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On Cooking : A Textbook of Culinary Fundamentals,9780130452412
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On Cooking : A Textbook of Culinary Fundamentals

by ;
Edition:
3rd
ISBN13:

9780130452412

ISBN10:
0130452416
Format:
Hardcover
Pub. Date:
7/9/2002
Publisher(s):
Prentice Hall
List Price: $105.33
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Summary

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 aspiring chef. 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. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Table of Contents

PART 1 Professionalism
Professionalism
1(14)
Food Safety and Sanitation
15(20)
Nutrition
35(18)
Menus and Recipes
53(16)
PART 2 Preparation
Tools and Equipment
69(26)
Knife Skills
95(16)
Kitchen Staples
111(32)
Dairy Products
143(20)
Mise En Place
163(12)
PART 3 Cooking
Principles of Cooking
175(20)
Stocks and Sauces
195(52)
Soups
247(38)
Principles of Meat Cookery
285(28)
Beef
313(24)
Veal
337(22)
Lamb
359(26)
Pork
385(22)
Poultry
407(68)
Game
475(22)
Fish and Shellfish
497(90)
Eggs and Breakfast
587(28)
Vegetables
615(70)
Potatoes, Grains and Pasta
685(60)
PART 4 Garde Manger
Salads and Salad Dressings
745(42)
Fruits
787(40)
Sandwiches
827(26)
Charcuterie
853(38)
Hors D'Oeuvre and Canapes
891(34)
PART 5 Baking
Principles of the Bakeshop
925(22)
Quick Breads
947(18)
Yeast Breads
965(30)
Pies, Pastries and Cookies
995(52)
Cakes and Frostings
1047(42)
Custards, Creams, Frozen Desserts and Sauces
1089(36)
PART 6 Presentation
Plate Presentation
1125(12)
Buffet Presentation
1137(18)
Appendix I Professional Organizations 1155(2)
Appendix II Measurement and Conversion Charts 1157(3)
Appendix III Fresh Produce Availability Chart 1160(3)
Bibliography and Recommended Reading 1163(5)
Glossary 1168(23)
Index 1191


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