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9780470041710

Professional Cooking for Canadian Chefs, Study Guide

by
  • ISBN13:

    9780470041710

  • ISBN10:

    0470041714

  • Edition: 6th
  • Format: Nonspecific Binding
  • Copyright: 2006-01-01
  • Publisher: Unknown
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List Price: $63.30

Summary

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

Table of Contents

The Food Service Industry
Sanitation and Safety
Tools and Equipment
Basic Cooking Principles
Menus, Recipes, and Cost Management
Nutrition
Mise en Place
Stocks and Sauces
Soups
Understanding Meats and Game
Cooking Meats and Game
Understanding Poultry and Game Birds
Cooking Poultry and Game Birds
Understanding Fish and Shellfish
Cooking Fish and Shellfish
Understanding Vegetables
Cooking Vegetables
Potatoes
Legumes, Grains, Pasta, and Other Starches
Cooking for Vegetarian Diets
Salads and Salad Dressings
Sandwiches
Hors d'Oeuvres
Breakfast Preparation
Dairy and Beverages
Sausages and Cured Foods
Pate's, Terrines, and Other Cold Foods
Food Presentation and Garnish
Bakeshop Production: Basic Principles and Ingredients
Yeast Products
Quick Breads
Cakes and Icings
Cookies
Pies and Pastries
Creams, Custards, Puddings, Frozen Desserts, and Sauces
Appendix
Sample Prices
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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