An introduction to cooking and food preparation covers such topics as professionalism, food safety, nutrition, recipes and menus, tools and equipment, and food presentation.

From the Publisher

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.

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