Entree Production - The Theory of Cooking by Debra Butler

Entree Production

The Theory of Cooking

by Debra Butler

This book is written as a study guide to assist students in their studies of Entrée Production in the culinary arts.  The book offers instruction to teach the theory of the cooking methods and culinary principles in the area of food preparation. The recipes will provide nutritional guidance for healthy eating habits, health preservation, and meal preparation (which is essential to basic nutritional well-being).The collection of recipes that is used in this book is related to the types of cooking methods that are used to demonstrate the process of cooking style and temperature. This book will teach you the how and why of cooking. When using the cooking methods, you should focus on the process and procedure.  This will help develop the skills that are needed to be an excellent Culinary Chef. 

75 pages

ISBN: 978-1-62249-152-0

LCCN: 2013954455