Classical Cooking the Modern Way

Front Cover
CBI Publishing Company, 1979 - Cooking - 625 pages
Abstract: A foodservice reference source that covers principles of kitchen management and cookery, this edition is the first English version, based on the 7th German and 1st French editions. Included are the fundamentals of classical French cookery and the latest developments and trends in the foodservice industry. Descriptions and illustrations for all basic forms of food preparations are provided. The book is divided into 2 parts: 1) General theory and 2) Cookery. Part 1 covers: kitchen principles, foods, nutrition, menus, and accountability. Part 2 covers preparation of specific food types (e.g., sauces, salads, entrees). A glossary and references are included. This resource can be used in conjunction with the film series "The Modern Basics of Classical Cooking." (kbc).

From inside the book

Contents

Specialized Professional Knowledge
3
Food Sanitation 1 2 9 Sanitation of the Utensils
10
Organization and Installation
20
Copyright

20 other sections not shown

Common terms and phrases

Bibliographic information