Professional Cooking, 9th Edition [9 ed.] 9781119399629, 1119399629

Cover; Title Page; Copright; Contents; Preface; Acknowledgments; About CulinarE-Companion™; 1 THE FOOD-SERVICE INDUSTRY;

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Table of contents :
Cover
Title Page
Copright
Contents
Preface
Acknowledgments
About CulinarE-Companion™
1 THE FOOD-SERVICE INDUSTRY
A HISTORY OF MODERN FOOD SERVICE
The Origins of Classical and Modern Cuisine
Carême
Escoffier
Modern Technology
Cooking in the Twentieth and Twenty-First Centuries
THE ORGANIZATION OF MODERN KITCHENS
The Basis of Kitchen Organization
The Classical Brigade
Modern Kitchen Organization
Skill Levels
Other Professional Opportunities
Standards of Professionalism
2 SANITATION AND SAFETY
FOOD HAZARDS
Pathogens
Chemical and Physical Hazards
Allergens MANAGING FOOD SAFETYPersonal Hygiene
Food Storage
Food Handling and Preparation
Cleaning and Sanitizing Equipment
Rodent and Insect Control
Setting up a HACCP System for Food Safety
Learning More About Food Safety
MANAGING WORKPLACE SAFETY
The Safe Workplace
Preventing Cuts
Preventing Burns
Preventing and Dealing With Fires
Preventing Injuries from Machines and Equipment
Preventing Falls
Preventing Strains and Injuries From Lifting
3 TOOLS AND EQUIPMENT
COOKING EQUIPMENT
Introduction to Quantity Food Equipment
Rangetops
Ovens
Conventional Ovens
Convection Ovens Broilers and SalamandersGrills
Griddles
Rotisseries
Deep Fryers
Tilting Skillets
Steam-Jacketed Kettles
Steam Cookers
PROCESSING, HOLDING, AND STORAGE EQUIPMENT
Mixers
Food Cutters
Slicers
Vertical Cutter/Mixers
Food Processors
Blenders
Immersion Blenders
Hot Food Holding Equipment
Cold Food Storage Equipment
POTS, PANS, AND CONTAINERS
Metals and Conductivity
Pots and Pans and their Uses
MEASURING DEVICES, HAND TOOLS, AND SMALL EQUIPMENT
Measuring Devices
Knives
Hand Tools and Small Equipment
4 MENUS, RECIPES, AND COST MANAGEMENT
MENUS
Menu Forms and Functions Building the MenuControlling Food Costs
RECIPES
The Uses and Limitations of Recipes
Standardized Recipes
Instructional Recipes
Cooking with Judgment
MEASUREMENT
Ingredient Measurement
Portion Control
Units of Measure
The Metric System
KITCHEN MATH
Converting Recipes
Problems in Converting Recipes
Food Cost Calculations
5 NUTRITION
NUTRIENTS
Calories
Kinds of Nutrients and their Importance
BALANCED DIETS AND MENUS
Working with Exchange Groups
Cooking Healthful Meals
6 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
HEAT AND FOOD
What is Heat?
Effects of Heat on Foods HEAT MANAGEMENTHeat Transfer
Doneness and Cooking Times
Controlling Heat on the Stovetop
Cooking to the Center
COOKING METHODS
Dry Heat Methods
Dry-Heat Methods Using Fat
Moist-Heat Methods
Microwave Cooking
Cooking Sous Vide
Avant-Garde Techniques
Summary of Cooking Terms
EMULSIONS
Temporary Emulsions
Permanent Emulsions
Emulsions in the Bakeshop
Sausages
BUILDING FLAVOR
An Example of Flavor Building
General Concepts in Flavor Building
Seasoning and Flavoring Ingredients
Using Herbs and Spices
7 MISE EN PLACE
PLANNING AND ORGANIZING PRODUCTION
The Problem

Professional Cooking, 9th Edition [9 ed.]
 9781119399629, 1119399629

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