The Culinary Professional, 1st Edition
The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.
Table of Contents
Abbreviated Contents
The Culinary Professional, 1st Edition
- Front Matter
- 1 - Welcome to the Foodservice Industry
- 2 - Understanding Foodservice Operations
- 3 - Workstations in the Professional Kitchen
- 4 - The Professional Chef
- 5 - Sanitation Hazards
- 6 - Sanitation Procedures
- 7 - Safety in the Kitchen
- 8 - Knives and Hand Tools in the Professional Kitchen
- 9 - Knife Skills
- 10 - Smallwares
- 11 - Large Equipment
- 12 - Using Recipes
- 13 - Basic Preparations — Mise en Place
- 14 - Kitchen Staples
- 15 - Cooking Principles
- 16 - Salads and Dressings
- 17 - Fruit Identification
- 18 - Fruit Preparation
- 19 - Cold Sandwiches
- 20 - Stocks
- 21 - Sauces
- 22 - Soups
- 23 - Vegetable Identification
- 24 - Vegetable Cookery
- 25 - Starch Identification
- 26 - Starch Cookery
- 27 - Meat and Poultry Identification
- 28 - Basic Meat and Poultry Preparation
- 29 - Dry-Heat Cooking Methods for Meat and Poultry
- 30 - Moist-Heat and Combination Cooking Methods for Meat and Poultry
- 31 - Fish and Shellfish Identification
- 32 - Fish and Shellfish Preparation and Cookery
- 33 - Hot Sandwiches and Pizza
- 34 - Dairy and Egg Identification
- 35 - Breakfast Cookery
- 36 - Introduction to the Bakeshop
- 37 - Quick Breads and Batters
- 38 - Cookies
- 39 - Yeast-Raised Products
- 40 - Pies and Tarts
- 41 - Cakes
- 42 - Custards, Foams, and Buttercreams
- 43 - Dessert Sauces and Frozen Desserts
- 44 - Food Presentation
- 45 - Table Service
- 46 - Entering the Workforce
- 47 - Culinary History
- 48 - Nutrition
- 49 - Managing Resources
- 50 - Menus
- 51 - Developing Taste
- Appendixes
- Glossary
- Index