Synopses & Reviews
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, sautés, 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.
Synopsis
This package contains the following components:
-0131180118: Culinary Fundamentals
-0131180134: Study Guide
Table of Contents
SECTION 1. INTRODUCTION
Unit 1. Professionalism
SECTION 2. NUTRITION, SAFETY, AND SCIENCE
Unit 2. Nutrition
Unit 3. Sanitation and Safety
Unit 4. Food Science
SECTION 3. CULINARY MATH AND RECIPES
Unit 5. Culinary Math
Unit 6. Recipes
SECTION 4. TOOLS AND EQUIPMENT
Unit 7. Equipment Identification
Unit 8. Knife Skills
SECTION 5. INGREDIENTS
Unit 9. Dairy and Dry Goods
Unit 10. Meat and Poultry
Unit 11. Fish Identification and Fabrication
Unit 12. Fresh Produce Identification and Handling
Unit 13. Basic Mise en Place Techniques
SECTION 6. STOCKS, SOUPS, AND SAUCES
Unit 14. Stocks
Unit 15. Soups
Unit 16. Sauces
SECTION 7. DRY HEAT TECHNIQUES
Unit 17. Sautéing
Unit 18. Frying
Unit 19. Roasting
Unit 20. Barbecuing
Unit 21. Grilling and Broiling
SECTION 8. MOIST HEAT TECHNIQUES
Unit 22. Braising and Stewing
Unit 23. Shallow Poaching and Steaming
Unit 24. Poaching and Simmering
SECTION 9. COMPLETING THE PLATE
Unit 25. Vegetables
Unit 26. Starches
SECTION 10. PANTRY
Unit 27. Breakfast
Unit 28. Salads and Dressings
Unit 29. Sandwiches
SECTION 11. GARDE MANGER
Unit 30. Garde-manger
Unit 31. Hors d’oeuvres and appetizers
SECTION 12. BAKING
Unit 32. Baking
SECTION 13. ADVANCED TOPICS
Unit 33. Flavor Dynamics
Unit 34. Presentation
SECTION 14. CUISINES OF THE WORLD
Unit 35. Europe
Unit 36. Asia
Unit 37. 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.