Professional cooking

Description

[This book] gives you a complete foundation in cooking techniques and the theories behind them. Progressing logically from simple cooking methods to more advanced techniques, [it] helps you to understand underlying principles first and then focus on applying them ... It ... work[s] ... through every part of the menu. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing.-Dust jacket.;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 -- Pates, 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 -- Appendices: Metric conversion factors; Standard can sizes; Approximate weight-volume equivalents of dry foods; Kitchen math exercises, metric versions; Eggs and safety -- Glossary -- US-UK cooking vocabulary -- French-English cooking vocabulary. 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 -- Pates, 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 -- Appendices: Metric conversion factors Standard can sizes Approximate weight-volume equivalents of dry foods Kitchen math exercises, metric versions Eggs and safety -- Glossary -- US-UK cooking vocabulary -- French-English cooking vocabulary.