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Study Guide to Accompany Professional Cooking 3E
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  • Wiley

More About This Title Study Guide to Accompany Professional Cooking 3E

  • English

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For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
  • English

English

The Food Service Industry.

Sanitation and Safety.

Tools and Equipment.

Basic Cooking Principles.

The Recipe: Its Structure and Its Use.

The Menu.

Pre-Preparation.

STOCKS, SAUCES, AND SOUPS.

Stocks and Sauces.

Soups.

MEAT, POULTRY, AND FISH.

Understanding Meats.

Cooking Meats.

Understanding Poultry.

Cooking Poultry.

Understanding Fish and Shellfish.

Cooking Fish and Shellfish.

VEGETABLES AND GRAINS.

Understanding Vegetables.

Cooking Vegetables.

Potatoes and Other Starches.

THE PANTRY AND OTHER SPECIAL SUBJECTS.

Salads and Salad Dressings.

Sandwiches and Hors d'Oeuvres.

Breakfast Preparation, Dairy Products, and Coffee and Tea.

Food Presentation and Garnish.

Recipes from International Cuisines.

THE BAKESHOP.

Bakeshop Production: Basic Principles and Ingredients.

Yeast Products.

Quick Breads.

Cakes and Icings.

Cookies.

Pies and Pastries.

Creams, Custards, Puddings, Frozen Desserts, and Sauces.

Appendices.

Bibliography.

Glossary.

Index.

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