Culinary Fundamentals

Name: Culinary Fundamentals
Price: 6.44 USD
Availability: InStock
ISBN: 9780131180116

ISBN-10: 0131180118

ISBN-13: 9780131180116

Edition: 2006

Authors: American Culinary Federation Staff

List price: $146.47

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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…

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: 5.918
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