Study Guide To Accompany The Professional Chef

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رقم التسجيلة 4896
نوع المادة book
ردمك 0471209163
رقم الطلب

TX820.P738

العنوان Study Guide To Accompany The Professional Chef
بيان الطبعة E. 7
بيانات النشر New York, NY: John Wiley & Sons, 2002.
الوصف المادي 263 P
بيان السلسلة The Culinary Institute Of America
المحتويات / النص

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 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 Chapter 11 Mise en Place for Stocks, Sauces, and Soups Chapter 12 Stocks Chapter 13 Sauces Chapter 14 Soups Chapter 15 Mise en Place for Meats, Poultry, and Fish Chapter 16 Fabricating Meats, Poultry, and Fish Chapter 17 Grilling and Broiling, Roasting and Baking Chapter 18 Sauteing, Pan Frying, and Deep Frying Chapter 19 Steaming and Submersion Cooking Chapter 21 Mise en Place for Vegetables and Fresh Herbs Chapter 20 Braising and Stewing Chapter 22 Cooking Vegetables Chapter 23 Cooking Potatoes Chapter 24 Cooking Grains and Legumes Chapter 25 Cooking Pasta and Dumplings 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 Chapter 31 Baking Mise en Place Chapter 32 Yeast Breads Chapter 33 Quick Breads, Cakes, and Other Batters Chapter 34 Pastry Doughs and Cookies Chapter 35 Icing, Dessert Sauces, and Creams

المستخلص

The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire. From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook. The Culinary Institute of America has been hailed as "The nation's most influential training schoolfor professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

المواضيع Quantity cooking