Textbook
Culinary Arts/Reference
Paperback, 528 pages
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The
Prentice Hall
Dictionary
of
Culinary Arts
The Academic Version
Second Edition
©2006
Publisher: Pearson Education, Prentice Hall
Author:
Gaye Ingram
Steven R. Labensky
Sarah R. Labensky, Mississippi University for Women
Table of Contents
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- A Note from the Authors.
- Terms.
- Appendices.
- Common Equivalents in the U.S. System.
- Precise Metric Equivalents.
- Temperature Equivalents.
- Converting to Metric.
- Converting from Metric.
- Stages of Cooked Sugar.
- Rounded Measures for Quick Reference.
- Ladle Sizes.
- Canned Good Sizes.
- Conversion Guidelines.
- Over Temperatures.
- Oversized Wine Bottles.
- Cigar Sizes.
- Commonly Used International Terms.
Dictionary of Culinary Arts, 2nd Edition main page
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