Foundations of Professional Cooking

A Global Approach, Pearson EText

Michael F. Nenes, EDMC (Autoren)

Online Resource

672 Seiten

2011
Prentice Hall (Hersteller)
978-0-13-508545-5 (ISBN)

Infos

FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment.  Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.

Inhalt

SECTION 1: THE WORLD OF COOKING

1.      Overview of World Cuisine

2.      Professionalism

3.      Tools and Equipment

4.      Safety and Sanitation

5.      Basic Knife Skills and Classical Presentations

 

SECTION 2: INGREDIENTS

6.      Potatoes, Pasta, Grains, and Legumes

7.      Fruits and Vegetables

8.      Fruit and Vegetable Cookery

9.      Dairy, Cheese, Egg Products, and Egg Cookery

10.  Meat

11.  Poultry and Fowl

12.  Seafood

 

SECTION 3: COOKING FOUNDATIONS AND PRINCIPLES

13.  Nutrition, Food Science, and Flavor Development

14.  Stocks and Sauces

15.  Soups

 

SECTION 4: CULINARY TECHNIQUES AND COOKING PRINCIPLES

16.  Broiling, Grilling, Roasting, Baking, and Poeleing

17.  Sauteing, Pan Frying, Deep Frying, and Wok Cookery

18.  Moist Cooking Methods: Shallow Poaching, Submerged Poaching, Simmering, Boiling, Steaming, En Papillote, and Sous Vide

19.  Braising and Stewing

20.  Sandwiches, Salads, and Dressings

21.  Hors D'Oeuvres, Appetizers, and International Tiny Foods

22.  Charcuterie

 

APPENDIX I: METRIC CONVERSION FACTORS

APPENDIX II: STANDARD CAN SIZES

APPENDIX III: TEMPERATURE CONVERSIONS

APPENDIX IV: APPROXIMATE WEIGHT-VOLUME EQUIVALENTS

APPENDIX V: CULINARY WEB SITES

Produkt-Details

• Erscheint lt. Verlag: 1.2.2011
• Verlagsort: Upper Saddle River
• Sprache: englisch
• Maße: 229 x 276 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-13-508545-4 / 0135085454
• ISBN-13: 978-0-13-508545-5 / 9780135085455
• Zustand: Neuware