Attractively designed andextensively illustrated with color photographs, line drawings, charts, and sidebars, thiscontemporary 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.
2. Food Safety and Sanitation.
4. Recipes and Menus.
5. Tools and Equipment.
6. Knife Skills.
7. Kitchen Staples.
8. Dairy Products.
9. Mise en Place.
10. Principles of Cooking.
11. Stocks and Sauces.
13. Principles of Meat Cookery.
20. Fish and Shellfish.
21. Eggs and Breakfast.
23. Potatoes, Grains and Pasta.
IV. GARDE MANGER.
24. Salads and Salad Dressings.
28. Hors D'Oeuvre and Canapés.
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.
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.