Culinary Fundamentals

by The American Culinary Federation, .

• ISBN13: 9780131180116
• ISBN10: 0131180118
• Edition: CD
• Format: Hardcover
• Copyright: 2005-08-26
• Publisher: Prentice Hall

Summary

Wherever oners"s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation - from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef.Section Onetakes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals.Section Twointroduces important concepts for any professional cook or chef: nutrition, food safety, and food science.Section Threecontinues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen.Section Fourintroduces the tools of the trade.Section Fiveis devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods.Sections Six through Twelveare the heart of this bookbasic cooking skillsstocks, sauces, sauteacute;s, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

Table of Contents

SECTION 1 Introduction	3	(18)
Professionalism	5	(16)
What Is a Professional Culinarian?	6	(1)
How to Become a Culinary Professional	7	(5)
Major Culinary Trends	12	(3)
Career Opportunities for Culinary Professionals	15	(6)
Summary	19	(1)
Activities and Assignments	19	(2)
SECTION 2 Nutrition, Safety, and Science	21	(58)
Nutrition	23	(22)
What Is Nutrition?	24	(1)
Guidelines for Nutrition	24	(2)
The Importance of Calories	26	(4)
The Essential Nutrients	30	(6)
Noncaloric Nutrients	36	(3)
Nutrition Labeling	39	(1)
Nutrition for Chefs	40	(5)
Summary	42	(1)
Activities and Assignments	42	(3)
Sanitation	45	(22)
What Is Sanitation?	46	(1)
The Prevention of Food-Borne Illness	46	(1)
Pathogens	47	(4)
Keeping Foods Safe	51	(4)
Controlling Time and Temperature	55	(3)
Hazard Analysis Critical Control Point (HACCP) System	58	(2)
Controlling and Eliminating Pests	60	(1)
Kitchen Safety	61	(6)
Summary	64	(1)
Activities and Assignments	64	(3)
Food Science Basics	67	(12)
What Is Food Science?	68	(1)
Basic Components of Foods	68	(3)
Heat Transfer	71	(2)
How Cooking Affects Foods	73	(2)
Forming Emulsions	75	(4)
Summary	76	(1)
Activities and Assignments	76	(3)
SECTION 3 Culinary Math and Recipes	79	(30)
Culinary Math	81	(12)
What Is Culinary Math?	82	(1)
Whole Numbers	82	(1)
Addition, Subtraction, Multiplication, and Division	83	(1)
Fractions	83	(3)
Ratios	86	(1)
Decimals and Percents	86	(2)
Applying Math in the Kitchen	88	(5)
Summary	90	(1)
Activities and Assignments	90	(3)
Recipes and Food Cost	93	(16)
What Is a Recipe?	94	(1)
Standardized Recipes	94	(2)
Reading Recipes Effectively	96	(1)
Increasing or Decreasing the Recipe's Yield	96	(5)
Determining Food Cost	101	(8)
Summary	105	(1)
Activities and Assignments	105	(4)
SECTION 4 Tools and Equipment	109	(48)
Equipment Identification	111	(24)
The Importance of Tools and Equipment to the Professional Chef	112	(1)
Cutting Tools	112	(5)
Measuring Equipment	117	(2)
Sieves and Strainers	119	(1)
Mixing Bowls	120	(1)
Pots, Pans, and Molds	120	(6)
Large Equipment	126	(4)
Storage and Service Equipment	130	(5)
Summary	132	(1)
Activities and Assignments	132	(3)
Basic Knife Skills	135	(22)
What Are Knife Skills?	136	(1)
The Parts of a Knife	136	(3)
Knife Care	139	(5)
Holding the Knife	144	(1)
Setting Up Your Work Area	145	(1)
Basic Cuts	146	(11)
Summary	154	(1)
Activities and Assignments	154	(3)
SECTION 5 Ingredients	157	(136)
Dairy, Eggs, and Dry Goods	159	(30)
Dairy Products and Eggs	160	(10)
Dry Goods	170	(13)
Additional Nonperishable Goods	183	(6)
Summary	186	(1)
Activities and Assignments	186	(3)
Meat and Poultry Identification and Fabrication	189	(28)
