Food Preparation for the Professional

by Mizer, David A.; Porter, Mary; Sonnier, Beth; Drummond, Karen E.

• ISBN13: 9780471251873
• ISBN10: 0471251879
• Edition: 3rd
• Format: Hardcover
• Copyright: 1999-11-08
• Publisher: Wiley

Summary

This book offers detailed coverage of the basics of food preparation specifically geared to the needs of future foodservice managers, rather than aspiring chefs. New chapters on healthy cooking cover nutrition and healthy menus as well as vegetables, grains, pasta, and legumes. Features helpful inset boxes discussing probable causes and solutions to problems that arise during cooking. Includes new information on the use of computers in foodservice facilities.

Author Biography

David A. Mizer is Director of Purchasing for Carnival Cruise Lines and active in various professional associations in the food and beverage industry. Mary Porter has co-authored several books for Wiley, including The Bar and Beverage Book, Second Edition and Supervision in the Hospitality Industry, Third Edition. Beth Sonnier is Director and Chef-Professor at the Food and Hospitality Institute at El Centro College in Dallas, Texas. Karen Eich Drummond has authored and co-authored numerous books, including Nutrition for the Foodservice Professional, Third Edition; Supervision in the Hospitality Industry, Third Edition; and the Restaurant Training Manual, all by Wiley.

