Full Description
This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Contents
1 The Food-Service Industry, 1 2 Sanitation and Safety, 5 3 Tools and Equipment, 9 4 Menus, Recipes, and Cost Management, 15 5 Nutrition, 29 6 Basic Principles of Cooking and Food Science, 33 7 Mise en Place, 39 8 Stocks and Sauces, 43 9 Soups, 53 10 Understanding Vegetables, 59 11 Cooking Vegetables, 63 12 Potatoes, 69 13 Legumes, Grains, Pasta, and Other Starches, 77 14 Cooking Methods for Meat, Poultry, and Fish, 85 15 Understanding Meats and Game, 93 16 Cooking Meats and Game, 101 17 Understanding Poultry and Game Birds, 107 18 Cooking Poultry and Game Birds, 111 19 Understanding Fish and Shellfish, 117 20 Cooking Fish and Shellfish, 121 21 Salad Dressings and Salads, 127 22 Sandwiches, 135 23 Hors d Oeuvres, 139 24 Breakfast Preparation, 143 25 Dairy and Beverages, 147 26 Cooking for Vegetarian Diets, 153 27 Sausages and Cured Foods, 159 28 Pates, Terrines, and Other Cold Foods, 163 29 Food Presentation, 167 30 Bakeshop Production: Basic Principles and Ingredients, 171 31 Yeast Products, 177 32 Quick Breads, 181 33 Cakes and Icings, 183 34 Cookies, 189 35 Pies and Pastries, 193 36 Creams, Custards, Puddings, Frozen Desserts, and Sauces, 199 Appendix Sample Prices, 207
