Culinary Foundations

by Randy Cheramie and William R. Thibodeaux

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Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks". Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate.

Description from LibreTexts.

Publisher
Chef John Folse Culinary Institute at Nicholls State University
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Tweens profiles and older, judged from its title and subjects