Professional Cooking, Teacher's Manual
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.
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ANSWERS TO QUESTIONS ANSWERS TO TEST bacteria baking soda Basic procedures beef Beurre Manié boiling braising bread broiling brown Brunoise butter buttercream cake CHAPTER GOALS CHAPTER OUTLINE Outline CHAPTER OVERVIEW cheese chicken Cook fish cookies cooking methods cornstarch cream soups custard deep-frying demonstration dishes dough dressing egg whites egg yolks equipment fillets flavor flour foods fresh fried garnish gelatin gluten GOALS After studying green important ingredients kitchen Leading Sauce leavening agent liquid mayonnaise meat menu meringue milk mirepoix mixing methods Numbers Points onion oven overcooked OVERVIEW AND SUGGESTIONS pan-frying Pastry Cream pie dough poaching Points of Emphasis potatoes poultry Prepare proteins puff pastry QUESTIONS FOR DISCUSSION refrigerator rice roast roux salads sandwiches sautéing Scaloppine seasonings shellfish shortening simmering starch steak steam student practice studying this chapter sugar techniques temperature tender texture tomato types vegetables Veloute waxy yeast