Professional Cooking, College Version with CD-ROM
Key features of this new Sixth Edition include:\ * Over 100 new, fully tested recipes\ * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets\ * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service\ * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail\ * Completely...
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Key features of this new Sixth Edition include:Over 100 new, fully tested recipesA brand new chapter on vegetarian cuisine, featuring different types of vegetarian dietsExpanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food serviceNearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detailCompletely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipesRevised and expanded Nutrition chapter features the new USDA nutritional guidelinesStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software features user-friendly navigation and robust content
Recipe Contents. About Le Cordon Bleu. Foreword. Preface. Acknowledgments. CHAPTER 1: THE FOOD SERVICE INDUSTRY. A History of Modern Food Service. Sidebar: Two Important Cookbooks. Sidebar: Caterina de Medici. The Organization of Modern Kitchens. Standards of Professionalism. CHAPTER 2: SANITATION AND SAFETY. Sanitation. Food Hazards. Personal Hygiene. Food Storage. Food Handling and Preparation. Cleaning and Sanitizing Equipment. Rodent and Insect Control. Setting Up a System for Food Safety. Safety. The Safe Workplace. Preventing Cuts. Preventing Burns. Preventing Fires. Preventing Injuries from Machines and Equipment. Preventing Falls. Preventing Strains and Injuries from Lifting. CHAPTER 3: TOOLS AND EQUIPMENT. Introduction to Quantity Food Equipment. Cooking Equipment. Processing Equipment. Holding and Storage Equipment. Pots, Pans, and Containers. Measuring Devices. Knives, Hand Tools, and Small Equipment. CHAPTER 4: BASIC COOKING PRINCIPLES. Heat and Food. Effects of Heat on Foods. Heat Transfer. Cooking Times. Cooking Methods. Moist-Heat Methods. Dry-Heat Methods. Dry-Heat Methods Using Fat. Microwave Cooking. Summary of Cooking Terms. Building Flavor. Building Flavor Profiles. Sidebar: Classic Flavoring Combinations. Seasoning and Flavoring Ingredients. Using Herbs and Spices. CHAPTER 5: MENUS, RECIPES, AND COST MANAGEMENT. Menu Forms and Functions. Building the Menu. The Written Recipe. Measurement. Converting Recipes. Food Cost Calculations. Controlling Food Costs. CHAPTER 6: NUTRITION. Nutrients. Sidebar: Calories and Calories. Sidebar: Essential Fatty Acids. Sidebar: More Chemistry:Lipoproteins. Sidebar: Phytochemicals. The Balanced Diet. Cooking Healthful Meals. CHAPTER 7: MISE EN PLACE. Planning and Organizing Production. Using the Knife. Preliminary Cooking and Flavoring. Preparation for Frying. Handling Convenience Foods. CHAPTER 8: STOCKS AND SAUCES. Stocks. Ingredients. Procedures. Reductions and Glazes. Convenience Bases. Sauces. Understanding Sauces. Roux. Other Thickening Agents. Finishing Techniques. Sauce Families. Production. Sidebar: Gastrique. Sidebar: Thai Curries. CHAPTER 9: SOUPS. Understanding Soups. Classification of Soups. Service of Soups. Clear Soups. Broths. Consommé. Vegetable Soups. Other Clear Soups. Thick Soups. Cream Soups. Purée Soups. Bisques. Chowders. Specialty Soups and National Soups. CHAPTER 10: UNDERSTANDING MEATS AND GAME. Composition, Structure, and Basic Quality Factors. Composition. Structure. Inspection and Grading. Aging. Understanding the Basic Cuts. Sidebar: IMPS/NAMP Classifications. Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts. Sidebar: Meat-Cutting Terminology. Bone Structure. Beef, Lamb, Veal, and Pork Cuts. Selecting Meats for Your Operation. Cooking and Handling Meats. Tenderness and Appropriate Cooking Methods. Sidebar: Milk-Fed,Grain-Fed,or Grass-Fed. Doneness. Cooking Variety Meats. Game and Specialty Meats. Sidebar: Bone Structure of Game. Sidebar: Hanging Game. Storage of Meats. CHAPTER 11: COOKING MEATS AND GAME. Roasting and Baking. Broiling, Grilling, and Pan-Broiling. Sautéing, Pan-Frying, and Griddling. Simmering. Braising. CHAPTER 12: UNDERSTANDING POULTRY AND GAME BIRDS. Composition and Structure. Inspection and Grading. Classification and Market Forms. Handling and Storage. Doneness. Trussing Methods. Cutting Up Chicken. CHAPTER 13: COOKING POULTRY AND GAME BIRDS. Roasting and Baking. Broiling and Grilling. Sidebar: Tandoori Chicken. Sautéing, Pan-Frying, and Deep-Frying. Sidebar: Teriyaki. Simmering and Poaching. Sidebar: Cooking Styles in Chinese Dishes. Sidebar: Mole Poblano. Braising. Sidebar: Confit of Duck and Goose. Dressings and Stuffings. CHAPTER 14: UNDERSTANDING FISH AND SHELLFISH. Fin Fish. Composition and Structure. Special