On Cooking
Prentice Hall (Verlag)
978-0-13-045241-2 (ISBN)
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For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science.
I. PROFESSIONALISM. 1. Professionalism. 2. Food Safety and Sanitation. 3. Nutrition. 4. Recipes and Menus. II. PREPARATION. 5. Tools and Equipment. 6. Knife Skills. 7. Kitchen Staples. 8. Dairy Products. III. COOKING. 9. Mise en Place. 10. Principles of Cooking. 11. Stocks and Sauces. 12. Soups. 13. Principles of Meat Cookery. 14. Beef. 15. Veal. 16. Lamb. 17. Pork. 18. Poultry. 19. Game. 20. Fish and Shellfish. 21. Eggs and Breakfast. 22. Vegetables. 23. Potatoes, Grains and Pasta. IV. GARDE MANGER. 24. Salads and Salad Dressings. 25. Fruits. 26. Sandwiches. 27. Charcuterie. 28. Hors d'oeuvre and Canapes. V. BAKING. 29. Principles of the Bakeshop. 30. Quick Breads. 31. Yeast Breads. 32. Pies, Pastries and Cookies. 33. Cakes and Frostings. 34. Custards, Creams, Frozen Desserts and Sauces. VI. PRESENTATION. 35. Plate Presentation. 36. Buffet Presentation. Appendix A: Professional Organizations. Appendix B: Measurements and Conversions. Appendix C: Seasonal Availability of Produce. Bibliography and Recommended Reading. Glossary. Index.
| Erscheint lt. Verlag | 18.11.2002 |
|---|---|
| Verlagsort | Upper Saddle River |
| Sprache | englisch |
| Maße | 216 x 280 mm |
| Gewicht | 2960 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-13-045241-6 / 0130452416 |
| ISBN-13 | 978-0-13-045241-2 / 9780130452412 |
| Zustand | Neuware |
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