Table of Contents

Preface	v
The Kitchen	1	(24)
Characteristic Features of Foodservice Kitchens	2	(3)
Kitchen Stations	2	(1)
Equipment	3	(1)
Staff Structure	3	(2)
Some Typical Kitchens	5	(11)
A Quick-Service Restaurant	5	(2)
A Hotel Foodservice	7	(2)
A Hospital Kitchen	9	(1)
A Midscale Restaurant	10	(2)
In-Flight Foodservice Kitchen	12	(2)
A Cruise Ship Kitchen	14	(1)
Why Kitchens Differ	15	(1)
A Short History of Quantity Cookery	16	(9)
The Early Empires	16	(1)
Medieval Europe	16	(2)
New Foods and a New Cuisine	18	(1)
Careme	19	(2)
Classical Cuisine	21	(1)
Escoffier	22	(1)
The Contemporary Kitchen and Cuisine	22	(1)
Summing Up	23	(1)
The Cook's Vocabulary	24	(1)
Review Questions	24	(1)
Sanitation and Safety	25	(24)
Hazards that Cause Foodborne Illness	26	(1)
Bacteria	27	(6)
Keeping Bacteria Out	33	(3)
People as Carriers	33	(1)
Foods as Carriers	34	(1)
Pests as Carriers	35	(1)
Stopping Bacterial Spread	36	(1)
Product to Product	36	(1)
Splashing and Dripping	36	(1)
Improper Storage	37	(1)
Preventing Bacterial Growth	37	(3)
Killing Bacteria and Other Disease-Causing Organisms	40	(1)
Killing by Cooking	40	(1)
Cleaning and Sanitizing	40	(1)
Other Foodborne Troublemakers	41	(2)
Food Spoilage	41	(1)
Chemical Hazards	41	(2)
Physical Hazards	43	(1)
The Hazard Analysis Critical Control Point System	43	(1)
Kitchen Safety	44	(5)
Burns and Fires	45	(1)
Cuts	45	(1)
Strains and Back Injuries	46	(1)
Falls	47	(1)
Summing Up	47	(1)
The Cook's Vocabulary	48	(1)
Review Questions	48	(1)
Prepreparation	49	(38)
The Meaning of Prepreparation	50	(1)
Cleaning	51	(1)
Cutting	52	(11)
Cutting Terminology	52	(1)
The Knife	53	(1)
Using the Knife	53	(2)
Sharpening the Knife	55	(3)
Other Knives and Cutting Tools	58	(5)
Precision Cutting	63	(1)
Processing	63	(8)
Putting Things Together	63	(3)
Coating	66	(3)
Precooking and Partial Cooking	69	(1)
Marinating	69	(2)
Holding and Storage	71	(5)
Holding	71	(2)
Storage	73	(3)
Keeping Foods Successfully	76	(1)
Planning Your Own Production	76	(11)
Steps in Planning	79	(1)
Planning a Station Setup	79	(2)
Setting Up for a la Carte Cooking	81	(4)
Summing Up	85	(1)
The Cook's Vocabulary	85	(1)
Review Questions	86	(1)
Cooking, Equipment, and Measurement	87	(42)
The Cooking Process	88	(1)
How Heat Affects Food	88	(3)
Carbohydrates	88	(1)
Fats	89	(1)
Proteins	90	(1)
Vitamins and Minerals	90	(1)
Water	90	(1)
Pigments and Flavors	91	(1)
Heat Transfer	91	(1)
Conduction	91	(1)
Convection	91	(1)
Radiation	91	(1)
Moist-Heat Cooking	92	(3)
Cooking in the Pot: Boiling, Simmering, Poaching, Reducing	92	(2)
Steaming	94	(1)
Braising	94	(1)
The Many Roles of Liquids	94	(1)
Dry-Heat Cooking	95	(3)
Cooking with Hot Air or Radiant Heat	95	(1)
Cooking with Fat	96	(2)
Microwave Cooking	98	(1)
Induction Cooking	99	(1)
Cooking Equipment	99	(10)
Ranges	99	(3)
Ovens	102	(2)
Steam Equipment	104	(1)
Broiler and Grill	105	(2)
Griddle	107	(1)
Tilting Fry Pan	107	(1)
Deep-Fat Fryer	107	(2)
Processing Equipment	109	(3)
Mixer	109	(1)
Slicer	109	(1)
Food Chopper	109	(3)
Food Processor	112	(1)
Vertical Cutter/Mixer	112	(1)
Pots, Pans, Hand Tools, and Small Equipment	112	(7)
Pots and Pans	113	(3)
Hand Tools and Small Equipment	116	(3)
Measurement	119	(10)
How Quantities Are Measured	119	(3)
The Metric System	122	(2)
Measuring Temperature	124	(1)
Summing Up	125	(1)
The Cook's Vocabulary	126	(1)
Review Questions	126	(3)
Menus, Nutrition, and Recipes	129	(28)
Menus	130	(13)
Types of Menus	131	(1)
Menu Structure	131	(4)
Considering the Clientele	135	(1)
Balancing the Menu	136	(2)
Portion Sizes	138	(1)
Production Capability	138	(1)
Profitability	139	(4)
Nutrition	143	(2)
Recipes	145	(12)
The Standardized Recipe	145	(7)
Converting Recipes	152	(2)
Summing Up	154	(1)
The Cook's Vocabulary	155	(1)
