Culinary Fundamentals

ISBN-10: 0131180118

ISBN-13: 9780131180116

Edition: 2006

List price: $146.47
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Description: Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation -- from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. "Section One" takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. "Section Two" introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. "Section Three" continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. "Section Four" introduces the tools of the trade. "Section Five" is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. "Sections Six through Twelve" are the heart of this book-basic cooking skills-stocks, sauces, sautes, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

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Book details

List price: $146.47
Copyright year: 2006
Publisher: Prentice Hall PTR
Publication date: 8/26/2005
Binding: Hardcover
Pages: 1104
Size: 8.50" wide x 11.00" long x 1.75" tall
Weight: 6.424
Language: English

Introduction
Professionalism
Nutrition, Safety, and Science
Nutrition
Sanitation and Safety
Food Science
Culinary Math and Recipes
Culinary Math
Recipes
Tools and Equipment
Equipment Identification
Knife Skills
Ingredients
Dairy and Dry Goods
Meat and Poultry
Fish Identification and Fabrication
Fresh Produce Identification and Handling
Basic Mise en Place Techniques
Stocks, Soups, and Sauces
Stocks
Soups
Sauces
Dry Heat Techniques
Sauteing
Frying
Roasting
Barbecuing
Grilling and Broiling
Moist Heat Techniques
Braising and Stewing
Shallow Poaching and Steaming
Poaching and Simmering
Completing the Plate
Vegetables
Starches
Pantry
Breakfast
Salads and Dressings
Sandwiches
Garde Manger
Garde-manger
Hors doeuvres and appetizers
Baking
Baking
Advanced Topics
Flavor Dynamics
Presentation
Cuisines of the World
Europe
Asia
The Americas Appendices Glossary with phonetic pronunciations
Conversion Tables: temperature, weight, volume
Volume and weight conversions for Selected Foods
Pan Sizes
Scoop and ladle sizes
Can sizes
Sample HACCP Recipe
Suggested Reading List
Magazines, Journals, and Periodicals
Professional Organizations
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