Oversized Wine Bottles	p. 514
Cigar Sizes	p. 514
Commonly Used International Terms	p. 515
Table of Contents provided by Ingram. All Rights Reserved.