The Practical Chef's Reference A Compendium of Charts, Formulas and Ratios

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  • Edition: 1st
  • Format: Spiral Bound
  • Copyright: 2012-02-15
  • Publisher: Pearson

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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The Practical Chef's Reference: A Compendium of Charts, Formulas, and Ratiosis designed to serve as a data reference and a basic formula reference. Developed to address the need for a compact, single source, comprehensive culinary data reference, this book provides broad coverage of culinary arts fundamentals in an accessible chart format.

Table of Contents

1.      Batter/Dough/Crumb Crust

2.      Beverage

3.      Charcuterie

4.      Chemical Leavening

5.      Chocolate

6.      Cocoa

7.      Condiment

8.      Custard

9.      Dairy Products

10.  Eggs

11.  Equipment

12.  Fats

13.  Fish/Seafood

14.  Flour

15.  Fruit

16.  Gelatin

17.  Math

18.  Meat

19.  Meringue

20.  Methods

21.  Nuts

22.  Pasta Products

23.  Poultry

24.  Safety

25.  Sanitation

26.  Sauce

27.  Seasoning

28.  Soup

29.  Spice/Herb

30.  Stock

31.  Sweeteners

32.  Vegetable

33.  Weight/Measure

34.  Yeast

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