Review Questions	155	(2)
Building Flavor, Body, and Texture	157	(62)
Building Flavor: Flavor Builders	157	(4)
Mirepoix	158	(3)
Building Body: Stocks	161	(7)
General Guidelines	162	(2)
White Stocks	164	(2)
Brown Stocks	166	(1)
Vegetable Stocks	166	(1)
Glazes	167	(1)
Convenience Bases	167	(1)
Building Texture: Thickening Agents	168	(5)
Roux	169	(1)
Beurre Manie	170	(1)
Starch-and-Water Thickeners	170	(2)
Liaison	172	(1)
Vegetable Purees and Crumbs	173	(1)
Seasonings, Flavorings, and Flavor Builders	173	(21)
Seasoning and Seasonings	174	(3)
Flavoring and Flavorings	177	(3)
Herbs and Spices	180	(9)
Summing Up	189	(1)
The Cook's Vocabulary	190	(1)
Review Questions	191	(2)
Soups	193	(1)
Clear Soups	194	(7)
Onion Soup	194	(2)
Vegetable Soup	196	(1)
Consomme	197	(2)
Versatility in Clear Soups	199	(2)
Naturally Thickened or Puree Soups	201	(4)
How to Make a Naturally Thickened Soup	201	(3)
Versatility in Puree Soups	204	(1)
Cream Soups	205	(5)
The Roux Method	205	(2)
The Beurre Manie Method	207	(2)
Quality Measures for Cream Soups	209	(1)
Cream Soup Versatility	209	(1)
Specialty Soups	210	(4)
American Specialty Soups	210	(2)
National Soups	212	(1)
Cold Soups	213	(1)
Selecting Ingredients, Holding, and Storing	214	(5)
Selecting the Right Stock	214	(1)
Selecting Major Ingredients	215	(1)
Holding and Storing Soups	215	(1)
Summing Up	216	(1)
The Cook's Vocabulary	217	(1)
Review Questions	217	(2)
Sauces	219	(26)
The Perfect Sauce	220	(1)
Classical Sauces	220	(19)
White Sauces	221	(6)
Brown Sauces	227	(2)
Red Sauces	229	(1)
Butter Sauces	230	(9)
Puree Sauces	239	(1)
Salsa and Relish	240	(1)
Pan Gravy	241	(1)
Sauces From Convenience Products	241	(4)
Summing Up	242	(1)
The Cook's Vocabulary	243	(1)
Review Questions	243	(2)
Vegetables, Grains, and Pasta	245	(42)
About Vegetables in General	245	(3)
Vegetable Characteristics and Cooking	248	(4)
Color in Cooking	248	(2)
Flavor	250	(1)
Texture	250	(1)
Nutrients	251	(1)
Quality Standards	252	(1)
Methods of Cooking Vegetables	252	(6)
Steaming	253	(1)
Boiling	253	(1)
Sauteing, Pan-Frying, and Stir-Frying	254	(1)
Braising	254	(1)
Baking and Roasting	255	(1)
Broiling and Grilling	256	(1)
Deep-Frying	257	(1)
Seasoning, Flavoring, and Vegetable Versatility	258	(2)
Holding and Production Problems	260	(1)
Batch Cooking	260	(1)
Partial Cooking	260	(1)
The Potato	261	(7)
Boiling and Steaming	262	(1)
Deep-Frying	263	(3)
Baking	266	(1)
Sauteing and Pan-Frying	267	(1)
Legumes	268	(4)
Dried Beans	269	(3)
Dry Peas and Lentils	272	(1)
Grains	272	(7)
Rice	276	(3)
Pasta	279	(8)
About Pasta	279	(3)
Cooking Pasta	282	(2)
Summing Up	284	(1)
The Cook's Vocabulary	285	(1)
Review Questions	285	(2)
Meat Cookery	287	(26)
About Meat in General	287	(11)
Structure of Meats	288	(1)
Aging	289	(2)
Inspection and Grading	291	(1)
Cuts of Meat and How to Use Them	291	(6)
Smoked and Cured Meats	297	(1)
Handling and Storing Uncooked Meats	298	(1)
Understanding Doneness in Meats	298	(3)
Degrees of Doneness for Beef and Lamb	298	(1)
Identifying Doneness	299	(2)
Methods of Cooking Meat	301	(10)
Braising	301	(3)
Simmering	304	(1)
Broiling and Grilling	305	(2)
Sauteing and Pan-Frying	307	(2)
Roasting and Baking	309	(2)
Handling and Storing Cooked Meats	311	(2)
Summing Up	311	(1)
The Cook's Vocabulary	312	(1)
Review Questions	312	(1)
Poultry Cookery	313	(20)
About Poultry in General	314	(1)
Nutritional Profile	314	(1)
Inspection and Grading	314	(1)
Market Forms	315	(1)
Handling and Storing Poultry	315	(2)
Understanding Doneness in Poultry	317	(1)
Methods of Cooking Poultry	318	(15)
Roasting	318	(5)
Broiling and Grilling	323	(1)
Sauteing	324	(1)
Pan-Frying	325	(1)
Deep-Frying	326	(1)
Braising	327	(2)
Poaching and Simmering	329	(2)
Summing Up	331	(1)
