Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization by Brad Matthews - PDF free download eBook

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  • Published: Sep 03, 2015
  • Reviews: 143

Brief introduction:

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of...

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Details of Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization

ISBN
9781435401211
Publication date
Age range
18+ Years
Book language
English
Pages
384
Format
PDF, FB2, FB3, RTF
Quality
Normal quality scanned pages
Dimensions
9.40 (w) x 10.90 (h) x 0.80 (d)
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Some brief overview of this book

Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIAs new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, storage, maturity and ripeness, taste and utilization tactics. If youre seeking a comprehensive guide to produce, then this publication is for you.

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A few words about book author

Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the colleges Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribization tactics. If youre seeking a comprehensive guide to produce, then this publication is for you.

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