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Produce: identification, fabrication, utilization
Produce: identification, fabrication, utilization
Author
Matthews, Brad
Publisher
Delmar, Cengage Learning
Publication Date
©2011
Language
English
Book
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Description
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Table of Contents
From the Book
Selecting Produce : Farm to fork initiative
Salad and Cooking Greens
Cabbage Family
Mushrooms
Stalks
Onions
Roots and Tubers
Pod and Seed Vegetables
Tomatoes
Peppers
Squash
Herbs
Apples and Pears
Citrus
Grapes and Berries
Stone Fruits
Melons
Tropical Fruits
Preparing Produce : Peeling vegetables ; Chopping ; Mincing ; Chiffonade/Shredding ; Standard vegetable cuts ; Additional vegetable cuts ; Decorative cuts ; Preparing specific fruits and vegetables ; Working with dried vegetables and fruits.
Author Notes
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Subjects
Subjects
Cooking (Vegetables)
Farm produce
Farm produce -- Identification
Farm produce -- Purchasing
Farm produce -- Selection
Farm produce -- Varieties
Identification
Purchasing
Selection
Varieties
Vegetables
Vegetables -- Identification
More Details
Contributors
Culinary Institute of America
Wigsten, Paul
ISBN
9781435401211
NoveList
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