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This is the study guide to accompany Professional Cooking, 8e
Professional Cooking , Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Inhaltsverzeichnis
1 The Food-Service Industry, 1
2 Sanitation and Safety, 5
3 Tools and Equipment, 9
4 Menus, Recipes, and Cost Management, 15
5 Nutrition, 29
6 Basic Principles of Cooking and Food Science, 33
7 Mise en Place, 39
8 Stocks and Sauces, 43
9 Soups, 53
10 Understanding Vegetables, 59
11 Cooking Vegetables, 63
12 Potatoes, 69
13 Legumes, Grains, Pasta, and Other Starches, 77
14 Cooking Methods for Meat, Poultry, and Fish, 85
15 Understanding Meats and Game, 93
16 Cooking Meats and Game, 101
17 Understanding Poultry and Game Birds, 107
18 Cooking Poultry and Game Birds, 111
19 Understanding Fish and Shellfish, 117
20 Cooking Fish and Shellfish, 121
21 Salad Dressings and Salads, 127
22 Sandwiches, 135
23 Hors d'Oeuvres, 139
24 Breakfast Preparation, 143
25 Dairy and Beverages, 147
26 Cooking for Vegetarian Diets, 153
27 Sausages and Cured Foods, 159
28 Pâtés, Terrines, and Other Cold Foods, 163
29 Food Presentation, 167
30 Bakeshop Production: Basic Principles and Ingredients, 171
31 Yeast Products, 177
32 Quick Breads, 181
33 Cakes and Icings, 183
34 Cookies, 189
35 Pies and Pastries, 193
36 Creams, Custards, Puddings, Frozen Desserts, and Sauces, 199
Appendix
Sample Prices, 207
Zusammenfassung
This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.