Problems in Cooking Fish. Cutting Fish. Varieties and Characteristics. Handling and Storage. Shellfish. Mollusks. Cephalopods. Crustaceans. Miscellaneous Seafood. CHAPTER 15: COOKING FISH AND SHELLFISH. Baking. Broiling and Grilling. Sidebar: Escabeche. Sautéing and Pan-Frying. Deep-Frying. Sidebar: Tempura. Poaching and Simmering. Sidebar: Cuisson. Steaming and Mixed Cooking Techniques. Seafood Served Raw. Sidebar: Sushi—A Japanese Classic. CHAPTER 16: UNDERSTANDING VEGETABLES. Controlling Quality Changes During Cooking. Controlling Texture Changes. Controlling Flavor Changes. Controlling Color Changes. Controlling Nutrient Losses. General Rules of Vegetable Cookery. Standards of Quality in Cooked Vegetables. Handling Vegetables. Fresh Vegetables. Processed Vegetables. Production and Holding Problems in Quantity Cooking. Storage. CHAPTER 17: COOKING VEGETABLES. Boiling and Steaming. Sautéing and Pan-Frying. Braising. Baking. Broiling and Grilling. Deep-Frying. CHAPTER 18: POTATOES. Understanding Potatoes. Cooking Potatoes. CHAPTER 19: LEGUMES, GRAINS, PASTA, AND OTHER STARCHES. Dried Legumes. Grains. Pasta, Noodles, and Dumplings. Sidebar: Singapore Noodles. CHAPTER 20: COOKING FOR VEGETARIAN DIETS. Understanding Vegetarian Diets. Sidebar: Amino Acids. Menus for Vegetarian Diets. Sidebar: Enchiladas. CHAPTER 21: SALADS AND SALAD DRESSINGS. Salads. Types of Salads. Ingredients. Arrangement and Presentation. Recipes and Techniques. Salad Dressings. Ingredients. Sidebar: Balsamico Tradizionale (Traditional Balsamic Vinegar). Emulsions in Salad Dressings. Oil and Vinegar Dressings. Emulsified Dressings. Other Dressings. CHAPTER 22: SANDWICHES. Breads. Spreads. Fillings. Types of Sandwiches. Sidebar: Panini. Making Sandwiches. Sidebar: Associazione Verace Pizza Napoletana. CHAPTER 23: HORS D’OEUVRES. Serving Hors d’Oeuvres. Canapés. Sidebar: “Outside the Work”. Cocktails. Relishes. Dips. Miscellaneous Hors d’Oeuvres. Sidebar: Spanish Tapas Traditions. CHAPTER 24: BREAKFAST PREPARATION. Eggs. Understanding Eggs. Cooking Eggs. Breakfast Breads, Cereals, and Meats. Pancakes and Waffles. French Toast. Cereals. Breakfast Meats. CHAPTER 25: DAIRY AND BEVERAGES. Dairy Products. Milk and Cream. Butter. Cheese. Coffee and Tea. Coffee. Tea. CHAPTER 26: SAUSAGES AND CURED FOODS. Curing and Smoking. Sausages. CHAPTER 27: PÂTÉS, TERRINES, AND OTHER COLD FOODS. The Handling and Service of Cold Dishes. Aspic and Chaud-Froid. Special Forcemeat Dishes. Terrines Based on Mousselines. Terrines and Other Molds with Gelatin. Foie Gras, Liver Terrines, and Rillettes. CHAPTER 28: FOOD PRESENTATION AND GARNISH. Hot Food Presentation. Fundamentals of Plating. Garnish. Cold Food Presentation and Buffet Service. Buffet Arrangement and Appearance. Cold Platter Presentation. Hot Foods for Buffets. CHAPTER 29: BAKESHOP PRODUCTION: BASIC PRINCIPLES AND INGREDIENTS. Basic Principles of Baking. Formulas and Measurement. Mixing and Gluten Development. The Baking Process. Staling. Ingredients. Flours, Meals, and Starches. Fats. Sugars. Liquids. Eggs. Leavening Agents. Salt, Flavorings, and Spices. CHAPTER 30: YEAST PRODUCTS. Understanding Yeast Products. Yeast Product Types. Mixing Methods. Steps in Yeast Dough Production. Dough Formulas and Techniques. Bread and Roll Formulas. Rolled-In Doughs: Danish Pastry and Croissants. Makeup Techniques. CHAPTER 31: QUICK BREADS. Mixing and Production Methods. Types of Dough. Gluten Development in Quick Breads. The Biscuit Method. Makeup of Biscuits. The Muffin Method. Summary: Biscuit and Muffin Methods. Formulas. CHAPTER 32: CAKES AND ICINGS. Understanding Cake-Making. Basic Mixing Methods. Cake Formula Types. Scaling and Panning. Baking and Cooling. Altitude Adjustments. Cake Formulas. Creaming Method. Two-Stage Method. Foaming Methods. Icings: Production and Application. Producing and Handling Basic Types. Assembling and Icing Cakes. CHAPTER 33: COOKIES. Cookie Characteristics and Their Causes. Mixing Methods. Types and Makeup Methods. Panning, Baking, and Cooling. CHAPTER 34: PIES AND PASTRIES. Pies. Pie Doughs. Assembly and Baking. Fillings. Pastries, Meringues, and Fruit Desserts. Puff Pastry. Éclair Paste. Meringues. Fruit Desserts. CHAPTER 35: CREAMS, CUSTARDS, PUDDINGS, FROZEN DESSERTS, AND SAUCES. Sugar Cooking. Basic Custards and Creams. Puddings. Bavarians, Chiffons, Mousses, and Soufflés. Frozen Desserts. Dessert Sauces. APPENDIX 1: METRIC CONVERSION FACTORS. APPENDIX 2: STANDARD CAN SIZES. APPENDIX 3: APPROXIMATE WEIGHT-VOLUME EQUIVALENTS OF DRY FOODS. APPENDIX 4: KITCHEN MATH EXERCISES—METRIC VERSIONS. APPENDIX 5: EGGS AND SAFETY. Bibliography. Glossary. U.S.–U.K. Cooking Vocabulary. French-English Cooking Vocabulary. Subject Index. Recipe Index.
