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

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

Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization
Exact title of book
Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization
Book author
Brad Matthews
ISBN
9781435401211
Published
Feb 09, 2010
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
384
File size (in PDF)
3456 kB

Some brief overview of 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.

About book author

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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