Classical Cooking the Modern WayAbstract: 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
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Page 321
... Cream 1 quart 55 grams 1 liter OR Thickening : Cream Egg yolks 1 pint 2 5 deciliters 2 PROCEDURE 1. Melt fat . Add flour and blend . Cook slowly and stir . Do not let flour brown . 2. Add cold stock and simmer for about 30 minutes . If ...
... Cream 1 quart 55 grams 1 liter OR Thickening : Cream Egg yolks 1 pint 2 5 deciliters 2 PROCEDURE 1. Melt fat . Add flour and blend . Cook slowly and stir . Do not let flour brown . 2. Add cold stock and simmer for about 30 minutes . If ...
Page 322
... Cream Soup Derby - Creme Derby is a basic cream soup made with onion , seasoned with curry , and gar- nished with dry cooked rice , chopped truffles , and , if desired , chicken dumplings . Cream of Green Wheat Soup - Creme de ble vert ...
... Cream Soup Derby - Creme Derby is a basic cream soup made with onion , seasoned with curry , and gar- nished with dry cooked rice , chopped truffles , and , if desired , chicken dumplings . Cream of Green Wheat Soup - Creme de ble vert ...
Page 589
... cream may be served either individually or combined . The ice cream may be topped with poached fruits , fresh fruits , syrups , nuts , coconut , or a combination of any of these . The sundaes are often garnished with whipped cream ...
... cream may be served either individually or combined . The ice cream may be topped with poached fruits , fresh fruits , syrups , nuts , coconut , or a combination of any of these . The sundaes are often garnished with whipped cream ...
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
½ teaspoon 3½ ounces 50 grams Allemande Sauce bacon baking basic Bay leaf beef blanched bouquet garni Braise bread brown butter celery cheese chicken chopped cold color Consomme cooked covered cream cutlets d'oeuvre deciliters Deglaze demi-glace diced dish dough duxelles egg yolks FIGURE fillets fish flavor flour forcemeat fresh fruit garnished glazed grams gratin heat hors d'oeuvre INGREDIENTS U.S. Weight kilograms kitchen lemon juice liquid liters liver lobster Madeira meat menu milk minutes mirepoix mixture mushrooms onion ounces ounces 100 grams ounces 50 oven paprika parsley pastry pepper poached Pommes pork potatoes poultry pounds prepared PROCEDURE puff paste quarts recipe rice Roast salads salt Sauce Sauce Saute sauteed seasoning served separately shallots simmer slices soup Species and description Steak stewed stuffed Style sugar tablespoon temperature truffles Veal veau vegetables Veloute Volume Metric Weight Weight or Volume white wine YIELD
References to this book
Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives Elena Molokhovets Limited preview - 1998 |