American Culinary Federation's guide to culinary competitions : cooking to win! / American Culinary Federation ; Edward G. Leonard.
By: Leonard, Edward G.
Contributor(s): American Culinary Federation.
Publisher: Hoboken, N.J. : Wiley, c2006Description: xvi, 205 p., [8] p. of plates : ill. (some col.) ; 24 cm.ISBN: 047172338X.Other title: Guide to culinary competitions | Culinary competitions.Subject(s): Cooking -- Competitions -- United States | Cooking, AmericanDDC classification: 641.507973Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 4 |
641.507973 LEO (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000029751 | |
Main Collection | Taylor's Library-TU | 641.507973 LEO (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000029757 |
Includes index.
Introduction - Acknowledgments - 1. Why culinary competitions? - 2. Culinary competitions today - 3. Philosophy of culinary competitions - 4. The application process - 5. Practice and preparation - 6. Presentation - 7. Culinary techniques and fundamentals in garde manager and pastry - 8. Strategies for success in hot food competitions - 9. Taking the mystery basket challenge - 10. Judging and scoring - 11. Hosting an ACF competition - 12. Building a pastry display - 13. Rules and guidelines for ACF competitions - 14. International culinary competitions - Epilogue - Glossary - Index.