PROFESSIONAL COOKING 2ND EDITION COLLEGE
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More About This Title PROFESSIONAL COOKING 2ND EDITION COLLEGE
The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.
The Food Service Industry.
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Use.
Stocks and Sauces.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Potatoes and Other Starches.
Salads and Salad Dressing.
Sandwiches and Hors d'Oeuvres.
Dairy Products, and Coffee and Tea.
Food Presentation and Garnish.
Recipes from International Cuisines.
Bakeshop Production: Basic Principles and Ingredients.
Creams, Custards, Puddings, Frozen Desserts and Sauces.
Cakes and Icings.
Pies and Pastries.