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BOOKS > The Professional Chef

The Professional Chef
Cooking Library > Award Collection > Techniques
The Professional Chef
저자/역자the Culinary Institute of America
언어영어
출판사John Wiley & Sons
연도2011
#테크닉_분자요리 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. The Culinary Professional

1. Introduction To The Profession

2. Menus and Recipes

3. The Basics of Nutrition and Food Science

4. Food and Kitchen Safety

Chapter 2. Tools and Ingredients In The Professional Kitchen

1. Equipment Identification

2. Meat, Poultry, and Game Identification

3. Fish and Shellfish Identification

4. Fruit, Vegetable, and Fresh Herb Identification

5. Dairy and Egg Purchasing and Identification

6. Dry Goods Identification

Chapter 3. Stocks, Sauces, and Soups

1. Mise En Place For Stocks, Sauces, and Soups

2. Stocks

3. Sauces

4. Soups

Chapter 4. Meats, Poultry, Fish, and Shellfish

1. Mise En Place For Meats, Poultry, Fish, and Shellfish

2. Fabricating Meats, Poultry, and Fish

3. Grilling, Broiling, and Roasting

4. Sautéing, Pan Frying, and Deep Frying

5. Steaming and Submersion Cooking

6. Braising and Stewing

Chapter 5. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings

1. Mise En Place For Vegetables and Fresh Herbs

2. Cooking Vegetables

3. Cooking Potatoes

4. Cooking Grains and Legumes

5. Cooking Pasta and Dumplings

Chapter 6. Breakfast and Garde Manger

1. Cooking Eggs

2. Salad Dressings and Salads

3. Sandwiches

4. Hors D'oeuvre and Appetizers

5. Charcuterie and Garde Manger

Chapter 7. Baking and Pastry

1. Baking Mise En Place

2. Yeast Breads

3. Pastry Doughs and Batters

4. Custards, Creams, and Mousses

5. Fillings, Frostings, and Dessert Sauces

6. Plated Desserts

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