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Cooking methods [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America's

Contributor(s): Food and Beverage Institute (Culinary Institute of America).
Series: Lesson plan toolkits (Food and Beverage Institute (Culinary Institute of America)): ; Educator lesson plans (Food and Beverage Institute (Culinary Institute of America)): Series 2.Publisher: [S.l.] : Culinary Institute of America, [2004?]Description: 1 CD-ROM : col. ; 4 3/4 in.ISBN: 1583153209 (CD-ROM).Other title: Culinary Institute of America's Food & Beverage Institute Lesson plan toolkits [At head of title:].Subject(s): Broiling | Roasting (Cooking) | Baking | Sautéing | Frying | Deep frying | Stir frying | Steaming (Cooking) | Poaching (Cooking) | Braising (Cooking) | StewsDDC classification: 641.5
Contents:
Dry heat method 1: grilling, broiling, roasting, & baking -- Dry heat method 2: sautéing, pan frying, deep frying, & stir frying -- Moist heat methods: steaming & submersion cooking, braising and stewing.
Summary: A series of lesson plans in PDF format.
Item type Current location Call number Copy number Status Notes Date due Barcode
Media Resources Taylor's Library-TU
641.5 COO 2004 (Browse shelf) 1 Available AVLSx,AVLSx,02,GR 1000525348

"This Lesson Plan Toolkit provides lectures and testing along with tasting and product evaluation exercises. These educational materials are designed to help culinary educators and employers teach their students and employees to gain a thorough understanding of the unique characteristics related to ..."--Introd. to each lesson.

Dry heat method 1: grilling, broiling, roasting, & baking -- Dry heat method 2: sautéing, pan frying, deep frying, & stir frying -- Moist heat methods: steaming & submersion cooking, braising and stewing.

A series of lesson plans in PDF format.