Professional Cooking, Student Workbook, 5th Edition,9780471208815

Professional Cooking, Student Workbook, 5th Edition

by
Edition: 5th
ISBN13: 9780471208815
ISBN10: 0471208817
Format: Paperback
Pub. Date: 2002-06-01
Publisher(s): Wiley
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Summary

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

Table of Contents

Introduction ix
The Food Service Industry
1(5)
Learning Objectives
1(5)
Study Outline
1(2)
Exercises
3(2)
Check-in
5(1)
Sanitation and Safety
6(6)
Learning Objectives
6(6)
Study Outline
6(2)
Exercises
8(3)
Check-in
11(1)
Tools and Equipment
12(6)
Learning Objectives
12(6)
Study Outline
12(2)
Exercises
14(3)
Check-in
17(1)
Basic Cooking Principles
18(5)
Learning Objectives
18(5)
Study Outline
19(1)
Exercises
20(2)
Check-in
22(1)
The Recipe: Its Structure and its Use
23(6)
Learning Objectives
23(6)
Study Outline
24(1)
Exercises
25(3)
Check-in
28(1)
The Menu
29(6)
Learning Objectives
29(6)
Study Outline
29(2)
Exercises
31(3)
Check-in
34(1)
Mise en Place
35(5)
Learning Objectives
35(5)
Study Outline
35(2)
Exercises
37(2)
Check-in
39(1)
Stocks and Sauces
40(5)
Learning Objectives
40(5)
Study Outline
41(1)
Exercises
41(3)
Check-in
44(1)
Soups
45(4)
Learning Objectives
45(4)
Study Outline
45(1)
Exercises
46(2)
Check-in
48(1)
Understanding Meats and Game
49(5)
Learning Objectives
49(5)
Study Outline
50(1)
Exercises
51(2)
Check-in
53(1)
Cooking Meats and Game
54(4)
Learning Objectives
54(4)
Study Outline
54(1)
Exercises
55(2)
Check-in
57(1)
Understanding Poultry and Game Birds
58(4)
Learning Objectives
58(4)
Study Outline
58(1)
Exercises
59(2)
Check-in
61(1)
Cooking Poultry and Game Birds
62(4)
Learning Objectives
62(4)
Study Outline
62(1)
Exercises
63(2)
Check-in
65(1)
Understanding Fish and Shellfish
66(5)
Learning Objectives
66(5)
Study Outline
67(1)
Exercises
68(2)
Check-in
70(1)
Cooking Fish and Shellfish
71(5)
Learning Objectives
71(5)
Study Outline
71(1)
Exercises
72(3)
Check-in
75(1)
Understanding Vegetables
76(6)
Learning Objectives
76(6)
Study Outline
76(1)
Exercises
77(4)
Check-in
81(1)
Cooking Vegetables
82(4)
Learning Objectives
82(4)
Study Outline
82(1)
Exercises
83(2)
Check-in
85(1)
Potatoes and Other Starches
86(7)
Learning Objectives
86(7)
Study Outline
86(2)
Exercises
88(4)
Check-in
92(1)
Salads and Salad Dressings
93(6)
Learning Objectives
93(6)
Study Outline
94(1)
Exercises
95(3)
Check-in
98(1)
Sandwiches and Hors d'Oeuvres
99(4)
Learning Objectives
99(4)
Study Outline
99(1)
Exercises
100(2)
Check-in
102(1)
Breakfast Preparation, Dairy Products, and Coffee and Tea
103(7)
Learning Objectives
103(7)
Study Outline
104(1)
Exercises
105(4)
Check-in
109(1)
Sausages and Cured Foods
110(4)
Learning Objectives
110(4)
Study Outline
110(2)
Exercises
112(1)
Check-in
113(1)
Pates, Terrines, and Other Cold Foods
114(6)
Learning Objectives
114(6)
Study Outline
114(2)
Exercises
116(3)
Check-in
119(1)
Food Presentation and Garnish
120(7)
Learning Objectives
120(7)
Study Outline
120(2)
Exercises
122(4)
Check-in
126(1)
Recipes from International Cuisines
127(3)
Learning Objectives
127(3)
Study Outline
127(1)
Exercises
128(1)
Check-in
129(1)
Bakeshop Production: Basic Principles and Ingredients
130(5)
Learning Objectives
130(5)
Study Outline
130(2)
Exercises
132(2)
Check-in
134(1)
Yeast Products
135(4)
Learning Objectives
135(4)
Study Outline
135(1)
Exercises
136(2)
Check-in
138(1)
Quick Breads
139(2)
Learning Objectives
139(2)
Study Outline
139(1)
Exercises
139(1)
Check-in
140(1)
Cakes and Icings
141(4)
Learning Objectives
141(4)
Study Outline
141(1)
Exercises
142(2)
Check-in
144(1)
Cookies
145(3)
Learning Objectives
145(3)
Study Outline
145(1)
Exercises
146(1)
Check-in
147(1)
Pies and Pastries
148(4)
Learning Objectives
148(4)
Study Outline
148(1)
Exercises
149(2)
Check-in
151(1)
Creams, Custards, Puddings, Frozen Desserts, and Sauces
152(4)
Learning Objectives
152(4)
Study Outline
152(1)
Exercises
153(2)
Check-in
155(1)
Practice Test 156(10)
Practice Test Answer Key 166(1)
Chapter Check-in Answer Key 167

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