Książki

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Professional Cooking: EMEA Edition

1. The Food-Service Industry2. Sanitation and Safety3. Tools and Equipment4. Menu, Recipes, and Cost Management5. Nutrition6. Basic Principles of Cooking and Food Science7. Mise en Place8. Stocks9. Sauces10. Soups11. Understanding Vegetables12. Cooking Vegetables13. Potatoes14. Legumes, Grains, Pasta, and Other Starches15. Cooking Methods for Meat, Poultry, and Fish16. Understanding Meats and Game17. Cooking Meats and Game18. Understanding Poultry and Game Birds19. Cooking Poultry and Game Birds20. Understanding Fish and Shellfish21. Cooking Fish and Shellfish22. Salad Dressings and Salads23. Sandwiches24. Hors D'Oeuvres25. Breakfast Preparation26. Dairy and Beverages27. Cooking for Vegetarian Diets28. Sausages and Cured Food29. Pates, Terrines, and Other Cold Foods30. Food Presentation31. Bakeshop Production: Basic Principles and Ingredients32. Yeast Products33. Quick Breads34. Cakes and Icings35. Cookies36. Pies and Pastries37. Creams, Custards, Puddings, Frozen Desserts, and SaucesAppendix 1: Metric Conversion FactorsAppendix 2: Standard Can SizesAppendix 3: Approximate Weight-Volume Equivalents of Dry FoodsAppendix 4: Kitchen Math Exercises: Metric VersionsAppendix 5: Eggs and Safety