Inspection	190	(1)
Grading	190	(1)
Receiving	191	(1)
Storage	191	(1)
Market Forms of Meats	192	(11)
Venison and Furred Game	203	(1)
Meat Fabrication Techniques	204	(6)
Poultry	210	(2)
Poultry Fabrication Techniques	212	(5)
Summary	214	(1)
Activities and Assignments	215	(2)
Fish and Shellfish Identification and Fabrication	217	(24)
Market Forms of Fish	218	(1)
Freshness Checks for Fish	218	(1)
Proper Storage Conditions	219	(1)
Matching Cooking Methods to Fish	220	(6)
Fish Categories Based on Skeletal Structure	226	(1)
Shellfish	226	(3)
Fish and Shellfish Fabrication Techniques	229	(12)
Summary	238	(1)
Activities and Assignments	238	(3)
Fresh Produce: Fruits, Vegetables, and Fresh Herbs	241	(38)
Storing Fresh Produce	242	(1)
Fruits	243	(8)
Vegetables	251	(11)
Vegetable and Fresh Herb Mise en Place	262	(1)
Preparation Techniques for Selected Vegetables	263	(16)
Summary	276	(1)
Activities and Assignments	276	(3)
Basic Mise en Place	279	(14)
What Is Mise en Place?	280	(1)
Bouquet Garni and Sachet d'Epices	280	(1)
Mirepoix and Similar Aromatic Vegetable Combinations	281	(4)
Clarifying Butter	285	(1)
Roux	285	(2)
Pure Starch Slurries	287	(1)
Beurre Manie	288	(1)
Liaison	288	(1)
Toasting Nuts, Seeds, and Spices	289	(1)
Oignon Pique and Oignon Brule	289	(4)
Summary	290	(1)
Activities and Assignments	290	(3)
SECTION 6 Stocks, Soups, and Sauces	293	(104)
Stocks	295	(24)
What Are Stocks?	296	(1)
Types of Stock	297	(2)
Preparing Stocks	299	(2)
The Stock-Making Technique	301	(5)
Additional Techniques Used to Prepare Ingredients for Stocks	306	(1)
Cooling and Storing Stocks	307	(1)
Additional Stock-Related Preparations	308	(11)
Summary	309	(1)
Activities and Assignments	309	(2)
Additional Stock Recipes	311	(8)
Sauces	319	(36)
The Purpose of Sauces	320	(1)
The Grand Sauces	321	(1)
Brown Sauces	322	(5)
White Sauces	327	(4)
Tomato Sauces	331	(2)
Warm Butter-Emulsion Sauces	333	(1)
Hollandaise Sauce	333	(3)
Beurre Blanc	336	(3)
Guidelines for Selecting and Serving Sauces	339	(16)
Summary	340	(1)
Activities and Assignments	340	(2)
Additional Sauce Recipes	342	(13)
Soups	355	(42)
What Are Soups?	356	(1)
Types of Soup	356	(3)
Making Broths	359	(3)
Making Consommes	362	(2)
Making Vegetable Soups	364	(1)
Making Puree Soups	364	(3)
Making Cream Soups	367	(4)
Making Bisques	371	(1)
General Guidelines for Preparing Garnishing, and Serving Soups	372	(25)
Summary	375	(1)
Activities and Assignments	375	(2)
Additional Soup Recipes	377	(20)
SECTION 7 Dry Heat Techniques	397	(116)
Sauteing	399	(26)
What Is Sauteing?	400	(1)
Analysis of the Sauteing Technique	400	(5)
The Saute Technique	405	(6)
Applying the Basic Principles of the Saute Technique	411	(14)
Summary	413	(1)
Activities and Assignments	413	(2)
Additional Saute Recipes	415	(10)
Frying	425	(26)
What Is Panfrying?	426	(1)
Analysis of the Panfrying Technique	426	(3)
The Panfrying Technique	429	(5)
What Is Deep-Frying?	434	(1)
Analysis of the Deep-Frying Technique	434	(1)
The Deep-Frying Technique	435	(2)
Applying the Frying Techniques	437	(14)
Summary	440	(1)
Activities and Assignments	440	(2)
Additional Frying Recipes	442	(9)
Roasting	451	(26)
What Is Roasting?	452	(1)
Analysis of the Roasting Technique	453	(3)
The Roasting Technique	456	(6)
Adapting the Roasting Technique	462	(15)
Summary	465	(1)
Activities and Assignments	465	(2)
Additional Roasting Recipes	467	(10)
Barbecue	477	(18)
What Is Barbecue?	478	(1)
Basic Elements of Barbecue	478	(3)
Barbecue Styles	481	(14)
Summary	485	(1)
Activities and Assignments	485	(1)
