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Introduction to Culinary Arts 2nd edition [Kietas viršelis]

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  • Formatas: Hardback, 896 pages, aukštis x plotis x storis: 285x235x35 mm, weight: 1990 g
  • Išleidimo metai: 18-Feb-2014
  • Leidėjas: Pearson
  • ISBN-10: 0132737442
  • ISBN-13: 9780132737449
Kitos knygos pagal šią temą:
Introduction to Culinary Arts 2nd editionDidesnis paveikslėlis
  • Formatas: Hardback, 896 pages, aukštis x plotis x storis: 285x235x35 mm, weight: 1990 g
  • Išleidimo metai: 18-Feb-2014
  • Leidėjas: Pearson
  • ISBN-10: 0132737442
  • ISBN-13: 9780132737449
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780132737449.html
Raktažodžiai:

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

Teaching and Learning Experience:

  • From theory to application, provides a solid foundation in culinary arts
  • Offers a wealth of features that spotlight key techniques and information
  • Addresses culinary management and business
Culinary Education and Training xii
Culinary Education: A Day in the Life xii
Becoming a Professional xviii
Working in Restaurants xx
Restaurant Industry Overview xxi
Unit 1 Kitchen Basics
2(140)
Chapter 1 Food Safety
2(36)
1.1 Sanitary Food Handling
3(18)
1.2 The Flow of Food
21(9)
1.3 The HACCP System
30(8)
Chapter 2 Kitchen Safety
38(30)
2.1 Fire Safety
39(9)
2.2 Accidents and Injuries
48(20)
Chapter 3 Foodservice Equipment
68(36)
3.1 Work Flow in the Kitchen
69(6)
3.2 Receiving and Storage Equipment
75(6)
3.3 Preparation and Cooking Equipment
81(13)
3.4 Holding and Service Equipment
94(10)
Chapter 4 Knives and Smallware
104(38)
4.1 Using Knives
105(19)
4.2 Using Smallware
124(18)
Unit 2 Culinary Basic
142(124)
Chapter 5 Using Standardized Recipes
142(26)
5.1 Understanding Standardized Recipes
143(11)
5.2 Converting Recipes
154(14)
Chapter 6 Seasonings and Flavorings
168(40)
6.1 Sensory Perception
169(6)
6.2 Herbs, Spices, and Aromatics
175(16)
6.3 Condiments, Nuts, and Seeds
191(5)
6.4 Seasoning and Flavoring Foods
196(12)
Chapter 7 Getting Ready to Cook
208(28)
7.1 Mise en Place
209(8)
7.2 Working in the Kitchen
217(10)
7.3 Food Presentation
227(9)
Chapter 8 Cooking Methods
236(30)
8.1 Dry-Heat Methods
237(15)
8.2 Moist-Heat Methods
252(14)
Unit 3 Culinary Applications
266(299)
Chapter 9 Breakfast Foods
266(29)
9.1 Eggs and Dairy
267(17)
9.2 Breakfast Foods and Drinks
284(11)
Chapter 10 Garde Manger
295(53)
10.1 Dressings and Dips
296(9)
10.2 Salads
305(15)
10.3 Cheese
320(12)
10.4 Cold Food Presentation
332(16)
Chapter 11 Sandwiches, Appetizers, and Hors d'Oeuvre
348(21)
11.1 Sandwiches
349(10)
11.2 Appetizers and Hors d'Oeuvre
359(10)
Chapter 12 Fruit and Vegetables
369(51)
12.1 Fruit
370(19)
12.2 Vegetables
389(31)
Chapter 13 Grains, Legumes, and Pasta
420(36)
13.1 Rice and Other Grains
421(13)
13.2 Beans and Other Legumes
434(8)
13.3 Pasta
442(14)
Chapter 14 Stocks, Sauces, and Soups
456(41)
14.1 Stocks
457(10)
14.2 Sauces
467(14)
14.3 Soups
481(16)
Chapter 15 Fish and Shellfish
497(36)
15.1 Fish
498(20)
15.2 Shellfish
518(15)
Chapter 16 Meat and Poultry
533(32)
16.1 Meat
534(19)
16.2 Poultry
553(12)
Unit 4 Breads and Desserts
565(109)
Chapter 17 Yeast Breads, Rolls, and Pastries
565(39)
17.1 Introduction to Baking
566(17)
17.2 Yeast Dough
583(9)
17.3 Breads, Rolls, and Pastries
592(12)
Chapter 18 Quick Breads
604(18)
18.1 Muffins and Quick Breads
605(6)
18.2 Biscuits and Scones
611(11)
Chapter 19 Desserts
622(52)
19.1 Chocolate
623(8)
19.2 Custards, Mousses, and Frozen Desserts
631(9)
19.3 Cookies and Cakes
640(20)
19.4 Pies, Tarts, Pastries, and Fruit Desserts
660(14)
Unit 5 Culinary Management
674(147)
Chapter 20 Working in a Restaurant
674(49)
20.1 Restaurant Personnel
675(13)
20.2 Service Tools, Utensils, and Equipment
688(12)
20.3 Serving the Meal
700(12)
20.4 Handling Complaints and Problems
712(11)
Chapter 21 Menus
723(28)
21.1 Planning the Menu
724(16)
21.2 Pricing Menu Items
740(11)
Chapter 22 Nutrition
751(36)
22.1 Nutrition Basics
752(20)
22.2 Making Menus More Nutritious
772(15)
Chapter 23 The Business of a Restaurant
787(34)
23.1 Owning Your Own Restaurant
788(11)
23.2 Purchasing and Inventorying
799(8)
23.3 Managing a Restaurant
807(14)
Appendix 821(11)
Glossary 832(19)
Index 851