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Culinary Creation An Introduction to Foodservice and World Cuisine

ISBN-10: 0750679360

ISBN-13: 9780750679367

Edition: 2006

Authors: James L. Morgan

List price: $51.95
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Description:

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word ???foodism??? is introduced to refer to biases against foods outside your culture. * Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world
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Book details

List price: $51.95
Copyright year: 2006
Publisher: Routledge
Publication date: 8/16/2011
Binding: Paperback
Pages: 400
Size: 7.00" wide x 10.00" long x 0.75" tall
Weight: 1.628
Language: English

Series Foreword
Foreword
Preface
Overview of World Food and Foodservice
The Chef
The Culture-Bound Attitude
A Brief Overview of World Cuisine
The Greeks Make Cooking an Art
The Romans Take Over
Catherine de Medici Goes to France
Boulanger Invents the Restaurant
Careme and Escoffier Modernize the Kitchen
Cultural Influences in the Mediterranean
Africa
Asia
The Caribbean
Latin America
The Stations of the Brigade System
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Keeping Your Customers and Employees Safe
The HACCP System
Background
The Seven HACCP Principles
Food Contamination
Biological Contamination
Chemical Contamination
Physical Contamination
Allergens
Pest Control
Sanitation and Hygiene
Sanitizing
Personal Hygiene
Preparing and Storing Food
Guidelines for Preparing Food
Guidelines for Food Storage
Safety in the Workplace
Professional Behavior
Management Actions to Promote Safety
Fire and Burns
Sharp Objects
Other Safety Precautions
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Your Tools
Cooking Equipment
Ranges and Cooktops
Ovens
Steam Appliances
Broilers, Grills, and Griddles
Deep Fryers
The Shape of Things to Cook: Food Processors, Mixers, and Slicers
Food Processors
Mixers
Slicers
Cold Storage
Pots, Pans, Bakeware, and Other Containers
Characteristics of Cooking Materials
Round Pots and Pans
Rectangular Pans
Earthenware Cooking Containers
Other Containers
Knives
Materials
Types of Knives
On Sharpening and Truing
Cutting Boards
Other Equipment
Basic Hand Tools and Measuring Devices
A Few International Devices
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Introduction to Culinary Techniques and Principles
Mise en Place
The Basic Challenge Regarding Mise en Place
Determining the Answer to the Mise en Place Question
Basic Knife Use
The Grip
Basic Cuts
The Components of Cooking
Nutrients
Seasoning and Flavoring Your Food
Types of Heat
Types of Cooking
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Planning and Documenting Your Culinary Creations
The Basics about Recipes
Standardized Recipes
The Block Form for Standardized Recipes
Measuring
Converting Recipes to Larger or Smaller Amounts
Developing Menus
Selecting the Foods to Offer on Your Menu
Designing the Printed Menu
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
The World of Stocks, Sauces, and Soups
Stocks
Brown Stock
Chicken Stock and Fish Stock
Japanese Fish Stock
Vegetable Stock
Bases
Sauces
Classic French Sauces
World Sauces
Soups
Soup Toppings
Unthickened Soups
Thick Soups
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Finger Foods: Appetizers and Sandwiches
Appetizers
Canapes
Crudites and Dips
Appetizers from Other Traditions
Sandwiches
A Brief History of the Sandwich
The Sandwich's Exterior
The Sandwich's Interior
Setting up the Sandwich Station
Classic Sandwiches
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating Salads
Definition and History of Salads
Salad Elements
Parts of a Salad
Categories of Salad Ingredients
Regional Salad Ingredients
Universal Greens
Varieties of Salads
First-Course Salads
Main-Dish Salads
Side-Dish Salads
Cooked Salads
Dessert Salads
Dressings
Vinaigrette Dressings
Creamy Dressings
Asian Dressings
Salad Guidelines
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating with Meats
Meat: Past and Present
Types and Cuts of Meat
Meat Inspection and Grading
Beef
Pork
Lamb
Veal
Components of Meat
Muscle and Connective Tissues
Fat
Aging Meats
Storing Meat
Buying Meats
Cooking Meats
Low Temperature or High Temperature?
Moist Heat or Dry Heat?
Is It Done Yet?
Pathogens
Offal
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating with Poultry
Poultry: Past and Present
Types of Poultry
Poultry Inspection and Grading
Chickens
Turkeys
Ducks
Geese
Other Kinds of Poultry
Components of Poultry
Buying Poultry
Storing Poultry
Cooking Poultry
Trussing
Fabricating Poultry
Doneness of Poultry
Dry-Heat Cooking
Moist-Heat Cooking
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating with Seafood
Seafood: Past and Present
Types of Seafood
Fish
Shellfish
Components of Fish
Purchasing and Storing Fish
Determining Freshness of Seafood
Market Forms of Seafood
Seafood Storage
Cooking Seafood
How to Kill a Lobster
How to Shuck an Oyster
Filleting a Round Fish
Cooking Seafood
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating with Vegetables
Vegetables: A World Tour
Asia
Central and Southern Africa
The Mediterranean
Northern Europe
The Americas
How Cooking Affects Vegetables
Effects on Texture
Pigments
Nutrients
Description, Basic Preparation, Cooking, and Storage
Leafy Vegetables
Stem Vegetables
"Fruit" Vegetables
Onions
Crucifers
Roots
Mushrooms
Potatoes
Grains
Beans
Convenience Vegetables: Frozen and Canned
Pasta
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Creating with Dairy Products and Eggs
History of Dairy Products and Eggs
Milk Products
Nonfermented Milk Products
Cream
Fermented Milk Products
Cooking Milk Products
Butter
Cheese
Fresh Cheeses
Ripened Cheeses
Eggs
Structure of an Egg
Grades and Forms of Eggs
Cooking Guidelines
Eggs around the World
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Basic Baking Principles
History of Baking
The Elements Used in Baking
Leavening
Sweetening
Flavoring
Stabilizing
Thickening
Tenderizing
The Bread-Making Process
The Effects of Baking
Quick Breads
Biscuit Method
Muffin Method
Summary and Conclusion
Selected Terms for Review
Review Questions
Suggested Readings/Web Sites to Visit
Bibliography
Glossary
Index