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Found 5 from your keywords: author=The BC Cook Articulatio...
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Nutrition and Labelling for the Canadian Baker
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The BC Cook Articulation Committee

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Art…

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641.5 BCC n
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Understanding Ingredients for the Canadian Baker
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The BC Cook Articulation Committee

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada.Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in …

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Basic Kitchen and Food Service Management
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The BC Cook Articulation Committee

Overview: Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series.

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370.113
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Meat Cutting and Processing for Food Service
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The BC Cook Articulation Committee

Overview: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common i…

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664..9
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Meat Cutting and Processing for Food Service
Comment Share
The BC Cook Articulation Committee

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitc…

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636 BRI m