Study Guide To Accompany : The Professional Chef

رقم التسجيلة 6538
نوع المادة book
ردمك 0471973009
رقم الطلب


العنوان Study Guide To Accompany : The Professional Chef
بيان الطبعة Ed. 8
بيانات النشر New York, NY: John Wiley & Sons, 2006.
الوصف المادي 228 P
المحتويات / النص

IIntroduction 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: Fruits, Vegetables, 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: Sauteeing, Pan Frying, and Deep Frying Chapter 19: Steaming and Submersion Cooking 000 Chapter 20: Braising and Stewing 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 Chapter 26: TK International Chapter 27: TK International Chapter 28: TK International Chapter 29: Cooking Eggs Chapter 30: Salad Dressings and Salads Chapter 31: Sandwiches Chapter 32: Hors d' Oeuvre and Appetizers Chapter 33: Charcuterie and Garde Manger Chapter 34: Functions of Baking Ingredients Chapter 35: Yeast Breads Chapter 36: Pastry Doughs and Batters Chapter 37: Custards, Creams and Mousse Chapter 38: Fillings, Frostings and Dessert Sauces

المواضيع Quantity cooking