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Guides

RRC Guides : Template1 - Subject-based Guide

This guide is to assist you in researching topics related to the culinary arts field. Here you will find information about finding books, ebooks, journals, databases, videos, websites, blogs and more about culinary arts.

This box will self-destruct... not really (please delete)

TEMPLATE NOTES - REMOVE THIS BOX WHEN DONE

General guide notes

  • Add Description
  • Add Friendly URL
  • Page-specific Friendly URLS - each page (or tab) should have a friendly URL. Here are some recommended URLs for the standard pages (note: you can't add page-specific URLs until the guide URL is set.)
  • Getting started = getting_started
  • Library 101 = library101
  • Books = books
  • Print books = print_books
  • Ebooks = ebooks
  • Articles = articles
  • Journals = journals
  • Databases = databases
  • Videos = videos
  • DVDs = dvds
  • Streaming = streaming
  • Web = web
  • Websites = websites
  • specialty pages = (whatever is appropriate,
    lowercase, no spaces)  
  • Add Tags
  • Hide unwanted pages and standard boxes instead of deleting them. It is much easier to undo if you have new content to add later.

 

Welcome!

The Culinary Professional (book cover)

Welcome to the CULINARY ARTS guide

This guide is to assist you in researching topics related to the culinary arts field. Here you will find information about finding books, ebooks, journals, databases, videos, websites, and more about culinary arts.

Don’t forget to check out the related guides for similar topics and if you have any questions please don’t hesitate to contact me.

Thanks, and enjoy!

TEMPLATE NOTES - REMOVE THIS TEXT SECTION WHEN DONE

Enter a brief introductory statement relevant to the guide subject.

  • The description should be friendly but professional. Keep it short and sweet.  Text should not exceed the image size.

    The paragraph format for the header should be "Header 3", "Header 4" can be used for subheadings if necessary. The body of the text should be "Normal". Do not modify the default text size, colour or type. Please refer to the Style Guide for further information about acceptable text, fonts and colours. 

  • The image should be relevant to the guide topic; it can be a high-quality, royalty-free, creative commons image or a book cover. Only use books that are found within the physical or electronic collection and hyperlink the image to the record. If using an image (not a book cover), source information should be posted below the image using Heading 6  (ex. “Source: Samantha Grace Lewis. Boy with coat. Flickr.”)

    Images should be high-resolution, clip art and animated graphics are strongly discouraged.

    Size the image reasonable to the text its highlighting; 250-300px wide is suggested.

    Images should be aligned "Left" and have a H/V padding of 15px.

See Training Guide for further detail.

Keywords

Use the following keywords to get started searching this subject area:

  • Baking (also: baked products, baking industry, bakeries, bread, pies, cake, pastry, dough)
  • Bartending (also: cocktails, bars (drinking establishments))
  • Broths (use: stocks (cooking))
  • Buffets (cooking)
  • Cake decorating (also: icings (confectionery), wedding cakes, cupcakes)
  • Candy (also: chocolate, sugar art, confectionery)
  • Encyclopedias (use: cooking – encyclopedias, etc.)
  • Fish (use: cooking (specific name of fish))
  • Flowers (use: cooking (flowers))
  • Foie gras (also: ducks, liver, animal rights, French cooking)
  • Food allergies (also: food hypersensitivity, allergens, anaphylaxis, peanut allergy, celiac disease)
  • Food presentation (also: garnishes (cooking), food sculpture, table setting and decoration, ice carving)
  • Pasta (use: cooking (specific name of pasta))
  • Pastry (also: patisserie, pies, cookies, puff pastry)
  • Pizza (also: pizzerias, Italian cooking)
  • Salad (also: garde manger, edible greens)
  • Sandwiches (also: panini)
  • Sauces (also: tomato sauce, marinades, barbecue sauce, condiments, salsas, dips)

 

TEMPLATE NOTES - REMOVE THIS TEXT SECTION WHEN DONE

Keywords is a short list of keywords relevant to the guide's topic.

  • Use "INSERT/REMOVE BULLETED LIST" to make the list an indented bullet list.
  • This is a starter list, not an all-inclusive lexicon. A maximum of 60 terms can be added to this list. Ideally, the size of this box should not exceed the profile box by more than an inch on a regular computer screen. 
  • A table of 1 row and up to 3 columns can be used to manage a longer list (as shown in the sample)
  • Related terms can be added using the following syntax: * term (also: term2, term3, term4, etc.).

See Training Guide for further detail.