PROFESSIONAL COOKING 2ND EDITION COLLEGE
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- Wiley
More About This Title PROFESSIONAL COOKING 2ND EDITION COLLEGE
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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.
English
The Food Service Industry.
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Use.
The Menu.
Preparation.
Stocks and Sauces.
Soups.
Understanding Meats.
Cooking Meats.
Understanding Poultry.
Cooking Poultry.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
Understanding Vegetables.
Cooking Vegetables.
Potatoes and Other Starches.
Salads and Salad Dressing.
Sandwiches and Hors d'Oeuvres.
Breakfast Preparation.
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.
Yeast Products.
Quick Breads.
Cakes and Icings.
Cookies.
Pies and Pastries.
Appendices.
Bibliography.
Glossary.
Index.
