ENGLISH

The professional chef

Book information

Publisher
Wiley
Year
2011
ISBN
9780470421352, 0470421355
Language
english
Format
PDF
Filesize
46 MB (48429836 bytes)
Edition
9ed.
Pages
1212\1235
Time added
2020-05-20 05:22:20

Description

Cover Title Page Copyright Page Contents Master Recipe List Acknowledgments Introduction PART ONE: The Culinary Professional Chapter 1: INTRODUCTION TO THE PROFESSION Chapter 2: MENUS AND RECIPES Chapter 3: THE BASICS OF NUTRITION AND FOOD SCIENCE Chapter 4: FOOD AND KITCHEN SAFETY PART TWO: Tools and Ingredients in the Professional Kitchen Chapter 5: EQUIPMENT IDENTIFICATION Chapter 6: MEAT, POULTRY, AND GAME IDENTIFICATION Chapter 7: FISH AND SHELLFISH IDENTIFICATION Chapter 8: FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION Chapter 9: DAIRY AND EGG PURCHASING AND IDENTIFICATION Chapter 10: DRY GOODS IDENTIFICATION PART THREE: Stocks, Sauces, and Soups Chapter 11: MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS Chapter 12: STOCKS Chapter 13: SAUCES Chapter 14: SOUPS PART FOUR: Meats, Poultry, Fish, and Shellfish Chapter 15: MISE EN PLACE FOR MEATS, POULTRY, FISH, AND SHELLFISH Chapter 16: FABRICATING MEATS, POULTRY, AND FISH Chapter 17: GRILLING, BROILING, AND ROASTING Chapter 18: SAUTÉING, PAN FRYING, AND DEEP FRYING Chapter 19: STEAMING AND SUBMERSION COOKING Chapter 20: BRAISING AND STEWING PART FIVE: Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings Chapter 21: MISE EN PLACE FOR VEGETABLES AND FRESH HERBS Chapter 22: COOKING VEGETABLES Chapter 23: COOKING POTATOES Chapter 24: COOKING GRAINS AND LEGUMES Chapter 25: COOKING PASTA AND DUMPLINGS PART SIX: Breakfast and Garde Manger Chapter 26: COOKING EGGS Chapter 27: SALAD DRESSINGS AND SALADS Chapter 28: SANDWICHES Chapter 29: HORS D’OEUVRE AND APPETIZERS Chapter 30: CHARCUTERIE AND GARDE MANGER PART SEVEN: Baking and Pastry Chapter 31: BAKING MISE EN PLACE Chapter 32: YEAST BREADS Chapter 33: PASTRY DOUGHS AND BATTERS Chapter 34: CUSTARDS, CREAMS, AND MOUSSES Chapter 35: FILLINGS, FROSTINGS, AND DESSERT SAUCES Chapter 36: PLATED DESSERTS Appendix Glossary Readings and Resources Recipe Index Subject Index

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