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More About This Title Study Guide to Accompany Professional Cooking, 5thEdition
English
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
English
2 Sanitation and Safety.
3 Tools and Equipment.
4 Basic Cooking Principles.
5 The Recipe: Its Structure and Its Use.
6 The Menu.
7 Mise En Place.
8 Stocks and Sauces.
9 Soups.
10 Understanding Meats and Game.
11 Cooking Meats and Game.
12 Understanding Poultry and Game Birds.
13 Cooking Poultry and Game Birds.
14 Understanding Fish and Shellfish.
15 Cooking Fish and Shellfish.
16 Understanding Vegetables.
17 Cooking Vegetables.
18 Potatoes and Other Starches.
19 Salads and Salad Dressings.
20 Sandwiches and Hors d?Oeuvres.
21 Breakfast Preparation, Dairy Products, and Coffee and Tea.
22 Sausages and Cured Foods.
23 Paˆte´s, Terrines, and Other Cold Foods.
24 Food Presentation and Garnish.
25 Recipes From International Cuisines.
26 Bakeshop Production: Basic Principles and Ingredients.
27 Yeast Products.
28 Quick Breads.
29 Cakes and Icings.
30 Cookies.
31 Pies and Pastries.
32 Creams, Custards, Puddings, Frozen Desserts, and Sauces.
Appendix: Sample Prices.