Additional Barbecue Recipes	486	(9)
Grilling and Broiling	495	(18)
What Are Grilling and Broiling?	496	(1)
Analysis of the Grilling and Broiling Techniques	497	(3)
The Grilling Technique	500	(4)
Adapting the Grilling Technique	504	(9)
Summary	505	(1)
Activities and Assignments	505	(2)
Additional Grilling and Broiling Recipes	507	(6)
SECTION 8 Moist Heat Techniques	513	(64)
Braising and Stewing	515	(26)
What Are Braising and Stewing?	516	(1)
Analysis of the Braising Technique	517	(1)
The Braising Technique	518	(5)
Adapting the Braising Technique	523	(18)
Summary	525	(1)
Activities and Assignments	525	(2)
Additional Braising and Stewing Recipes	527	(14)
Shallow-Poaching	541	(20)
What Is Shallow-Poaching?	542	(1)
Analysis of the Shallow-Poaching Technique	542	(3)
The Shallow-Poaching Technique	545	(5)
Adapting the Shallow-Poaching Technique	550	(11)
Summary	551	(1)
Activities and Assignments	552	(1)
Additional Shallow-Poaching Recipes	553	(8)
Poaching and Simmering	561	(16)
What Are Poaching and Simmering?	562	(1)
Analysis of the Poaching Technique	562	(2)
The Poaching Technique	564	(4)
Analysis of the Simmering Technique	568	(1)
The Simmering Technique	568	(1)
Adapting the Poaching and Simmering Techniques	569	(8)
Summary	570	(1)
Activities and Assignments	570	(2)
Additional Poaching and Simmering Recipes	572	(5)
SECTION 9 Completing the Plate	577	(74)
Vegetables	579	(32)
The Importance of Vegetable Cookery	580	(1)
Boiling and Steaming Vegetables	580	(1)
The Boiling or Steaming Technique	581	(2)
Adapting the Boiling Technique	583	(5)
Grilling and Broiling Vegetables	588	(1)
Roasting and Baking Vegetables	588	(1)
Sauteing and Stir-Frying Vegetables	589	(1)
Panfrying Vegetables	590	(1)
Deep-Frying Vegetables	590	(1)
Stewing and Braising Vegetables	591	(3)
General Guidelines for Vegetables	594	(17)
Summary	595	(1)
Activities and Assignments	595	(2)
Additional Vegetable Cookery Recipes	597	(14)
Starches	611	(40)
What Are Starches?	612	(1)
Potatoes	612	(1)
Cooking Technique for Boiled Potatoes	613	(1)
Potato Purees	614	(1)
Cooking Technique for Potato Purees	615	(3)
Cooking Technique for Baked and Roasted Potatoes	618	(2)
Cooking Technique for Deep-Fried Potatoes	620	(1)
Cooking Technique for Sauteed and Pan-Fried Potatoes	621	(1)
Cooking Grains	622	(1)
Cooking Technique for Pilaf	623	(3)
Cooking Technique for Risotto	626	(1)
Pasta	627	(1)
Legumes	628	(23)
Summary	630	(1)
Activities and Assignments	630	(2)
Additional Recipes for Cooking with Starches	632	(19)
SECTION 10 Pantry	651	(100)
Breakfast	653	(42)
Egg Cookery	654	(1)
Cooking Technique for Boiled Eggs	655	(1)
Cooking Technique for Baked Eggs	656	(1)
Cooking Technique for Poached Eggs	657	(2)
Cooking Technique for Fried Eggs	659	(2)
Cooking Technique for Scrambled Eggs	661	(2)
Cooking Techniques for Rolled Omelets	663	(3)
Cooking Technique for Flat Omelets	666	(1)
Cooking Technique for Souffleed or Puffy Omelets	667	(1)
Cooking Technique for Quiche	668	(1)
Cooking Technique for Souffles	669	(2)
Other Breakfast Foods	671	(1)
Cooking Technique for Pancakes, Waffles, and Crepes	672	(3)
Additional Breakfast Preparations	675	(2)
Summary	677	(1)
Activities and Assignments	677	(1)
Additional Breakfast Cookery Recipes	678	(17)
Salad Dressings and Salads	695	(34)
Salad Dressings	696	(1)
Method for Preparing Vinaigrette	696	(3)
Method for Preparing Mayonnaise	699	(3)
Green Salads	702	(1)
Method for Preparing Green Salads	702	(1)
Composed Salads	703	(1)
Warm Salads	704	(1)
Vegetable Salads	704	(1)
