Professional Documents
Culture Documents
Khana Recipes
Khana Recipes
TX 349 .H533 2007 The new food lover's companion : more than 6,700 A-to-Z
entries describe foods, cooking techniques, herbs, spices,
desserts, wines, and the ingredients for pleasurable dining
TX 349 .L34 2008 The Prentice Hall essentials dictionary of culinary arts
TX 350 .D377 2001 The fearless international foodie conquers Pan-Asian
cuisine
TX 353 .D78 1994M Nutrition for the foodservice professional
TX 353 .M396 2007 Food around the world : a cultural perspective
TX 353 .M67 1995 Introductory foods : a laboratory manual of food
preparation and evaluation
TX 354 .B46 2004 Introductory foods
TX 354 .B76 2005 Nutrition now
TX 355.5 .N86 1986 The Nutrition debate : sorting out some answers
TX 364 .M36 2000 Test Bank: Telecourse guide for Nutrition pathways :
introduction to nutrition
TX 364 .M36 2006 Whitney/Rolfes' Understanding Nutrition Course Guide
Nutrition Pathways.
TX 553.L5 L68 1991 Dr. Bruce Lowell's fat percentage finder : the new, easy-to-
use system for measuring the fat in your diet
TX 601 .H54 1982 Putting food by
TX 643 .B37 2005 Basic kitchen preparations
TX 644 .C33 2008 A taste for writing : composition for culinarians
TX 651 .P34 2008 The flavor bible : the essential guide to culinary creativity,
based on the wisdom of America's most Imaginative chefs
TX 652 .C66 2003 Cooking method series: moist heat cooking methods
TX 657 .K54 C85 2005 Knife care: Culinary knives
TX 657.K54 C84 2007 Chef Training DVD: Culinary Knife Skills by the Culinary
Institute of America
TX 657.K54 C85 2005 Knife care: Culinary knives
TX 657.K54 D39 2007 Knife skills for chefs
TX 663 .M25 2006 Illustrated guide to food preparation
TX 681 C666 2003 V.1 Dry heat methods. Volume 1
TX 689 .D792 2003 Dry heat methods, volume 2
TX 714 Healthy and light recipes
TX 714 .A765 Art culinaire
TX 714 .C87 1989 The new foods : a shopper's guide with recipes
TX 714 .F43 1996 Feast & be fit : official recipes
TX 714 .M36 2006 Cooking basics
TX 714 .P46 1991 Today's gourmet
TX 714 .R673 1996 The Dean & DeLuca cookbook
TX 715 .A5126 1966 Modern approach to everyday cooking
TX 715 .C7 1988 A book of favorite recipes
TX 715 .D977 1979 Best recipes from the backs of boxes, bottles, cans, and jars
Bon Appetit
Sante
Barista Magazine
Chef
Job Outlook
http://www.bls.gov/oco/ocos024.htm
http://www.bls.gov/oco/ocos161.htm
http://www.brighthub.com/office/career-planning/articles/98216.aspx
Definition of Culinary Arts
“Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected
with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in
restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully
preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a
knowledge of the science of food and an understanding of diet and nutrition. They work primarily in
restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen
conditions vary depending on the type of business, restaurant, nursing home etc.”
http://en.wikipedia.org/wiki/Culinary_art
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate
degree programs are offered in restaurant management by community colleges, junior colleges, and
some universities in the United States.[1]
Responsibilities
1. Floor management - includes managing staffs who give services to customers and allocating duties of
opening and closing restaurant. Manager is responsible to make sure his staffs are following the service
standards and health and safety regulations. Manager is the most important person in his environment
as it is up to him about staffs motivations and satisfactions. He should also look after and guide personal
well being of staffs as it generate work force stronger and profitable.
2. Kitchen management - include managing staffs working in the kitchen especially the head chef. The
kitchen is the most important part of the business and the reason customers come for. Controlling staffs
is to control food quality. As most of the kitchens are closed environment, Staffs feel boring and tired of
hard workings. So the standards of food are likely to be different sometimes.
3. Administration - includes stock controlling, scheduling rotes, budgeting work force upon forecasted,
balancing cost and profit according to seasonality, Staff surveys and maintenance of machines.
Source: http://en.wikipedia.org/wiki/Restaurant_manager
Vocational Information Center Culinary Arts and Food Science Career Guide
http://www.khake.com/page30.html
Explore careers in Culinary Arts and Food Science with the following links to job descriptions, which
include information such as daily activities, skill requirements, salary and training required. To learn
more about Culinary Arts and Food Science, follow the related links below the career descriptions
section.
Online Resources
About.com - Culinary Arts Page – Recipes, Cooking Techniques, Tutorials, Blog, Videos and Recipes
http://culinaryarts.about.com/
http://www.foodsubs.com/
Diagrams many foods and equipment with pictures and an explanation of what they are
Epicurious.com
www.epicurious.com
Extensive cooking website with over 50,000 recipes, food and wine dictionaries, and many articles about
all aspects of cooking.
Food timeline
www.foodtimeline.org
This website outlines food discoveries from before 17,000 BC to present day.
http://www.ices.org/
Cheese Supply
www.cheesesupply.com
Nutrition.gov
http://www.nutrition.gov/nal_display/index.php?info_center=11&tax_level=1
http://www.hsph.harvard.edu/nutritionsource/
USDA Food and Nutrition service
http://www.fns.usda.gov/fns/
http://www.nal.usda.gov/fnic/foodcomp/search/
Nutri-Facts
http://www.nutri-facts.com/
http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=1
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/index.html
MyPyramid.gov
http://mypyramid.gov/
http://www.ktms.isd194.k12.mn.us/onlinesafety.htm
http://foodsafety.nal.usda.gov/nal_display/index.php?info_center=16&tax_level=1
http://www.centerforfoodsafety.org/
Food Safety.gov
http://www.foodsafety.gov/
http://www.servsafe.com/
Recipes
Epicurious
http://www.epicurious.com/
Cook’s Illustrated
http://www.cooksillustrated.com/
Cooking Light
http://www.cookinglight.com/
Food Network
http://www.foodnetwork.com/
All recipes
http://allrecipes.com/
Cooking.com
http://www.cooking.com/
http://digital.lib.msu.edu/projects/cookbooks/
http://www.mealsforyou.com/
Recipe Source
http://www.recipesource.com/
http://www.wholefoodsmarket.com/recipes/index.php
http://www.bestcookingsites.com/recipes.html
Jobs
http://chefjobsnetwork.com/
http://careerplanning.about.com/od/occupations/p/chef_cook.htm
http://www.foodservice.com/employment/
Blogs
http://wellfed.net/
101 cookbooks
http://www.101cookbooks.com/
http://www.accidentalhedonist.com/
http://chocolateandzucchini.com/
http://www.thefoodsection.com/
http://www.vinography.com/
Associations
http://www.iacp.com/
http://www.calrest.org/go/CRA/
http://www.restaurant.org/
http://www.uspca.com/
http://www.eatright.org
http://www.rbanet.com