The Cook's Vocabulary	332	(1)
Reviw Questions	332	(1)
Fish and Shellfish Cookery	333	(34)
About Fin Fish and Shellfish in General	333	(1)
Nutritional Profile of Fin Fish and Shellfish	334	(2)
Fin Fish	336	(18)
Handling and Storing Fin Fish	336	(3)
Market Forms of Fin Fish	339	(1)
Processing Whole Fish	339	(3)
Cooking Fin Fish	342	(12)
Quality Standards and Guidelines for Fin Fish	354	(1)
Shellfish	354	(13)
Clams	356	(1)
Crabs	357	(1)
Lobsters	358	(2)
Oysters	360	(1)
Scallops	360	(2)
Shrimp	362	(2)
Summing Up	364	(1)
The Cook's Vocabulary	365	(1)
Review Questions	365	(2)
Breakfast, Beverages, and Dairy Products	367	(34)
About Eggs	368	(1)
Quality and Size	368	(1)
Market Forms	368	(1)
Handling and Storage	369	(1)
Nutritional Profile	369	(1)
Cooking Eggs	369	(10)
Fried Eggs	370	(3)
Scrambled Eggs	373	(1)
Boiled Eggs	373	(1)
Poached Eggs	374	(1)
Shirred Eggs	375	(1)
Omelets	376	(3)
Breakfast Meats	379	(1)
Pancakes, Waffles, French Toast, Crepes	380	(4)
Cereals	384	(1)
Beverages	384	(9)
Coffee	384	(3)
Tea	387	(4)
Juices	391	(1)
Dairy Products	392	(1)
Milk	392	(1)
Cheese	393	(8)
Kinds of Cheese	393	(1)
Holding, Storage, and Service	394	(4)
Cooking with Cheese	398	(1)
Summing Up	399	(1)
The Cook's Vocabulary	400	(1)
Review Questions	400	(1)
Pantry Production	401	(28)
Salads and Salad Making	401	(12)
Leafy Green Salads	402	(4)
Vegetable Salads	406	(1)
Cooked Salads	407	(2)
Fruit Salads	409	(1)
Combination Salads	410	(1)
Gelatin Salads	411	(1)
Salad on the Menu	412	(1)
Salad Presentation	413	(4)
Height	413	(1)
Color	414	(1)
Unity	415	(1)
Garnishing	416	(1)
Guidelines for Making Good Salads	417	(1)
Salad Dressings	417	(7)
Oil-and-Vinegar Dressings	417	(3)
Emulsified Dressings	420	(3)
Cooked Salad Dressings	423	(1)
Prepared Dressings	424	(1)
Putting Dressing and Salad Together	424	(1)
Cold Sauces	425	(4)
Summing Up	427	(1)
The Cook's Vocabulary	427	(1)
Review Questions	428	(1)
Hors D'Oeuvres and Food Presentation	429	(18)
Hors D'Oeuvres	429	(7)
Canapes	430	(2)
Crudites	432	(1)
Dips	432	(1)
Cocktails	433	(1)
Other Cold Hors d'Oeuvres	433	(1)
Hot Hors D'Oeuvres	434	(1)
Preparing and Holding Hors D'Oeuvres	434	(2)
Plate Presentation	436	(3)
Buffet Presentation	439	(8)
Height, Color, and Unity	439	(1)
Simplicity	439	(1)
Lasting Appeal	440	(1)
An Effect of Plenty	441	(1)
Presentation of Individual Dishes	441	(3)
Presentation of Hot Foods	444	(1)
Summing Up	445	(1)
The Cook's Vocabulary	446	(1)
Review Questions	446	(1)
The Bakeshop	447	(34)
The Baking Process	448	(1)
Ingredients and Their Functions	449	(7)
Flour	449	(1)
Liquids	450	(1)
Leaveners	451	(1)
Eggs	452	(1)
Fats	452	(1)
Sugars	453	(1)
Salt	454	(1)
Flavorings	454	(2)
Special Baking Concepts and Procedures	456	(1)
Scaling	456	(1)
Baker's Percentages	456	(1)
Pour Batters	456	(3)
Drop Batters	459	(4)
Pastes	463	(1)
Soft Doughs	464	(12)
Biscuits	465	(1)
Yeast Doughs	466	(10)
Stiff Doughs	476	(5)
Summing Up	477	(1)
The Cook's Vocabulary	478	(1)
Review Questions	479	(2)
Desserts	481	(34)
Cookies	481	(7)
About Cookies in General	482	(1)
Creaming Method	483	(1)
One-Stage Method	484	(1)
Foam (Sponge) Method	485	(2)
Makeup Methods	487	(1)
Cakes	488	(6)
About Cakes in General	488	(1)
Creaming Method	489	(1)
Two-Stage Method	490	(1)
Foam Method	491	(3)
Convenience Mixes	494	(1)
Icings and Toppings	494	(3)
Assembling and Decorating Cakes	497	(2)
Custards, Meringues, and Souffles	499	(7)
Custards	500	(4)
Meringues	504	(1)
Souffles	505	(1)
Pies and Tarts	506	(9)
Pie Doughs	506	(2)
Short Dough	508	(2)
Pie Fillings	510	(2)
Combining Desserts and Baked Products	512	(1)
Summing Up	512	(1)
The Cook's Vocabulary	513	(1)
Review Questions	513	(2)
Glossary	515	(16)
Bibliography Web sites	531	(2)
Index	533	(14)
Index of Recipes	547