Potato Salads	705	(1)
Bound Salads	705	(1)
Pasta and Grain Salads	705	(1)
Legume Salads	706	(1)
Fruit Salad	706	(23)
Summary	707	(1)
Activities and Assignments	707	(1)
Additional Salad and Salad Dressing Recipes	708	(21)
Sandwiches	729	(22)
Types of Sandwiches	730	(1)
Basic Elements in a Sandwich	731	(7)
Finger or Tea Sandwiches	738	(1)
Sandwich Production Guidelines	739	(12)
Summary	739	(1)
Activities and Assignments	739	(2)
Additional Sandwich Recipes	741	(10)
SECTION 11 Garde-Manger	751	(66)
Hors d'Oeuvre and Appetizers	753	(26)
What Are Hors d'oeuvre and Appetizers?	754	(1)
Hors d'oeuvre	755	(7)
Appetizers	762	(17)
Summary	763	(1)
Activities and Assignments	763	(2)
Additional Hors d'oeuvre and Appetizer Recipes	765	(14)
Garde-Manger	779	(38)
What Is Garde-Manger?	780	(1)
Forcemeats	780	(1)
Basic Forcemeat Preparation Guidelines	780	(5)
Method for Preparing Straight Forcemeat	785	(4)
Method for Preparing a Mousseline Forcemeat	789	(1)
Shaping Options for Forcemeats	789	(3)
Method for Preparing a Terrine	792	(1)
Method for Preparing a Galentine	793	(1)
Method for Preparing Pate en Croute	794	(1)
Curing Salmon	795	(22)
Summary	797	(1)
Activities and Assignments	797	(2)
Additional Recipes for Garde-Manger	799	(18)
SECTION 12 Baking	817	(56)
Baking	819	(54)
Yeast Breads	820	(1)
Method for Preparing Yeast Breads	821	(6)
Rubbed Dough Method	827	(1)
Method for Preparing Pastry Dough	827	(7)
The Well-Mixing Method	834	(1)
Method for Preparing Well-Mixing Batters	834	(2)
Pate a Choux	836	(1)
Method for Preparing Pate a Choux	836	(1)
The Creaming Method	837	(1)
Method for Preparing Creamed Batters	838	(1)
Custards	839	(1)
Method for Preparing Stirred Custards	840	(3)
Method for Preparing Bavarian Creams	843	(1)
Method for Preparing Mousse	844	(2)
Dessert Sauces	846	(1)
Method for Preparing Ganache	846	(1)
General Guidelines for Assembling Cakes	847	(26)
Summary	850	(1)
Activities and Assignments	850	(2)
Additional Baking Recipes	852	(21)
SECTION 13 Advanced Topics	873	(30)
Flavor Development	875	(14)
What Is Flavor?	876	(3)
Ingredients	879	(1)
Technique	880	(2)
Developing Flavor	882	(2)
Flavor Profiles	884	(1)
Tasting Foods	885	(4)
Summary	886	(1)
Activities and Assignments	886	(3)
Plating and Presentation	889	(14)
What Is Presentation?	890	(4)
Arranging the Food	894	(4)
Food Presentation for Buffets	898	(5)
Summary	900	(1)
Activities and Assignments	900	(3)
SECTION 14 Cuisines of the World	903	(109)
The Cooking of Europe and the Mediterranean	905	(38)
What Is the Cooking of Europe and the Mediterranean?	906	(1)
Europe	907	(10)
The Mediterranean	917	(26)
Summary	920	(1)
Activities and Assignments	920	(2)
Additional Recipes from Europe and the Mediterranean	922	(21)
Asian Cuisine	943	(26)
What Is Asian Cuisine?	944	(1)
Key Influences of Asian Cuisine	944	(2)
Important Culinary Groups And Regions	946	(4)
Staple Foods of Asia	950	(2)
Common Flavors of Asian Cuisine	952	(1)
Common Techniques of Asian Cooking	953	(16)
Summary	958	(1)
Activities and Assignments	958	(1)
Additional Asian Cuisine Recipes	959	(10)
Cuisines of the Americas	969	(43)
What Is American Cuisine?	970	(1)
Staple Foods of the Americas	971	(3)
Common Techniques	974	(1)
Important Culinary Groups and Regions	974	(29)
Summary	983	(1)
Activities and Assignments	983	(2)
Additional Recipes from the Americas	985	(18)
APPENDICES
Basic Cooking Ratios and Times	1003	(2)
Conversion Tables	1005	(3)
Food-Borne Illnesses	1008	(4)
Reading and Resources	1012	(7)
Glossary	1019	(13)
Index	1032	(33)
Credits	1065