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Culinary Fundamentals / Edition 1

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Overview

Wherever one’s career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

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Product Details

Table of Contents

SECTION 1. INTRODUCTION

Unit 1. Professionalism

SECTION 2. NUTRITION, SAFETY, AND SCIENCE

Unit 2. Nutrition

Unit 3. Sanitation and Safety

Unit 4. Food Science

SECTION 3. CULINARY MATH AND RECIPES

Unit 5. Culinary Math

Unit 6. Recipes

SECTION 4. TOOLS AND EQUIPMENT

Unit 7. Equipment Identification

Unit 8. Knife Skills

SECTION 5. INGREDIENTS

Unit 9. Dairy and Dry Goods

Unit 10. Meat and Poultry

Unit 11. Fish Identification and Fabrication

Unit 12. Fresh Produce Identification and Handling

Unit 13. Basic Mise en Place Techniques

SECTION 6. STOCKS, SOUPS, AND SAUCES

Unit 14. Stocks

Unit 15. Soups

Unit 16. Sauces

SECTION 7. DRY HEAT TECHNIQUES

Unit 17. Sautéing

Unit 18. Frying

Unit 19. Roasting

Unit 20. Barbecuing

Unit 21. Grilling and Broiling

SECTION 8. MOIST HEAT TECHNIQUES

Unit 22. Braising and Stewing

Unit 23. Shallow Poaching and Steaming

Unit 24. Poaching and Simmering

SECTION 9. COMPLETING THE PLATE

Unit 25. Vegetables

Unit 26. Starches

SECTION 10. PANTRY

Unit 27. Breakfast

Unit 28. Salads and Dressings

Unit 29. Sandwiches

SECTION 11. GARDE MANGER

Unit 30. Garde-manger

Unit 31. Hors d’oeuvres and appetizers

SECTION 12. BAKING

Unit 32. Baking

SECTION 13. ADVANCED TOPICS

Unit 33. Flavor Dynamics

Unit 34. Presentation

SECTION 14. CUISINES OF THE WORLD

Unit 35. Europe

Unit 36. Asia

Unit 37. The Americas

Appendices

Glossary with phonetic pronunciations.

Conversion Tables: temperature, weight, volume.

Volume and weight conversions for Selected Foods.

Pan Sizes.

Scoop and ladle sizes.

Can sizes.

Sample HACCP Recipe.

Suggested Reading List.

Magazines, Journals, and Periodicals.

Professional Organizations.

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