Culinary Fundamentals . The American Culinary Federation

Culinary Fundamentals par . The American Culinary Federation

Culinary Fundamentals . The American Culinary Federation

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Résumé

For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses benchmark recipes to form the building blocks necessary for a career in the culinary arts.

Culinary Fundamentals . The American Culinary Federation

For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

A comprehensive, technique-based cooking principles text which uses benchmark recipes to form the building blocks necessary for a career in the culinary arts.

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

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. Sauteing

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.

Culinary Fundamentals . The American Culinary Federation

Culinary Fundamentals . The American Culinary Federation

Résumé

Culinary Fundamentals Résumé

Culinary Fundamentals . The American Culinary Federation

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