"This book will introduce you to different topics of culinary arts. Culinary literacy is one of the most important elements of the hospitality industry as it takes care of most of the cooking. This edition is packed with updated information and new topics are also added. A new chapter is also added in this edition. Culinary art is not just limited to cooking, but also includes aspects of food preparation and food presentation. Experts in this field must possess skills and knowledge of food science and nutrition and different types of nutrition, whereas modern culinary arts involve chemistry. food safety, contamination, thermodynamics. Visual aspects of food, human nutrition,
butchery, etc. To be employed in the hospitality industry, one must possess a thorough under-
standing of culinary skills, which require training to become more employable. The right
measurements, the right choice and the exact combination of ingredients are most important
for the quality of the cooking. This guide presents visual information in a variety of formats
such as images, flowcharts, charts, graphs, cartoons, slideshows/PowerPoint presentations,
and posters in an easy-to-understand manner. Based on various studies, students retain information better when it is presented both visually and verbally. These strategies help students
of all ages better manage their learning goals and achieve academic success. To be a skilled
chef or cook, one must learn what tools to use, what preparation methods are best, and what
ingredients to use. Various concepts were introduced in this book to improve students'
analytical thinking skills based on a visual learning strategy." --Provided by publisher

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